Save to Pinterest One Saturday morning, I woke up craving donuts but didn't want to leave the house. I remembered seeing a donut pan tucked in the back of my cupboard and decided to try baking them instead of frying. The smell of cinnamon and sugar filled the kitchen within minutes, and I was hooked. These baked donuts turned out so soft and light, I couldn't believe I'd been buying them all those years. Now they're my go-to whenever I want something sweet without the hassle of hot oil.
I made these for my neighbor's birthday once, and she told me they reminded her of the donuts her grandmother used to make on Sunday mornings. That moment made me realize how food can carry memories we didn't even know we were sharing. Since then, I've brought them to potlucks, holiday brunches, and lazy weekend breakfasts. They disappear fast, and someone always asks for the recipe.
Ingredients
- All-purpose flour: The foundation of the donut, giving it structure without making it dense or heavy.
- Granulated sugar: Sweetens the batter just enough to balance the cinnamon and butter coating.
- Baking powder and baking soda: These work together to give the donuts their soft, airy lift.
- Ground cinnamon: Used in both the batter and the coating, it adds warmth and depth to every bite.
- Buttermilk: Creates a tender crumb and adds a subtle tang that keeps the donuts from tasting too sweet.
- Eggs: Bind everything together and help the donuts rise beautifully in the oven.
- Melted butter: Adds richness to the batter and helps the cinnamon-sugar stick to the outside.
- Vanilla extract: A small addition that rounds out all the other flavors and makes the kitchen smell incredible.
Instructions
- Preheat and Prep:
- Set your oven to 375°F and lightly grease your donut pan so the donuts pop out easily later. If you skip the greasing, you'll be scraping bits of donut out of the pan.
- Mix the Dry Ingredients:
- Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl until evenly combined. This ensures every donut gets the same flavor and rise.
- Combine the Wet Ingredients:
- In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth and uniform. The mixture should look pale and slightly frothy.
- Bring It Together:
- Pour the wet ingredients into the dry and stir gently until just combined. A few lumps are fine, overmixing will make the donuts tough.
- Fill the Pan:
- Spoon or pipe the batter into each donut cavity, filling them about three-quarters full. I like using a ziplock bag with the corner snipped off for cleaner filling.
- Bake Until Golden:
- Bake for 10 to 12 minutes, until the tops spring back when you press them lightly. They should smell buttery and sweet.
- Cool Briefly:
- Let the donuts sit in the pan for 3 minutes to firm up, then turn them out onto a wire rack. If you try to remove them too soon, they might break.
- Coat in Cinnamon-Sugar:
- Brush each warm donut with melted butter, then roll it in the cinnamon-sugar mixture until fully coated. The warmth helps the sugar stick and melt slightly into the surface.
Save to Pinterest The first time I served these, my daughter picked one up, took a bite, and smiled without saying a word. She went back for two more before breakfast was over. That quiet moment of her enjoying something I made from scratch felt better than any compliment. These donuts have a way of making ordinary mornings feel special.
How to Store and Reheat
These donuts are best eaten fresh, but you can keep them in an airtight container at room temperature for up to two days. If they lose their softness, pop them in the microwave for about 10 seconds to bring back that just-baked texture. You can also freeze them without the coating, then thaw and coat them fresh when you're ready to serve.
Flavor Variations to Try
I've made these with a pinch of nutmeg mixed into the cinnamon-sugar, and it added a cozy, spiced note that was perfect for fall. You can also swap the vanilla extract for almond extract if you want a subtle nutty flavor. For a chocolate twist, add two tablespoons of cocoa powder to the dry ingredients and dust the donuts with powdered sugar instead of cinnamon-sugar.
What to Serve Alongside
These donuts pair beautifully with hot coffee, chai tea, or a glass of cold milk. I like setting them out with fresh fruit and yogurt for a relaxed weekend brunch. They also make a lovely addition to a dessert platter when you want something sweet but not overly rich.
- Serve them warm with a drizzle of honey or maple syrup for extra indulgence.
- Pair with scrambled eggs and bacon for a sweet and savory breakfast spread.
- Box them up with parchment paper and ribbon for a thoughtful homemade gift.
Save to Pinterest There's something wonderful about pulling a pan of golden donuts from the oven and watching them disappear in minutes. I hope these become a favorite in your kitchen too.
Recipe FAQs
- → What makes these donuts soft and fluffy?
The combination of baking powder, baking soda, and buttermilk creates a light, airy texture, while gentle mixing prevents overdeveloping the batter.
- → Can I use a dairy-free alternative for buttermilk?
Yes, plant-based milk combined with vinegar works well as a substitute to mimic buttermilk’s acidity and texture.
- → How should I store leftovers to keep freshness?
Store the baked donuts in an airtight container at room temperature for up to two days to maintain softness and flavor.
- → Is it necessary to brush melted butter before coating?
Brushing melted butter helps the cinnamon-sugar mixture stick evenly and adds a rich flavor and slight moisture to the coating.
- → Can I add other spices for variation?
Definitely. A pinch of nutmeg or a dash of allspice can enrich the cinnamon flavor and add depth to the coating.