There’s something magical about homemade donuts, isn’t there? That moment when the sweet cinnamon scent fills your kitchen and you pull perfectly golden, crumb-topped beauties from the oven – it beats any bakery run, hands down. My Baked Cinnamon Crumb Donuts Recipe has been my go-to weekend treat for years, ever since I discovered how incredibly easy (and mess-free!) baked donuts can be.
I’ll never forget the first time I made these – I was skeptical that anything baked could rival fried donuts, but the first bite convinced me. The secret? A ridiculously tender crumb (thanks to my no-overmixing rule) and that addictive cinnamon-sugar topping that creates little flavor bursts in every bite. What I love most is how foolproof this recipe is – no thermometer, no messy oil, just simple ingredients you probably already have in your pantry.
These donuts have become my signature “impressive-but-secretly-easy” breakfast to bring to brunches or pack in lunchboxes. The crumb topping stays perfectly crisp while the centers stay pillowy soft, and they come together faster than you can finish your first cup of coffee. Trust me, once you try this Baked Cinnamon Crumb Donuts Recipe, you’ll wonder why you ever bothered with the drive-thru.
Table of Contents
Why You’ll Love This Baked Cinnamon Crumb Donuts Recipe
Oh, where do I even begin? These donuts are absolute game-changers, and here’s why:
- No messy frying – Just pop them in the oven! No oil splatters, no lingering smell, and no questionable grease stains on your favorite apron.
- 15-minute prep, tops – Seriously, the batter comes together faster than my kids can ask “Are they ready yet?”
- Cloud-like texture – That perfect balance of fluffy and tender that makes you do a little happy dance with every bite.
- That cinnamon crunch – The crumb topping is pure magic, giving you that bakery-style crunch without any fuss.
- Weekend vibes on a weekday – Fancy enough for brunch guests, easy enough for a random Tuesday morning pick-me-up.
And the best part? You probably have everything you need in your pantry right now. Go ahead, preheat that oven – your future self will thank you!
Ingredients for Baked Cinnamon Crumb Donuts
Here’s the beautiful thing about these donuts – the ingredient list is short and sweet (literally!). I’ve broken it down into the donut batter and that irresistible crumb topping so you can shop your pantry easily:
For the Donut Batter:
- 1 cup all-purpose flour (spooned into measuring cup and leveled – no packing!)
- 1/2 cup granulated sugar (I sometimes use vanilla sugar for extra flavor)
- 1 tsp baking powder (make sure it’s fresh for maximum rise)
- 1/2 tsp cinnamon (the good stuff – I use Saigon cinnamon)
- 1/4 tsp salt (just enough to balance the sweetness)
- 1/2 cup whole milk (room temperature – cold milk can make the batter lumpy)
- 1 large egg (also room temp – I let mine sit out while prepping other ingredients)
- 2 tbsp melted butter (unsalted, cooled slightly)
- 1 tsp vanilla extract (pure vanilla makes all the difference)
For the Cinnamon Crumb Topping:
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar (dark brown gives deeper flavor)
- 1 tsp cinnamon
- 2 tbsp cold unsalted butter (cubed – must be cold for proper crumbs!)
See? Nothing fancy here – just pantry staples transformed into something extraordinary. Now let’s get mixing!
How to Make Baked Cinnamon Crumb Donuts
Alright, let’s dive into the fun part – making these irresistible donuts! I promise it’s easier than you think, and I’ll walk you through each step with all my tried-and-true tricks.
Preparing the Donut Batter
First things first – grab two mixing bowls (one large, one medium). In your large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. This is where I always take a deep breath – that cinnamon scent hitting my nose is instant happiness!
In your medium bowl, whisk the milk, egg, melted butter, and vanilla until smooth. Here’s my golden rule: never pour cold ingredients into your batter. Room temperature eggs and milk mix in so much better, giving you that perfect uniform texture.
Now, pour the wet ingredients into the dry ingredients and gently fold everything together with a rubber spatula. Stop mixing the second the flour disappears – a few tiny lumps are totally fine! Overmixing is the arch-nemesis of tender donuts.
Making the Cinnamon Crumb Topping
While your oven preheats to 350°F (175°C), let’s make that magical crumb topping. In a small bowl, mix the flour, brown sugar, and cinnamon. Now grab your cold cubed butter – I mean really cold, straight-from-the-fridge butter.
Here comes the fun part: use your fingers to work the butter into the dry mix. You want to pinch and rub the mixture between your fingertips until it resembles coarse sand with some pea-sized bits remaining. Those bigger crumbs will give you those gorgeous crispy clusters on top!
