Cinnamon Sugar Baked Donuts

I shared our Chocolate Glazed Baked Donuts last week, but these cinnamon sugar are our favorite for this time of year.

Acorn Block Print Tea Towel, $12

I love good bakery donuts, but they are so hard to find.  I want them fresh, I want them warm and I want them no too sweet.  Frying homemade donuts is not something I want to do very often... maybe 2-3 times a year.  However, I've finally perfect a baked donuts recipe that is so yummy - tender, soft, fluffy.  The best part is that you can make the batter ahead of time, Scoop it in a Disposable Piping Bags in the freezer or fridge, pipe them into the Donut Pan, then bake them anytime you want.  (I do the same thing with muffins!)  They take 6-8 minutes to bake.  Literally, by the time the coffee is ready I can have warm, fluffy cake donuts any day of the week and I don't have to leave the house.  This could get dangerous!

Baked Cake Donut Essentials : 

Donut Pan

18" Disposable Piping Bags

Scoop

We also love tossing them in powdered sugar or with a Chocolate Glaze.

For the recipe, I started with the King Arthur Flower recipe and Ina Garten's, but modified them after trying it a couple of times.  (more butter and brown sugar, less flour)

There is also a new Mini Donut Pan available in my store.  Have you ever?!  These are the cutest things I've ever seen.  I think they would be darling for a ladies breakfast or shower.  Served with a pumpkin spice or vanilla latte?  omg.

Baked Cake Donuts

makes 12 large donuts or 24 mini

6 tablespoons of butter, melted
1/4 cup vegetable oil
3/4 granulated sugar
3/4 light brown sugar
2 large eggs
1 1/2 teaspoon of baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla
1 cup of milk
2 cups flour
......
2 tablespoons melted butter for brushing pan
......
1/4 cup of sugar
1 tablespoon of cinnamon

Preheat oven to 425 degrees.

In a mixer, mix together 6t of melted butter, oil and white and brown sugars until smooth.  Add eggs, beating until combined.  Stir in baking powder, soda, salt and vanilla.  Pour in milk, then top with flour.  Mix on low just until incorporated.

Scoop the batter into two large piping bags.  Brush the donut pans with the melted butter.  Pipe batter into pans until they are almost full.

Large Donuts : Bake donuts for 8 minutes until golden and puffed.
Mini Donuts : Bake 5-6 minutes until golden and puffed.

In a shallow bowl, combine cinnamon and sugar.

Let them cool in the pans for 5 minutes, then turn them out into cinnamon and sugar mixture and coat while still warm.

The batter is similar to a muffin batter - super easy to mix together.

This recipe will make about 2 batches.  Split the batter between two large disposable piping bags.  Save one for later in the fridge (if using within a couple of days) or the freezer.  Just get it out of the freezer and put it in the fridge the night before so it is thawed ready to go in the morning.

I write on the bag with a sharpie so I can tell it isn't muffin batter!

The piping bag makes it so much easier to put it in the pan.  Fill them almost to the top to get fluffy, full donuts.

These are the large.

These are the mini!!

Baked Cake Donut Essentials : 

Donut Pan

18" Disposable Piping Bags

Scoop

Chocolate Glazed Baked Donuts

Last week I started a "Homemade Celebrations" series.  Basically, my theory is that instead of running out to buy everything for your family's celebrations, try your hand at making instead.  The philosophy isn't about making life harder, but more simple.  It isn't always more simple or better to make it yourself - in which case, yes! go out and buy it.  However, I think we needlessly get intimidated by things like making simple flower arrangements, baking birthday cakes, etc.  It isn't that hard and it can be so much fun to do it yourself.

I love good bakery donuts, but they are so hard to find.  I want them fresh, I want them warm and I want them no too sweet.  Frying homemade donuts is not something I want to do very often... maybe 2-3 times a year.  However, I've finally perfect a baked donuts recipe that is so yummy - tender, soft, fluffy.  The best part is that you can make the batter ahead of time, Scoop it in a Disposable Piping Bags in the freezer or fridge, pipe them into the Donut Pan, then bake them anytime you want.  (I do the same thing with muffins!)  They take 6-8 minutes to bake.  Literally, by the time the coffee is ready I can have warm, fluffy cake donuts any day of the week and I don't have to leave the house.  This could get dangerous!

Baked Cake Donut Essentials : 

Donut Pan

18" Disposable Piping Bags

Scoop

I've topped these with a chocolate glaze and sprinkles - perfect for a morning birthday treat.  Or for a Friday.  Or Tuesday.  We also love tossing them in cinnamon and sugar, or powdered sugar.

