Mini Cinnamon Sugar Doughnuts Recipe

There’s nothing quite like the smell of freshly baked doughnuts wafting through your kitchen, and now you can whip up your own batch of these cinnamon-sugar delights right at home! 🍩✨ Let’s dive into the perfect recipe for miniature, melt-in-your-mouth doughnuts that are sure to become your new favorite treat.

Biting into a warm, homemade mini doughnut is a straightforward pleasure. I adore the way ground cinnamon and granulated sugar work together to add just the right amount of sweetness.

Mini doughnuts are light, and I attribute that texture to the use of all-purpose flour and a small amount of baking powder. They are also rich, thanks to the whole milk and large egg that made my doughnut dough a lovely batter.

Mini Cinnamon Sugar Doughnuts Recipe Ingredients

• All-purpose flour: Provides the structure.

  Primary source of carbohydrates.

• Baking powder: Leavening agent.

  Makes doughnuts light and fluffy.

• Ground cinnamon: Adds warm, spicy-sweet flavor.

  Contains antioxidants.

• Granulated sugar: Sweetens doughnuts.

  Provides essential browning.

• Whole milk: Adds moisture and richness.

  Contains proteins and fats.

• Egg: Binds ingredients.

  Adds protein and enhances texture.

• Unsalted butter: Provides flavor and tender crumb.

  Source of fat.

• Vanilla extract: Enhances doughnut flavor.

  Adds sweet aromatics.

Mini Cinnamon Sugar Doughnuts Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/3 cup granulated sugar
• 1/3 cup whole milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar (for coating)
• 1/2 teaspoon ground cinnamon (for coating)

How to Make this Mini Cinnamon Sugar Doughnuts Recipe

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and give a light greasing to a mini doughnut pan.

2. Whisk together the flour, baking powder, baking soda, salt, and ground cinnamon in a medium bowl.

3. In another bowl, mix the following ingredients: granulated sugar, milk, egg, melted butter, and vanilla extract. Whisk them together until the mixture is uniform.

4. Wet ingredients go into the dry ingredients. Stir gently until everything is just mixed together—no over-mixing, please.

5. Spoon the batter into a piping bag or a ziplock bag with a corner snipped off. Pipe the batter into the prepared doughnut pan, filling each well about three-fourths full.

6. Bake for 10-12 minutes or until a toothpick poked into the doughnuts comes out clean.

7. Mix the remaining 1/4 cup granulated sugar with 1/2 teaspoon ground cinnamon in a small bowl to use for coating the doughnuts. Do this while they are baking.

8. Once they are baked, allow the doughnuts to cool in the pan for about 5 minutes, then move them to a wire rack.

9. When the doughnuts are warm, gently dip each one into the cinnamon-sugar mixture and coat them evenly.

10. Savor your delightful miniature doughnuts flavored with cinnamon and sugar. Enjoy them fresh, or store them in an airtight container at room temperature and enjoy them later.

Mini Cinnamon Sugar Doughnuts Recipe Equipment Needed

1. Oven
2. Mini doughnut pan
3. Medium mixing bowl (x2)
4. Whisk
5. Spoon
6. Piping bag or ziplock bag
7. Toothpick
8. Small bowl
9. Wire rack

FAQ

• Q: Can I use a different type of flour?A: For optimal texture, we advise all-purpose flour. That said, you could utilize a 1:1 gluten-free flour blend for a gluten-free alternative. Just know that the texture might not be quite as good as with all-purpose flour.
• Q: Can I substitute milk with a non-dairy alternative?A: Yes, you can substitute whole milk in this recipe with almond milk, soy milk, or any other non-dairy milk.
• Q: How can I make these doughnuts egg-free?A: Substitute the large egg with 1/4 cup of unsweetened applesauce or a flax egg to make them egg-free.
• Q: What if I don’t have a doughnut pan?A: An alternative is to use a muffin tin. Fill each muffin cavity halfway and bake to get a similar result.
• Q: How do I store leftover doughnuts?A: Preserve extra doughnuts in an airtight container. Don’t refrigerate; temperature plays a role in how long the doughnuts will last. The right temperature—or lack of it—keeps yeast doughnuts from becoming stale too soon. Leftover cake doughnuts are a different story. Without an airtight container, they will become hard as rocks. Still, store them at room temperature and, believe it or not, they will last 2 days.
• Q: Can I freeze these doughnuts?A: Absolutely. They can be stored in the freezer for up to 3 months. The only trick is to make sure they’re in an airtight container. When you’re ready to eat, thaw at room temperature and reheat to your desired level of warmth.
• Q: What is the best way to coat them with cinnamon sugar?My warm doughnuts are first dipped in melted butter, then rolled in a cinnamon sugar they coat.

Mini Cinnamon Sugar Doughnuts Recipe Substitutions and Variations

All-purpose flour: Choose whole wheat flour for a more nutritious alternative.
Whole milk: Switch to almond milk or oat milk for a version that has no dairy.
Sugar that is in granulated form: Substitute with coconut sugar for a unique taste.
Coconut oil is a non-dairy replacement for butter.
Vanilla extract: Replace with almond extract for a flavor profile that is different.

Pro Tips

1. Room Temperature Ingredients Ensure your milk, egg, and melted butter are at room temperature before mixing. This helps the ingredients combine more smoothly, resulting in a better-textured batter.

2. Gentle Mixing When combining the wet and dry ingredients, stir until just combined. Over-mixing can lead to tough doughnuts due to gluten development.

3. Even Filling To achieve evenly-sized doughnuts, fill each well in the pan to the same level. Using a piping bag helps with precision and keeps the process tidy.

4. Quick Coating Coat the doughnuts with the cinnamon-sugar mix while they are still warm. The slight warmth allows the sugar mixture to stick better without melting.

5. Cooling Rack Technique After removing the doughnuts from the pan, let them cool on a wire rack. This prevents the bottoms from becoming soggy and maintains a pleasant texture.