Moist and fluffy cinnamon bun donuts covered in cinnamon glaze, cinnamon crumbles, and vanilla frosting. Get the best of both sweet breakfasts in one!

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Cinnamon Bun Style Baked Donuts! Moist and fluffy cinnamon bun donuts covered in cinnamon glaze, cinnamon crumbles, and vanilla frosting. Get the best of both sweet breakfasts in one! | HomemadeHooplah.com

About Cinnamon Bun Style Baked Donuts

One of these I really am going to make real deal holy field cinnamon buns, especially since I’ve already managed to make homemade croissants and lived to tell the tale, but until that day comes I’m perfectly happy to indulge in shortcuts like cinnamon bun cookies or, dare I say it, cinnamon bun donuts.

It’s no secret that I love baked donuts, probably way more than I should, and I’m always trying to think of new ways to make them – kind of like how I’m always thinking I really should stop stalling already and make cinnamon buns from scratch.

So when an off-the-wall craving for cinnamon hit me earlier this week, I knew what I had to do:

Create a new shortcut and marry the two ideas.

I’m sure my donut pan is loving all this extra attention.

Cinnamon Bun Style Baked Donuts! Moist and fluffy cinnamon bun donuts covered in cinnamon glaze, cinnamon crumbles, and vanilla frosting. Get the best of both sweet breakfasts in one! | HomemadeHooplah.com

Now that I’m experimenting more while I’m in the kitchen, it’s funny how a recipe develops and takes shape.

Like for example: I knew I wanted cinnamon donuts, so I found a solid plain donut recipe and added some cinnamon.

Simple enough, right?

But then I wanted more cinnamon, so I made a cinnamon glaze.

And then I wanted cinnamon crumbly goodness on top, so I tracked down a quick (and kind of fun) recipe for that.

And finally I wanted to add a splash of color, so I drizzled a very simple vanilla frosting over all of it.

Did you ever read the book “If You Give a Mouse a Cookie” as a kid? It seems my whole cooking strategy is based entirely around that.

Cinnamon Bun Style Baked Donuts! Moist and fluffy cinnamon bun donuts covered in cinnamon glaze, cinnamon crumbles, and vanilla frosting. Get the best of both sweet breakfasts in one! | HomemadeHooplah.com

Another perk of this recipe: these donuts baked the most and fully of any I’ve ever made, so I can foresee this being a foundation recipe I’ll use going forward for all my future donut endeavors.

… Of which I’m sure there will be plenty, as it seems my solution to get around preparing elaborate breakfasts is just to make a donut version of it.

But that’s not a bad thing, right?
Cinnamon Bun Style Baked Donuts! Moist and fluffy cinnamon bun donuts covered in cinnamon glaze, cinnamon crumbles, and vanilla frosting. Get the best of both sweet breakfasts in one! | HomemadeHooplah.comCinnamon Bun Style Baked Donuts! Moist and fluffy cinnamon bun donuts covered in cinnamon glaze, cinnamon crumbles, and vanilla frosting. Get the best of both sweet breakfasts in one! | HomemadeHooplah.com

Recipe Details

Cinnamon Bun Style Baked Donuts! Moist and fluffy cinnamon bun donuts covered in cinnamon glaze, cinnamon crumbles, and vanilla frosting. Get the best of both sweet breakfasts in one! | HomemadeHooplah.com
4.08 from 25 votes

Cinnamon Bun Style Baked Donuts

15 mins prep + 7 mins cook
353 kcal
Yields: 6 donuts
Moist and fluffy cinnamon bun donuts covered in cinnamon glaze, cinnamon crumbles, and vanilla frosting. Get the best of both sweet breakfasts in one!