For the recipe, I started with the King Arthur Flower recipe, but modified it after trying it a couple of times.  (more butter and brown sugar, less flour)

There is also a new Mini Donut Pan available in my store.  Have you ever?!  These are the cutest things I've ever seen.  I think they would be darling for a ladies breakfast or shower.  Served with a pumpkin spice or vanilla latte?  omg.

Stay tuned for more toppings ideas!

Baked Cake Donuts

makes 12 large donuts or 24 mini

6 tablespoons of butter, melted
1/4 cup vegetable oil
1/2 granulated sugar
1/2 light brown sugar
2 large eggs
1 1/2 teaspoon of baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla
1 cup of milk
2 1/4 flour
......
2 tablespoons melted butter for brushing pan
......
recipe for glaze follows below

Preheat oven to 425 degrees.

In a mixer, mix together 6 t of melted butter, oil and white and brown sugars until smooth.  Add eggs, beating until combined.  Stir in baking powder, soda, salt and vanilla.  Pour in milk, then top with flour.  Mix on low just until incorporated.

Scoop the batter into two large piping bags.  Brush the donut pans with the melted butter.  Pipe batter into pans until they are almost full.

Large Donuts : Bake donuts for 8 minutes until golden and puffed.
Mini Donuts : Bake 5-6 minutes until golden and puffed.

Let them cool in the pans for 5 minutes, then turn them out onto parchment to glaze.

The batter is similar to a muffin batter - super easy to mix together.

This recipe will make about 2 batches.  Split the batter between two large disposable piping bags.  Save one for later in the fridge (if using within a couple of days) or the freezer.  Just get it out of the freezer and put it in the fridge the night before so it is thawed ready to go in the morning.

I write on the bag with a sharpie so I can tell it isn't muffin batter!

The piping bag makes it so much easier to put it in the pan.  Fill them almost to the top to get fluffy, full donuts.

Glaze while they're still a little warm, but not too hot.

Chocolate Glaze 

1/2 stick butter1/4 cup of milk3 tablespoons cocoa
1/2 teaspoon vanilla
2-3 cups powdered sugar (desired consistency)

*Sift cocoa powder and powdered sugar if you don't want any lumps.

In a microwave safe measuring cup, heat butter and milk in the microwave until butter is melted.  Add cocoa and heat for 30 more seconds, stir vigorously when it comes out to break up any lumps of cocoa.  Stir in powdered sugar, starting with 1 cup at a time, then add more if you'd like it to be thicker.  

And top with sprinkles, of course.

I hope you find an occasion (like any day of the week) to make them soon : )

Baked Cake Donut Essentials : 

Donut Pan

18" Disposable Piping Bags

Scoop

Pumpkin Spice Donuts | Easy Baked Donuts

Oh my goodness.  These were the treat of all treats.  They took 5 minutes to stir together, 10 minutes to bake and 2 minutes to glaze.  They were simply everything good - a hint of pumpkin, a whisper of cinnamon and that maple glaze.  

I played around with making some tutorial videos this morning.  It was so easy - and kind of addicting!  Much like these donuts ; )   I probably made too many for one post... but hey, it was fun!  

Piping the batter into the Donut Pan is key to easy cleanup and great looking donuts.  I use :

18" Disposable Piping Bag (100 for $16)

Donut Pan, $12

18" Disposable Piping Bag (100 for $16)

Donut Pan, $12

Pumpkin Spice Baked Donuts with Maple Glaze

*Donut Pan

*Piping Bag

makes 6-8 donuts

1/3 cup canned pumpkin

1/3 cup brown sugar

1 large egg

1/4 cup of milk

2 tablespoons of butter, cooled

1 cup of flour

1 teaspoon of baking powder

1/2 teaspoon of cinnamon

1/8 teaspoon of ginger

1/4 teaspoon of salt

....

2 tablespoons of butter

1 cup of powdered sugar

2 tablespoons of real maple syrup

Preheat oven to 400 F.

You can use a mixer or a bowl and whisk for this recipe.  Begin by combining pumpkin, brown sugar, egg and milk.  Once whisked together, add melted butter.

Add flour, baking powder, cinnamon, ginger and salt to the mixture.  Whisk together until smooth.  Transfer to Disposable Piping Bag.

Pipe the mixture into the donut pan.  Bake donuts for 8-10 minutes.

Maple Glaze:

In a bowl or pourable measuring cup, melt butter in the microwave.  Add powdered sugar and maple syrup.  Mix until smooth.  Add more powdered sugar or maple to change consistancy.

Remove from pan.  Glaze while slightly warm.

