Baked Cinnamon Donuts that melt in your mouth are so easy to make home. They’re ready in less than 30 minutes and the cinnamon sugar makes them irresistible! 

A stack of donuts placed on a plate.

Baked donuts are incredibly easy to make, requiring fewer steps than their fried counterparts. No messy frying or dealing with hot oil means less cleanup and less hassle.

Brushing them with melted butter and then dipping them in the sugar cinnamon mix is what’s makes them taste like a fried donut. Mr. Delish even said that they taste ‘almost’ as good as the amazing mini donuts we had in Pike Place Market in Seattle.

That my friend, tells you that these donuts are worth getting a donut pan for!

Baking donuts saves a few calories since they’re not deep fried in oil as traditional donuts are. These donuts are only 97 calories per donut! In comparison, fried donuts are about 190 in average…and that’s without toppings!

Why you’ll love them

  • You can make a small batch or as many as you want.
  • You The best part of this recipe is that there is no electric mixer involved! Clean up is a breeze! 
  • These baked donuts taste just like the fried ones but are better for you!
A stacked on baknuts on a board.

Ingredients

  • All-purpose flour
  • White sugar
  • Baking powder
  • Ground cinnamon and ground nutmeg
  • Kosher salt
  • An extra-large egg
  • Whole milk
  • Unsalted butter melted
  • Pure vanilla extract

For the topping

  • 1 stick of unsalted butter 
  • And a mix of sugar and ground cinnamon

How To Make Baked Cinnamon Donuts

Making baked donuts required a few simple steps. Make sure to have all of your ingredients ready because the process goes fast!

  • Preheat the oven to 350 degrees F. 
  • Spray donut pans with the baking spray and set aside.
  • In a large bowl, mix together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. 
  • In a small bowl, whisk together the egg, milk, melted butter, and vanilla.
  • Add the wet mixture into the dry ingredients and mix with a spatula until just combined and dissolving all lumps.
  • Add the batter into the donut baking molds, filling each one about three-quaters full.
  • Bake for 20 minutes or until the donuts are lightly browned.
  • Cool for 5 minutes on donut pan before removing them. 

Make The Topping:

  • In a small saute pan, melt the butter, removing the white foam from the butter with a spoon as it forms.In a small bowl, combine the sugar & cinnamon.
  • Brush each donut (not all at once) with the melted butter or dip each donut first in the butter and then in the cinnamon sugar, on one or both sides. Your choice 😉
A donut mold filled with the dough before baking.


Tips and Note

  • The recipe calls for 1 extra large egg. Since I only buy large eggs (and they seem to be getting smaller & smaller), I added 1.5 large eggs instead. How do you do half an egg you may ask? Well, the first egg I add in a bowl, whisk it, then remove half of the mix just by eyeballing it. Just do the best you can and will still turnout alright. 
  • When mixing the melted butter with the egg & milk, make sure the butter is cooled off. If you add it when it’s hot, the egg will turn into custard and you definitely don’t want that! 
  • Baking time always vary depending on the oven so start keeping an eye on it starting at the 17 minute mark.
Cinnamon donuts placed on a plate as a stack.


How to Store

Storing baked donuts properly is essential to maintain their freshness and prevent them from becoming dry or stale. Here’s how to store baked donuts.

But Before storing your baked donuts, ensure they have cooled completely to room temperature. Placing warm donuts in an airtight container can create moisture, leading to sogginess or mold growth.

  • Store in an airtight container or a resealable plastic bag.
  • If you need to stack the donuts in the container, place a sheet of parchment paper or wax paper between the layers to prevent them from sticking together.
  • They are best when consumed within 1-2 days of baking. If you plan to enjoy them within this time frame, you can keep them at room temperature. Just keep them in a cool, dry place, away from direct sunlight or heat sources.
  • If you want to extend the shelf life of your baked donuts beyond a couple of days, you can refrigerate them for up to a week.
  • For longer-term storage, you can freeze baked donuts. Wrap each donut individually in plastic wrap or aluminum foil and place them in a freezer-safe container or resealable freezer bag. Freeze for up to 3 months.
A stacked on baknuts on a board.

Recipe adapted from Ina Garten in Foolproof book.

I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact  me and I’ll get back to you asap. Gracias!!!! xx, Ana

Print Recipe:

Cinnamon donuts placed on a plate as a stack.

