Description
Enjoy these Baked Cinnamon Sugar Donuts that are fluffy, sweet, and rolled in cinnamon sugar. Simple to prepare and perfect for breakfast or dessert!
Ingredients
Scale
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg, at room temperature
- 1/3 cup (65g) packed light or dark brown sugar
- 1/4 cup (60g/ml) milk, at room temperature
- 1/4 cup (60g) sour cream or plain yogurt, at room temperature
- 2 tablespoons (28g) unsalted butter, melted
- 1 and 1/2 teaspoons pure vanilla extract
- 1 cup (200g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (8 tbsp; 113g) unsalted butter, melted
Instructions
- Preheat the oven to 350°F (177°C) and grease donut pan(s) with nonstick spray.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In another bowl, whisk the egg, brown sugar, milk, and sour cream until smooth. Add melted butter and vanilla, mixing well. Combine wet and dry ingredients without overmixing.
- Transfer the thick batter into donut cavities using a spoon or a zip-top bag with a cut corner, filling each cavity halfway.
- Bake for 10 minutes until edges are lightly browned and donuts spring back when pressed.
- Cool the donuts in the pan for 2 minutes, then move to a cooling rack. Grease the pan again and bake remaining batter.
- In a bowl, mix sugar and cinnamon. Dip each warm donut in melted butter, then coat in the cinnamon sugar mixture.
Notes
For fluffier donuts, do not overmix the batter.
Make sure the milk and sour cream are at room temperature for best texture.
Store leftovers tightly covered at room temperature for 1–2 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 donut
- Calories: 233
- Sugar: 17g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 36mg