Cinnamon Sugar Mini Donuts

$- 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon (plus additional for topping) - 1/2 cup buttermilk (or substitute with milk and vinegar) - 1 large egg - 2 tablespoons unsalted butter, melted - 1/4 cup granulated sugar (for coating) - 1 teaspoon ground cinnamon (for coating) Gathering the right ingredients is key. I always start with simple, fresh items. You will need all-purpose flour, which gives the donuts their soft texture. Granulated sugar adds sweetness and helps with browning. Baking powder and baking soda help the donuts rise. Salt balances the flavors, while ground cinnamon gives that warm, cozy taste. Buttermilk is my go-to for moisture and tang, but milk with vinegar works too. A large egg binds everything together and adds fluffiness. Finally, melted butter adds richness. For the coating, mix more sugar and cinnamon. This step gives the donuts their signature flavor. Remember, fresh ingredients make the best treats! Enjoy the process, and soon you’ll have delightful mini donuts to share. {{ingredient_image_2}} First, turn your oven on to 350°F (175°C). This step is key for perfect donuts. Next, grease a mini donut pan with cooking spray or butter. This will help the donuts come out easily. In a large bowl, whisk together: - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon Make sure there are no lumps. Mixing well gives your donuts a nice rise. In another bowl, combine: - 1/2 cup buttermilk (or milk mixed with vinegar) - 1 large egg - 2 tablespoons melted unsalted butter Whisk these until smooth. This helps blend flavors and makes the batter creamy. Pour the wet mix into the dry ingredients. Use a spatula to gently fold. Do not overmix; lumps are okay! This keeps your donuts soft and fluffy. Transfer the batter into a piping bag or zip-top bag. Cut a small corner off. Pipe the batter into each donut mold, filling each about two-thirds full. Bake in your preheated oven for 8 to 10 minutes. Look for a golden brown color. They should spring back when touched. While the donuts bake, mix together: - 1/4 cup granulated sugar - 1 teaspoon ground cinnamon Stir well to combine. This will give your donuts a sweet, spicy coat. Once the donuts cool for a minute, roll each in the cinnamon sugar mixture until fully coated. Serve these warm for the best taste. Arrange on a nice plate and sprinkle with extra cinnamon sugar. You can add a bowl of melted chocolate or caramel for dipping. Enjoy these delightful treats with family and friends! To make your donuts soft and fluffy, use room-temperature ingredients. This helps them mix well. Be careful not to overmix the batter. A few lumps are okay; they keep your donuts light. Bake until they are golden brown. If you bake too long, they may dry out. Using a piping bag makes filling the molds easier. Cut a small tip for better control. Fill each mold about two-thirds full. This gives the donuts room to rise. If you don't have a piping bag, use a zip-top bag and cut off a corner. You can boost flavor with add-ins. Try adding vanilla extract or nutmeg to the batter. For a twist, mix in chocolate chips or chopped nuts. You can also top your donuts with a glaze or icing. This adds sweetness and makes them even more fun! Pro Tips Use Fresh Ingredients: Fresh baking powder and spices enhance the flavor of your donuts. Always check expiration dates for the best results. Don’t Overmix the Batter: Overmixing can lead to tough donuts. Mix until just combined for a light and fluffy texture. Cooling is Key: Allow donuts to cool slightly before coating them in cinnamon sugar. This helps the sugar adhere better for a perfect finish. Experiment with Flavors: Feel free to add other spices like nutmeg or vanilla extract to the batter for a unique twist on the classic flavor. {{image_4}} You can make these treats gluten-free. Just swap the all-purpose flour with a gluten-free blend. Look for a mix that has xantham gum for the best texture. Follow the same steps as the regular recipe. You will still get soft and tasty donuts! To make these donuts vegan, use plant-based milk instead of buttermilk. A good choice is almond milk mixed with vinegar. Replace the egg with a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes. Use melted coconut oil instead of butter. This way, your donuts will be dairy-free and just as yummy! You can switch up the flavor of your donuts easily. For chocolate donuts, add a third cup of cocoa powder to the dry mix. This will give your donuts a rich chocolate taste. If you love fall flavors, mix in half a cup of pumpkin puree. This adds moisture and a hint of spice. For a warm twist, sprinkle in a teaspoon of nutmeg. Each of these options will give your donuts a new and exciting taste! Store your mini donuts in an airtight container. This keeps them fresh longer. Place parchment paper between layers to avoid sticking. Keep them at room temperature for up to three days. If you live in a humid area, refrigerate the donuts. This will help them last a bit longer. To enjoy your donuts warm, reheat them in the oven. Preheat the oven to 350°F (175°C). Place the donuts on a baking sheet for about 5 minutes. This helps restore their soft texture. You can also use a microwave. Heat each donut for about 10-15 seconds. But be careful not to overheat them, or they may become tough. To freeze mini donuts, first, let them cool completely. Place them in a single layer on a baking sheet. Freeze them for about 1 hour until firm. Then, transfer the donuts to a freezer-safe bag or container. Label the bag with a date. They can stay frozen for up to three months. When you're ready to eat them, thaw at room temperature, then reheat as needed. Mini donuts stay fresh for about 2 to 3 days at room temperature. Store them in an airtight container to keep them soft. If you want them to last longer, put them in the fridge. They can stay fresh for up to a week in the fridge. However, the texture may change a bit. Yes, you can use regular milk instead of buttermilk. To make a quick substitute, mix 1/2 cup of milk with 1/2 teaspoon of vinegar. Let it sit for about 5 minutes. This will give you a similar taste and texture to buttermilk, which works great in the donuts. You can use a few options as egg substitutes. For each egg, use one of these: - 1/4 cup unsweetened applesauce - 1/4 cup mashed banana - 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water These substitutes help bind the ingredients and keep the donuts moist. You can find cinnamon sugar mini donuts at many bakeries and coffee shops. Grocery stores also often carry them in the bakery section. If you want fresh ones, try making them at home! It’s easy and fun. Serve these donuts warm for the best taste. You can arrange them on a nice plate and sprinkle extra cinnamon sugar on top. For a special treat, serve them with melted chocolate or caramel sauce for dipping. Enjoy the delightful flavors and presentation! In this post, we explored how to make cinnamon sugar mini donuts. We covered each step, from mixing dry and wet ingredients to baking and coating the donuts. You learned helpful tips for texture, piping, and flavor changes. There are also options for gluten-free and vegan diets. Lastly, we shared best storage and reheating practices. Now, you can enjoy delicious mini donuts that fit your taste. This recipe is sure to delight friends and family. Happy baking!$

