Baked Cinnamon Doughnuts

These Baked Cinnamon Doughnuts are the perfect way to start your weekend with a cup of coffee or as an afternoon treat.

Oven baked treats

There are lots of reasons why I love to make these baked cinnamon doughnuts. Because they are baked they are made with a batter more like that of a cake than a bread like dough. This means that they are light and bouncy with a moist crumb. They avoid the mess of deep fat frying and it's so much easier to tell that they are cooked all the way through.

And, of course one benefit of this recipe is that baked cinnamon doughnuts are healthier than the deep fried variety. Do you need any more reasons to make them?

But, what I really love most about this recipe is that it is incredibly versatile. With this basic recipe you can change the flavours and decorate them how you want.

The doughnuts themselves are the perfect balance of sweet and savoury and the nutmeg gives them a real warming, hearty flavour. They are also the perfect texture: light and fluffy. Rolling them in cinnamon sugar straight after the come out of the oven gives them the hit of sweetness that you crave when you wake up after a long lie in. The perfect lazy day breakfast. Hot mug of coffee optional!

How to make Baked Cinnamon Doughnuts

These are baked cinnamon doughnuts which means rather than being made from a dough, they are made from a thick batter.

Making this batter is easy.

In a large bowl you combine all of the dry ingredients and in a jug you combine all of the wet ingredients (this includes the melted butter and the seeds from a vanilla pod.)

Having whisked the wet ingredients together they are stirred into the dry ingredients creating a batter similar to that of a cake.

To transfer the batter into the tins (which will need to have been greased with a little oil) I fill an icing bag and cut off the end. This allows you to pipe neat rings of the batter directly into the doughnut pan.

Once you've done this all that is left to do is to bake them in the oven for 15 minutes. After this time they will be springy to the touch and will be a welcoming golden brown colour.

Prepare a plate with the cinnamon sugar and tip them out directly into it. This will help the cinnamon sugar to stick.

Transfer the coated doughnuts on to a wire rack to cool before eating.

How to make Baked Cinnamon Doughnuts vegan

Depending on your preferred ingredient, making these baked cinnamon doughnuts vegan is surprisingly easy.

For the milk use soya milk, for the yogurt use a plain plant based yogurt and for the butter use margarine or a block like Flora Plant Based B+tter or Naturli.

For the eggs I like to use a powedered egg replacer when I can. You add this to the dry ingredients and the liquid then activates it as the batter is mixed together. Always make sure you follow the instructions on the packet, but my preferred brand says to use 1 teaspoon for every egg you are replacing.

You could also use apple sauce or mashed banana in this recipe. 125g of applesauce or 1 mashed banana will do the trick for this recipe.

For more information about making plant based substitutions to baking recipes, check out the big vegan baking guide.

Baked doughnut variations

Although I've made these doughnuts with nutmeg and sugar in the batter and a cinnamon sugar coating, you can mix and match the spices or even add cocoa powder to the batter.

When it comes to decorating them you can use a royal icing glaze in a range of colours with wonderful multi-coloured sprinkles to match. A chocolate ganache also works really well, with chocolate shavings or even a sprinkling of tiny fudge squares forming a halo around the top.

The recipe

Baked Cinnamon Doughnuts

These Baked Cinnamon Doughnuts are the perfect way to start the weekend.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 12 doughnuts

Calories 244.85 kcal

Equipment

• 2 6 holed doughnut pan alternatively use 1 and bake in 2 batches

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the doughnuts

• 300 grams plain flour
• 2 teaspoon baking powder
• 150 grams caster sugar
• 1 teaspoon ground nutmeg
• 75 grams butter melted
• 225 ml milk
• 2 eggs
• 1 teaspoon nutmeg
• 1 vanilla pod seeds only

For the coating

• 1 teaspoon cinnamon
• 100 grams caster sugar

Instructions

 

• Pre-heat the oven to 180C / 350F / gas mark 4.
• Grease your tins with a little vegetable oil and place to one side.
• In a large bowl you combine all of the dry ingredients and in a jug combine all of the wet ingredients (this includes the melted butter and the seeds from a vanilla pod.)
• Whisk the wet ingredients together then fold into the dry ingredients creating a batter.
• To transfer the batter into the tins fill an icing bag with the butter and cut off the end. This allows you to pipe neat rings of the batter directly into the doughnut pan. (Alternatively carefully fill the rings with a spoon). The rings should be ¾ full.
• Once you've done this all that is left to do is to bake them in the oven for 15 minutes. After this time they will be springy to the touch and will be a welcoming golden brown colour.
• Prepare a plate with a mix of the sugar and cinnamon and tip them out directly into it. This will help the cinnamon sugar to stick.
• Transfer the coated doughnuts on to a wire rack to cool before eating.

Nutrition

Calories: 244.85kcalCarbohydrates: 41.51gProtein: 4.22gFat: 6.78gSaturated Fat: 1.76gPolyunsaturated Fat: 1.57gMonounsaturated Fat: 2.89gTrans Fat: 0.003gCholesterol: 29.6mgSodium: 147.94mgPotassium: 70.52mgFiber: 0.83gSugar: 21.96gVitamin A: 295.32IUVitamin C: 0.03mgCalcium: 74.97mgIron: 1.39mg

Keyword baking powder, butter, caster sugar, cinnamon, eggs, milk, nutmeg, plain flour, vanilla

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