These Cinnamon Sugar Donuts are the softest baked donuts that are loaded with cinnamon flavor. If that wasn't enough, they're coated in the most delicious combination...cinnamon sugar! Best yet, these little sugary clouds are gluten free, nut free eggless and easily vegan!
Biting into one of these Cinnamon Sugar Donuts is like biting into a cloud. The texture is just incredible! Not only are they delicious, but they're super easy to make!
If you’re looking for more donut recipes, check out my Baked Apple Cider Donuts, Cookies and Cream Donuts and Funfetti Donuts.
REASONS TO LOVE THESE DONUTS
- Allergy Friendly- These donuts are gluten free, nut free, egg free and can easily be dairy free (vegan).
- Soft & Fluffy- The donuts are so super soft and delicious.
- Cinnamon Sugar- These babies are dipped in butter or vegan baking stick and dunked in two coats of cinnamon sugar!
INGREDIENT NOTES
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this one because it’s nut safe but it does contain dairy.
- Cornstarch and Water- These are eggless donuts so this mixture helps bind everything together.
- Milk of Choice- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Butter/Vegan Baking Sticks- In this recipe we actually used melted!
EXPERT BAKING TIPS
SMOOTHING THE BATTER
Many gluten free flour batters have a way of staying exactly as they are placed, when baked.
If you leave it misshapen after put it into the donut pans, that’s how they will remain when baked.
When the batter is in the donut pans, gently smooth the top with a butter knife or the back or a small spoon.
Pipe The Batter
You could use a spoon to put the batter in the greased donut pans but it is much easier to pipe the batter in.
No piping bag? No worries!
Simply put all the batter in a gallon size zip top bag and snip off a corner. Pipe the batter into the donut wells and fill almost to the top.
STEP BY STEP INSTRUCTIONS WITH PICTURES
Here are the steps to make these donuts!
STEP 1: Mix The Dry Ingredients
In a large bowl, whisk together the gluten free flour, the granulated sugar, the baking powder, cinnamon and the salt. Set aside.
Step 2: Melt the Butter/Vegan Baking Stick
Put the 2 tablespoons of butter or vegan baking stick in a small heat safe bowl.
Microwave in 10 second increments until melted. Set aside to cool.
Step 1 Step 2
STEP 3: MAKE THE CORNSTARCH WATER
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
STEP 4: MIX THE WET INGREDIENTS
In a medium bowl, whisk together the cornstarch water mixture, the milk of choice, the cooled melted butter and the vanilla until combined.
Make sure the melted butter isn't hot because if you pour hot butter into the cold milk, it will be chunky.
Step 3 Step 4 Step 5
Step 5: Mix The Wet Ingredients Into The Dry
Slowly pour the wet ingredients into the dry and use a whisk to combine. If it gets too thick, switch to using a spatula.
Step 6: Fill The Donut Pans
Either spoon the batter into the greased donut pans and fill to almost the top or put all the batter into a piping bag or a zip top bag with the corner snipped off and pipe the batter into the donut pans.
Fill each well to almost the top. Smooth the batter with a tiny knife or the back of a small spoon.
Step 7: Bake
Bake the donuts in the center rack of the 350 degree oven for 20 minutes. The donuts should be risen and spring back at you when gently touched.
If you gently poke the donuts and a dent forms, they're not done baking. You can also insert a toothpick and make sure it comes out clean.
Step 6 Step 7
Step 8: Let The Donuts Cool
Let the donuts cool in the pans for at least 5 minutes before taking them out. If you try to take them out too soon, they will stick and break apart into a giant mess.
Once 5 minutes is up, use a small spatula to loosen them from the pan.
Place the donuts on a cooling rack with a baking sheet underneath. The next part is a bit messy.
Make The Topping
Step 1: Melt The Butter/Vegan Baking Stick
Put the 12 tablespoons of butter or vegan baking stick in a medium heat safe bowl.
Microwave in 20 second increments, stirring after each time, until the butter is melted.
Step 2: Mix the Cinnamon Sugar
Place the 1 cup of granulated sugar and 1 teaspoon of ground cinnamon together in a bowl. Whisk to combine.
Step 1 Step 2
Step 3: Dip the Donuts
Take one donut and dip it in the melted butter or vegan baking stick. Do it quickly, you don't want it submerged too long but you do want the entire donut coated. Both sides.
Immediately put the donut into the bowl of cinnamon sugar and coat all over. Repeat these two steps with the rest of the donuts.
Step 4: Let Them Dry
Place each finished donut on the cooling rack with the baking sheet underneath (to prevent a big mess). Let them dry a bit.