I bought this pumpkin based solely on the beautiful graphic design.  Right?

This comes together so easily.  Next time I will just stir it together by hand instead of using the mixer.  

I love how homemade the glaze looks, just spooned on.  And it is so, melt in your mouth delicious! 

A couple of years ago we made homemade donuts and boxed them up to give to friends for Halloween.

Kraft Boxes, $8-12 for 10
Parchment Paper, 100 for $10
Ribbons & Tags
Bread Boards
Piping Bags
Donut Pan

Shop all of my Favorite Baking Essentials in my online store : The Everyday Occasions Store

Stop by my friends Pumpkin Posts for some seasonal inspiration : 

Pumpkin Custard Pie with Gingersnap Crust by Ella Claire | Pumpkin Chocolate Chip Cream Cheese Bread by Nest of Posies | Pumpkin Creme Brûlée by Maison de Pax | Pumpkin Cake with Creme Cheese Frosting by Dear Lillie | Pumpkin Tomato and Bacon Soup by Craftberry Bush

Spiced Pumpkin Pancakes by Boxwood Avenue | Paleo Pumpkin Chili by Nesting with Grace | Pumpkin Ginger Molasses Cookies by anderson + grant | Pumpkin Baked Brie en Croute by French Country Cotage | Nina Hendrick Design Co.

Pumpkin Pecan Chocolate Chip Cookies by A Burst of Beautiful | Maple Glazed Pumpkin Hand Pies by Love Grows Wild | Pumpkin Patch Muffins by House 214 | Pumpkin Maple Pancakes by Finding Home Farms | Miniature Pumpkin Tarts by Zevy Joy

Oatmeal Pumpkin Chocolate Chip Cookies by Miss Mustard Seed | Pumpkin Toffee Cupcakes with Salted Caramel Frosting by My Sweet Savannah | Pumpkin Pan Pie by Inspired by Charm

Homemade Baked Cider Donuts

It is only right that I follow our Fall Fun post with a Cider Donut recipe... as that is exactly how each of our fall field trips seem to end up, too - with fingers covered in cinnamon and sugar.

Saturday, as we were enjoying some fresh donuts on the car ride home, Mike asked me - what makes them cider donuts?  Is there actually cider in them?  I had no idea. 

After a little googling I discovered that, in fact, they do.  The cider gives them an acid bite and makes them extra moist.  The recipes I found online recommended making them with a condensed cider made simply by boiling the cider for 15 minutes to concentrate the flavor.

As it is officially October, we spent another weekend farm and orchard hoping.  Our "field trip" this time was to a real pumpkin patch.  This was the first time in 25 years that I've actually picked pumpkins from a field.  I know - I can hardly believe it myself.  It was so much more fun than picking them out at the market.  Emma picked her very own pumpkins - all just her size.

Emma had the best time.  Each time she found one, she would say... "Look, there's one! There's a punkin'!"  We have all of her pint size pumpkins lined up on our front steps. 

 

Last weekend's donut stop was not the best, but this weekend, oh my.  Oh my.  I bought a dozen and they were gone by Sunday morning at 8 am... leaving us craving more by the afternoon.

The beauty of these donut is that they are baked - in just about 10 minutes!  I don't think you can make it to the donut shop and back in that time.  You will need a donut pan - which you can find in my store : Donut Pan for $14.

baked

Cider Donuts

New! Printable Recipes, here.

1 1/2 cup of apple cider

......

2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder

1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg

3/4 cups milk
2 tablespoons butter, melted
2 teaspoons vanilla

.........
4 tablespoons butter1/2 cup sugar
1/2 teaspoon cinnamon

Pre-heat the oven to 350 degrees with the donut pan in the oven.

Begin by condensing the cider - boil 1 1/2 cup for 15 minutes until it has reduced.

Pour the cider into a measuring cup, then add butter, milk, vanilla and egg.  Stir to combine.

Combine all of the dry ingredients, then stir in wet cider mixture.

It should be about the consistency of waffle batter.

Remove the donut pan from the pre-heated oven, then spray or butter the donut pan.  Then spoon in mixture 3/4 of the way up the pan.

Bake for 10-12 minutes, until set.  

Combine sugar and cinnamon in a shallow bowl.

Remove from pan, and one at a time brush with melted butter, then coat donut with cinnamon sugar.

Serve warm, if possible.

Also, serve with hot apple cider, if possible.




Cider donuts have become a weekend morning tradition for us - I'm so glad we can make our own version at home.  Now I'm wondering... cider pancakes?  cider waffles?  cider scones with a maple glaze?!

What are you favorite fall weekend morning traditions? 

Find the donut pan, here>