Cinnamon Sugar Donuts

5 from 14 votes

These Cinnamon Sugar Donuts are the softest baked cinnamon donuts that are coated in the most delicious combination...cinnamon sugar! They're so light and fluffy but don't let their beautiful appearance fool you! They're so simple to make, no mixer is used at all! The batter comes together with just a whisk in less than one hour! Best yet, these little sugary clouds are gluten free, nut free eggless and can easily be vegan!

Prep Time20

Cook Time20

Assembly Time15

Total Time55

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: donuts

Calories: 318kcal

Author: Lee

Ingredients

For The Baked Cinnamon Donuts

2 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
1.5 cups granulated sugar
2 teaspoons baking powder
1.5 teaspoons ground cinnamon
½ teaspoon kosher salt
2 rounded tablespoons cornstarch mixed with 3 tablespoons of water
1.5 cups milk
2 tablespoons unsalted butter or vegan baking stick, melted and cooled
2 teaspoons pure vanilla extract

For The Cinnamon Sugar Topping

12 tablespoons unsalted butter or vegan baking stick, melted
1 cup granulated sugar
1 teaspoon ground cinnamon

US Customary - Metric

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 2 cups multipurpose gluten free flour, the 1.5 cups granulated sugar, 2 teaspoons baking powder, 1.5 teaspoons ground cinnamon and ½ teaspoon kosher salt. Set aside.
Put the 2 tablespoons of butter or vegan baking stick in a small heat safe bowl.
Microwave in 11 second increments until melted. Set aside to cool.
In a small bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch and 3 tablespoons water until thin and watery. It will be thick and tacky at first.
In a medium bowl, whisk together the 1 ½ cups milk, cornstarch water and 1 ½ teaspoons pure vanilla extract until combined.
While whisking, slowly pour the cooled melted butter a little at a time into the other liquid ingredients.
Make sure the melted butter isn't hot because if you pour hot butter into the cold milk, it will create large chunks. If there are tiny little chunks, that's ok.
Slowly pour the wet ingredients into the dry and use a whisk to combine. If it gets too thick, switch to using a spatula.
Put all the batter into a piping bag or a zip top bag with the corner snipped off. Pipe the batter into the greased donut pans and fill to almost the top of each well.
You can also spoon the batter into the donut pans.
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.
Note: 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 11 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.
Working quickly, take 1 donut and dip it in the melted butter or vegan baking stick. You don't want it submerged too long but you do want the entire donut coated on all sides.
Immediately put the donut into the bowl of cinnamon sugar and coat all over.
Place each finished donut on a cooling rack with the baking sheet underneath (to prevent a big mess). Repeat these steps with the rest of the donuts.
Once each donut is coated and has dried a bit, dip each donut again (a 2nd time) in just the cinnamon sugar. Do not re-dip in the melted butter.

Video

Notes

For Vegan: Use a gluten free flour free from dairy, vegan sugar, vegan baking sticks instead of butter and use a non-dairy milk.

All Purpose Flour: I cannot test this due to celiac disease, but use 2 packed cups of regular flour (336 grams) and 1 ¼ cups of milk.

Storing: 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. Keep at room temperature for up to 2 days.

Freezing: Once the donuts have cooled completely, individually wrap them each in aluminum foil and the pop in a zip top bag. Freeze for up to 30 days. To defrost, place wrapped donuts at room temperature until soft. About 2 hours.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition