Name: Baked Cinnamon Sugar Mini Donuts
Prep time: 10 min
Cook time: 9 min
Total time: 25 min
Ingredients: 1 cup all-purpose flour (125 g); 1/3 cup granulated sugar; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1 large egg; 1/2 cup buttermilk (120 ml); 2 tbsp unsalted butter (melted); 1 tsp vanilla extract; 3 tbsp unsalted butter (melted); 1/3 cup granulated sugar; 1 tsp ground cinnamon

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These baked mini donuts are the easiest way to scratch a donut craving: one bowl of batter, a mini donut pan and about 25 minutes from start to cinnamon sugar. They’re soft and cakey, like a cinnamon-sugar donut hole, and kids love helping roll them.

The short version: whisk a quick buttermilk batter, pipe it into a greased mini donut pan, bake 7 to 9 minutes at 350°F, then brush with butter and roll in cinnamon sugar.

Why make mini donuts?

Fast: they bake in under 10 minutes
Party-friendly: one or two bites, no plates needed
No frying: no pot of hot oil, so they’re a great first donut recipe

Tips for perfect mini donuts

Pipe, don’t spoon

A zip-top bag with the corner snipped fills the small cavities neatly so the donuts keep their hole.

Don’t overfill

About two-thirds full is right. Overfilled cavities bake into puffy muffins with no hole.

Coat them warm

Brush with butter while they’re still warm so the cinnamon sugar sticks.

Topping ideas

Vanilla glaze and rainbow sprinkles for birthdays
Chocolate glaze and crushed peppermint for the holidays
Powdered sugar for a classic donut-shop look

FAQ

Can I use a regular donut pan?

Yes. This batter makes about 8 regular donuts; bake them 10 to 12 minutes.

No buttermilk?

Stir 1 1/2 teaspoons of lemon juice or vinegar into 1/2 cup of milk and let it sit 5 minutes.

How do I store them?

They’re best the day they’re made. Store leftovers in an airtight container for a day, or freeze uncoated donuts and roll them in butter and cinnamon sugar after reheating.

☕ Pair it with coffee: our sister site Café Blue Bear has easy guides to pour-over, cold brew and a latte without an espresso machine.

Baked mini donuts cooling on a wire rack

Baked Cinnamon Sugar Mini Donuts

Tender, cakey mini donuts baked in a mini donut pan and rolled in buttery cinnamon sugar. No frying, ready in about 25 minutes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 9

Total Time 25

Servings: 24 mini donuts

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

Donuts

1 cup all-purpose flour 125 g
1/3 cup granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 large egg
1/2 cup buttermilk 120 ml
2 tbsp unsalted butter melted
1 tsp vanilla extract

Coating

3 tbsp unsalted butter melted
1/3 cup granulated sugar
1 tsp ground cinnamon

Method

Heat the oven to 350°F (175°C) and grease a mini donut pan.
Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl.
In another bowl whisk the egg, buttermilk, melted butter and vanilla. Stir into the dry ingredients until just combined; a few lumps are fine.
Spoon the batter into a piping bag or zip-top bag, snip the corner and fill each cavity about two-thirds full.
Bake 7 to 9 minutes, until the tops spring back when pressed. Cool in the pan 2 minutes, then turn out.
Mix the sugar and cinnamon. Brush each warm donut with melted butter and roll in cinnamon sugar.