Baker Bettie

Cinnamon Sugar Mini Baked Donuts

A simple mini baked donut recipe with cinnamon and sugar. This recipe can be used with a mini donut pan or a mini donut maker!

Cinnamon sugar mini baked donuts in a paper bag

 

Mini Baked Donut Recipe Overview

These mini baked donuts are a style of cake donuts that are baked instead of fried. This keeps the donuts soft and tender and they are much easier to make than frying! 

Baked cake donut batter is very similar to a muffin batter. It requires very simple ingredients and a few easy steps and these donuts are hot out of the oven in less than 20 minutes! 

A mini baked donut being dunked in a cup of melted chocolate

What is the difference between Fried and Baked Donuts

There are two categories of donuts: yeast donuts and cake donuts. Yeast donuts are made with a yeast dough and require a lot more time to rise before they are baked or fried. Cake donuts are leavened with a chemical leavening (baking soda and/or baking powder) and are much quicker to make than yeast donuts. 

Both cake donuts and yeast donuts can be baked or fried. Fried donuts are the most traditional style. They come out crispy on the outside and fluffy in the middle. Baked donuts keep a softer crust and are also fluffy in the middle. 

How to Make Baked Donuts

This baked donut recipe makes fluffy cake donuts and is incredibly easy to mix together.  The batter comes together in just a few simple steps. It is important that you do not over-mix the batter so you keep the donuts very light and fluffy! 

Step 1: Mix Wet & Dry Ingredients Separately

In a large mixing bowl whisk together all of the dry ingredients until well incorporated. Then mix the wet ingredients together well in a separate mixing bowl. 

Step 2: Mix the Wet and Dry Ingredients Together 

Add the wet ingredients into the bowl with the dry ingredients and whisk together just until smooth. You don’t want to over-mix the batter. or the donuts will be tough. 

Step 3: Bake the Donuts

You can bake the donuts in a mini or regular donut pan or in a mini donut maker. I love making these as mini donuts. They are so perfect! 

If you are using a traditional donut pan, fill a piping bag or a ziplock bag with the batter and pipe it evenly into the pan. 

Baked mini donuts on a plate and one dunked in chocolate with a bite taken out of it

Step 4: Top the Donuts

Dip the baked donuts in melted butter and then roll in cinnamon sugar to coat them. You could also use a simple vanilla glaze or chocolate glaze if you wanted to do other flavors! 

FAQ About Baked Donuts

  • How long to baked donuts last?: All donuts are best eaten the same day they are made. That said, you can store your baked donuts in an airtight container at room temperature for 1-2 days. Warm a few seconds in the microave to refresh. 
  • How long can you keep donut batter?: Donut batter should be baked within about an hour after being made. The chemical leavening will become weaker as time goes on and your donuts will not rise as well. 
  • Do you need to refrigerate donuts?: Typically you do not need to refrigerate donuts unless they are filled with a cream cheese filling. 
Baked Cinnamon Sugar Mini Donuts

Baked Cinnamon Sugar Mini Donuts

Yield: About 2 Dozen
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

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! 

Ingredients

For the Donuts

  • 5 TBSP (71 gr) unsalted butter, softened
  • 1/2 cup (99 gr) sugar
  • 1 large egg
  • 1/2 cup (113 gr) milk
  • 1 tsp vanilla
  • 2 tsp baking powder
  • pinch salt
  • 1 & 1/2 cups (181 gr) all-purpose flour

For the Topping

  • 1/4 cup (57 gr) butter, melted
  • 1/4 cup (50 gr) sugar
  • 1/2 tsp cinnamon

Instructions

  1. Preheat oven to 325ºF. Lightly oil mini donut pan and set aside (alternatively you can use an electric mini donut maker or 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 over-mix 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 1/2 of the way fill. If using the mini muffin pan, fill each well 1/2 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 set aside. Combine the cinnamon and sugar together in a small bowl. Dip each donut lightly in the melted butter then roll in cinnamon and sugar.

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 78 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 20mg Sodium: 67mg Carbohydrates: 9g Fiber: 0g Sugar: 6g Protein: 1g
A simple recipe for baked mini cinnamon sugar donuts. This recipe can be used with a mini donut pan or with a mini donut maker!

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206 comments on “Cinnamon Sugar Mini Baked Donuts”

  1. Pingback: Cinnamon Sugar Doughnuts | miss anna cakes

  2. Pingback: Carnival Party! - Busy Bugs

  3. 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.

  4. 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?

  5. 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.

    • 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!

  6. 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

    • 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!

  7. 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!! 🙂

  8. They tasted like puffy sugar cookies…? Was this supposed to happen

  9. 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!

  10. Pingback: Baked Cinnamon Sugar Mini Donuts - Baking Adventures In A Messy Kitchen

  11. Can I substituted the milk for water?

  12. i dont know what happened to mine… i think i did something wrong. maybe it was too much butterr

  13. 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!

  14. 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.

    • 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!

  15. 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.

  16. 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.

  17. 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.

    • 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!

  18. 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.

  19. Pingback: Chocolate Pudding, Arancini, Ravioli, “Butter Beer,” Broccoli Cheese Soup, Seven Layer Italian Rainbow Cookies, Dark Chocolate, Orange, and Almond Lace Cookies, Fettuccine with Roasted Tomatoes, Peas and Fresh Mozzarella, and Mini Doughnuts wi

  20. Pingback: Chocolate Pudding, Arancini, Ravioli, “Butter Beer,” Broccoli Cheese Soup, Seven Layer Italian Rainbow Cookies, Dark Chocolate, Orange, and Almond Lace Cookies, Fettuccine with Roasted Tomatoes, Peas and Fresh Mozzarella, and Mini Doughnuts wi

  21. 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)

  22. 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

  23. My daughter had a donut maker, you think that would work better than oven one.

  24. 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.

  25. this batter came out very thick like a coffee cake batter, what consistency should it be?

  26. 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!!

  27. Omg! Have to make these…looks so amazing!

  28. Pingback: Must eat all the food! | Yoga Mats & Tea Parties

  29. Great to use in mini donut maker. Excellent, and delicious thanks!

  30. hey there..
    I do not have a mini donut pan or a mini muffin pan.. what can I use.. I only have a big muffin pan?? I love to try this..

  31. 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!

  32. Pingback: Mini Baked Cake-Donuts | Patsy's Shack of Art

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  34. Pingback: Baked Cinnamon Sugar Donuts » Swanky Recipes

  35. 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

  36. Hi Bettie, thanks for sharing this recipe! This look amazing. Do you mind if I use/repost your donut photos?

  37. 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

    • 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.

  38. Lovely Donuts it tasted so precious and delicous!

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  40. WOW this is a killer Mini Donuts! Looks amazing and gorgeous photos!

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  43. Hey Bettie,

    Thanks for sharing this recipe! I just tried it out in my mini-doughnut maker…….I added a little nutmeg to the batter………..and they were FANTASTIC!!! Definitely going to save this recipe….Thanks again!!! 🙂

  44. These came out like butter cookies, nothing like donuts. The predominant taste was definitely butter, and the donuts (baked in a silicone mini donut pan) came out flat and dense. My baking powder is active too, I checked. I had high hopes… they look so cute & yummy in your photos.

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  46. can this recipe use coconut flour instead of white flour and if so how much coconut flour would be used. I know when baking with coconut flour the liquid would have to be greater? Thanks

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  50. These are scrumptious! So quick and easy too 🙂

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