Cinnamon Sugar Donuts

These baked cinnamon sugar donuts are delicious and easy to make. The secret ingredient gives it a little bit of a zing for a more flavorful donut. Light and airy, these are the perfect donuts to make for your next breakfast or gathering!

5 from 6 votes

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Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 10

Additional Time: 10

Total Time: 30

Servings: mini donuts

Calories: 55kcal

Author: Michelle

Ingredients

8 tablespoons unsalted butter divided
2 ounces cream cheese
1 1/2 cups flour
1 cup sugar divided
2 teaspoons baking powder
3/4 teaspoon salt
2 1/2 teaspoons cinnamon divided
1/2 teaspoon nutmeg
1/2 cup milk
1 egg
1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees. Lightly grease mini donut pan(s) and set aside for later.
In a small pan, melt 5 tablespoons butter over low heat. Add cream cheese to mostly melted butter and stir. Remove from heat.
8 tablespoons unsalted butter, 2 ounces cream cheese
Add flour, 1/2 cup sugar, baking powder, salt, 1/2 teaspoon cinnamon, and nutmeg to large bowl. Stir to mix thoroughly.
1 1/2 cups flour, 1 cup sugar, 2 teaspoons baking powder, 3/4 teaspoon salt, 2 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg
In liquid measuring cup, add the milk, egg, and vanilla. Whisk until incorporated. Add butter and cream cheese.
1/2 cup milk, 1 egg, 1 teaspoon vanilla
Pour liquid ingredients over the dry ingredients, and mix just until white streaks disappear. Do not overmix.
Add batter to bag and snip a small hole in the bottom. Pipe batter into donut pan(s), filling just slightly over half way.
Bake at 350 degrees for 8-10 minutes until donuts spring back.
While baking, melt remaining three tablespoons of butter. In a small bowl, add remaining 1/2 cup of sugar and 2 teaspoons cinnamon, then stir and set aside.
Let donuts cool for one minute, brush one donut at a time with butter on the top side and dip top and bottom into cinnamon sugar mixture to coat. Repeat with each remaining donut.
Serve immediately. Let leftovers cool thoroughly, then store in tightly sealed container on counter for up to two days. Freeze anything remaining for up to a month.

Equipment

Nonstick Mini Donut Pan

Reusable Pastry Bags

Wire Cooling Racks

Notes

This recipe has instructions for mini donuts. You can also make 12 full-size donuts. Follow the same instructions but use the larger pan. Increase cooking time to 10-12 minutes, and enjoy!
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.