In a large bowl, whisk 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.
* * 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.
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