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Baked Cinnamon Sugar Mini Donuts

These soft cake-like mini donuts rolled in cinnamon sugar are perfect for breakfast, a snack, or any gathering. Easy to make and kid-approved!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 donuts
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the batter
  • 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.
For the coating
  • 1/4 cup butter, melted For coating.
  • 1/4 cup sugar For coating.
  • 1/2 tsp ground cinnamon For coating.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Lightly oil a mini donut pan.
  2. 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.
  3. Add the egg, milk, and vanilla. Mix until just combined — the batter may look curdled; that’s OK.
  4. Stir in the baking powder and a pinch of salt until incorporated.
  5. Add the flour and mix only until combined. Avoid over-mixing.
  6. Transfer the batter to a piping bag or zip-top bag and pipe into donut pan cavities, filling each about halfway.
Baking
  1. Bake in the preheated oven for 8–10 minutes, until donuts spring back when lightly touched.
  2. If using an electric mini donut maker, cook for 4–5 minutes per batch.
Coating
  1. While the donuts cool slightly, melt 1/4 cup butter for the coating.
  2. Combine 1/4 cup sugar and 1/2 tsp cinnamon in a shallow bowl.
  3. Dip each warm donut briefly into the melted butter, then roll in the cinnamon-sugar mixture to coat.

Notes

Store cooled donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a single layer and then transfer to a freezer bag.