Baked Cinnamon Sugar Mini Donuts | bakerbettie.com

Baked Cinnamon Sugar Mini Donuts

Baker Bettie Breakfast, Dessert, Donuts, Sweets 122 Comments

A simple recipe for baked mini cinnamon sugar donuts. Light and fluffy mini cake donuts tossed in cinnamon sugar. This recipe can be used with a mini donut pan or with a mini donut maker! 

Baked Cinnamon Sugar Mini Donuts

I feel like I need to apologize for my sporadic posting lately. I was beginning to worry that I was losing motivation, losing inspiration, or just plain losing *it*. But I am realizing that none of those things are true. My mind is just preoccupied with other big things going on in my life. Just lots of things, all happening very close together. Exciting, scary, sad, joyous, overwhelming things.

Baked Cinnamon Sugar Mini Donuts

To fill you in a little bit, here is my list of: *Things that are happening in my life that are making it difficult for me to bake but then really want to bake (and eat) dozens of mini donuts the second I have time to do so* (you follow?) Good.

-My husband and I are in the process of moving from Kansas to Philadelphia! Very exciting and stressful. I hate the moving process. I am already an incredibly anxious person and having everything packed in boxes and not knowing where anything is definitely does not help. I will feel so much better once all of our stuff is settled in our new place! Which, by the way, we got an amazing place! I will show pictures once we are settled. We are really excited about it!

-I’m leaving my job at the mental health center. This is obviously because of our move to Philadelphia and is also very sad. I have enjoyed this job very much. My boss is kick ass, my co-workers are amazing, and I have gotten so much fulfillment working with my clients. I have not only learned so much about mental illness and drug and alcohol addictions, but I have also learned a tremendous amount about myself and the world. This job has taught me how to be more compassionate and to see life from various perspectives. So many goodbyes happening this week and I don’t do well with that. Not fun. Not fun at all.

-My grandmother passed away last week. She was such a special lady who took care of me and my sister a lot when we were younger. I have so many amazing memories with her comforting me, doing puzzles with me, teaching me card games, showing me line dances with my grandpa, and teaching me how to bake. The first time I was ever active in the kitchen was with her. She will be greatly missed, but I know she is at peace now. I will always have wonderful memories with her.

-I am saying goodbye to the most amazing group of women I have had in my life in a long time. Over the past year I have built one seriously insane group of friends. I haven’t had close friends that have lived near me is such a long time. And all of a sudden these women showed up in my life when I really needed them. We all just instantly clicked and have been so supportive of each other over these past few months. My heart is breaking to think of being far away from them. I know that I will always have our group texting conversations and skype to help us feel connected, but I am very sad to leave these beautiful women.

-And I know I am not alone in having a difficult time dealing with the other tragic events that happened last week both in Boston and in Texas. Though baking can be very therapeutic, it can also feel very trivial during times like these. I’m standing in my kitchen baking donuts, while other people are mourning the tragic loss of their loved ones? But then I remember, that baking is my art and my creative outlet. And creation is how so many people cope and make sense of the world. It is how we start to move forward.

Baked Cinnamon Sugar Mini Donuts

And I’m guessing that so many of you are going through even more difficult things than I am. That is something that I have been working on remembering. “We are all fighting a tough battle.” I think I, and probably most of us, lose site of that too easily. It is so much easier to support each other, respect each other, and understand one another with this in mind.

And I hope that you have found your art. I believe we all have something. Something that allows us to be creative and free. Something that allows us to make sense of the world and begin to pick up the pieces after we fight those “battles.” I feel very thankful to have found my art in baking.

If you haven’t found yours yet, keep looking and eat some donuts in the meantime.

