, it couldn’t be easier. You get a perfectly round donut every time, and you get to skip the whole fried food guilt thing (not that you should feel guilty EVER about donuts). Simply pipe the batter into a grease donut pan, bake, and then dip in cinnamon sugar!
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 12 donuts 1x
- Category: breakfast
- Method: baked
- Cuisine: american
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 12 donuts 1x
- Category: breakfast
- Method: baked
- Cuisine: american
Scale:
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 12 donuts 1x
- Category: breakfast
- Method: baked
- Cuisine: american
Ingredients
For the donuts
- 1½ cup all-purpose flour
- ⅓ cup light brown sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 egg
- 1/3 cup plain, non-fat yogurt
- ¼ cup vegetable oil
- ¼ cup whole milk
- 1 teaspoon vanilla extract
For the cinnamon sugar
- 1 1/2 cups granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup butter, melted
- donut pan
Instructions
- Preheat oven to 350°F. Grease a standard sized donut pan and set aside.
- In a medium bowl, combine flour, sugar, baking soda, baking powder, and salt. In a separate bowl, combine egg, yogurt, vegetable oil, milk, and vanilla extract. Carefully pour the wet ingredients into the dry, mixing until just combined. Mixture will be slightly lumpy and thick.
- Spoon batter into a large ziplock bag and cut a ½ inch hole in one corner, creating a makeshift piping bag. Pipe the dough into the donut molds, filling ¾ of the way to the top of the molds. Bake for 10 minutes. Allow to cool in the pan for 5 minutes before coating with cinnamon sugar.
- To make the cinnamon sugar, combine both ingredients in a shallow bowl. Using a small brush, brush each donut with the melted butter, then dip each side into the sugar mixture. I dipped each donut in twice for an extra sugary coating 🙂 Serve!
Keywords: baked cinnamon sugar donuts, easy, healthy
Leave a comment and rate this recipe!
I haven’t been able to find the nutrition information on this. Just want to be able to track them. Thanks
Do these need to be refrigerated after baking?
I usually just store them at room temperature in a sealed container! That is if there are any left 🙂
I just borrowed a mini donut pan to try these. Any suggestions on how much to reduce the baking time?
Hi Judith! I would try 8 minutes and then just keep an eye on them from there!
These are so good….just to maybe help others out, with my Wilton pan this recipe only makes about 7 donuts. I don’t think I fill them too much either. Also, I find it easier to just pick the dough up with my hand and pull and move it around the pan vs putting it in a ziploc bag. Lastly, I use greek sigigs vanilla yogurt because I didn’t have plain and it works great.
★★★★★
The two of us could eat 12 donuts at one sitting but that’s obviously not a good idea. Can the mix be held overnight or would it be better to just halve it for 6 donuts? Can’t wait to try these. Our favorite bakery has closed and we’ve been missing our cinnamon donut fix. Thanks for any info!