There’s something magical about homemade donuts that makes any morning feel special, and these baked cinnamon crumb donuts are my absolute go-to when I need a quick, fuss-free treat. Forget the mess of frying – these babies come together in one bowl (okay, maybe two), bake up fluffy and tender, and get crowned with that irresistible cinnamon-sugar crumb topping that crackles when you bite into it. I’ve been making this recipe for years, ever since my niece declared store-bought donuts “boring” (kids, right?). Now they’re our Sunday tradition – warm from the oven with little fingers sneaking crumbs before they’ve even cooled. The secret? That buttery crumble that sticks to your lips and makes you lick your fingers clean. Trust me, once you try these, you’ll never look at a bakery case the same way again.
Why You’ll Love These Baked Cinnamon Crumb Donuts
Oh, where do I even start? These baked cinnamon crumb donuts are my kitchen’s MVP for so many reasons. First off, they’re impossibly easy to whip up – we’re talking 10 minutes of prep, tops. No fancy mixer needed, no deep-fryer splatters to clean up. Just soft, cakey donuts with that addictive cinnamon-sugar crunch on top. Here’s why you’ll be obsessed:
- Healthier than fried: Baked, not fried means all the cozy donut vibes without the oil slick. My yoga pants thank me every time.
- Kid-approved magic: The crumb topping is basically edible glitter – it turns ordinary mornings into something special. My nephew calls them “sprinkle donuts” and begs for extras in his lunchbox.
- Texture nirvana: That perfect balance between fluffy interior and crispy topping? Absolute perfection. They’re light but satisfying, with just the right amount of chew.
- Weekend warrior approved: Even if you burn toast regularly (no judgment), this recipe is foolproof. The batter forgives overmixing, and the crumb hides any imperfections.
Seriously, one bite of these warm from the oven, and you’ll wonder why you ever settled for sad, store-bought donuts. The cinnamon sugar crust alone is worth the price of admission – it crackles when you bite in, then melts into the tender crumb beneath. Breakfast, snack time, midnight craving… these donuts don’t discriminate.
Ingredients for Baked Cinnamon Crumb Donuts
Gather these simple ingredients – chances are you’ve got most in your pantry already! I’ve divided them into the donut batter and that glorious crumb topping that makes these so special.
Donut Batter:
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 cup granulated sugar
- 1 tsp baking powder (the magic fluffer!)
- 1/2 tsp cinnamon (the more, the merrier!)
- 1/4 tsp salt (balances the sweetness)
- 1/2 cup whole milk (or whatever you’ve got)
- 1 large egg at room temperature
- 2 tbsp melted butter (unsalted is my go-to)
- 1 tsp pure vanilla extract (the good stuff)
Cinnamon Crumb Topping:
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar (dark or light both work)
- 1 tsp cinnamon (yes, more cinnamon!)
- 2 tbsp cold butter, cubed (don’t skimp on this!)
Ingredient Notes & Substitutions
Here’s why these ingredients matter and how you can swap them:
Flour: Spooning and leveling ensures you don’t pack too much flour in – crucial for tender donuts. For gluten-free, use 1:1 GF flour blend (Bob’s Red Mill works great).
Baking powder: This is your rising agent – check it’s fresh! No substitutions here unless you want hockey pucks.
Milk: Whole milk gives richness, but almond, oat or soy milk work fine. Even buttermilk adds nice tang!
Egg: Room temp blends better. For vegan, try 1 tbsp ground flax + 3 tbsp water.
Cinnamon: Freshness matters! If yours smells faint, add an extra 1/4 tsp.
Crumb butter: Must be cold! This creates those perfect, pebbly crumbs that won’t melt too fast.
Equipment Needed
Don’t stress – you probably have most of this in your kitchen already! Here’s what you’ll need to make these baked cinnamon crumb donuts:
- Donut pan: Nonstick is best (I use a 6-cavity Wilton pan)
- 2 mixing bowls: One for dry ingredients, one for wet
- Whisk: For blending everything smoothly
- Piping bag or ziplock bag: Makes filling those donut cavities a breeze (just snip a corner!)
- Rubber spatula: For folding the batter gently
That’s it! No fancy gadgets required – just basic tools that’ll make the process smooth as butter. Pro tip: If you don’t have a piping bag, a spoon works too, but expect a few messy fingers (which, let’s be honest, just means more cinnamon sugar to lick off later).
How to Make Baked Cinnamon Crumb Donuts
Preparing the Donut Batter
Let’s start with the batter – it’s easier than you think! First, whisk all your dry ingredients (flour, sugar, baking powder, cinnamon, and salt) in one bowl. In another bowl, whisk together the milk, egg, melted butter, and vanilla until smooth. Here’s my trick: pour the wet ingredients into the dry mix and stir just until combined. I mean it – when you see the last streak of flour disappear, STOP! Overmixing makes tough donuts, and we want these babies light as clouds. The batter should look lumpy like pancake batter – that’s perfect!
Making the Cinnamon Crumb Topping
Now for the best part – that crumbly cinnamon magic! In a small bowl, mix flour, brown sugar, and cinnamon. Then take your cold butter cubes (straight from the fridge!) and work them into the dry mix with your fingers. You want to pinch and rub until you get pebble-sized crumbs. The cold butter is key here – it won’t melt too fast in the oven, giving you that perfect crunch. Pro tip: If the crumbs seem too wet, pop the bowl in the fridge for 5 minutes to firm up.