Ingredients 

Cinnamon Donuts
Cinnamon Crumble Topping
Cinnamon Icing
Vanilla Icing

Instructions

For the Cinnamon Donuts
  • Preheat oven to 350 degrees F. Spray a donut pan with cooking spray, then set aside.
  • In a large bowl, sift together all-purpose flour, cornstarch, baking powder, cinnamon, sugar, and salt. Set aside.
  • In a small bowl, whisk together buttermilk*, egg, and melted butter.
  • Pour wet ingredients into dry ingredients, whisking together until there are no longer any clumps.
  • For filling the donut pan, use a pastry bag or a Ziploc bag with the corner cut to pipe the batter into the pan. Fill the donuts about 2/3 full or until all batter is used.
  • Bake in the oven for 7-9 minutes or until stop of donuts are puffy and appear dry. Remove from oven and allow to rest for 2 minutes in the donut pan, then transfer to a wire cooling rack to cool completely.
For the Cinnamon Crumble Topping
  • In a large bowl, mix flour, brown sugar, and cinnamon.
  • Add softened butter and mash with your fingers. Begin mashing the butter into the dry ingredients. Continue to combine until you can pick up all ingredients in your hands. Squeeze dough together to pack everything together.
  • Once dough is smooth and firm, begin pinching the dough within your fingers so that it breaks apart into small pieces. Set aside.
For the Cinnamon Icing
  • In a wide bowl, whisk together milk, sugar, and cinnamon. Set aside.
For the Vanilla Icing
  • In a small bowl, whisk together milk, sugar, and vanilla. Pour icing into a pastry bag with a small tip or in a Ziploc bag with the corner cut out. Set aside.
Putting it All Together
  • Dip cooled donuts in cinnamon icing. Quickly sprinkle cinnamon crumble topping on top so that it sticks to the cinnamon frosting.
  • Allow donuts to dry for 15 minutes, then drizzle vanilla frosting on top of the donuts. Let donuts dry for another 15-20 minutes before eating.

Notes

* * If you don't have any buttermilk, you can make your own. Using a measuring cup, pour in 1 and 1/2 teaspoons of either lemon juice or vinegar. Then pour milk in the measuring cup, going up to 1/3 cup. Stir and let mixture sit for 5 minutes, then use as buttermilk in the recipe.
Cinnamon crumble recipe from Cookstr. Cinnamon donut recipe adapted from Table For Two.

Nutrition

Serving: 1donut | Calories: 353kcal | Carbohydrates: 74g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 242mg | Potassium: 140mg | Fiber: 1g | Sugar: 54g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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27 comments

    • Alison

    Hi. I was looking up fall donut recipes and came across this and decided it looked tasty and am making it today. One note, though. Your instructions for the crumble say nothing about baking. Being a baker myself, I know that that is a no no. Eating raw flour can make you sick. So, I added a step. I put the crumble onto a baking sheet and put it in the oven on 350 for ten mins.

      • Tay

      Thank you for this comment, i was trying to figure out what to do with the topping as well since i know not to eat raw flour !

    • Tammy
    • 4 stars

    Yum! Made these for the daycare kids. Followed the recipe, except instead of the strudel topping I used the vanilla icing and heart sprinkles. The kids loved them.❤

    • Kathy

    Just made these and they were great. Had a friend over for coffee and he’d loved them. Some baked donuts are bland but not these. They are full of flavor. McCormick has a new roasted cinnamon that I used and it defiantly kicks the flavor up a notch.

    • Rachel

    These look amazing!! Your photos are making me hungry! I think I’ll make these for Christmas morning to go with the big breakfast I’m making! I think they’d be perfect.
    Btw- I noticed in your recipe notes about the buttermilk, it still says 3/4 cup- just thought I’d let you know since I’d want to know if it were me. 🙂 Thanks for the awesome recipe!

    • Misty

    Hi! This will be my first time trying baked donuts and I was wondering what the proper way to store them would be. I want to make them for church on Sunday but I have to be there so early that the only way to do it is by making the donuts the day before on Saturday. Would I store them covered in the fridge or on the counter? I don’t want to go through all the effort of making them only to mess them up by storing them incorrectly! Thank you! 🙂

    • Hey Misty! If you plan on decorating the donuts the night before, I’d recommend storing them in the fridge overnight in a sealed container. If you plan on decorating them the next morning (or even bringing the decorations to church, so people could decorate their own donuts) you can just store the baked parts (donuts and crumbles) in a sealed container on the counter and then store the frosting in the fridge. The frosting would need to be brought back to room temperature before using.

