This recipe makes a small batch of cinnamon doughnuts that are baked then coated in sugar and cinnamon. They are super soft and taste so good so if you have a doughnut baking pan then you really should give this recipe a try.
This recipe makes 6 doughnuts which is all you need if you don’t plan to over indulge. If you have a larger family, you can easily double this recipe and make 12.
This baked cinnamon doughnuts recipe is super quick and easy so you can have these delicious treats ready in around 30 minutes. The main benefit of making baked doughnuts is that you don’t have to wait for the dough to rise so if you fancy some doughnuts but don’t feel like following the long traditionally process then baked doughnuts are a great alternative.
If you have extra time on your hands and want to make traditional doughnuts then try out my glazed doughnuts recipe.
You can enjoy these doughnuts with an afternoon cuppa or as an after-dinner dessert. You can also enjoy them as a sweet breakfast with your morning coffee. Whenever you decide to eat them, I’m almost certain you will love them as much as I do.
Ingredients for Baked Cinnamon Doughnuts
For the full list of ingredients and measurements, scroll to the recipe card below.
For the Doughnuts
- Butter – use unsalted butter.
- Flour - use plain flour also known as all-purpose flour.
- Salt - I use fine sea salt.
- Baking powder - to help the doughnuts rise as we will not be using yeast.
- Ground cinnamon - to give the doughnuts a cinnamon flavour throughout.
- Ground nutmeg - to enhance the flavour.
- Sugar – I use a combination of soft light brown sugar and caster sugar.
- Milk - I use whole milk.
- Sour cream - you can also use natural or plain yoghurt.
- Egg - use a room temperature egg.
- Vanilla - use good quality vanilla extract.
For the Topping
- Butter - use any butter.
- Sugar - granulated is best for the topping to create the perfect crunchy texture.
- Ground cinnamon - flavours the sugar topping.
How to Make Baked Cinnamon Doughnuts
Make the Doughnuts
Start by preheating the oven to 180oC and lightly greasing a 6-count doughnut pan then setting it aside.
Melt the butter
Melt the butter in a microwavable bowl in the microwave at 30 second increments and then set aside.
Prepare the dry ingredients
Combine the plain flour, salt, baking powder, cinnamon and nutmeg in a medium sized bowl.
Prepare the wet ingredients
Combine the sugar, milk, sour cream, egg and vanilla extract in another bowl then mix in the melted butter.
Combine the wet and dry ingredients
Combine the wet and dry ingredients by pouring the wet ingredients into the bowl with the dry ingredients and mixing well.
Bake
Transfer the batter to the doughnut pan and bake in the middle of the oven for 15 minutes. Once baked, allow to cool in the pan for 10 minutes then remove the doughnuts from the pan and transfer to a cooling rack.
Make the Topping
Melt the butter
Add the butter to a microwavable bowl and melt in the microwave at 30 second increments.
Combine the sugar and cinnamon
Add the granulated sugar and ground cinnamon to a small bowl and mix to combine.
Top the doughnuts
Dip each doughnut into the melted butter coating both sides then dip them into the sugar and cinnamon also coating both sides then place them back on the rack to set.
Recipe Tips
- When coating the doughnuts with sugar, do not submerge the doughnut into the butter as it will soak into the doughnut making it soggy. Just lightly dip it in the butter before coating with the sugar-cinnamon mix.
- If you prefer you can also melt the butter for the doughnuts and for the toppings in a saucepan but melt it gently on a low heat and ensure the butter doesn’t become brown.
- Baked doughnuts are more cakey than doughy so if you're looking for a doughy doughnut then you will need to use the traditionally doughnut process.
- Once baked, the doughnuts will be firm but soft so be very careful when removing them from the doughnut pans to avoid them breaking.
Storage
Store the doughnuts in an airtight container for up to 5 days.
Nutrition
Nutrition based on 1 serving - Calories: 310kcal | Fat: 14.5g | Saturates: 8.7g | Carbs: 42.2g | Sugar: 27.8g | Fibre: 0.8g | Protein: 3.7g | Salt 0.49g
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Baked Cinnamon Doughnuts
Ingredients
For the Doughnuts
- 30g unsalted butter melted
- 115g plain flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 40g soft brown sugar
- 40g caster sugar
- 65ml milk
- 65ml sour cream
- 1 medium egg
- 1 teaspoon vanilla extract
For the Topping
- 80g unsalted butter
- 80g granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Make the doughnuts: Preheat oven to gas mark 4/350oF/180oC/160oC fan and lightly grease a 6 count doughnut pan then set aside. In a microwavable bowl, melt the butter in the microwave at 30 second increments and also set aside.
- To a medium sized bowl add and combine the plain flour, salt, baking powder, cinnamon and nutmeg. To a second bowl, add and combine both sugars, milk, sour cream, egg and vanilla extract. Add in the melted butter set aside earlier and combine well.
- Pour the wet ingredients into the dry ingredients and combine but be careful not to over mix. Using a spoon or piping bag add the batter to the doughnut pan and bake in the middle of the oven for 15 minutes.
- Remove from the oven and allow to cool in the pan for 10 minutes then remove the doughnuts from the pan and transfer to a cooling rack while you make the topping.
- Top the doughnuts: Melt the butter in a microwavable bowl at 30 second increments. In a separate small bowl, mix together the granulated sugar and ground cinnamon. Take a doughnut, lightly dip it in the melted butter coating both sides then dip it into the sugar and cinnamon also coating both sides. Place the doughnut back on the rack then repeat the process until all the doughnuts are coated.
Lisa says
Soft fluffy doughnuts. I had yoghurt in my fridge so used that instead of soured cream.
Andrea says
Thank you for commenting.