Baked Cinnamon Spice Donut Recipe
I got one of those donut pans for Christmas – the baking pans that you fill and hope it doesn’t overflow. Well, they do overflow if you overfill, but they still taste fabulous. Todd loves the powdered donuts that have the cinnamon powdered sugar on the outside – but lets face it – donuts are not really healthy and anything fried should be a treat, not a regular breakfast. This baked cinnamon spice donut recipe is definitely a keeper
So a note on donut pans. Don’t expect these donuts to look like something from your local Timmy’s or Dunkin’ Donuts – they’ll likely bake over the hole in the middle – like mine did in the pic. But here’s the deal…they’ll taste better – so who cares? You could also make these in your mini-muffin tin and have a donut-hole type treat.
This recipe made almost 2-dozen donuts in my pan – which took awhile because I could only make 6 at a time – but they are SOOOO worth it! You could use plain powdered sugar if you like, but the cinnamon powdered sugar is pretty special.
Baked Cinnamon Spice Donuts
- 2 C all-purpose flour
- 1 1/2 C sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg - I use fresh ground - about 15 "grates" on my microplane
- 1/2 tsp kosher salt
- 1 extra-large egg lightly beaten
- 1 1/4 cups whole milk
- 2 Tbps butter melted
- 2 tsp vanilla extract
- *Cinnamon Sugar Coating
- 1/2 C Powdered Sugar
- 1-2 Tsp Cinnamon - to your taste.
Preheat oven to 375
In a large bowl, combine flour, sugar, spices, baking powder, & salt.
In a smaller bowl, combine the melted butter, egg, milk and vanilla
Pour the wet into the dry and fold together gently, do not over mix
Spray your donut pan with butter spray and then dust with flour - do this before each batch.
Spoon batter into donut pan - just enough to cover the bottom of the ring - not too much. I use about 2-3 tablespoons per donut.
Bake about 15 minutes - until a toothpick comes out clean
While your first batch is baking, put cinnamon and powdered sugar into a large zip-top bag and set aside.
Cool slightly then use offset spatula to tip them out onto a cooling rack.
When nearly 100% cool, put into your bag of powdered sugar mix two at a time and toss to coat.