These Baked Donuts are easy cake donuts with hints of cinnamon and vanilla, dipped in chocolate and vanilla glaze, and topped with your favorite sprinkles. They are so fun and cute; you are going to love them.
Ingredient Notes and Substitutions
See the recipe card below for the complete list of ingredients.
- Flour: Use all-purpose flour, or for a lighter donut with a finer crumb, use cake flour.
- Ground cinnamon: Adds a nice warm aroma, flavor, and classic bakery taste.
- Extra egg yolk: Adds tenderness and richness.
- Pure vanilla extract: Use the pure stuff, please. It is worth every penny.
- Milk: Whole or 2% is best.
- Butter: Unsalted or salted butter; 2 tablespoons of butter has a negligible amount of salt.
- Cocoa powder: Use premium unsweetened cocoa powder for chocolate glaze. I love the Ghirardelli brand.
How To Bake Donuts
This is a summary; for the complete list of ingredients and instructions, see the recipe card below.
- Whisk the flour, baking powder, ground cinnamon, and salt in a medium bowl.
- In a large bowl, mix the brown sugar, egg, egg yolk, vanilla extract, and milk.
- Add the dry ingredients to the wet ingredients, alternating with the melted butter.
- Pipe the batter into the greased donut cavities.
- Bake until set and lightly browned. Move the baked donuts to a wire rack to cool.
- While the donuts are baking, whisk the glaze ingredients together.
- Dip the warm donuts in the glaze and top with sprinkles, chopped nuts, or mini chips.
Tips For Baking Success
- Mix the batter just until combined. Overmixing the batter can overactivate the gluten, making the doughnuts tough and gummy.
- Do not overbake. The donuts are done if they are lightly browned and spring back when lightly touched.
- Have the glaze ready to go so that, when they come out of the oven nice and warm, you can dunk them right in the glaze and seal in the moisture. Plus, the glaze covers so much better when the donut is warm.
- Use a piping bag or a gallon storage bag with a corner cut off to pipe the batter into the donut cavities.
- These donuts are best consumed within a day.
- Don’t store them in the refrigerator, as they will dry out quickly. Store them in a bakery box, paper bag, or storage container with the lid slightly ajar. Always stack the donuts in a single layer.
More Breakfast Sweets
- Chocolate Zucchini Muffins
- Stuffed French Toast
- Protein Pancakes
- Blueberry Oatmeal Muffins
- Dutch Baby Pancakes
- Blueberry Donuts
- Apple Coffee Cake
- Zeppoles
Baked Donuts
These Baked Donuts are easy cake donuts with hints of cinnamon and vanilla, dipped in a chocolate and vanilla glaze, and topped with your favorite sprinkles.
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Servings: 12 donuts
Calories: 199kcal
Ingredients
Baked Donuts
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅔ cup brown sugar
- 1 large egg
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- ⅔ cup milk
- 2 tablespoons butter melted and slightly cooled
Glaze
- 1 cup powdered sugar
- 1 ½ -2 tablespoons milk
- ½ teaspoon vanilla extract
- Optional: 1 tablespoon cocoa powder see notes
Instructions
- Preheat the oven to 350°. Grease the cavities of 2 (6-count) or 1 (12-count) donut pan.
- Whisk the flour, baking powder, ground cinnamon, and salt in a medium bowl.
- In a large bowl, mix the brown sugar, egg, egg yolk, vanilla extract, and milk. Add the dry ingredients to the wet ingredients, alternating with the melted butter. Pipe the batter into the greased donut cavities.
- Bake for 8-10 minutes or until set and lightly browned.
- While the donuts are baking, whisk the powdered sugar, 1½ tablespoons milk, and vanilla extract together. Add 1 teaspoon of milk at a time until the desired consistency is reached.
- Dip the warm donuts in the glaze and top with sprinkles, chopped nuts, or mini chips. Move to a wire rack to set.
Notes
- Whisk 1 tablespoon of cocoa into half the glaze, then ice half the donuts with the chocolate glaze.
- Enjoy these shortly after baking. Store them in a bakery box, paper bag, or storage container with the lid slightly ajar. Always stack the donuts in a single layer.
Nutrition
Calories: 199kcal | Carbohydrates: 39g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 201mg | Potassium: 70mg | Fiber: 1g | Sugar: 23g | Vitamin A: 124IU | Vitamin C: 0.003mg | Calcium: 76mg | Iron: 1mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Patricia
I always loved to try baking donuts. Just I didn’t get the right time yet, but I will surely try this next time. My daughter will surely love this recipe. Thanks for sharing!
Beth Pierce
My pleasure, Patricia!
Marysa
We were just talking about making donuts and maybe doing apple cider donuts. These look so yummy!
Beth Pierce
Thanks, Marysa! Enjoy!
Emily
Man oh, man, were these phenomenal! I love a good donut, and this was the first time I tried making them at home. They were both super easy and super delicious!
Beth Pierce
Thank you, Emily! I am glad that you liked them!
Clarice
It’s my day off today, and honestly, I don’t have anything planned, so this feels like the perfect time to try this recipe! It’s been a while since we made our own donuts at home. It’s so easy to just pick up a box from Krispy Kreme, but making them ourselves sounds like a fun little project. I’m definitely going to try this, and I’ll take your suggestion to use cake flour for a lighter version.
Beth Pierce
Thanks, Clarice! Enjoy!
LisaLisa
YUM! Beth, these look so good! The cinnamon and vanilla with that chocolate glaze sounds like such a treat. I love the sprinkles too. I would have a hard time stopping at one!
Terri
These are so good. I love the flavor, and baked donuts are my favorite! I love the texture, and I love not frying anything.
Amy Dong
They were such a delicious homemade treat with a cup of coffee!
Lora
THese were super easy to make donuts!! I like to use Ghirardelli cocoa also. The kids had a blast decorating them!!