You have never had a baked donut as good as these Cinnamon Baked Donuts with Vanilla Glaze! Spiced with a bit of cinnamon and topped with a sweet vanilla glaze, these donuts are the best I have ever made!
Easy Baked Donuts
Is your mouth watering while just looking at these Cinnamon Baked Donuts? Or DouGHnuts? Mine sure IS! Beeeecause, these iced donuts are an awesome treat! It took a few batches before I got them right, but, now, they’re definitely winners. Make them as a decadent breakfast, a sweet dessert, or a mid day snack!
Just don’t forget the vanilla glaze. That would be a big…NO… a huge mistake! 👈 Pretty Woman reference. Ob.sessed!
Anywho. The glaze makes the donut, of course, and the whole thing will make your day. Promise.
What You’ll Need
What do you need to make baked donuts? Here’s the comprehensive list of donut-essential ingredients:
For the Donuts:
- Flour: I used all-purpose flour for this recipe.
- Sugar: You’ll need just half a cup of granulated sugar.
- Baking Powder: To help the donuts rise up nice and tall.
- Salt: To enhance and balance out the sweetness in these donuts.
- Cinnamon: Why make plain donuts when you can make cinnamon donuts?
- Milk: 1% or 2% milk is fine.
- White Vinegar: A little acid will help your donuts turn out soft and fluffy.
- Vanilla Extract: For extra sweet flavor.
- Egg: To bind the batter together.
- Butter: You can use either salted or unsalted butter.
For the Glaze:
- Vanilla Extract
- Powdered Sugar: Spoon this out into the measuring cup so that it doesn’t get too packed.
How to Make Cinnamon Donuts with Vanilla Glaze
- You might be thinking: Are baked donuts as good as fried donuts? The answer is a resounding YES! The reviews on these cinnamon donuts prove that you can enjoy BAKED donuts just as any other. AND! They’re healthier, too, because there’s no oil/frying involved.
For the Cinnamon Baked Donuts
- Preheat Oven to 350: Then, in a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon; set aside.
- Mix: In a small saucepan bring together the milk, white vinegar, vanilla, egg, and butter. Cook over medium-heat, stirring constantly with a whisk until the butter melts, about one minute. Remove from heat.
- Combine Wet & Dry Ingredients: Add the milk mixture into the flour mixture; mix until combined.
- Fill the Pans & Bake: Using a large tablespoon, spoon the donut mixture into an ungreased donut pan. Bake for 12 to 14 minutes, or until a toothpick inserted comes out clean.
- Let Donuts Cool: Remove and immediately invert the pan onto a cooling rack. While the donuts are cooling, begin to work on the glaze.
For the Vanilla Glaze
- Heat Ingredients: Place all the ingredients in a small saucepan and cook over medium-heat, stirring constantly just until combined and no lumps appear. Set the saucepan over a bowl filled with hot water.
- Dip the Donuts: Dip the donuts into the glaze, one at a time, and set on a rack, glaze side up. Word of advice: put some parchment paper or wax paper underneath the rack because some of that glaze will drip off. Give it a few minutes before you dig in.
Tips for the Best Baked Donuts
Not too difficult of a process, right? Even so, here are a couple of tips that will get you the best results with your cinnamon baked donuts:
- Filling the Donut Pan: I recommend using a tablespoon, but you could also use a regular spoon or a spatula.
- If You Don’t have a Donut Pan: You could try making muffins! I bet they would be delicious, and you could top them with cinnamon and sugar instead of the vanilla glaze.
- Don’t Over-Bake the Donuts: Baked donuts can become dry really easily, so check them with a toothpick a couple minutes early just to make sure you don’t over-bake them.
Wondering what to serve with your donuts? I generally like to enjoy mine with a big glass of cold milk, a hot cup of latte, or a regular black coffee. You could also sprinkle a little extra cinnamon over the glaze to have a super-cinnamony donut experience.
How to Store Glazed Donuts
- Store these donuts in an airtight container, or in these cute Donut Containers! Keep in the fridge – because of the dairy in the glaze – for 3 to 4 days. You can also freeze the donuts without glaze for up to 2 months.