Baked Cinnamon Donuts

Servings 22 donuts
Ana Frias
5 from 13 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Baked Cinnamon Donuts that melt in your mouth are so easy to make home. Are ready in less than 30 minutes and the cinnamon sugar makes them irresistible! 

Equipment

  • Donut pan
22 donuts

Ingredients  

For the donuts
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 1 extra-large egg lightly beaten
  • 1 ¼ cups whole milk
  • 2 Tablespoon unsalted butter melted
  • 2 teaspoon pure vanilla extract
For the topping
  • 8 Tablespoon unsalted butter 1 stick
  • ½ cup sugar
  • ½ teaspoon ground cinnamon

Instructions 

Making the donuts

  • Preheat the oven to 350 degrees F.
  • Spray donut pans with the baking spray and set aside.
  • In a large bowl, mix together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
  • In a small bowl, whisk together the egg, milk, melted butter, and vanilla.
  • Add the wet mixture into the dry ingredients and mix with a spatula until just combined and dissolving all lumps.
  • Add the batter into the donut baking molds, filling each one about three-quaters full.
  • Bake for 20 minutes or until the donuts are lightly browned.
  • Cool for 5 minutes on donut pan before removing them.

Making the topping

  • In a small saute pan, melt the butter, removing the white foam from the butter with a spoon as it forms.In a small bowl, combine the sugar & cinnamon.
  • Brush each donut (not all at once) with the melted butter or dip each donut first in the butter and then in the cinnamon sugar, on one or both sides. Your choice 😉

Muy Delish Notes:

  • The recipe calls for 1 extra large egg. Since I only buy large eggs (and they seem to be getting smaller & smaller), I added 1.5 large eggs instead. How do you do half an egg you may ask? Well, the first egg I add in a bowl, whisk it, then remove half of the mix just by eyeballing it. Just do the best you can and will still turnout alright. 
  • When mixing the melted butter with the egg & milk, make sure the butter is cooled off. If you add it when it’s hot, the egg will turn into custard and you definitely don’t want that! 
  • The best part of this recipe is that there is no electric mixer involved! Clean up is a breeze! 
  • Baking time always vary depending on the oven so start keeping an eye on it starting at the 17 minute mark.  

Add Your Own Private Notes

Whenever you come back to this recipe, you’ll be able to see your notes.

Nutrition

Serving: 1donut | Calories: 97kcal | Carbohydrates: 18g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 80mg | Potassium: 21mg | Sugar: 10g | Vitamin A: 5IU | Calcium: 42mg

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

I posted this recipe originally in May 2013 and it has been updated with new photos and a few additional notes. Same delicious flavor!

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Recipe Rating




29 Comments

  1. 5 stars
    This was my first time making donuts and these turned out amazing! I love that they are baked and not fried, so much healthier and easier to make.

  2. 5 stars
    I made these donuts for breakfast today and they turned out perfectly! They were light and moist, and packed with cinnamon flavor!

    1. Hi Audrey! I haven’t made them with almond flour but it should be okay. Fast bread and delicate cakes are more suitable for baking with almond flour, which is more similar to wheat flour. They may rise less due to being gluten free but it will have a great flavor.

      How much should you use? Because of its high fat content and lack of gluten, almond flour cannot be substituted for all-purpose flour in a 1 to 1 ratio. So use ¾ cup of almond flour for every cup of all-purpose flour. Please do try and let me know how they turn out.
      xo, ana

  3. Love this recipe! I’m 16 and love baking for my family, and they love the recipes I get off your site! Thanks for sharing! 😀

    1. Hi Mandi! Wow you’re 16 and love baking? That’s awesome! You have a bright feature ahead of you my friend 🙂 It makes me happy to hear that you enjoy the recipes here! Thanks so much for stopping by 🙂 xo ana

  4. These look amazing! I’m picturing them warm out of the oven, with all the crusted cinnamon sugar, and I’m pretty much drooling. Yum!

    1. Hi Chitra! You could use 1/4 cup of vegetable oil instead of the egg or 1/3 cup of applesauce but that may change the flavor slightly. I have no doubt it will still be delicious!! Let me know if you make and and how it worked! Thanks!

    1. Hi Rebecca! Definitely! The baking time will probably be about 17 minutes as well depending on your oven. Enjoy!