Baking and Cooling
Time to bake! Pipe or spoon your batter into a greased donut pan, filling each cavity about 2/3 full. Generously sprinkle on those crumbs – don’t be shy! Bake at 350°F for 12-15 minutes. You’ll know they’re done when the edges are golden and a toothpick comes out clean. Here’s the hard part: let them cool in the pan for 5 minutes before transferring to a rack. I know it’s tempting, but if you rush this, your beautiful crumbs will stick to the pan. Trust me – the wait is worth it for those perfect, intact donuts!
Tips for Perfect Baked Cinnamon Crumb Donuts
After making these donuts more times than I can count (okay fine, my waistband can count them), I’ve picked up some foolproof tricks to guarantee bakery-worthy results every time:
- Grease like you mean it: That nonstick pan isn’t foolproof – I use butter and a light flour dusting for guaranteed release. Get into every nook of those donut rings!
- The one-donut test: Bake just one donut first to check your oven’s temperament. Mine runs hot, so I pull them at 12 minutes – no more sad, overbaked batches!
- No sinkholes: If your centers dip, you probably overfilled the pan. 2/3 full is the sweet spot – they’ll puff up beautifully without collapsing.
- Crumb insurance: Gently press toppings into the batter so they don’t tumble off when you flip them out.
- Rest your batter: Letting it sit 5 minutes before piping gives the flour time to hydrate for extra tenderness.
Remember – even “imperfect” donuts still taste amazing. My lopsided test donuts mysteriously disappear before the rest are done baking!
Serving Suggestions
Oh, the joy of serving these warm cinnamon crumb donuts! My absolute favorite way is fresh from the oven with a steaming mug of coffee – the way the crumbs melt slightly against the hot brew is pure bliss. For kids, a cold glass of milk makes the perfect dunking partner. Feeling fancy? Dust with powdered sugar for a snowy effect or drizzle with simple glaze (just whisk 1/2 cup powdered sugar with 1 tbsp milk). My niece loves when I sprinkle extra cinnamon sugar on top while they’re still warm – it creates this irresistible crackly shell that’ll have everyone licking their fingers!
Storage & Reheating
Here’s the truth – these baked cinnamon crumb donuts rarely last long enough to store! But if you somehow have leftovers (superhuman willpower?), pop them in an airtight container at room temperature for up to 2 days. The crumbs soften over time, so for that fresh-from-the-oven crispness, I reheat them for 10 seconds in the microwave or 5 minutes in a 300°F oven. Pro tip: Freeze extras before the crumb topping gets soggy – just thaw and warm when donut cravings strike!
Baked Cinnamon Crumb Donuts FAQs
I’ve gotten so many questions about these donuts over the years – here are the answers to everything you might wonder (because yes, I’ve made every mistake so you don’t have to!):
Can I make these as muffins instead?
Absolutely! Pour the batter into lined muffin tins (fill 3/4 full), add extra crumb topping, and bake at 375°F for 18-20 minutes. I call them “donut muffins” when I’m feeling fancy. They’re actually easier to share at bake sales!
How do I freeze these donuts?
Freeze them naked (without toppings) on a baking sheet first. Once solid, transfer to a freezer bag with parchment between layers. They’ll keep for 2 months! To serve, thaw at room temp, then re-crisp the tops in a 300°F oven for 5 minutes before adding fresh crumbs.
Why did my donuts turn out dry?
Overbaking is usually the culprit – those last 2 minutes make a huge difference! Also check your flour measurement (spooned, not scooped) and don’t skip the melted butter in the batter – it’s your moisture insurance.
What’s a good egg substitute?
For one egg, mix 1 tbsp ground flaxseed with 3 tbsp water (let it gel for 5 mins). Applesauce works too (1/4 cup) but makes them cakier. My vegan friend swears by mashed banana for extra flavor!
How are these different from fried donuts?
Think of these as cinnamon coffee cake’s fluffy cousin – lighter texture, less grease, and that crackly crumb topping fried donuts can’t match. They’re more tender than dense yeast donuts, with all the cozy cinnamon flavor without the oil splatters!
Still have questions? My kitchen’s always open – drop them in the comments and I’ll troubleshoot with you!
Nutritional Information
While I’m all for enjoying these baked cinnamon crumb donuts guilt-free (life’s too short!), I know some folks like to keep tabs. Remember – nutrition values can vary based on your specific ingredients (like almond milk vs whole milk or brown sugar choices). These are homemade treats meant for savoring, not counting! My philosophy? One warm donut with your morning coffee is always worth it.
For more delicious recipes, check out our recipe collection. You can also find us on Pinterest for more inspiration!
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Irresistible Baked Cinnamon Crumb Donuts in 30 Minutes
- Total Time: 25 mins
- Yield: 6 donuts
- Diet: Vegetarian
Description
Soft and fluffy baked donuts with a sweet cinnamon crumb topping.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup milk
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- For the crumb topping: 1/4 cup flour, 1/4 cup brown sugar, 1 tsp cinnamon, 2 tbsp cold butter
Instructions
- Preheat oven to 350°F (175°C). Grease a donut pan.
- Mix flour, sugar, baking powder, cinnamon, and salt in a bowl.
- In another bowl, whisk milk, egg, melted butter, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Fill donut pan cavities 2/3 full with batter.
- Make crumb topping by mixing flour, brown sugar, cinnamon, and cold butter until crumbly.
- Sprinkle crumbs over donuts.
- Bake for 12-15 minutes until golden.
- Cool in pan for 5 minutes before transferring to a rack.
Notes
- Do not overmix the batter to keep donuts tender.
- Use a piping bag for easy filling of the donut pan.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