Baked Cinnamon Sugar Mini Donuts

5.0 from 1 reviews
Baked Cinnamon Sugar Mini Donuts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Donuts
Serves: About 30 Mini Donuts
Ingredients
for the donuts
  • 5 TBSP unsalted butter, softened
  • ½ cup sugar
  • 1 egg
  • ½ cup milk
  • 1 tsp vanilla
  • 2 tsp baking powder
  • pinch salt
  • 1½ cups all-purpose flour
for the topping
  • ¼ cup butter, melted
  • ¼ cup sugar
  • ½ tsp cinnamon
Instructions
  1. Preheat oven to 325ºF. Lightly oil mini donut pan and set aside (alternatively you can use mini muffin pans)
  2. In a medium bowl with a hand mixer or in the bowl of a stand mixer, cream together the butter and sugar until fluffy. Add the egg, milk, and vanilla and mix until just combined (mixture will look curdled).
  3. Add in the baking powder and the salt and mix until just incorporated. Mix in the flour just until combined. You don't want to overmix this batter.
  4. If using mini donut pan, transfer mixture into a piping bag fitted with a large round tip or into a ziplock baggie with the tip cut off. Pipe into the pan only filling ½ of the way fill. If using the mini muffin pan, fill each well ½ full
  5. Bake at 325ºF for 8-10 minutes. *If using a mini donut maker, bake for 4-5 minutes. Allow to cool just slightly before dipping in topping.
  6. Melt the butter for the topping and combine the cinnamon and sugar. Dip each donut lightly in butter then roll in cinnamon and sugar.


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Comments 122

  1. Mimi

    A very beautiful post my dear. I think you summed things up perfectly! You have to do what you’re good at, with no guilt associated with that! Good luck with moving. It’ll be fun!

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  2. Anne

    Welcome to Philadelphia! It’s a city brimming with food inspiration. You will love it!! when one door closes, another one opens. Good luck!!

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  3. Kayle (The Cooking Actress)

    1) I am so sorry about your grandma :( And all the goodbyes you’re saying right now.
    2)You’re moving to Philly, this means you will be quite close to NYC and you should come visit me soon :P
    3)These are like the best lil donuts ever. Like bites of heaven.

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      Baker Bettie

      Oh you can bet you sweet little booty I will be up there visiting! New York is going to be waaaay to close to keep me away!

  4. LadyI@akamissi

    This looks so delicious! I have made two things in my life from scratch carrot cake and banana bread; I think it is time to add these donuts to the list. Love the photography also : )

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  5. Zach

    Your photos are stunning and your recipes sound delectable. We would love for you to share them at thefeastingeye.com. The Feasting Eye is still a bit new, but I think you will like what you see :-).

  6. Averie @ Averie Cooks

    So sorry about your Grandma. New to your site – just found you from RecipeNewz and must pinned these babies! I just made vegan banana mini donut muffins with cinn-sugar yesterday and love yours. So adorable!

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      Baker Bettie

      Welcome Averie! Glad to have you here! Those donuts sound delicious, I’ll have to check them out!

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  8. Diana

    Beautifully written, inspiring post. I am going through a similar experience and know how daunting it feels. It’s a time of loss and renewal.

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      Baker Bettie

      Thank you for the kind comment Diana. Whatever you are going through, I wish you the best. Find strength in your talents and passions!

  9. Melinda

    Do you have to eat these right away or can you store them (such as bringing to a party the next day)? Thanks.

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  11. kati

    These are darling and look delicious. I’m curious about the chocolate sauce you have pictured as well. Is that a cup of hot chocolate? It looks more like a a really delectable chocolate dip that is just the right consistency, and I would really love to know how to make that as well, if you’d be able to share.

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      Baker Bettie

      Hi Kati,

      Thanks for your comment. I have been meaning to share that recipe but just hadn’t gotten around to it yet. It is just a basic chocolate sauce. I used 3 oz bittersweet chocolate, 1/3 cup cream or milk, and 1 TBSP butter. Heat over a double boiler and stir until smooth. Alternatively, you can put it in a bowl in the microwave and heat in 10 second increments, stirring in between until melted and smooth.

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  12. Mommy3

    Hi welcome to Philly. I moved here about three years ago and its been heard on me. I bake to keep me busy. I would luv to meet u.

  13. Rebecca Miller

    The recipe was an absolute hit! We made them for our garage sale and everyone raved about them. So easy to make, too. I baked these in a mini muffin pan and it was a perfect bite size. Thank you for sharing!

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  15. Amanda

    Hi,

    Quick question- how far in advance can I make these donuts? I have a party on Sunday but don’t have time to make these on Sunday can I make the donuts on Saturday and then do the cinnamon/sugar part Sunday morning or will it not taste as good?

