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.

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cinnamon bun donuts

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

68 Comments

  1. Hi Sally, These look so yummy! I’m going to try them out for my sisters birthday. Do you know how long it would take to bake mini donuts?

  2. 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!

    1. Hi Sally i made these again and doubled the batter. But the second set of donuts from the doubled batter was more chewy/tougher.Next time I will just mix a second batch of batter instead of doubling the batter.
      P.s. thistime I shared the donuts with friends and they loved it! Thanks again!!!

  3. 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.

  4. Jaime in Morocco says:

    I know I’m way late here but… have you gotten your buns to Cinnabon yet??

    1. I sure have! Obviously delicious.

  5. Jaime in Morocco says:

    OK. I have a problem. A reeeeeeally good one. I’ve made these 6 times this month. They are my absolute go-to recipe for when people drop by (because they cook so fast) and for when I’m in the mood for something sweet—you know like every second of the day. Is there a way to send you a picture?

  6. 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!

  7. 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. 🙂

  8. 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 🙂

  9. Yogurt will be just fine.

  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!

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