Cinnamon Baked Donuts

by May 21, 2023

Here’s a donut version of cinnamon toast. I like using buttermilk and an additional hit of apple cider vinegar—don’t worry, they’re perfect, not too sour at all. My pan bakes 6 at a time and is by USA Pan.

Cinnamon Baked Donuts

makes 12; adapted from Food Network, Gesine Bullock-Prado's "Apple Cider Vinegar Baked Donuts"


  • 4 ounces unsalted butter, room temperature
  • ½ cup brown sugar 100 grams
  • ½ cup granulated sugar 100 grams
  • cup buttermilk
  • 2 eggs
  • 1 tablespoon apple cider vinegar Bragg's
  • 1 ¼ cup all purpose flour Wheat Montana blue bag
  • ¼ cup whole wheat flour Conservation Grains Wheatsome (a stone-ground blend of spelt, rye, and kamut)
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon freshly grated nutmeg

Cinnamon and Sugar Topping

  • 1 tablespoon melted butter
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 375°F. Cream together the butter and sugars and beat for 3 minutes with paddle attachment.

  2. In a 2-cup glass measure, whisk together the buttermilk, eggs, and apple cider vinegar.

  3. In a small bowl, whisk together the flours, salt, cinnamon, baking soda, and nutmeg.

  4. In two alternating additions, add the milk/egg and flour to the butter mixture and mix just until combined. Transfer batter to a large pastry bag fitted with a large, plain tip (½-inch) or use a plastic bag with the corner snipped off.

  5. Spray 6-cavity donut pan with non-stick spray. Pipe 6 rings into the cavities using half the batter. Bake for 15 minutes. Let cool a couple minutes in the pan then transfer to a cooling rack. Repeat process with remaining batter.

  6. Brush whatever side you want to be the top (I like the domed side from the bottom of the donut pan) with melted butter and dip in cinnamon-sugar.

Recipe Notes / Tips

  • Apple Cider Variation: Substitute half of the buttermilk with apple cider. Because the batter isn't as sour, bring the baking soda down to ¼ teaspoon, and add ½ teaspoon baking powder.
  • Regular milk Variation: Substitute whole milk for the buttermilk, bring the baking soda down to ¼ teaspoon, and add ½ teaspoon baking powder.

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