Step 5: Dip them In The Cinnamon Sugar for a 2nd Time
You don't have to do this step, but I like my donuts loaded with cinnamon sugar.
Dip each donut again in just the cinnamon sugar. NOT the melted butter.
HOW TO MAKE THESE DONUTS VEGAN
Follow these simple steps to make sure these donuts are vegan:
- Use a gluten free flour that’s free from dairy.
- Make sure to use vegan baking sticks instead of butter.
- Only use a non dairy milk of choice.
FAQ
Most gluten free baked goods are best made the same day, and these donuts are no exception.
They still taste good on day 2, but they really are best fresh. The cinnamon sugar coating can tend to get a little wet the next day.
It makes 14 donuts.
No you don't! But I really recommend it!
I would not. It makes the cinnamon sugar get very wet. Aluminum foil is your best option.
STORING AND FREEZING
STORING
Since gluten free baked goods are best the first day, we want to try to keep these cinnamon sugar donuts as fresh as possible.
Once the donuts have cooled, individually wrap them each in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the cinnamon sugar as much.
Store them wrapped in foil at room temperature for up to two days.
FREEZING
Once the donuts have cooled completely, wrap them each in aluminum foil.
Pop them in a zip top bag and freeze the donuts for up to 30 days.
To defrost, take out if the freezer and leave at room temperature until soft; about 2 hours.
Other Donut Recipes To Try
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Don’t forget to tag me on Instagram @laneandgreyfare if you make my recipes and follow along on Pinterest! Enjoy!!!
Cinnamon Sugar Donuts
Ingredients
For The Donuts
- 2 cups gluten free flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- 2 heaping tablespoons of cornstarch mixed with 3 tablespoons of water
- 1.5 cups milk of choice
- 2 tablespoons unsalted butter or vegan baking stick, melted
- 2 teaspoons pure vanilla extract
For The Topping
- 12 tablespoons unsalted butter or vegan baking stick, melted
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
For The Donuts
- Preheat your oven to 350 degrees Fahrenheit. Grease 2 donut pans well with vegetable oil.
- In a large bowl, whisk together the gluten free flour, the granulated sugar, baking powder, cinnamon and the salt. Set aside.
- Put the 2 tablespoons of butter or vegan baking stick in a small heat safe bowl.
- Microwave in 10 second increments until melted. Set aside to cool.
- In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
- In a medium bowl, whisk together the cornstarch water mixture, the milk of choice, the cooled melted butter and the vanilla until combined. Make sure the melted butter isn't hot because if you pour hot butter into the cold milk, it will be chunky.
- Slowly pour the wet ingredients into the dry and use a whisk to combine. If it gets too thick, switch to using a spatula.
- Either spoon the batter into the greased donut pans and fill to almost the top or put all the batter into a piping bag or a zip top bag with the corner snipped off and pipe the batter into the donut pans.
- Fill each well to almost the top. Smooth the batter with a tiny knife or the back of a small spoon.
- Bake the donuts in the center rack of the 350 degree oven for 20 minutes. The donuts should be risen and spring back at you when gently touched.
- If you gently poke the donuts and a dent forms, they're not done baking. You can also insert a toothpick and make sure it comes out clean.
- Let the donuts cool in the pans for at least 5 minutes before taking them out. If you try to take them out too soon, they will stick and break apart into a giant mess. Once 5 minutes is up, use a small spatula to loosen them from the pan.
- Place the donuts on a cooling rack with a baking sheet underneath. The next part is a bit messy.
For The Topping
- Put the 12 tablespoons of butter or vegan baking stick in a medium heat safe bowl.
- Microwave in 20 second increments, stirring after each time, until the butter is melted.
- Place the 1 cup of granulated sugar and 1 teaspoon of ground cinnamon together in a bowl. Whisk to combine.
- Take one donut and dip it in the melted butter or vegan baking stick. Do it quickly, you don't want it submerged too long but you do want the entire donut coated. Both sides.
- Immediately put the donut into the bowl of cinnamon sugar and coat all over. Repeat these two steps with the rest of the donuts.
- Place each finished donut on the cooling rack with the baking sheet underneath (to prevent a big mess). Let them dry a bit.
- You don't have to do this step, but I like my donuts loaded with cinnamon sugar. Dip each donut again in just the cinnamon sugar. NOT the melted butter.
Notes
Nutrition
John
A delicious donut that’s easy to make!
Lee
Thanks so much!
Jaclyn
Looks great. Looking forward to trying!
I just wanted to say that when I click on the apple cider donuts word-link on this page, it goes to a crumb cake recipe. Thanks if you would please fix it. I’d like that recipe as well 🙂
Lee
Thanks so much for letting me know! Sorry about that! All fixed!