These Cinnamon Sugar Donuts are the softest baked cinnamon donuts that are coated in the most delicious combination...cinnamon sugar! They're so soft and fluffy and can be made in under an hour! Best yet, these little sugary clouds are gluten free, nut free eggless and easily vegan!
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, 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.
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.