Easy Cinnamon Donuts with Crumb Topping (Cinnamon Roll Donuts)

5 from 2 votes

Easy Cinnamon Donuts with Crumb Topping (Cinnamon Roll Donuts)

These easy-to-make baked cinnamon donuts have a crisp crust and tender interior, and take just minutes to make. The crumb topping and cinnamon and vanilla icings make them taste just like a cinnamon roll.

To make the donuts, you need just a few inexpensive pieces of special equipment: donut 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. The recipe can also be easily doubled.

Prep Time15

Cook Time7

Total Time23

Course: Breakfast

Cuisine: American

Servings:

Calories: 275kcal

Author: Kathy Kingsley

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

Store the donuts in an airtight container at room temperature for up to 3 days.

If you do not have buttermilk, add 1 teaspoon white vinegar ⅓ cup milk as a substitute.

Mini Cinnamon Donuts: Grease three 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.

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