Mini Baked Cinnamon Sugar Donuts
Make soft and fluffy Mini Baked Cinnamon Sugar Donuts from scratch with this easy-to-follow recipe. No donut pan required!
Craving bakery-style donuts? These Mini Baked Cinnamon Sugar Donuts have just what you need. These mini homemade donuts are fully baked, making them lighter, easier, and less messy than traditional fried donuts, while still delivering that cinnamon-sugar flavor. Serve these donuts at brunch spreads, holiday gatherings, or to celebrate National Donut Day. The warm cinnamon aroma that fills your kitchen while they bake is just as delightful as the treats themselves.
MINI BAKED CINNAMON SUGAR DONUTS
These mini donuts are so soft, tender, and delightful. Ground cinnamon baked into the batter adds a gentle warmth, while the buttery cinnamon sugar coating creates a sweet, slightly crisp exterior that contrasts beautifully with the fluffy inside!
Mini baked cinnamon sugar donuts are made without yeast, and only require a mini muffin tin to make them; no donut pan needed! The result is the most delicious mini baked cinnamon sugar donuts that taste just like your favorite bakery. These bite-sized donuts also make charming gifts for any special occasion when wrapped up and tied with a bow. This recipe yields 36 donuts, so it’s a great recipe to pull out when hosting large gatherings and parties.
Find my expert tips on how to make homemade mini baked cinnamon sugar donuts from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Mini Baked Cinnamon Sugar Donut Recipe:
- Sweet Breakfast: This donut recipe is everything you love about the classic cinnamon sugar donut, but in miniature form.
- Simple Donut Recipe: Simply mix, whisk, bake, and coat. This recipe comes together relatively quickly with minimal effort, compared to other donut recipes.
- Classic Brunch Party Treat: These mini baked donuts look beautiful on a brunch table and are ideal for birthdays, holidays, and any special occasion.
Ingredients
Mini Baked Donuts
- ½ cup packed light brown sugar
- 1 large egg
- ⅓ cup vegetable oil (or avocado oil)
- 1 cup sour cream
- ½ cup milk (I use whole)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Cinnamon Sugar Coating
- 1 ¼ cups granulated sugar
- 4 teaspoons ground cinnamon
- ½ cup salted butter, melted
Instructions
For The Mini Baked Donuts
Place the oven rack in the center position of the oven and preheat the oven to 375°F.
In a large mixing bowl, add the brown sugar, egg, oil, sour cream, milk, and vanilla. Whisk until the mixture is smooth and well blended.
Add the flour, baking powder, cinnamon, and salt to the bowl. Whisk gently until just combined, making sure most of the lumps are mixed out.
Prepare two mini muffin pans by spraying 36 wells with non-stick cooking spray.
Scoop 1 ½ Tablespoons of batter into each muffin cup.
Place both pans together on the center rack of the oven. Bake for 10 to 12 minutes, or until the donuts have risen, feel firm when touched, and remain light in color.
While the donuts are baking, melt the butter in a small bowl and set it aside.
For The Cinnamon Sugar Coating
Add the sugar and cinnamon to a large zip-top bag, seal it, and shake until thoroughly combined.
Once the donuts are finished baking, allow them to cool for a few minutes.
Working one donut at a time, gently dip each donut into the melted butter until fully coated, wiping away any excess so the coating stays light. Transfer the donut to the zip-top bag. Add about 6 donuts to the bag at once and gently shake until coated in the cinnamon sugar.
Remove the donuts from the bag and tap off any excess cinnamon sugar. Continue with the remaining donuts. Serve and enjoy!
Servings
Yields: 36 mini donuts.
Storage and Reheating
Store leftover mini sugar donuts at room temperature in an airtight container for 3 to 4 days. Can be refrigerated for up to 1 week. Cover donuts or place them in an airtight container before refrigerating. Can reheat in the microwave for 10 seconds or so.
Holly’s Tips for The Best Mini Baked Cinnamon Sugar Donuts Recipe:
- Let Ingredients Sit At Room Temperature: Let the egg, sour cream, and milk soften at room temperature for a smoother batter to work with.
- Stir Until Just Combined: Try not to overmix the donut batter; this can result in donuts that are too dense instead of soft.
- Measure for Even Baking: Measure about 1 ½ tablespoons for each mini muffin, so donuts bake and rise evenly.