Delicious mini donuts coated in cinnamon sugar, perfect for a sweet treat.

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Prep Time 10

Cook Time 10

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 50 kcal

Ingredients

1 cup all-purpose flour
0.5 cup granulated sugar
0.5 teaspoon baking powder
0.25 teaspoon baking soda
0.25 teaspoon salt
0.5 teaspoon ground cinnamon
0.5 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
0.25 cup granulated sugar (for coating)
1 teaspoon ground cinnamon (for coating)

Instructions

Begin by preheating your oven to 350°F (175°C). Grease each cavity of a mini donut pan with cooking spray or a thin layer of butter to prevent sticking.
In a large mixing bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, baking soda, salt, and 1/2 teaspoon of ground cinnamon until everything is well combined and free of lumps.
In a separate mixing bowl, whisk together the buttermilk, egg, and melted butter until the mixture is smooth and homogenous.
Gradually pour the wet ingredients into the bowl containing the dry ingredients. Gently fold the mixture with a spatula or wooden spoon until just combined. Take care not to overmix; a few lumps in the batter are perfectly fine.
Transfer the batter into a piping bag or a zip-top bag with a small corner cut off. Pipe the batter into each donut mold, filling each one about two-thirds full to allow space for rising during baking.
Place the filled donut pan in the preheated oven and bake for 8 to 10 minutes, or until the donuts are golden brown and spring back lightly when touched.
While the donuts are baking, prepare the cinnamon sugar coating by combining 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl. Stir well to ensure even distribution.
Once the donuts are finished baking, remove the pan from the oven and allow the donuts to cool in the pan for about one minute. After a brief cooling period, gently roll each donut in the cinnamon sugar mixture until fully coated.
Serve the donuts warm for the best flavor and texture, and enjoy your delightful treat!

Notes

For an appealing display, arrange the donuts on a decorative plate and serve with dipping sauces.

Keyword cinnamon sugar, donuts, mini donuts