Cinnamon Sugar Baked Donuts
Cinnamon Sugar Baked Donuts
Nostalgic dessert snacks are always a favorite, and it's no secret I LOVE to recreate them in my kitchen to share with family & friends. This batch of Cinnamon Sugar Donuts bakes out a dozen (maybe a baker's dozen, if you're lucky).
Imperial Sugar sponsors this post. However, the recipe, opinions, and recommendations are my own. Thank you for checking out this post.
A perfect coating of cinnamon sugar leaves you reminiscing about the two donut sticks that sat on the cardboard, wrapped in plastic.
These Cinnamon Sugar donuts are fluffy & delicious. And the best part is they come together in less than ten minutes before going into the oven. Preparing for brunch or a quick weekday breakfast won't get any easier.
Ingredients
1½ all-purpose flour
¾ c. + ½ c. Imperial Sugar granulated sugar
2 tsp. + 1 tsp. ground cinnamon
1 tsp. baking powder
¼ tsp. salt
1 large egg
4 Tbsp. butter, melted
¾ c. milk
1 tsps. vanilla extract
Instructions
Preheat oven to 350°F.
Liberally grease two (2) 6-hole donut baking pans, enough for 12 donuts. For smaller donuts, you can use two (2) mini donut pans.
In large bowl, sift the flour, cinnamon, baking powder, and kosher salt. Add in Imperial Sugar granulated sugar. In a medium bowl, whisk egg and then add the milk and vanilla extract, and finally the melted butter. Add the wet ingredients into the dry ingredients and stir with a spoon until just combined. Do not overmix.
Evenly divide the batter into the 12 donut holes so the holes are about half full. Be sure not to overfill the donut holes. It’s best to use a pastry bag to fill the holes evenly (especially for mini donuts). Alternatively, you can gently spoon in the batter, then smooth out the tops with a clean spoon or your finger.
Bake 12 to 13 minutes until cake tester comes out clean, switching the top and bottom pans halfway through. Allow to cool in the pan for 10 minutes before removing. If necessary, remove from the pan using a knife to run around the edges as necessary. Transfer to a baking rack and allow to cool before before coating with cinnamon sugar mixture.
To cover donuts in Cinnamon Sugar:
Melt ½ cup (1 stick) of butter in a medium bowl in the microwave.
Combine ½ c. Imperial Sugar and 1 teaspoon ground cinnamon in a medium bowl.
Dip the donuts into the melted butter, then into the cinnamon sugar; shake the donut to remove any of the excess cinnamon sugar mixture.
Storage info: Store fully cooled donuts up to 2 days at room temperature in a sealed container with the lid cracked to prevent them from getting soggy. If they start to dry out (or if they are not coated), you can close the lid. Freeze non-coated baked donuts in a sealed container for up to 2 months; defrost and bring to room temperature before coating.
Photos by D. Wright Photography
