Cinnamon Bun Donuts with Vanilla Glaze

two pictures of baked cinnamon bun donuts

Welcome to a baked donut that tastes like a cinnamon bun. These are so moist, rich-tasting, and flavorful. And chock full of cinnamon flavor. Feel free to add or reduce the amount of cinnamon if you prefer. Now, let’s discuss that super drippy, luscious vanilla glaze. It’s a simple 3 ingredient glaze reminiscent of a Krispy Kreme glaze. YUM!

You might be surprised how easy it is to make baked donuts – they take less than 10 minutes in the oven! Skip the bakery, make your donuts at home. I even have a fried homemade glazed doughnuts recipe, too!

baked cinnamon bun donuts

PS: I found my donut pan at Target for under $10 and has been worth its weight in gold.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
cinnamon bun donuts on a cooling rack

Cinnamon Bun Donuts with Vanilla Glaze

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 8-9 donuts
  • Category: Donuts
  • Method: Baking
  • Cuisine: American

Description

Baked (not fried) donuts at home. Delicious with coffee!


Ingredients

Donuts

  • 1 cup all-purpose flour (spoon & leveled)
  • 3 Tablespoons granulated sugar
  • 3 Tablespoons light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon*
  • 1/2 teaspoon salt
  • 2 Tablespoons whole milk or buttermilk
  • 1/4 cup unsweetened applesauce
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 Tablespoon butter, melted

Vanilla Glaze

  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 teaspoons milk or cream (I used vanilla almond milk)

Instructions

  1. Preheat oven to 325°F (163°C) and spray donut pan with cooking spray. Set aside.
  2. In a large bowl, mix flour, sugars, baking powder, cinnamon, and salt. Set aside. In a small bowl, add applesauce, lowfat buttermilk, egg, vanilla and melted butter. Whisk or stir to combine.  Slowly add to the dry ingredients. Stir until *just combined.* Do not overmix.
  3. Using a piping bag or a ziplock bag with the corner cut off, pipe the batter carefully into prepared donut pan making sure each cavity is only 2/3 full. Bake for 10-12 minutes (donuts should be fluffy and should spring back when touched – mine took exactly 10 minutes).
  4. Allow to cool slightly before removing from pan, about 5 minutes. Dip into glaze.
  5. While donuts are baking or cooling, combine the powdered sugar and vanilla extract. Add the milk or cream (whichever you are using), one teaspoon at a time, until desired consistency is achieved. I used 1 and 1/2 teaspoons of almond milk. Dip the donuts into the glaze after they’ve cooled for 5 minutes out of the oven.

Notes

  1. Cinnamon: Add more or less cinnamon depending on how strong of a cinnamon bun taste you’d like.
  2. Milk: You can use whole milk or buttermilk if desired. (Acidic buttermilk isn’t needed in order for the donuts to rise since we’re using baking powder.) You can use lower fat or nondairy milk in a pinch, but the donuts won’t taste as moist or rich.
  3. Adapted from Averie Cooks.

Keywords: cinnamon bun donuts

22 Comments

  1. Do you have any suggestions for conatinering and trasnporting them? They are delicious but every time I make them the glaze sort of disintegrates into the doughnuts themselves instead of being the pretty shell on top. 🙂 They are so delicious though!

    1. Hi Rachel! I suggest that you glaze them immediately before serving. If you’d like the glaze to be thicker, add a bit more powdered sugar. And a sprinkle of salt to offset the sweetness.

      1. great idea, thanks so much Rachel!

  2. These were great! My family and I loved them 😀

    1. That’s great Teresa! I love these donuts. I need to make them again soon!

  3. Is it possible to make these without a donut pan?

    1. It sure is! You may make in a muffin pan. Add a few extra minutes to the bake time. The muffins will be done when a toothpick inserted in the center comes out clean.

  4. Hi Sally! Do you know of any way I could incorporate maple syrup into this recipe to make a maple cinnamon donut? Thanks!

    1. Hey Hannah! Your recipe idea sounds fantastic. What about 1 teaspoon of maple extract in the donut recipe (leave out the vanilla extract). Or maybe 2 Tablespoons maple syrup instead of the white sugar. I’ve never tested that before, so I cannot guarantee best results. You could try adding maple syrup or extract to the glaze as well.

  5. This is the fourth recipe from your website that I have baked. I love them all! This baked donut is just perfect!!! Superduper yummy! My teenager sons gave me hugs after biting into these! i love them because we will be able to save money. No more buying donuts. Nor cinnamon rolls.haha.Thank you so much!

  6. I LOVE cinnamon! Instead of donuts could I use this recipe to make donut holes? If so, how would I do that?

    1. Use a mini muffin pan– I’m unsure about the bake time.

  7. A few weeks ago I bought a donut pan and I cannot stop searching for recipes to prepare. When I lived in Canada, I used to eat a Cinnabon almost every day, but it have been years since the last time I had one. These donuts are in my to-do list. Pinned!

  8. My five year old daughter is obsessed with donuts so for Christmas this year I printed off all of your donut recipes and made them into a “book” for her and got her a donut pan and she loves it! Every Saturday now she wakes up and asks to make donuts! We made these ones this last weekend and she loved them! Next up in the book is the strawberry glazed donuts. 🙂

  9. I just baked these for my family for “breakfast snack” (what I told them, since it was past noon when I served them!) and they are SO GOOD! I want to make another pan and sneak into the garage and eat them all myself!

    1. Haha – I would eat these any time of day no matter what you call them 🙂

  10. Best donuts EVER!!!! These came out so well, substituted plain yogurt for buttermilk. The perfect amount of cinnamon and the glaze gives it just the right amount of sweetness. Was just perfect with a cup of coffee for a rainy afternoon today! This recipe is definitely a keeper, will be making time and again!

  11. Jcorrington says:

    Made it today for my sister’s birthday. Tried a batch with applesauce; it’s good, but dense. So if you love the old fashion donuts this is great. I also tried a batch with plain yogurt as while I am a fan old the old fashion, my sister likes them lighter and less sweet. I doubled the baking powder; which made it lighter and fluffier but also delicious.
    Recommend both ways. This recipe is a keeper

  12. Hi Sally! I just got a donut pan and would LOVE to make this recipe but I have an egg allergy in the house – do you have any recommendations for substitutes (flax egg, applesauce, banana, etc.) Thanks! And if you feel that the egg shouldn’t be substituted then that’s just more for me haha:)

    1. Hilari @ Sally's Baking Addiction says:

      Hi Liz, We haven’t tested this recipe with any egg substitutes but let us know if you try any!

  13. Love this recipe so much!!! Thinking about making them for a party. Can I double the recipe?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nicole, You can but for the best results we always recommend making a recipe twice instead of doubling.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

Every December we publish 10 new cookie recipes in a row! The 2021 Sally’s Cookie Palooza begins 11/29. Sign up via email and we’ll send you my most popular recipes and all the new cookie recipes once the palooza begins!

View More

Pie Week is all about baking the BEST pies! Sign up via email and we'll send you my most popular recipes and all the new pie recipes once Pie Week begins!

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×