Donuts are oh so bad and oh so good, am I right?! Personally, I’m not a big fan of deep fried donuts. Most of them are like little cake sponges filled with oil. Blech! Yeah, somehow that doesn’t turn on my taste buds. Baked donuts, on the other hand, do turn on my taste buds. Like most baked desserts, baked donuts are a-okay in my book! And these Cinnamon Overload Baked Donuts are aces, especially with extra cinnamon glaze. Yum!
There are many ways you could make baked donuts. This is a cake donut recipe, not a yeast donut that needs time to raise, etc. This is a pretty easy mix and bake recipe. The trickier part is all the cinnamon embellishments. I guess that’s a good way to describe it. It’s basically the difference between getting up in the morning, getting dressed, and leaving the house. Versus, getting up, showering, getting dressed, styling your hair, doing your makeup, and then leaving the house. See what I mean? Embellishments make a big difference and are more time consuming.
In order to make these Cinnamon Overload Baked Donuts worthy of their name, we added a cinnamon mixture in the middle of the donut; on top of the donut; and in the glaze. It’s a cinnamon party and you’re invited!
We experimented with these a bit and made them two ways…
Baked Donuts without Glaze
For one half a dozen, we added the Cinnamon Crumb to the donut batter before baking. Once they’re baked, they’re done! No dipping or any other work required.
Baked Donuts with Glaze
For the other half a dozen, we baked them without adding the Cinnamon Crumb before baking. When they were done baking, we dipped them in the Cinnamon Glaze and then dipped them into the Cinnamon Crumb. We really enjoyed this version, so that’s how the recipe card was written below.
Cinnamon Overload Baked Donuts
Baked donuts that are fantastically bursting with cinnamon goodness!
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 1/2 teaspoon cocoa powder
- 2 teaspoons cinnamon
- 2/3 cup flour
- 3 1/2 tablespoons sugar
- 7 tablespoons brown sugar
- 1/3 cup toasted pecans finely chopped
- 3 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 5 tablespoons butter melted
- 2 cups flour
- 1/3 cup sugar
- 1/3 cup light brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 eggs
- 1/3 cup oil
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 2 Tablespoons + 2 teaspoons milk
Preheat oven to 350 Spray 12 donut molds.
Mix sugar, brown sugar, cocoa powder, and cinnamon together in a small bowl. Set aside.
In another small bowl, combine all the dry ingredients for Cinnamon Crumb. Once combined, add the butter and stir together until it’s crumby.
In a medium bowl, whisk together the dry ingredients.
In a small bowl, whisk together the wet ingredients and then combine with the dry ingredients. Gently whisk until combined. Do not overmix or it will make the donuts tough.
Put batter into a piping bag and pipe into each mold, filling them halfway.
Sprinkle the cinnamon swirl evenly over the batter. Top each mold with the remaining donut batter, so that each mold is filled nearly to the top.
Bake for 10-12 minutes, or until the donuts spring back slightly when touched. They do not need to brown.
Allow to cool slightly and then use a knife to ease the donuts from the molds.
Once cooled, dip donuts in to the Cinnamon Glaze and then dip into the Cinnamon Crumb until fully coated.
Adapted from: Baked Cinnamon Crumb Donuts
Did you make these Cinnamon Overload Baked Donuts? Snap a pic of your creation and share on social with #vegetariant.