    Thanks,
    Amanda

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      Baker Bettie

      I haven’t tried it, but I think you could definitely do that. Like you said, I wouldn’t put the cinnamon sugar on them until Sunday if possible. And after they have cooled on Saturday, I would put them in a container put leave the lid partially open. That way they won’t get stale but they won’t get sticky either. I think if you completely seal them they might get sticky.

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      Baker Bettie

      So your oven isn’t working? I’m sorry. It is common for ovens to be cooking at a different temperature than it displays. Investing in an oven thermometer is always good so you can see if your oven is cooking too cool or too hot. That is typically the reason the cook times may not be what you expect.

      1. Robert Wall

        Bettie, is the 325 in your directions a typo? Other recipes I’ve seen call for preheating to 425 – and from my (albeit limited to bread!) baking experience 325 degrees seems a touch cool for doing something like these.

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          Baker Bettie

          Hi Robert, it is not a typo. I have made them several times. The mini donut pan requires such a small amount of batter that cooking hotter creates a crust on the outside without cooking the inside. IF you use a mini muffin pan or a regular donut or muffin pan then I would increase the temperature.

  16. BakerBettie

    Robert Wall & @william Barrie Nattress, 325 is the correct temperature. Did you use a mini donut pan? For this size of pan such a small amount of batter is used and they should cook rather quickly. I'm wondering if either A. Your oven is cooking too cool or B. There was too much batter in your pan (only fill barely halfway)

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  18. BakerBettie

    It is very possible that your baking powder is no longer active. Try pouring boiling water over a 1/2 tsp of your baking powder. If it doesn't start fizzing like crazy than it is no longer good and you will need to buy a new container. If that isn't the case, I would guess that you might need to cream your batter longer.

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      Baker Bettie

      I wouldn’t recommend it Jane. This batter is quite thin and would be difficult to get it to hold it’s shape in fryer oil. You really need a recipe that is meant for a fryer that will give you more of a bread dough consistency instead of a batter consistency. I do have a recipe here for just that: http://bakerbettie.com/chocolate-filled-mini-donuts/ You can leave out the chocolate if you like and just roll them in cinnamon sugar. OR if you don’t have a donut pan, you can definitely use a mini muffin pan for this baked donut recipe.

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  23. Sherlie Magaret

    cream your butter and sugar until light and fluffy and becomes a light color, you might also try adding your dry ingredients and milk alternately beginning and ending with flour. mix enough but don't over mix. I do that with a Bakers Edge muffin recipe and they are just like cake.

  24. Kathryn Johnson

    I don't have a donut pan you put in the oven, but one of those mini donut makers. I'm finding it hard to find recipes for it. Will this batter work for those makers? and if so how long would you leave them in the maker?

  25. Kathryn Johnson

    DOH! I just asked this question without reading the other replies! THANKS for this post! Do you both find that most recipes are interchangeable for the donut makers that you find for the donut pans? I find a lot of recipes for donut pans you put in the oven, but not fo rthe donut makers. Just wanted to know if most recipes are interchangeable.

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      Baker Bettie

      I honestly have never worked with the donut makers so I couldn’t speak for the other recipes. I only know this recipe works because my readers have tried it and told me that it worked!

  26. Kalyani

    Hey there.. Sorry abt ur gramma..

    Driven to ur site fir the first time looking for baked donuts using a mini donut pan.. I am gonna be trying out ur recipe , but I don’t eat eggs…;((

    Is there a substitute you could offer to help me bake my first ever donuts ?? Lemme know

    Tia
    Kalyani

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      Baker Bettie

      You can always try replacing each egg with 1/4 cup of applesauce or mashed banana. It will alter the flavor a bit but they should still work for you!

  27. Lisa

    These donuts look wonderful! I got a mini-donut pan for my birthday and have been looking for a good recipe so that I can use it. this may be it! Wonderfully written post. It’s strange in life that often everything seems to happen at once. Hang in there and the ride will smooth out soon. I’ve moved a lot, but I’ve found if you have good friends, they will remain in your life no matter where you are. Thank goodness for Skype!! :)

  28. Laura Gore

    I just finished making these and they were pretty tasty! I added red and green sugar sprinkles into the cinnamon sugar mix to give them some festive color!

