Why You’ll Love This Recipe
These donuts are quick and easy to make with no frying required. They have a tender texture and a warm cinnamon flavor that’s comforting and satisfying. Perfect for kids and adults alike, they’re great for sharing and can be made in under 30 minutes. Plus, they use simple ingredients you likely already have at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
½ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
For coating:
¼ cup melted butter
½ cup sugar
1 teaspoon ground cinnamon
Directions
Preheat your oven to 180°C (350°F) and grease a mini donut pan.
In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In another bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined.
Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
Bake for 8–10 minutes, or until the donuts are lightly golden and spring back when touched.
Allow the donuts to cool slightly before removing from the pan.
Dip each donut in melted butter, then roll in the cinnamon sugar mixture until fully coated.
Serve warm for the best flavor.
Servings and timing
Servings: 20–24 mini donuts
Preparation time: 10 minutes
Cooking time: 8–10 minutes
Total time: about 20 minutes
Variations
You can add a glaze instead of cinnamon sugar for a different finish. Try mixing a little nutmeg into the batter for extra warmth. For a chocolate version, add cocoa powder to the dry ingredients. You can also fill them with jam or cream for a fun twist.
Storage/Reheating
Store the donuts in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave for 10–15 seconds to soften. They can also be frozen (without coating) for up to 2 months and coated after reheating.
FAQs
Can I make these without a donut pan?
Yes, you can use a mini muffin tin instead.
Are baked donuts healthier than fried?
They are generally lighter since they use less oil.
Can I use whole wheat flour?
Yes, but the texture may be slightly denser.
Can I make them dairy-free?
Yes, use plant-based milk and butter alternatives.
Why are my donuts dry?
Overbaking can cause dryness—keep an eye on them.
Can I skip the coating?
Yes, but the cinnamon sugar adds most of the flavor.
Can I make them ahead of time?
Yes, but they’re best enjoyed fresh.
How do I fill the donut pan easily?
Use a piping bag or spoon for neat filling.
Can I add toppings?
Yes, sprinkles, glaze, or chocolate drizzle work well.
Do they taste like fried donuts?
They’re lighter and less greasy but still very flavorful.
Conclusion
Baked mini cinnamon sugar donuts are a quick and delightful treat that’s easy to prepare and fun to eat. With their soft texture and sweet coating, they’re perfect for any occasion. Whether served fresh or reheated, they’re sure to bring a little extra sweetness to your day.
PrintBaked Mini Cinnamon Sugar Donuts
These baked mini cinnamon sugar donuts are soft, fluffy, and coated in a sweet cinnamon sugar mixture. They’re a lighter alternative to fried donuts and perfect for breakfast, snacks, or dessert.
- Prep Time: 10 minutes
- Cook Time: 8–10 minutes
- Total Time: 20 minutes
- Yield: 20–24 mini donuts
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- ¼ cup melted butter (for coating)
- ½ cup sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Preheat the oven to 180°C (350°F) and grease a mini donut pan.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix milk, egg, melted butter, and vanilla extract until smooth.
- Combine wet and dry ingredients, stirring until just mixed.
- Fill the donut pan cavities about three-quarters full with batter.
- Bake for 8–10 minutes until lightly golden and springy to touch.
- Let cool slightly before removing from the pan.
- Dip each donut in melted butter, then roll in cinnamon sugar mixture.
- Serve warm.
Notes
- Do not overbake to keep donuts soft and moist.
- Use a piping bag for easier filling of the donut pan.
- Try adding nutmeg or cocoa powder for flavor variations.
- Store at room temperature for up to 2 days.
- Freeze uncoated donuts for up to 2 months and coat after reheating.
Nutrition
- Serving Size: 1 mini donut
- Calories: 80 kcal
- Sugar: 7 g
- Sodium: 60 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