        • Misty

        Oh, I never even thought of bringing the components and letting them decorate the donuts themselves. That’s a great idea! Thank you! 🙂

      • monse valera

      i baked these for a breast cancer awareness bake sale at work. i had to go to the source recipe because, even though the cinnamon and sugar are listed on the donut ingredients, you omit them on the instructions, so my first batch taste like nothing 🙁 also, on the vanilla icing, you have cinnamon instead of vainilla on the instructions.
      on the other hand, the second batch turned out awesome and the bake sale was a success.

      • So sorry the confusion on the recipe! I’m glad the second batch turned out better. I’ll fix the recipe right now, thank you for letting me know of the issues!

      • Joy

      Hi!
      I noticed in the body of your post that you put cinnamon into the batter or the donuts, but in the recipe there’s no cinnamon listed.
      I tried to make these donuts this morning, but the batter was very thin and the donuts didn’t bake right or have much flavor at all. Is there something you would suggest changing?
      Thanks for your help! 🙂

      • Hey Jo!
        I looked over the recipe, and you’re completely right – the cinnamon was missing and I think the buttermilk amount was off as well. There were some updates to this site recently that had the consequence of modifying data on some of the recipes, and I *thought* I proofread them all… but apparently this one slipped past me 🙁 I’m so sorry! I wish I could buy you the ingredients all over again. I could see how the donuts wouldn’t turn out – the recipe had 3/4 buttermilk when it should have only been 1/3. Using 1/3 cup would have given you a fluffier, cake-like batter to work with (and a traditional donut flavor).

          • Joy

          Thanks for your reply! No worries about ingredients, I stock up on donut supplies! 🙂
          I looked at the recipe you linked to that you got the recipe from, and made that one this morning and it turned out really well! I’m really excited to try this one again.
          I’ve made your red velvet donuts and chocolate donuts and they are WONDERFUL. My an old friend of mine was singing their praises. These will have to be next! 🙂

        • Julia

        I have not made homemade donuts before but these look so delicious. My son goes crazy for donuts so I think we might need to try making these. I love that topping on these!

        • Baked donuts are the super easy way to indulge at home (IMO). If you give it a shot, I hope the whole family loves them as much as mine 😀

        • Lydia @ Suitcase Foodist

        Way to indulge my weakness for donuts and make me feel better about it by baking them. The cinnamon bun bit? Genius. Well done.

        • Sabrina @ Dinner, then Dessert

        These look AMAZING. I am also about the shortcut on cinnamon rolls and I LOVE yours! I have one of those mini donut pans, I think I am going to make these in mini size this weekend 🙂

        • These would be *adorable* as mini donuts! Hope they turn out great 😀

        • Trish – Mom On Timeout

        Now THIS is how I want to do breakfast! They look fantastic!

        • Brandon @ Kitchen Konfidence

        WOW, these look so delicious. Over the top in all the right ways. I wish I was eating one right now instead of oatmeal -_-

        • Thank you Brandon! Though now you’ve got be craving oatmeal 😀

        • Ashley @ Big Flavors from a Tiny Kitchen

        These look outrageously good! So much cinnamon-y deliciousness… yum! And I love the comparison to If You Give a Mouse a Cookie 🙂

        • Thank you Ashley! I was wondering if anyone else had read that book 😀 It seems to be a perfect fit these days.

        • Jennifer

        These look amazing! I totally feel the same way about “If you give a mouse a cookie” kind of cooking. Always feel I need to do more or make it better somehow. Ahh… it’s both terrible and amazing all at the same time!

        • Isn’t it, though? Thank you Jennifer!