These easy cinnamon donuts taste just like warm cinnamon rolls. Topped with a cinnamon icing and crumb topping, then drizzled with vanilla glaze, they have a crispy crust and tender interior—plus, take just minutes to make!
Your weekend mornings are about to get a whole lot more delicious! Because who doesn't love homemade cinnamon donuts? To me, they’re one of life’s greatest treats. And when you bake them instead of frying, they couldn't be easier to make.
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Essential Ingredients
Buttermilk: Cultured buttermilk is what makes these donuts tender and it also gives them a nice tangy flavor. If you don't have buttermilk, you can add ½ teaspoon vinegar to ⅓ cup of whole milk.
Cinnamon: These donuts use cinnamon in the batter, crumb topping and icing, so be sure that the cinnamon you have in your spice cabinet is fresh, meaning it should not be older than 6 months. If it is, but some fresh it for this recipe—it will make a taste difference in the final results.
How to Make
- Lightly coat the cavity of a standard donut tray with non-stick cooking spray.
- In a large bowl, mix the flour, sugar, cornstarch, baking powder, cinnamon, and salt.
- In a small bowl, mix the buttermilk, egg, and melted butter.
- Add the buttermilk mixture to the dry ingredients, and sitr just until blended and smooth.
- Spoon the batter into a large pastry bag or a heavy-duty zipper-type plastic and snip off the corner. Pipe the batter into the prepared pan, filling about ¾ full. (You can carefully spoon the batter into the cavities.)
- Bake until the donuts a toothpick inserted into the donuts comes out clean, 7 to 9 minutes. Set the pan on a wire rack for 5 minutes, then remove the donuts to the rack to cool.
7. Make the Cinnamon Icing, Crumb Topping and Vanilla Glaze. Dip the top of the donuts into the cinnamon icing, then into the crumb topping mixture. Set the donuts, crumb side up, on a wire rack.
8. Drizzle with vanilla glaze and let set before serving.
Recipe Tips
You will need a few inexpensive pieces of special equipment: Standard doughnut pans and a sturdy bag for piping the batter into the pan. If you don’t have a heavy-duty pastry bag, use a freezer-weight zip-top bag instead.
Make Mini Baked Donuts: Grease mini doughnut pans with nonstick
spray. Pipe (or spoon) the batter into the prepared pans, filling them just over three-quarters full. Bake at 425°F until a toothpick inserted into the center comes out clean, 4 to 5 minutes. Cool in the pan for 5 minutes before inverting onto a cooling rack.
Powdered Donuts: Sift 1 13 cups confectioners’ sugar into a medium bowl. While the doughnuts are still warm, toss each donut in the sugar until well coated.
Recipe FAQs
After glazing, donuts can be topped with decorative sugars,
sprinkles, chopped nuts, chocolate shavings, or toasted coconut. Toppings should be applied while the glaze is still wet so that they stick; allowing
the thin glaze to set for 1 to 2 minutes before applying toppings will help to prevent them from sliding off.
Regular donuts are fried, and baked are done in the oven in a doughnut pan. Each has it's own merits, frying makes for crispy exterior, and baking creates more of a cake-like texture.
You can store the donuts in an airtight container at cool room temperature for up to 3 days.
More breakfast recipes to try
Comments and ratings
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Easy Cinnamon Donuts with Crumb Topping (Cinnamon Roll Donuts)
Ingredients
- ¾ cup unbleached all-purpose flour
- 2 Tbs. cornstarch
- 1 tsp. baking powder
- ½ tsp. salt
- ⅓ cup granulated sugar
- 1 tsp. ground cinnamon
- ⅓ cup buttermilk
- 1 large egg
- 1 tsp. butter, melted
Cinnamon Icing
- 1 cup confectioner's sugar
- 2 tsp. milk
- ½ tsp. ground cinnamon
Crumb Topping
- 3 Tbs. unbleached all-purpose flour
- 1½ Tbs. brown sugar
- 1½ tsp. ground cinnamon
- 1 Tbs. butter, softened
Vanilla Glaze
- 1 cup confectioner's sugar
- 2 tsp. milk
- ½ tsp. vanilla extract
Instructions
Mate the Donuts
- Position rack in the center of the oven and heat to 350°F. Lightly coat the cavity of a standard donut tray with non-stick cooking spray.
- In a large bowl, mix the flour, sugar, cornstarch, baking powder, cinnamon, and salt.
- In a small bowl, mix the buttermilk, egg, and melted butter.
- Add the buttermilk mixture to the dry ingredients, and sitr just until blended and smooth.
- Spoon the batter into a large pastry bag or a heavy-duty zipper-type plastic and snip off the corner. Pipe the batter into the prepared pan, filling about ¾ full. (You can carefully spoon the batter into the cavities.)
- Bake until the donuts a toothpick inserted into the donuts comes out clean, 7 to 9 minutes. Set the pan on a wire rack for 5 minutes, then remove the donuts to the rack to cool.
Make the Cinnamon Icing
- In a wide, shallow bowl, mix the confectioner's sugar, milk, vanilla, and cinnamon until blended and smooth.
Make the Crumb Topping
- In another wide, shallow bowl, combine the flout, sugar and cinnamon. Add the softened butter and mix until crumbs form.
Make the Vanilla Glaze
- In a small bowl, mix the confectioner's sugar, milk and vanilla until smooth and blended.
- Dip the top of the donuts into the cinnamon icing, then into the crumb topping mixture. Set the donuts, crumb side up, on a wire rack. Drizzle with the vanilla glaze and let set before serving.
Notes
spoon) the batter into the prepared pans, filling them just over three-quarters full. Bake at 425°F until a toothpick inserted into the center comes out clean, 4 to 5 minutes. Cool in the pan for 5 minutes before inverting onto a cooling rack.
Nutrition
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Taylor says
yum!
Terry says
These were a hit! Pretty easy to make. I made a double-batch.