Name: Baked Cinnamon Sugar Mini Donuts
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Ingredients: 5 TBSP unsalted butter, softened (Room temperature for easier creaming.); 1/2 cup sugar; 1 large egg; 1/2 cup milk (Whole or 2% works best.); 1 tsp vanilla extract; 2 tsp baking powder; 1 pinch salt; 1 1/2 cups all-purpose flour (Avoid overmixing.); 1/4 cup butter, melted (For coating.); 1/4 cup sugar (For coating.); 1/2 tsp ground cinnamon (For coating.)

I still remember the first time I baked these tiny, pillowy cinnamon-sugar donuts — the house smelled like a fair all afternoon. These baked cinnamon sugar mini donuts are quick, kid-approved, and shockingly simple: soft cake-like rings rolled in butter and cinnamon sugar. They’re perfect for breakfast, a snack, or a portable party treat when you want something home-baked without deep frying.

Why you’ll love this dish

These little bites are everything you want when you crave comfort without the fuss. They’re:

Faster and cleaner than fried donuts (no oil splatters).
Kid- and crowd-friendly — small portions, big flavor.
Budget-friendly: pantry staples and one bowl.
Versatile: bake in a mini-donut pan, mini muffin tin, or an electric mini donut maker.

“Light, soft, and perfectly spiced — these became the go-to weekend treat in my house.” — a fan-made review

They’re ideal for lazy weekend breakfasts, school bake sales, brunch spreads, or when you need a nostalgic treat without the effort.

Step-by-step overview

Before you start, here’s the process in a glance so you know what to expect:

Cream softened butter and sugar until fluffy.
Add egg, milk, and vanilla; mix until just combined (it may look curdled).
Fold in baking powder, salt, and flour—don’t overmix.
Pipe or spoon batter into prepared mini pans (fill halfway).
Bake briefly (8–10 minutes) or use a mini donut maker (4–5 minutes).
Toss warm donuts in melted butter, then roll in cinnamon sugar.

This overview helps you prep equipment and timing: preheat the oven, line up pans, and melt the topping butter last so it’s ready when donuts come out.

What you’ll need

5 TBSP (71 g) unsalted butter, softened (for batter) — room temperature for easier creaming.
1/2 cup (99 g) sugar
1 large egg
1/2 cup (113 g) milk — whole or 2% works best
1 tsp vanilla extract
2 tsp baking powder
Pinch of salt
1 1/2 cups (181 g) all-purpose flour
1/4 cup (57 g) butter, melted (for coating)
1/4 cup (50 g) sugar (for coating)
1/2 tsp ground cinnamon (for coating)

Substitutions/notes:

Milk: use buttermilk for a tangier, more tender crumb (reduce baking powder to 1–1¼ tsp).
Butter: for dairy-free, swap with a vegan butter in both batter and coating; results are similar.
Flour: you can try a 1:1 gluten-free flour blend, but texture may be slightly denser.

How to prepare it

Preheat your oven to 325°F (163°C). Lightly oil a mini donut pan. If you don’t have one, a mini donut maker or mini muffin tin works fine.
In a medium bowl, cream the softened butter and 1/2 cup sugar with a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.
Add the egg, milk, and vanilla. Mix until just combined — the batter may look curdled; that’s OK.
Stir in the baking powder and a pinch of salt until incorporated.
Add the flour and mix only until combined. Over-mixing makes dense donuts.
Transfer batter to a piping bag with a large round tip, or use a zip-top bag with the corner snipped. Pipe into donut pan cavities, filling each about halfway. If using mini muffin pans, fill each well halfway.
Bake in the preheated oven for 8–10 minutes, until donuts spring back when lightly touched. If you’re using an electric mini donut maker, cook 4–5 minutes per batch.
While the donuts cool slightly, melt 1/4 cup butter for the coating. Combine 1/4 cup sugar and 1/2 tsp cinnamon in a shallow bowl.
Dip each warm donut briefly into the melted butter, then roll in the cinnamon-sugar mixture to coat.

Best ways to enjoy it

Serve warm on a platter with coffee or hot chocolate for brunch.
Make a donut board: stack donuts with fresh fruit, nuts, and small bowls of chocolate sauce or maple glaze.
Pack them in small boxes for party favors or school treats (cool completely first).
Pair with chai or spiced coffee to accent the cinnamon.

Storage and reheating tips

Room temperature: Store cooled donuts in an airtight container for up to 2 days. The coating will soften slightly over time.
Refrigeration: Not necessary for short storage; refrigerating can dry them out. If your kitchen is very warm, store in the fridge and bring to room temp before serving.
Freezing: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and warm in a 300°F (150°C) oven for 5–8 minutes.
Reheating: Warm in a 300°F oven or toaster oven for 4–6 minutes to revive crispness. Microwaving for 10–15 seconds works in a pinch but can make them soggy.

Food safety tip: cool donuts completely before sealing for longer storage to prevent condensation and sogginess.

Pro chef tips

Don’t overmix: stop when the flour is just incorporated for tender donuts.
Softened vs. melted butter: soften butter for the batter to properly cream with sugar; melted butter is for the topping only.
Fill pans half full: batter rises quickly. Overfilled wells spill and make uneven shapes.
Even baking: rotate the pan halfway through if your oven has hot spots.
Piping hacks: use a tall glass to hold the bag upright while filling. For thicker batter, spoon and smooth with a spatula.
Test a donut: bake one batch and check texture and bake time; mini pans vary.

Creative twists

Chocolate-dipped: dip half the coated donut in melted dark or milk chocolate and set on parchment.
Glazed: swap the butter coating for a simple glaze (powdered sugar + milk + vanilla) and dust with cinnamon.
Pumpkin-spice: add 1/2 tsp pumpkin pie spice to the batter and swap cinnamon sugar for a spiced sugar mix.
Maple-cinnamon: brush donuts with a little maple syrup before rolling in cinnamon sugar.
Savory-ish: omit cinnamon and sugar and try a lemon sugar or cardamom-sugar variation.
Vegan option: use plant-based milk and vegan butter; replace egg with 1/4 cup applesauce + 1/2 tsp baking powder.

Your questions answered

Q: How long does it take to make these from start to finish?
A: Active prep is about 10–15 minutes. Baking batches and cooling bring total to ~30 minutes.

Q: Can I make the batter ahead?
A: Yes — refrigerate the batter in a sealed container for up to 24 hours. Give it a gentle stir before piping; rest at room temp 10–15 minutes if chilled.

Q: Can I use a regular donut pan or make large donuts?
A: Yes, but bake time will increase. For regular-sized donuts, fill two-thirds and bake at 325°F for about 10–12 minutes; watch for spring-back doneness.

Q: Why did my donuts turn out dense?
A: Likely overmixing after adding flour or too much flour packed into the measuring cup. Use the spoon-and-level method for flour and mix gently.

Q: Will these be crispy like fried donuts?
A: Baked donuts are soft and cake-like rather than crisp. A quick reheat in a hot oven can create a slightly crisper exterior.

Conclusion

If you want more inspiration or alternative baked cinnamon-sugar mini donut methods, you might enjoy this detailed take from Cinnamon Sugar Mini Donuts Recipe – Pinch of Yum, or compare technique and tips at Baked Cinnamon Sugar Mini Donuts.