Baked donuts that are fantastically bursting with cinnamon goodness!
Course
Breakfast
Prep Time20minutes
Cook Time12minutes
Total Time32minutes
Servings12donuts
Calories402kcal
AuthorVegetariant
Ingredients
Cinnamon Swirl:
2tablespoonssugar
2tablespoonsbrown sugar
1/2teaspooncocoa powder
2teaspoonscinnamon
Cinnamon Crumb:
2/3cupflour
3 1/2tablespoonssugar
7tablespoonsbrown sugar
1/3cuptoasted pecansfinely chopped
3teaspoonscinnamon
1/2teaspoonnutmeg
5tablespoonsbuttermelted
Donut Batter:
2cupsflour
1/3cupsugar
1/3cuplight brown sugar
2teaspoonsbaking powder
1/4teaspoonsalt
1cupbuttermilk
2eggs
1/3cupoil
2teaspoonsvanilla extract
Cinnamon Glaze:
2cupspowdered sugar
1teaspoonground cinnamon
1/2teaspoon vanilla
2Tablespoons+ 2 teaspoons milk
Instructions
Preheat oven to 350 Spray 12 donut molds.
Cinnamon Swirl:
Mix sugar, brown sugar, cocoa powder, and cinnamon together in a small bowl. Set aside.
Cinnamon Crumb:
In another small bowl, combine all the dry ingredients for Cinnamon Crumb. Once combined, add the butter and stir together until it’s crumby.
Donut Batter:
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.