Cinnamon Sugar Baked Doughnuts
These cinnamon baked doughnuts are a delight! Adapted from Barefoot Contessa. Quick and easy to make and finished with a cinnamon sugar coating.
Servings 12 doughnuts
Calories 315kcal
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups white granulated 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 white granulated 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: 1g | Calories: 315kcal | Carbohydrates: 51g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 199mg | Potassium: 128mg | Fiber: 1g | Sugar: 35g | Vitamin A: 356IU | Calcium: 67mg | Iron: 1mg