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Baked Hot Buttered Mini Donuts with Cinnamon Sugar Coating

A stack of three fluffy, golden brown mini donuts coated heavily in cinnamon sugar, with one donut showing a soft interior.

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Make fluffy, bite-sized mini donuts that taste like fairground treats. These are baked, not fried, and coated in warm butter and cinnamon sugar for a quick, comforting snack.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted, plus more for brushing
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup cinnamon sugar mixture (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a mini donut pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a separate large bowl, whisk the granulated sugar, 1/4 cup melted butter, egg, milk, and vanilla extract until combined.
  4. Add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix.
  5. Spoon or pipe the batter into the prepared mini donut pan cavities, filling each about two-thirds full.
  6. Bake for 8 to 10 minutes, or until the edges are lightly golden.
  7. While the donuts bake, melt additional butter in a small bowl for dipping. Prepare your cinnamon sugar mixture in a shallow dish.
  8. Remove the donuts from the oven and let them cool in the pan for 2 minutes.
  9. While the donuts are still warm, dip each side into the melted butter, then immediately dredge them thoroughly in the cinnamon sugar mixture.
  10. Place the coated mini donuts on a wire rack to cool slightly before serving.

Notes

  • If you do not have a mini donut pan, you can use a standard donut pan, but baking time may increase slightly.
  • For a shortcut, substitute 1 cup of cake mix (dry) for the flour, baking powder, and sugar in the dry ingredients.
  • These are best eaten the day they are made for the softest texture.

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