Mini Baked Donut Recipe, Cinnamon Sugar Mini Donuts

I swear these Baked Cinnamon Sugar Mini Donuts vanish faster than any full-size donut on the table. That crackly cinnamon sugar coating is the little secret that makes them impossible to stop eating.

I’m obsessed with these baked cinnamon sugar mini donuts because they hit that sweet spot between bakery treat and snack I can inhale standing at the counter. I love the tiny size, the soft bite, and the gritty sparkle of cinnamon sugar on my fingers.

No fuss, no giant donut commitment. Just a tray of little rings that disappear way too fast.

And yes, I fully support grabbing three before anyone else notices. The vanilla extract gives them that sweet bakery smell I can’t resist, while the ground cinnamon keeps every bite bold, simple, and addictive.

Mini donuts, maximum damage.

Ingredients

• All-purpose flour gives these mini donuts their soft, cakey little bite.
• Granulated sugar sweetens the batter without making it feel too heavy.
• Baking powder helps them puff up instead of turning dense and sad.
• Salt keeps the sweetness in check, because flat donuts aren’t fun.
• Cinnamon adds that warm, cozy bakery smell you’ll want everywhere.
• Milk keeps the batter smooth and the donuts tender.
• The egg adds structure, so they don’t crumble the second you grab one.
• Melted butter or oil brings moisture and a richer, softer crumb.
• Vanilla makes everything taste sweeter and more homemade.
• Plus, melted butter helps the cinnamon sugar stick like magic.
• Basically, cinnamon sugar coating is the crunchy, sweet finish everyone loves.

Ingredient Quantities

• 1 cup all purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup milk
• 1 large egg
• 2 tablespoons melted unsalted butter or neutral oil
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter melted for coating
• 1/2 cup granulated sugar for coating
• 1 teaspoon ground cinnamon for coating

How to Make this

1. Preheat oven to 350°F (175°C) and grease a mini donut pan lightly with butter or oil.

2. In a medium bowl whisk together 1 cup all purpose flour, 1/3 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon.

3. In a separate bowl whisk 1/2 cup milk, 1 large egg, 2 tablespoons melted unsalted butter or neutral oil, and 1 teaspoon vanilla extract until combined.

4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. Batter should be thick but pipeable.

5. Transfer batter to a piping bag or a resealable bag with the corner snipped, or use a small spoon, and fill each mini donut cavity about three quarters full.

6. Bake for 8 to 10 minutes, until the tops spring back when touched and a toothpick inserted comes out clean.

7. Let the donuts cool in the pan for 2 minutes, then transfer to a wire rack set over a baking sheet to cool slightly while still warm.

8. Combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon in a shallow bowl. Place 4 tablespoons melted unsalted butter in another shallow bowl.

9. Brush or dip each warm donut in the melted butter, then toss in the cinnamon sugar mixture until evenly coated. Serve warm.

Equipment Needed

1. Oven
2. Mini donut pan
3. Mixing bowls (small and medium)
4. Whisk
5. Measuring cups and spoons
6. Piping bag or resealable plastic bag with corner snipped
7. Rubber spatula or wooden spoon
8. Wire cooling rack and baking sheet (to catch drips)
9. Shallow bowls and pastry brush or tongs for coating

FAQ

Mini Baked Donut Recipe, Cinnamon Sugar Mini Donuts Substitutions and Variations

• All purpose flour: substitute with whole wheat pastry flour, cup for cup, for a slightly nuttier, denser donut or use a gluten free 1-to-1 baking blend cup for cup (may benefit from 1/4 tsp xanthan if your blend lacks it).
• Milk: use buttermilk cup for cup for a tangier, tender crumb or any unsweetened non dairy milk (almond, oat, soy) cup for cup; if using thin plant milks, batter consistency may thin slightly.
• Large egg: replace with a flax “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) or 1/4 cup unsweetened applesauce for a vegan option; these add moisture and binding but produce a slightly denser texture.
• Melted unsalted butter or neutral oil: swap with melted coconut oil or a neutral vegetable oil like canola or sunflower, use same volume for equivalent richness and moisture.

Pro Tips

1. Keep the batter just barely mixed. A few small streaks of flour are fine; overmixing makes the donuts tough. If it seems too thick to pipe, fold in a teaspoon or two of milk until it flows slowly.

2. Use a piping bag or zip bag for neat cavities, but if you spoon the batter in, tap the pan gently on the counter once to release air bubbles for even rise and a smoother top.

3. Donuts continue to cook a bit after you remove them from the oven. Pull them when they spring back lightly and a toothpick comes out mostly clean to avoid drying them out.

4. Coat while still warm for the best adhesion. If the sugar clumps, toss the donuts in small batches and use a fork to lift them so excess butter drains back into the bowl. Leftovers reheat 8 to 10 seconds in the microwave to regain softness.