Baked Cinnamon Donuts

Homemade baked cinnamon donuts are soft and full of flavor and made healthier with almond and whole wheat flours.

My family LOVES baked cinnamon donuts! In my quest to always try to make breakfast a little healthier, I created this donut recipe with almond flour and whole wheat flour. Donut get me wrong {pun intended😉}, these are still a treat, but they pack a little more nutrition than the average donut.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Ellie's Best also sent me their Bigger Better Nut Milk Bag, however all thoughts and opinions shared here are 100% my own.

Want to know something funny about me? Even though I am a gigantic fan of cookies, cakes, cupcakes, candy, etc. I'm not really a fan of donuts. Especially the typical fried donuts. Several years ago I purchased a donut pan and started playing with baked donut recipes and I've come to enjoy them.

Baked donuts are much more cake-like in texture. These baked cinnamon donuts have a soft and light crumb and go perfectly with a cup of hot coffee.

HOW TO MAKE BAKED CINNAMON DONUTS

This baked cinnamon donuts recipe performs best with room temperature wet ingredients, so try to pull the egg, almond milk and sour cream out at least an hour before you begin. Rest assured the recipe will work without this step, but they'll taste their best if you plan just a little bit ahead.

I also like to use homemade almond milk in many of my recipes. The Ellie's Best Bigger Better Nut Milk Bag makes creating homemade almond milk SO easy! If you are interested in making your own almond milk, snag your bag for 10% off using the code twosugarbugs at Ellie's Best. If you have any questions about making your own almond milk, leave me a comment below and I'll do my best to answer it.

First combine the almond and whole wheat flours with baking powder, baking soda, kosher salt, ground cinnamon and ground nutmeg. I've also used all-purpose flour in place of the whole wheat flour, but my Sugar Bugs actually prefer this recipe with whole wheat flour.

Then in another bowl, whisk the egg, dark brown sugar, almond milk, sour cream, coconut oil, and pure vanilla extract. This mixture is a little clumpy to start. I tend to be lazy and just throw everything in together, but if you start by whisking the egg, sour cream and coconut oil, the other ingredients will mix in more nicely.

Add the wet ingredients to the dry ingredients and mix until just combined. The batter is fairly thick.

Finally, spoon the batter into each well of a prepared donut pan, filling about ¾ of the way full. Bake the donuts for 8-10 minutes or until the edges are lightly browned. Allow them to cool a few minutes in the pan and then transfer to a wire rack to cool. The recipe makes 10 donuts, so I re-spray the pan with non-stick spray before baking the second batch.

HOW TO MAKE AND GLAZE THE DONUTS

While the donuts cool, whisk together the glaze. This glaze recipe makes just enough to dunk each donut. I hate making a glaze and having half a bowl of glaze leftover so expect to run out of glaze.

Whisk the powdered sugar and cinnamon together. Then add the almond milk and vanilla. I like a stiffer glaze as it adheres to the donuts better and doesn't just run off. If you like your glaze a little looser, add the almond milk a ¼ teaspoon at a time until you reach your desired consistency.

To dunk the donuts, gently place a donut in the glaze and then lift it straight up. Try not to twist your donut. If the glaze seems too thick, feel free to thin it out. If it seems too thin, dunk all the donuts and then take them for a second dunk. Top with sprinkles or sanding sugar, if desired.

TIPS FOR MAKING BAKED CINNAMON DONUTS

• Don't overfill the donut pan, ¾ of the way is the ideal amount.
• Many people recommend filling a piping bag with the donut batter to pipe them into the donut pan. I actually find this method to be messier and wastes more of the batter, but use it if it works for you. I simply use a spoon.
• Allow the donuts to cool before dipping, which helps the glaze set better.
• Can I use something other than a donut pan? Yes! You can use a muffin pan instead. Bake at the same temperature for about 15 minutes or until lightly browned at the edges.

HOW LONG DO BAKED DONUTS LAST & HOW TO STORE

Baked cinnamon donuts are best eaten when freshly baked and glazed. In my house, they never last more than the day they are made! They can be covered and stored at room temperature for 1-2 days or refrigerated for up to one week. Unglazed donuts can be frozen for up to 2 months. Thaw overnight in the refrigerator before warming to your liking.

Follow me on Instagram and be sure to tag #twosugarbugs so I can see all your creations!

SOME OTHER BREAKFAST RECIPES YOU MAY ENJOY

• Zucchini Chocolate Chip Oat Bran Muffins
• Banana Oat Bran Muffins
• Blueberry Zucchini Bread

Print

Baked Cinnamon Glazed Donuts

Homemade baked cinnamon donuts are soft and full of flavor and made healthier with almond and whole wheat flours.

Course Breakfast

Keyword baked donuts, cinnamon donuts, healthier donuts

Servings 10 Donuts

Author Tasia ~ TwoSugarBugs

Ingredients

Donuts

• ½ cup almond flour
• ½ cup whole wheat flour*
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 large egg room temperature
• ⅓ cup dark brown sugar
• ⅓ cup almond milk** room temperature
• ¼ cup sour cream room temperature
• 2 tablespoons coconut oil
• 1 ½ teaspoons pure vanilla extract

Glaze

• 1 cup powdered sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon pure vanilla extract
• 1½ tablespoon almond milk** add more in ¼ teaspoon increments, if needed

Instructions

• Preheat oven to 350°F. Prepare a donut pan with non-stick spray and set aside.
• In a medium size bowl, whisk together both flours, baking powder, baking soda, kosher salt, cinnamon and nutmeg. In another bowl, whisk the egg, brown sugar, almond milk, sour cream, coconut oil and vanilla until fully combined.
• Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be fairly thick. Spoon the batter into each donut well, filling about ¾ of the way full.
• Bake for 8-10 minutes, or until the edges are lightly browned. Allow to cool a few minutes in the pan and then transfer to a wire rack. Bake the remaining batter.
• While the donuts are cooling, make the glaze by mixing powdered sugar and cinnamon, then mix in the vanilla and almond milk until fully combined. I like the glaze on the thicker side so that it adheres better, feel free to make it thinner by adding milk ¼ teaspoon at a time. This makes just enough glaze for the donuts.
• When the donuts are cool enough to handle, dunk each donut into the cinnamon glaze and place on a wire rack set over a large piece of parchment paper or over a large baking sheet. Allow the glaze to set a several minutes and then enjoy!

Notes

*I have tested this recipe with all-purpose flour and it will work fine if you do not have whole wheat flour

**I prefer using homemade almond milk, but any milk will work

Baked cinnamon donuts are best eaten when freshly baked and glazed.  They can be covered and stored at room temperature for 1-2 days or refrigerated for up to one week. Unglazed donuts can be frozen for up to 2 months. Thaw overnight in the refrigerator before warming to your liking.

Recipe shared with Meal Plan Monday, Full Plate Thursday and Weekend Potluck