The last couple of mornings have been overcast and cool, which is pretty typical for May and June in LA – especially close to the beach, but not so normal for July. (I just wrote August – clearly I have no idea what month we are in!)
I have been enjoying the cool, overcast weather though. They make for lazy weekend mornings, which around here means a short walk to the neighborhood coffee shop and then I come back and start making breakfast.
This weekend I made these homemade baked cinnamon and sugar donuts, which were super easy and perfect with coffee.
Seriously, these were so quick to whip up and the only special item you’ll need is a donut pan. You could easily get aways with using a muffin tin, you just won’t have your standard donut shape.
Simply mix together the batter, pipe into your donut pan and let bake between 10-12 minutes.
While the donuts are baking, melt a stick of butter in one bowl and in another mix together cinnamon and sugar. When the donuts are finished let them cool just enough to handle. Then give them a quick dunk in the butter and roll them in the cinnamon and sugar mixture.
Let that sit another 5 minutes just to make sure your sugar mixture has adhered to the donut, and voila! Homemade baked cinnamon and sugar donuts. These donuts are so soft and fresh, perfect for any morning – even the overcast ones.
- 5 tablespoons butter, softened
- ½ cup sugar
- 1 egg
- ½ cup milk
- 1 teaspoon vanilla
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1½ cups all-purpose flour
- ½ cup butter, melted
- 1 cup sugar
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees.
- Lightly oil a donut pan.
- In a medium bowl, combined baking powder, salt and flour. Set aside.
- In another bowl, add egg, milk and vanilla and beat mixture lightly. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar.
- Add the wet ingredients in two parts, alternating with the dry ingredients and finish by beating until everything in just combined.
- Transfer the dough to a piping bag or a large ziplock baggie with the tip cut off. Pipe into the donut pan, filling only ½ the way full.
- Bake for 10-12 minutes, or until a toothpick is inserted and comes out clean.
- Remove from the oven and transfer to a wire rack allowing to cool just enough to handle.
- While the donuts are baking melt you butter. In another bowl mix the cinnamon and sugar together for the topping,
- To cover the donuts, dip each donut in the butter and then roll in the cinnamon and sugar mixture.