Tessa's Recipe Rundown
Taste: These donuts have a lovely warm sweetness thanks to the cinnamon and maple, unlike some donuts (cough, Krispy Kreme, cough) that just taste sickly sweet.
Texture: Despite being baked from a batter, these donuts still manage to be light and fluffy.
Ease: VERY simple, much more simple than even the first step of any yeast-based donut recipe that requires deep frying.
Pros: Just as tasty as fried donuts.
Cons: They are best eaten the day they are baked, so no leftovers.
Would I make this again? I’ve already made these donuts twice!
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Even though I love the aroma and taste of cinnamon year-round, there’s nothing quite like that spiced sweetness in the fall. So these Maple Cinnamon Sugar Baked Donuts hit every mark for a delightful fall treat.
Not only are these Maple Cinnamon Sugar Baked Donuts a perfect fall treat, they are particularly fabulous for breakfast. The donuts themselves use yogurt instead of a ton of oil for richness, and maple syrup instead of refined sugar for sweetness. Then they’re dipped in cinnamon sugar for that burst of flavor and crunchy texture.
When Jared first bit into these he exclaimed, “These taste like breakfast!”
My favorite part about them is that they take just 30 minutes from start to finish. Of course, they don’t quite have the same amazing texture as yeast-raised donuts that are fried, but they’re so much quicker and easier. And no mess to clean up after!
You will need a donut pan to bake this recipe, which is less than $10 on Amazon!
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Ingredients
For the donuts:
- 1 cup (127 grams) all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1 large egg
- 7 ounces (200 grams) plain yogurt
- 2 teaspoons apple cider vinegar
- 1 tablespoon canola oil
- 3 tablespoons real maple syrup
For the cinnamon sugar:
- 3/4 teaspoon ground cinnamon
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 400°F. Coat a 6-cavity donut pan with nonstick cooking spray.
- In a large bowl whisk together the flour, baking powder, baking soda, and salt. In medium bowl stir together the egg, yogurt, vinegar, oil, and maple syrup.
- Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. The batter will be thick.
- Scoop batter into a piping bag or ziploc bag, snip a bottom corner with scissors, and squeeze out the batter evenly into a donut pan.
- Bake for 10 minutes or until golden brown. Let cool for a few moments and then flip over onto a cooling rack while still warm.
- In a small shallow bowl, combine the sugar and cinnamon.
- Use a pastry brush the melted butter over the donuts then dip each donut in the cinnamon sugar mixture to coat. Serve soon after coating with cinnamon sugar mixture for best texture.
This post was originally published in September 2010.
These were great! I made them twice, the first time they were much too big, and this time, I made them raspberry. So good!
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I don’t have a regular size donut pan but I do have pans for mini donuts, do you think it will work, if so, how long should I bake it?
Hi Tessa, I really have found and made some very very good baked goods from you site and thank you so much for sharing. One of the things that I wanted to ask you is, if I substitute canola oil for coconut oil, what effect will it have on the outcome of some recipes? I do not want to use canola oil as it is all GMO canola and very bad for your arteries! thanks for getting back at me
The recipe looks amazing! I’d love to try the recipe using a donut pan for mini donuts. How would you adapt the recipe for a 12 cavity mini donut pan?
Everything should be the same except possibly shaving a couple minutes off the baking time. I don’t have a mini donut pan so I’m not sure, but just keep a watchful eye and you should be good 🙂
Nothing better than a hot donut! add maple cinnamon sugar, yum.
Quick question – in your ingredient list, you mention plain yogurt. In one of the comments, you say the recipe calls for vanilla yogurt. Which one is correct? This recipe looks both easy AND delicious, so I want to make sure I have the correct ingredients. Thanks!
Hi Amy, did you see the note about the original date of this post: “This post was originally published in September 2010.” I republished this recipe recently with updates. It’s correct as written in the post 🙂
I made your maple syrup donuts, they were yummy, but was now quite sure if I used the correct amount of yoghurt.
I love this recipe! Last Christmas I made a huge batch of these and included it in a special gift box of baked goods for my in-laws and my brother and his family. My sister-in-law would not stop raving about these donuts. She couldn’t believe they were baked, thank you so much for this recipe. I plan on making it this evening for dessert.
[…] Maple Cinnamon-Sugar Baked Donuts ~ Warm maple and cinnamon flavored donuts that are baked and not fried. Much easier and […]
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[…] Maple Cinnamon-Sugar Baked Donuts ~ Warm maple and cinnamon flavored donuts that are baked and not fried. Much easier and […]