Description
Soft and fluffy baked cinnamon sugar donuts coated in a sweet, spiced sugar mixture and drizzled with a smooth vanilla glaze — perfect for breakfast or dessert.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 large egg
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
- 1 tablespoon melted butter (for coating)
- 1/2 cup powdered sugar (for glaze)
- 1–2 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease a donut pan.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined — do not overmix.
- Spoon or pipe the batter into the prepared donut pan, filling each mold about 3/4 full.
- Bake for 10–12 minutes or until donuts spring back when lightly pressed.
- Let donuts cool for 5 minutes in the pan, then transfer to a wire rack.
- In a small bowl, mix 1/4 cup sugar and 1 tsp cinnamon. Brush each donut with melted butter and dip into the cinnamon sugar mixture.
- For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled donuts.
- Allow glaze to set before serving.
Notes
- Donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- You can skip the glaze and just use the cinnamon sugar coating if desired.
- Add a pinch of cardamom for extra warmth in the spice mix.
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg