Irresistible Baked Cinnamon Crumb Donuts in 30 Minutes

Name: Irresistible Baked Cinnamon Crumb Donuts in 30 Minutes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1 tsp baking powder; 1/2 tsp salt; 1/2 cup milk; 2 eggs; 2 tbsp melted butter; 1 tsp vanilla extract; For topping: 1/2 cup melted butter, 1/2 cup granulated sugar, 1 tbsp cinnamon

Author: lia

Published: August 3, 2025

Updated: August 3, 2025

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Oh my gosh, you have to try these baked cinnamon crumb donuts – they’re my absolute weakness! I still remember the first time I made them for a lazy Sunday brunch. My kitchen smelled like a cozy bakery, and my family demolished the entire batch before they even cooled completely. The best part? These beauties come together in under 30 minutes with simple ingredients you probably already have. No deep-frying mess, just soft, cakey donuts with that irresistible cinnamon-sugar crunch. As someone who’s baked hundreds of donuts (my neighbors can vouch for this!), I promise this easy baked version gives you all the indulgence without the fuss. Wait till you see how the cinnamon sugar topping forms that perfect crackly crust – it’s pure magic!

Table of Contents

Why You’ll Love These Baked Cinnamon Crumb Donuts

Baked Cinnamon Crumb Donuts Recipe - detail 1

Let me tell you why these donuts have become my go-to treat for everything from lazy mornings to last-minute guests. First off, they’re so easy – no yeast, no waiting for dough to rise, just mix, bake, and coat. But the real magic happens when you bite into that perfect combo of textures: the cloud-soft interior with that crackly cinnamon-sugar crust that shatters just right. I swear, it’s impossible to eat just one!

Here’s what makes them special:

No deep-fry drama – All the flavor of a donut shop with none of the oily mess (your kitchen stays clean!)
That cinnamon crunch – The warm, buttery topping forms the most addictive sweet-spiced shell as it cools
Quick enough for weekdays – From bowl to table in 25 minutes flat (perfect for sudden dessert cravings)
Better-than-store-bought – Fresh from the oven, these taste like they came from a fancy bakery, not your oven

Seriously, these disappear so fast I’ve started doubling the batch – and I don’t even feel guilty because they’re baked, not fried!

Ingredients for Baked Cinnamon Crumb Donuts

Okay, let’s gather our goodies! Here’s what you’ll need for these heavenly little rings of joy. I’ve learned through trial and error that measuring matters here – especially for that perfect cake-like texture. And don’t worry, no fancy ingredients required!

2 cups all-purpose flour (spoon into measuring cup and level off – no packing!)
1/2 cup granulated sugar (the regular white kind works best here)
1 tsp baking powder (make sure it’s fresh for maximum rise)
1/2 tsp salt (balances all that sweetness beautifully)
1/2 cup milk (whole milk makes them extra rich, but any works)
2 large eggs (room temperature blends in smoother)
2 tbsp melted butter (salted or unsalted both work)
1 tsp vanilla extract (the real stuff – no imitation here!)

For that magical cinnamon crunch topping:

1/2 cup melted butter (for dipping – yes, it’s worth every calorie)
1/2 cup granulated sugar + 1 tbsp cinnamon (mixed together in a shallow bowl)

Baked Cinnamon Crumb Donuts Recipe - detail 2

Ingredient Notes & Substitutions

Baking is science, but I promise these swaps work when you’re in a pinch! For gluten-free friends, use a 1:1 GF flour blend (I like King Arthur’s). Dairy-free? Almond milk works great, and coconut oil can replace butter in the batter. Out of vanilla? A dash of almond extract gives a lovely twist. The topping’s non-negotiable though – that butter-cinnamon-sugar combo is sacred! One pro tip: if your cinnamon’s been sitting around for ages, treat yourself to a fresh bottle. That vibrant spice makes all the difference in that first glorious bite.

Equipment Needed

You won’t need fancy gadgets for these donuts – promise! The must-haves:

Donut pan (mine’s non-stick and holds 6 donuts – I just bake in batches)
2 mixing bowls (one for dry, one for wet ingredients)
Whisk (or fork if you’re feeling lazy – I won’t tell!)
Spatula (for gently folding the batter)

That’s it! No stand mixer required – your arms work perfectly fine here.

How to Make Baked Cinnamon Crumb Donuts

Alright, let’s get baking! These donuts come together so quickly you’ll be amazed. Just follow these simple steps, and in no time, you’ll have warm, cinnamon-scented perfection ready to devour. Pro tip: preheat your oven first – that way it’s nice and hot when your batter’s ready to go!

Preparing the Donut Batter

First things first: grab your biggest mixing bowl (trust me, you’ll want the space). Whisk together all the dry ingredients – flour, sugar, baking powder, and salt – until they’re completely combined. Now, in a separate bowl, beat those eggs like they owe you money! Add the milk, melted butter, and vanilla, whisking until frothy and gorgeous. Here’s the key: pour the wet ingredients into the dry and stir just until combined. No overmixing! A few lumps are totally fine – they’ll disappear while baking. The batter should be thick but still spoonable, like a muffin batter. If it seems too stiff, add a splash more milk.

Baking & Topping the Donuts

Time to fill that donut pan! I like using a piping bag or ziplock with the corner snipped off for neat rings (but a spoon works too – just be messy!). Fill each cavity about 3/4 full – these babies rise! Pop them in the oven for 12-15 minutes until they’re golden and spring back when lightly pressed. Now the fun part: while they’re still warm (but cool enough to handle), dip each donut first in melted butter, letting excess drip off, then roll in that heavenly cinnamon-sugar mix. The warmth helps the coating stick perfectly. Warning: resist eating them immediately – that sugar topping is molten lava hot! Wait just 2 minutes… okay, now devour.

Pro Tips for Perfect Baked Cinnamon Crumb Donuts

After making these cinnamon crumb donuts more times than I can count, I’ve picked up some tricks that guarantee bakery-quality results every time. First, don’t skip the resting time – letting the batter sit for 5 minutes before baking helps the flour hydrate properly for an extra tender crumb. Second, that cinnamon sugar coating? Apply it while the donuts are warm but not piping hot – about 2 minutes out of the oven is perfect. Too soon and it melts into a glaze (still delicious but not that signature crunch).

If your batter seems too thick, add milk 1 tablespoon at a time until it reaches a spoonable consistency – dry batter makes dense donuts. And here’s my favorite storage trick: keep them in an airtight container with a slice of bread – the bread absorbs excess moisture while keeping the donuts soft for days (if they last that long!).

Serving & Storing Suggestions

Nothing beats curling up with one of these warm cinnamon donuts and a steaming cup of coffee – it’s pure comfort! For brunch, I love serving them alongside fresh fruit to balance the sweetness. These keep beautifully in an airtight container at room temperature for 2-3 days (if they last that long!). Pro tip: pop leftovers in the toaster oven for 30 seconds to bring back that just-baked magic. Freezing works too – just add the cinnamon sugar topping after thawing for maximum crunch.

Baked Cinnamon Crumb Donuts FAQs

I get asked about these donuts all the time – here are the questions that pop up most often in my kitchen (and my tried-and-true answers!):

Can I freeze these cinnamon donuts?
Absolutely! Freeze them without the topping first – just pop the plain baked donuts in a freezer bag for up to 2 months. When cravings hit, thaw at room temperature, then dip in warm butter and cinnamon sugar for that fresh-baked magic.

How do I make vegan baked donuts?
Easy swaps: flax eggs (1 tbsp ground flax + 3 tbsp water per egg), plant milk, and coconut oil instead of butter. The topping works with vegan butter too – just melt and dip as usual!

Why are my donuts dry?
Two likely culprits: overmixing the batter (stop when just combined!) or overbaking. Set a timer – 12 minutes is usually perfect for my oven. If they’re still dry, try adding an extra tablespoon of milk next time.

Can I use muffin pans if I don’t have a donut pan?
Yes! Fill greased muffin cups halfway and bake as “donut muffins.” You’ll miss the cute shape but keep all the flavor. Pro tip: poke a hole in the center with a spoon handle before topping.

What’s the secret to extra-crispy cinnamon sugar coating?
Double-dip! After the first butter-sugar coating sets for 5 minutes, give them a quick second dip in butter and sugar for an extra-thick, crackly crust that stays crunchy for days.

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in these heavenly donuts. Keep in mind these are estimates – your exact amounts might vary based on your ingredients. Each cinnamon crumb donut clocks in at about 220 calories, with 15g of sugar (that’s mostly from the delightful topping, of course!). They’ve got 3g protein to balance things out, and about 8g fat – mostly from that glorious butter we dipped them in.

A few nutrition notes from my kitchen experiments: using almond milk drops the calories slightly, while whole milk makes them richer. And if you’re watching sugar, you can reduce the topping amount – but honestly, life’s too short to skip that cinnamon crunch! Remember, these are treats meant to be savored, not health food – though baking instead of frying does save you some fat.

Final Thoughts

There you have it – my foolproof recipe for baked cinnamon crumb donuts that never fails to make my kitchen smell like happiness! I hope you’ll give these a try and experience that magical moment when you bite into that warm, cinnamony perfection. Tag me if you make them – I’d love to see your donut creations! Now go preheat that oven – your new favorite treat awaits.

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