These Cinnamon Donuts are baked, not fried. Soft, moist, sweet, and spiced cinnamon roll cake donuts. They are topped with a sweet, cinnamon-spiced crumble topping and finished off with a simple and sweet icing. Perfect for any time!!
Do you love cinnamon and want more? Then try our Cinnamon Roll Bundt Cake or our Copycat Cinnabon Cinnamon Rolls; they are both such amazing recipes.
Why You’ll Love These Baked Donuts
- They are easy to make. Much easier than a cinnamon roll to make.
- Not greasy like fried donuts.
- Simple ingredients that are easy to find.
- Donut pans for baking are inexpensive, and you can make many kinds of donuts.
- The crumb topping is irresistible.
Helpful Items For This Recipe
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Donut Pan for Baking | Nonstick 12.5 x 8.5” Doughnut Pan with 6-Doughnut Molds
Non-Stick Silicone Doughnut Pan Set, BPA FREE, and Dishwasher Safe, Set of 3
What is a Cinnamon Donut Made of?
Ingredients
Crumb
All-purpose flour – This is a great standard flour for all your needs.
Brown sugar and white sugar – The perfect combination of sweetness with a little molasses from the brown sugar.
Cinnamon – There is cinnamon in the crumb topping and in the batter, too. This gives lots of cinnamon flavor.
Melted butter – This makes it into a crumb. I use salted butter here.
Batter
All-purpose flour – Instead of adding cake flour, you can use all-purpose entirely. The crumb might not be the same, though, as using the cake flour gives a lighter texture.
Cake flour – To make cake flour, simply remove ¾ tsp of flour and replace it with ¾ tsp of cornstarch. Whisk together before adding to the recipe. These measurements are for the small amount that is used in this recipe.
Baking powder and baking soda – These are both leavening agents that help your donut to rise.
Cinnamon – You need cinnamon in cinnamon donuts. Buy a good quality as it will make a difference.
Salt – It is necessary to bring out all of the flavors.
Brown sugar and Granulated Sugar – This is a good combination of both sugars; you get the best of both worlds.
Salted butter, room temp – Unsalted butter may be used instead.
Egg – Helps to combine your batter and makes the batter lift.
Sour cream – Plain or Greek yogurt may be used instead.
Milk – You can use whatever percentage of milk you have on hand.
Vanilla – Get the real stuff; imitation is not worth the money.
Icing
Powdered sugar, Milk, and Vanilla – These simple ingredients make a perfect quick glaze for the donuts.
How do you Make Cinnamon Donuts
Crumb
In a small mixing bowl, combine flour, brown sugar, cinnamon, and sugar. Add in the melted butter and mix until well-coated and crumbly. Set aside.
Batter
Preheat the oven to 350°. In a medium-sized mixing bowl, combine flour, cake flour, baking powder, baking soda, cinnamon, and salt. Set aside. In a separate large mixing bowl, combine brown sugar, sugar, and butter. Whisk by hand until fully combined and smooth.
Add in egg and mix to incorporate, then add in the sour cream and mix to combine. Next, add in milk and vanilla and mix until combined.
Add the flour mixture to the wet ingredients and mix until just incorporated and no dry streaks remain. Spoon the batter into a piping bag. You can use a ziplock bag with the end cut off for an easy piping bag.
Grease a 6-count donut pan very well with baking spray, then cut the tip of the piping bag and pipe the batter into the donut wells, filling each about halfway full. Sprinkle about 1 Tbsp of crumb mixture onto the top of each donut.
Place the donut pan into the preheated oven on the center rack and bake for 10-12 minutes. You will know the donuts are baked when you gently press on one and it immediately springs back.
Once baked, remove from the oven and place onto a wire cooling rack to cool down. While the donuts are still warm, carefully lift the donuts out of the pan so as not to disturb the topping. You can use a smooth-tipped knife to guide the donuts out. Let them cool completely on the rack. Regrease and refill the donut pan with the remaining batter and repeat the baking process.
Icing
In a small mixing bowl, combine powdered sugar, milk, and vanilla. Whisk until smooth. Once the donuts are completely cool, drizzle the icing over top.
Recipe Pro Tips!
FAQs
Once the dry ingredients are added to the batter, make sure you only mix until just combined. Overmixing can cause the gluten to overdevelop, resulting in a crumbly donut.
It is important to wait to grease the donut pan until right before you go to fill it. If you grease it too soon, then oil will slip down and settle in little pools at the bottom of each donut well.
It is important to unmold the donuts while they are still warm. This helps with easy removal.
How Long do Cinnamon Roll Donuts Last?
Donuts may be stored in an airtight container or baggie for up to 3 days.
Yes, freeze them flat in a single layer in an airtight container. They will last up to 3 months. They are better to freeze without the icing. Thaw and ice to eat.
WANT MORE HOMEMADE BAKED DONUTS?
We love easy, homemade baked donuts and make them frequently. Here are more for you to choose from.
Cinnamon Donuts
Ingredients
Crumb:
- ¼ cup all purpose flour
- 3 tablespoons brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon sugar
- 1 ½ tablespoons melted butter
Batter:
- 1 cup all purpose flour
- ¼ cup cake flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 3 tablespoons brown sugar
- 3 tablespoons sugar
- 1 tablespoon salted butter room temp
- 1 egg
- 2 tablespoons sour cream
- ⅓ cup + 3 tablespoons milk
- 1 teaspoon vanilla
Icing:
- 1 cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla
Instructions
Crumb:
- In a small mixing bowl, combine flour, brown sugar, cinnamon and sugar. Add in the melted butter and mix until well coated and crumbly. Set aside.
Batter:
- Preheat the oven to 350°. In a medium-sized mixing bowl, combine flour, cake flour, baking powder, baking soda, cinnamon and salt. Set aside. In a separate large mixing bowl, combine brown sugar, sugar and butter. Whisk by hand until fully combined and smooth. Add in egg and mix to incorporate, then add in the sour cream and mix to combine. Add in milk and vanilla and mix until combined.
- Add the flour mixture into the wet ingredients and mix until just incorporated and no dry streaks remain. Spoon the batter into a piping bag. You can use a ziplock bag with the end cut off also. Grease a 6-count donut pan very well with baking spray, then cut the tip of the piping bag and pipe the batter into the donut wells, filling each about halfway full. Sprinkle about 1 Tbsp of crumb mixture onto the top of each donut.
- Place the donut pan into the preheated oven on the center rack and bake for 10-12 minutes. You will know the donuts are baked when you gently press on one and it immediately springs back. Once baked, remove from the oven and place onto a wire cooling rack to cool down. While the donuts are still warm, carefully lift the donuts out of the pan so as not to disturb the topping. You can use a smooth-tipped knife to guide the donuts out. Let them cool completely on the rack. Regrease and refill the donut pan with the remaining batter and repeat the baking process.
Icing:
- In a small mixing bowl, combine powdered sugar, milk and vanilla. Whisk until smooth. Once the donuts are completely cool, drizzle the icing over top.
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