Pin It I baked my first batch of these on a rainy Sunday when I had nothing but pantry staples and a craving I couldn't ignore. The smell of cinnamon hitting the oven heat made my entire apartment feel like a bakery. My neighbor knocked on the door halfway through, asking if I was selling anything. I wasn't, but I handed her two warm donuts anyway, and she's been my taste tester ever since.
I made these for my nephew's birthday breakfast once, and he refused to blow out his candles until everyone had a donut in hand. We sang off-key with our mouths full of cinnamon and sugar, and it became our unofficial tradition. Now every birthday starts with a batch, no matter who's celebrating.
Ingredients
- All-purpose flour: The backbone of the donut, giving it structure without weighing it down—measure it by spooning into the cup and leveling off, never scoop and pack.
- Granulated sugar: Sweetens the batter and creates that irresistible coating, use the cheap stuff and save the fancy sugar for your coffee.
- Baking powder and baking soda: These two work together to give you that light, airy crumb, and yes, you need both.
- Ground cinnamon: The soul of the recipe, buy it fresh if yours has been sitting in the back of the cupboard since 2019.
- Buttermilk: Adds tang and tenderness, but if you're out, just stir a teaspoon of vinegar into regular milk and let it sit for five minutes.
- Eggs: Bind everything together and give the donuts a tender chew, room temperature eggs mix in smoother.
- Unsalted butter: Melted into the batter and brushed on warm donuts, it carries flavor and makes the cinnamon-sugar stick like glue.
- Vanilla extract: A teaspoon goes a long way in rounding out the sweetness, use the real stuff if you have it.
Instructions
- Prep Your Pan:
- Preheat your oven to 375 degrees and grease every donut cavity well, or you'll be prying out broken donuts with a butter knife. Trust me, I've been there.
- Mix the Dry Ingredients:
- Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon in a big bowl until there are no clumps. This is your chance to make sure the leavening is evenly distributed.
- Combine the Wet Ingredients:
- In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth and slightly frothy. The butter should be cool enough that it doesn't scramble the eggs.
- Bring It Together:
- Pour the wet ingredients into the dry and stir gently until just combined, a few lumps are fine. Overmixing turns tender donuts into tough little pucks.
- Fill the Pan:
- Spoon or pipe the batter into each donut cavity, filling them about three-quarters full. I use a ziplock bag with the corner snipped off when I'm feeling fancy.
- Bake Until Golden:
- Slide the pan into the oven and bake for ten to twelve minutes, until the tops spring back when you press them lightly. They'll smell like heaven and look barely golden.
- Cool Briefly:
- Let the donuts sit in the pan for three minutes to firm up, then turn them out onto a wire rack. They're delicate when hot, so be gentle.
- Coat While Warm:
- Mix sugar and cinnamon in a shallow bowl, brush each donut with melted butter, and dip it generously into the cinnamon-sugar. The warmth makes the coating stick and melt just a little.
Pin It There was a morning when my best friend showed up unannounced, eyes red from a rough night. I handed her a donut fresh from the oven, and we sat on the kitchen floor eating them in silence. She told me later that it was the first time she'd felt okay all week. Sometimes a donut is more than a donut.
How to Store Them
Keep them in an airtight container at room temperature for up to two days, though they're best the day you bake them. If they start to dry out, a quick ten-second zap in the microwave brings back some of that softness. I've never had a batch last longer than a day, so storage is mostly theoretical in my house.
Make Them Your Own
Add a pinch of nutmeg or cardamom to the batter if you want a little extra warmth. I've also tossed in mini chocolate chips, swapped the cinnamon-sugar for powdered sugar and cocoa, and even drizzled them with a simple glaze. They're forgiving, so experiment and see what sticks.
What to Serve Alongside
These donuts pair beautifully with strong black coffee, chai, or even a cold glass of milk. I like to set out a plate of them with fresh fruit and yogurt for a weekend brunch that feels special without the stress. They also make a surprisingly good base for ice cream sandwiches if you're feeling adventurous.
- Serve them on a platter dusted with extra cinnamon-sugar for a pretty presentation.
- Let guests dip them in melted Nutella or caramel sauce if you want to go over the top.
- Wrap a few in parchment and tie with twine for a simple, sweet gift.
Pin It These donuts have a way of turning ordinary mornings into something worth waking up for. Make a batch, share them with someone you love, and watch how quickly they disappear.
Recipe Questions & Answers
- → What gives these baked donuts their soft texture?
The combination of buttermilk, eggs, and baking powder helps create a light and fluffy texture in the baked donuts.
- → How is the cinnamon-sugar coating applied?
Each warm donut is brushed with melted butter, then immediately dipped into the cinnamon-sugar mixture to adhere the sweet coating.
- → Can these treats be made dairy-free?
Yes, by substituting plant-based milk and margarine for the buttermilk and butter, a dairy-free version is possible.
- → What kitchen tools are essential for making these donuts?
A donut pan, mixing bowls, whisk, pastry brush, and wire rack are needed to prepare and finish the donuts.
- → How should these baked donuts be stored?
Store them in an airtight container to keep fresh for up to two days, though they are best enjoyed shortly after baking.
- → Can I add extra flavors to the batter?
Yes, a pinch of nutmeg can be added to the dry ingredients for a warm, spiced note alongside the cinnamon.