I doughnut know about you, but you won’t find me being able to resist some hot out the oven Homemade Cinnamon Sugar Doughnuts.
Created for Dixie Crystals, they are sure to sweeten up breakfast time! Light and fluffy on the inside, slightly crunchy on the outside thanks to the cinnamon sugar topping, it’ll be hard to eat just one.
And I know what you’re thinking. Why would I encourage you to make donuts when you can just buy some from the neighborhood doughnut shop? And I’d say, you most certainly “could”, but once you realize how insanely easy they are to make, you’ll want to be able to enjoy them at your leisure because let’s face it, the doughnut shop isn’t always open.
Another reason you’ll want to make these Homemade Cinnamon Sugar Doughnuts is they’re much more healthier than the glazed donuts that are dunked in oil. These babies are baked, and similar to cake doughnuts but not quite as dense.
The cinnamon sugar topping is what seals the deal and their coveted position in your breakfast line up. Lightly brushed with butter and then dipped in cinnamon sugar….what could be better?
Mini Cinnamon Sugar Doughnuts, that’s what.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, room temperature
- 3/4 cup light brown sugar
- 1 cup milk
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- Cinnamon Sugar Topping:
- 4 tablespoons butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Preheat oven to 350 degrees.
Spray doughnut pan with non-stick cooking spray; set aside.
In a medium bowl, whisk together flour, baking powder,
baking soda, salt and cinnamon. In a separate bowl, whisk together eggs, brown sugar and milk until well combined. Add the melted butter and vanilla extract.
Add the dry ingredients, a little at a time, to the wet mixture. Blend until just combined.
Spoon the batter into the doughnut pan holes, filling
no more than 3/4 full. **Be sure the wipe off any batter from the center of each well that creates the “hole”. Bake for 8-10 minutes, or until edges are golden brown. Allow the doughnuts to cool on a wire rack for a few minutes before removing.
Combine the sugar and cinnamon in a small bowl. Using
a pastry brush, coat the tops of the doughnuts lightly with the melted butter.
Place the doughnut, butter side down into the cinnamon sugar mixture and lightly turn making sure the entire top is coated. Serve immediately.
While I had the batter out, I took it upon myself to also whip up some mini doughnuts. They are THE perfect addition to your morning coffee.
And seriously, how can you say no to mini doughnuts?
One last thing since we’re talking about doughnuts. Do you spell it donut, or doughnut? I find myself wanting to spell it like I say it, dough-nut but am always tempted to type it donut. Curiosity wants to know your preference.
For more doughnuts, hop over to these guys: