Save I baked my first batch of these donuts on a Sunday morning when I had no yeast and zero patience for waiting. The smell of cinnamon hit the air before they even came out of the oven. My neighbor knocked on the door just as I was coating the second one, and we ended up eating four between us on the porch. Theyve been my go-to ever since for mornings that need a little extra warmth.
I made these for my daughters birthday breakfast last spring and she requested them again the following weekend. There was something about pulling warm donuts from the oven that made the morning feel like a celebration. Even my husband, who usually skips breakfast, grabbed two before his coffee was ready.
Ingredients
- All-purpose flour: The backbone of these donuts, giving them just enough structure without making them dense or heavy.
- Granulated sugar: Sweetens the batter gently and creates that irresistible sparkle when mixed with cinnamon for coating.
- Baking powder and baking soda: The duo that makes these rise beautifully and stay tender, no yeast needed.
- Ground cinnamon: Goes in the batter and the coating, wrapping everything in that cozy, spiced scent.
- Buttermilk: Adds a slight tang and keeps the crumb soft and moist, you can fake it with milk and vinegar if needed.
- Eggs: Bind everything together and give the donuts their fluffy, cake-like texture.
- Unsalted butter: Melted into the batter for richness and brushed on warm donuts so the cinnamon-sugar sticks like magic.
- Vanilla extract: A splash that deepens the sweetness and makes the whole kitchen smell like a bakery.
Instructions
- Prep Your Pan:
- Preheat your oven to 375°F and lightly grease each cavity of your donut pan so they release easily. A little nonstick spray or softened butter works perfectly.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined. This step keeps your donuts from having pockets of baking soda or spice.
- Combine the Wet Ingredients:
- In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth and slightly frothy. Make sure the butter isnt too hot or itll scramble the eggs.
- Fold It All Together:
- Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. A few small lumps are fine, overmixing will make the donuts tough.
- Fill the Pan:
- Spoon or pipe the batter into each donut cavity, filling about three-quarters full. I use a ziplock bag with the corner snipped off when I want neat edges.
- Bake Until Golden:
- Slide the pan into the oven and bake for 10 to 12 minutes, until the tops spring back when you press them lightly. Theyll smell like heaven before the timer even goes off.
- Cool Just a Little:
- Let the donuts rest in the pan for about three minutes, then turn them out onto a wire rack. Theyre delicate when hot, so be gentle.
- Coat While Warm:
- Mix the cinnamon and sugar in a shallow bowl, brush each donut with melted butter, then roll it in the cinnamon-sugar mixture until fully coated. The warmth helps the sugar cling and creates that sweet, sandy crust.
Save The first time I served these at a brunch, a friend asked if I had bought them from a bakery. I laughed and told her they took less time than brewing a pot of coffee. She left with the recipe scribbled on a napkin and texted me a photo of her own batch the next morning.
How to Store and Reheat
These donuts are best enjoyed the day you make them, but they hold up surprisingly well in an airtight container for up to two days. If they lose a little softness, a quick ten-second zap in the microwave brings them back to life. You can also freeze them without the coating, then thaw and roll in cinnamon-sugar when youre ready to eat.
Variations You Might Love
Ive tried adding a pinch of nutmeg to the batter for a deeper spice, and it was beautiful. Some mornings I skip the cinnamon-sugar and dust them with powdered sugar instead for a lighter sweetness. You can also drizzle them with a simple glaze made from powdered sugar and milk if youre feeling fancy.
Things That Make a Difference
Using a piping bag or a ziplock with the corner cut off keeps the batter tidy and the donut shapes clean. Dont skip greasing the pan well, even if its nonstick, because these can stick if youre not careful. Make sure your oven is fully preheated so they bake evenly and rise properly.
- Let the melted butter cool slightly before adding it to the wet ingredients.
- Fill the pan cavities evenly so all the donuts bake at the same rate.
- Brush the butter on generously before coating, it makes all the difference in flavor and texture.
Save These donuts have a way of turning an ordinary morning into something worth remembering. I hope they bring a little warmth to your kitchen too.
Recipe FAQs
- → What makes these donuts soft and fluffy?
The combination of baking powder and baking soda with buttermilk creates a light, airy texture in the batter, resulting in soft donuts.
- → Can I substitute buttermilk with something else?
Yes, you can replace buttermilk with regular milk plus a teaspoon of vinegar or lemon juice to mimic its acidity.
- → How is the cinnamon-sugar coating applied?
After baking, each donut is brushed with melted butter and immediately dipped into the cinnamon-sugar mixture for a perfect coating.
- → Are these suitable for a dairy-free diet?
Yes, by using plant-based milk and margarine instead of dairy products, you can make a dairy-free version.
- → How should I store these baked treats?
Store them in an airtight container at room temperature for up to two days to retain freshness.