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  30. Tana Taylor

    I am using the Wilton mini donut pan for the 1st time and am getting frustrated trying to fill the holes with a teaspoon of batter at a time … and especially trying to leave the "peg" uncovered! I was thinking about putting it into a ziploc bag and piping it (just like I fill deviled eggs!), but I'm glad to see you suggested it! The 2nd batch will be done that way!

  31. Doris Beers

    My former MIL gave me a set with mix and the tiny pan. I don't eat donuts, but I could not imagine having the patience to fill each indentation with a single teaspoon of batter.

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      Baker Bettie

      You fill a pastry bag or a baggy with the tip cut off with the batter and it makes it very fast and easy. But to each his own! Don’t make them if you don’t like them. Make some muffins!

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          Baker Bettie

          I have not personally tried it, but other readers have and said it works. They have stated that the bake time is shorter.

  32. Ariel

    These tasted nothing like I had hoped and look nothing like the picture. They almost turned out like little mini buns?? I think thats what they turned out like anyways….

    Overall kinda disappointed and misleading.

  33. Shari Mann Price

    mine too- batter was very thick. didn't taste bad just not like donuts at all. on to the next recipe. this is not a keeper.

  34. Mikki

    In a reply to a reader’s comment above you said “It is very possible that your baking powder is no longer active. Try pouring boiling water over a 1/2 tsp of your baking soda. If it doesn’t start fizzing like crazy than it is no longer good and you will need to buy a new container. If that isn’t the case, I would guess that you might need to cream your batter longer.”

    I would like to clarify whether you did in fact us baking POWDER or SODA. Thanks.

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      Baker Bettie

      Hi Mikki. That is a typo in the COMMENT not the POST. Baking powder was in fact used in the recipe as stated not baking soda. I edited the comment to reflect. A good way to tell is that this recipe does not have an acidic ingredient. If there is nothing acidic to react with baking soda then it would not be very effective in making a baked good rise. Also, baking soda has an indefinite shelf life. You never have to worry about it going bad. Baking POWDER on the other hand does not stay active forever. This is why I asked them to check to see if it was still active with the hot water. Thanks!

  35. BakerBettie

    It is very possible that your baking powder is no longer active. Try pouring boiling water over a 1/2 tsp of your baking powder. If it doesn't start fizzing like crazy than it is no longer good and you will need to buy a new container. If that isn't the case, I would guess that you might need to cream your batter longer.

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  38. Mel

    Thank you for this recipe!! I’ve made these a few times in a cake pop tin (they’re like little donut holes) and they always go down a treat :o)

  39. Tayo

    Hi Bettie, I’ve subscribed to your newsletters for a while now but have never received a post. Not in spam or trash folders either

  40. Cathy Fulton

    I have an idea, place your batter in a squeeze bottle, such as a ketchup/mustard bottle. squeeze the required amount easily into each circle.

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  41. Andrew Dubra

    These are so good and glad I don't have to deep fry them! I used the mini muffin pan and it took about 12-14mins they didn't brown so I wasn't sure if they were done and they were! Loved them. Thanks!!

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  43. BakerBettie

    You could definitely try a regular muffin pan. I just haven't tried it so I'm not sure how it would work. Definitely up the bake time and let me know if you try it and how it works!

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  47. Anisah

    HEY BETTIE! REALLY QUICK QUESTION AS I AM ABOUT TO MAKE THESE NOW… How many mini donuts would these make, as I have got a 12 cavity Wilton Mini Donut Pan..

    Thanks, Anisah! xx

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  48. K

    Hi,
    first time i try baked mini donuts and i suspected the fact that you didnt allow the dough to rise at all !! and still i followed the recipe to the letter…
    donuts came like plain cookies, not at all what i expected looking at the illustration :)
    wish you luck
    K

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      Baker Bettie

      Hi K,

      These are cake donuts. They do not have yeast in them and therefore do not have a rise time. The only time you let a dough or batter rise is when yeast is in the recipe. Baked cake donuts will definitely be a different texture than fried yeast donuts or even fried cake donuts.

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