Baked Cinnamon Sugar Donuts
Serves: 9 donuts
  • For the donuts:
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon cinnamon
  • 4 tablespoons unsalted butter, melted
  • ½ cup brown sugar
  • 1 egg, room temperature
  • ¼ cup milk, room temperature
  • ¼ cup, plain or greek yogurt
  • 1 teaspoon vanilla extract
  • For the coating:
  • ½ cup unsalted butter
  • 1 cup sugar
  • ½ tablespoon cinnamon
  1. In a microwave safe bowl melt the butter. set aside.
  2. Preheat oven to 350 degrees
  3. Lightly spray the donut pan, set aside
  4. In a medium bowl, whisk the flour,baking powder,baking soda, cinnamon, nutmeg, and salt.Set aside.
  5. In a medium bowl, whisk the egg, brown sugar, milk
  6. In a large bowl whisk the egg, brown sugar, vanilla, milk, and yogurt together until smooth. Add the melted butter, whisk until fully combined. Pour the wet ingredients into the dry ingredients and mix until just combined. make sure you do not overmix. The batter will be thick.
  7. Spoon the batter ⅔ of the way full into the donut cavities. I use a large zipped top bag to easier filling. I fill the bag and cut a corner of the bag and then pipe the batter into the cavities.
  8. Bake for 8-10 minutes or until the edges are lightly browned. Let the donuts cool for 2-3 minutes and transfer to a wire rack. Bake the remaining batter- i usually can get 2-3 more donuts out of the batter.
  9. Once you can handle the donuts prepare the topping:
  10. Melt the butter in the microwave.
  11. Combine the granulated sugar and cinnamon in a small bowl, or carefully mix on a large plate.
  12. Dip the donuts in the melted butter on both sides, then dip into the cinnamon sugar mixture coating all sides. I place my coated donuts back on the wire rack. You can serve immediately or keep in an air tight container for 2-3 days.
  13. I think the donuts are best served fresh.
Did you make these baked cinnamon sugar donuts? #twosisterskitchens so we can see how you enjoyed them :)
Recipe by Two Sisters Kitchens at