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Baked Cinnamon Donuts

These baked cinnamon donuts are quick, easy and insanely delicious! Great to make with the kids, too!
5 from 9 votes
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12
Author: Jessica @ A Happy Food Dance


  • For the donuts:
  • 71 g 5 tablespoons unsalted butter, softened
  • ½ cup sugar
  • 1 egg room temperature
  • ½ cup whole milk room temperature
  • 1 teaspoon vanilla bean paste*
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ rounded teaspoon ground nutmeg
  • 1 ½ cups all-purpose flour
  • For the coating:
  • 113 g ½ cup unsalted butter
  • 1 cup sugar
  • ½ well-rounded tablespoon cinnamon


  • Preheat oven to 180C (350F). Lightly grease two mini donut pans*.
  • In a medium bowl, whisk together baking powder, salt nutmeg and flour. Set aside.
  • In another bowl, whisk together egg, milk and vanilla. Set aside.
  • In the bowl of a stand mixer, or using a hand mixer, cream together the butter and sugar until light and fluffy.
  • Add the wet ingredients in two parts (mixture may look curdled), alternating with the dry ingredients. Mix last addition of dry ingredients just until combined; do not overmix.
  • Spoon the batter into a piping bag or a large ziplock bag with a corner cut off. Pipe batter into the donut pan, filling each donut cavity ½ full.
  • Bake for 10-12 minutes, or until donuts spring back when lightly touched. Tip the donuts out onto a wire rack.
  • While the donuts are baking, melt the 113g butter for the coating. In another bowl mix the cinnamon and sugar together until completely combined. Pour the cinnamon-sugar mixture into a large ziploc or paper bag (you're going to shake the donuts in the mixture!).
  • To coat the donuts, when they're just cool enough to handle, dip each donut quickly in the melted butter, gently shake off excess butter, then put the donut in the cinnamon-sugar bag. Seal the bag and gently shake, turn and invert the bag to completely coat the donut. When coated, open the bag, gently shake off excess and place on a gorgeous serving plate to enjoy!
  • Store in an airtight container for a day or two, but best eaten within 24 hours.


* I used Beanilla triple-fold Madagascan vanilla bean paste, so I only used around ⅓ teaspoon. If you have regular vanilla bean paste, use a full teaspoon. If you only have vanilla extract, feel free to use that instead.
* This recipe can also make regular-sized donuts, just adjust the baking time for slightly longer - but keep your eye on the donuts so you don't overbake them.
Don't have a donut pan? Use a mini muffin/cupcake pan!