Baking and Cooling
Generously grease your donut pan (I use butter or baking spray – get in all those nooks!). Pro tip: use a piping bag or ziplock with the corner snipped off to neatly fill each cavity about 2/3 full. Spoons work too, but piping gives you picture-perfect rings.
Now sprinkle that cinnamon crumb goodness evenly over each donut – be generous! Bake for 12-15 minutes until golden and springy to the touch. The toothpick test works great here – a few moist crumbs are perfect.
Let them cool in the pan for 5 minutes (patience is hard, I know!), then transfer to a wire rack. That brief waiting period helps them set so they won’t fall apart. And there you have it – warm, fluffy donuts with that irresistible cinnamon crunch!
Tips for Perfect Baked Cinnamon Crumb Donuts
Over the years, I’ve picked up a few tricks that make these donuts absolutely foolproof. First off, grease every nook of your donut pan – I like using melted butter and a pastry brush to get into all those little crevices. Nothing’s sadder than half your crumb topping sticking to the pan!
For checking doneness, I use the finger test along with the toothpick test. Gently press the top – if it springs back, they’re done. And remember, they’ll continue cooking slightly as they cool in the pan (that’s why we wait those agonizing 5 minutes before removing them).
Leftovers? Ha! Good luck having any. But if you do, store them in an airtight container at room temperature for up to 2 days. The crumb topping stays surprisingly crisp! Just pop them in the microwave for 10 seconds to bring back that fresh-from-the-oven magic.
Variations for Your Baked Cinnamon Crumb Donuts
One of my favorite things about this recipe is how easily you can shake it up! For my dairy-free friends, almond milk or oat milk works beautifully in place of regular milk – just keep everything else the same. Want to take the spice level up a notch? Add a pinch of nutmeg or cardamom to your crumb topping for extra warmth.
Sometimes I’ll swap half the flour with whole wheat pastry flour for a heartier texture, or toss some chopped pecans into the crumbs for crunch. Feeling fancy? A quick drizzle of maple glaze (just powdered sugar + maple syrup) sends these donuts into another dimension!
Serving and Storing Baked Cinnamon Crumb Donuts
Oh, serving these beauties is half the fun! I always try to resist, but let’s be real – that first warm donut straight from the oven is life-changing. The crumb topping is at its crispiest, the centers are cloud-soft, and that cinnamon scent? Absolute perfection. My family loves them with a cold glass of milk (for the kids) or a strong cup of coffee (for the grown-ups).
Serve these donuts with:
A cinnamon-rich Pumpkin Cinnamon Roll Bake for cozy fall mornings
A slice of Spiced Apple Cider Donut Loaf for a donut-style dessert board
Warm Baked Apple Fritters as a crispy-soft pairing
Apple Fritter Waffle Donuts for a seasonal twist
A brunch platter including Pancake Donuts for a baked donut variety
Nutritional Information for Baked Cinnamon Crumb Donuts
Let’s be honest – we don’t eat donuts for their nutritional value! But since you asked, here’s the scoop per donut (based on my recipe making 6 perfect rings): about 220 calories, 7g fat (4g saturated), 35g carbs, and 3g protein. Of course, your exact numbers might dance a bit based on ingredient brands or if you go heavy-handed with that crumb topping (no judgment here!). Remember, homemade means no weird preservatives – just real ingredients worth every delicious bite.
FAQ About Baked Cinnamon Crumb Donuts
I get asked these questions all the time about my beloved donut recipe – here are the answers that’ll help you bake with confidence!
Can I freeze these baked cinnamon donuts?
Absolutely! Let them cool completely, then freeze in a single layer on a baking sheet before transferring to an airtight container. They’ll keep for 1-2 months. Thaw at room temperature or zap them in the microwave for 15 seconds – the crumbs stay surprisingly crisp!
What if I don’t have a donut pan?
No worries! A muffin pan works in a pinch – just grease well and fill cups halfway. Bake time might increase by 2-3 minutes. The shape’s different but the flavor’s all there. (Pssst – this is actually how I made them for years before getting my first donut pan!)
My crumb topping melted – what happened?
Ah, your butter was probably too soft. The topping needs ice-cold butter to maintain those glorious crumbs. If this happens, just sprinkle extra cinnamon sugar on the baked donuts while they’re still warm – instant save!
Can I make these gluten-free?
You bet! Swap the all-purpose flour with a 1:1 gluten-free blend (I like King Arthur’s). The texture might be slightly denser, but the flavor will still be fantastic. Just be extra gentle when mixing the batter.
For more delicious recipes and inspiration, check out our Pinterest page!
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Irresistible Baked Cinnamon Crumb Donuts Recipe in 15 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
