Cinnamon Baked Doughnuts

These cinnamon baked doughnuts are really a delight! Adapted from Barefoot Contessa’s recipe, these doughnuts are quick and easy to make and finished with the most wonderful cinnamon sugar coating. 

Last Christmas, Chris gave me the Barefoot Contessa Foolproof cookbook. Since, I’ve been looking for an excuse to try baked doughnuts. I’ve always fried them in the past. I have to say, it’s well worth purchasing a doughnut pan just to feel a tiny bit less guilty.

If you love these doughnuts, be sure to check out my yummy Homemade Baked Doughnuts which are topped with a chocolate icing! If you don’t have a doughnut pan you will love this muffin adaptation!

While most kids have lemonade stands, my sister and I set up a doughnut stand on doughnut day and really put my mom to work. We were guaranteed to sell out in 30 minutes or less serving the mail carrier and neighbors.

I can only imagine how much she would have loved making these easy baked doughnuts instead!

These cinnamon baked doughnuts are just as good and don’t leave your kitchen smelling like grease for days. They’re so easy the girls even help me make them. I slightly adapted the recipe from the Barefoot Contessa Foolproof cookbook eliminating nutmeg and adding more vanilla.

Cinnamon Baked Doughnut Ingredients

• Flour and Sugar – Nothing fancy here, all purpose flour and white sugar work perfectly.
• Baking Powder – This helps the doughnuts to rise during baking and helps to get them light and fluffy.
• Salt – Adding salt to baked goods really helps to bring out the flavors.
• Cinnamon – Use ground cinnamon powder. Check that it’s not stale by rubbing a little bit between your fingers – it should release an aroma.
• Milk and Butter – Addsmoisture to the batter. Use whatever you have on hand.
• Vanilla – You can make your own vanilla extract or use store bought. If you buy it from a store try and get pure rather than imitation if you can.
• For the Coating – Butter, sugar and cinnamon

How To Make Cinnamon Baked Doughnuts

To Store

• Refrigerate – Let the doughnuts cool completely and store them in an airtight container at room temperature up to 3 days with a paper towel to absorb excess moisture. Store refrigerated up to a week.
• Freeze – You can also freeze doughnuts by wrapping them in plastic wrap or foil and placing them in a freezer bag. Thaw them at room temperature.

Baked Versus Fried

Let’s be honest, it’s best not to be eating doughnuts if you are on a diet, but baking them rather than frying them is definitely a healthier option. They are baked using less fat, so they are a great option if you have a doughnut craving but don’t want to totally blow your healthy eating ways!

Tips

• Spray your doughnut pan with non stick spray before adding the batter so that you can easily remove them once they are baked.
• The doughnuts will rise during baking, so fill the doughnut molds 3/4 of the way up or they could overflow.
• The cinnamon baked doughnuts are ready to come out of the oven when they are golden brown and an inserted toothpick comes out clean.
• If you are making the doughnuts ahead of time, they can be reheated in the microwave or oven before serving.

I just love the color of these doughnuts. Even my favorite doughnut shops don’t compare!

More Sweet Treats

• Easy Apple Cider Donut Holes
• Oatmeal Cookie Cocktail
• Easy Cream Puffs Recipe
• Real Cookie Butter Cake Recipe
• Pink Champagne Cupcakes

If you try these cinnamon baked doughnuts, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too! 

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Cinnamon Sugar Baked Doughnuts

Author: Julie Blanner

These cinnamon baked doughnuts are a delight! Adapted from Barefoot Contessa. Quick and easy to make and finished with a cinnamon sugar coating. 

4.94 from 15 votes

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Dessert

Cuisine American

Servings 12 doughnuts

Calories 315 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 2 cups flour
• ▢ 1 1/2 cups sugar
• ▢ 2 teaspoons baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1 teaspoon cinnamon
• ▢ 1 egg
• ▢ 1 1/4 cups whole milk
• ▢ 2 tablespoons butter melted
• ▢ 1 tablespoon vanilla

Topping

• ▢ 1/2 cup butter melted
• ▢ 1/2 cup sugar
• ▢ 1/2 teaspoon cinnamon

Instructions

 

• Preheat oven to 350 degrees & spray doughnut pans.
• Combine dry ingredients and set aside. 
• Combine wet ingredient and gradually add dry ingredients until just combined.
• Spoon batter into pans, filling just over 3/4 full.
• Bake 15-16 minutes. Allow to cool 5 minutes before removing.
•  Lightly dip each doughnut in butter, followed by cinnamon and sugar mixture and serve warm.

Notes

Tips

• Spray doughnut pan with non stick spray before adding the batter for easy removal.
• The doughnuts will rise during baking, so fill the doughnut molds 3/4 of the way up or they could overflow.
• The doughnuts are ready to come out of the oven when they are golden brown and an inserted toothpick comes out clean.

To Store

• Refrigerate – Let the doughnuts cool completely and store them in an airtight container at room temperature up to 3 days with a paper towel to absorb excess moisture. Store refrigerated up to a week.
• Freeze – You can also freeze doughnuts by wrapping them in plastic wrap or foil and placing them in a freezer bag. Thaw them at room temperature.

Reheat

• Warm in microwave or oven before serving.

Nutrition

Serving:1gCalories:315kcalCarbohydrates:51gProtein:4gFat:11gSaturated Fat:7gCholesterol:42mgSodium:199mgPotassium:128mgFiber:1gSugar:35gVitamin A:356IUCalcium:67mgIron:1mg

4.94 from 15 votes

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