- Watch The Oven Closely: Bake just until set, about 10 to 12 minutes. These donuts should stay light in color. Be careful not to over bake, as this will dry the donuts out.
- Coat Donuts While Warm: Allow donuts to sit for a few minutes, then proceed to dip them in butter while they are still warm to adhere to the cinnamon sugar coating.
- My Zip-Top Bag Trick: Shaking these mini donuts in a zip-top bag is a great way to evenly coat them in the cinnamon sugar without making a mess.
- Serve Warm & Fresh: These mini baked donuts taste best the same day they are made. Enjoy while they are warm, soft, and tender for the best experience.
- Make It Your Own: Add chocolate chips to the donut batter for your kids, or swap the vanilla extract for maple extract in the colder months. A lot of donut shops use a dash of nutmeg if you’re looking for that traditional donut shop flavor.
Frequently Asked Questions:
No. While the mini muffin pans give the classic donut bite size, you can use standard muffin pans and bake a few minutes longer. Fill each well about ⅔ full and check for doneness around 15 minutes.
Dense donuts usually occur from overmixing the batter or adding too much flour. Whisk just until combined and measure flour using the spoon-and-level method for best results.
Plain full-fat Greek yogurt works fine and will keep the donuts moist and tender.
To make these Mini Baked Cinnamon Sugar Donuts vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), swap the sour cream for plain unsweetened dairy-free yogurt, and use almond, soy, or oat milk in place of whole milk. For the cinnamon sugar coating, use melted vegan butter or refined coconut oil, and choose organic cane sugar to ensure it’s fully vegan. Let the batter rest for a few minutes before scooping, and expect the donuts to bake 1-2 minutes longer.
To make these Mini Baked Cinnamon Sugar Donuts gluten-free, replace the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum for proper structure. If your blend doesn’t include xanthan gum, add ½ teaspoon to the dry ingredients. Mix the batter gently and let it rest for 5 minutes before scooping to allow the gluten-free flour to hydrate, which improves texture and prevents grittiness. Bake as directed, checking for doneness at the lower end of the time range.
Similar Recipes
Craving something similar? Bake my Cinnamon Roll Donut Bites.
Wanting something different? Try these Cinnamon French Toast Sticks and Cinnamon Roll Muffins next!
Can’t get enough of donuts? Satisfy your cravings with my Chocolate Protein Donuts and Baked Pumpkin Fritter Bites.
Have you made this Mini Baked Cinnamon Sugar Donuts recipe? 💕
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #MiniCinnamonSugarDonuts #LifeInTheLofthouse
Mini Baked Cinnamon Sugar Donut Bites
Ingredients
Mini Baked Donuts
- ½ cup packed light brown sugar
- 1 large egg
- ⅓ cup vegetable oil (or avocado oil)
- 1 cup sour cream
- ½ cup milk (I use whole)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Cinnamon Sugar Coating
- 1 ¼ cups granulated sugar
- 4 teaspoons ground cinnamon
- ½ cup salted butter melted
Instructions
For The Mini Baked Donuts
- Place the oven rack in the center position of the oven and preheat the oven to 375°F.
- In a large mixing bowl, add the brown sugar, egg, oil, sour cream, milk, and vanilla. Whisk until the mixture is smooth and well blended.
- Add the flour, baking powder, cinnamon, and salt to the bowl. Whisk gently until just combined, making sure most of the lumps are mixed out.
- Prepare two mini muffin pans by spraying 36 wells with non-stick cooking spray. Scoop 1 ½ Tablespoons of batter into each muffin cup.
- Place both pans together on the center rack of the oven. Bake for 10 to 12 minutes, or until the donuts have risen and toothpick inserted comes out clean. (These don't take long to bake, don't over bake.)
- While the donuts are baking, melt the butter in a small bowl and set it aside.
For The Cinnamon Sugar Coating
- Add the sugar and cinnamon to a large zip-top bag, seal it, and shake until thoroughly combined.
- Once the donuts are finished baking, allow them to cool for a few minutes.
- Working one donut at a time, gently dip each donut into the melted butter until fully coated, wiping away any excess so the coating stays light. Transfer the donut to the zip-top bag. Add about 6 donuts to the bag at once and gently shake until coated in the cinnamon sugar.
- Remove the donuts from the bag and tap off any excess cinnamon sugar. Continue with the remaining donuts. Serve and enjoy!
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