Incredibly light and soft baked cake donuts dusted with a coating of cinnamon sugar will satisfy your sweet cravings with each scrumptious bite. You can stuff them with creamy and velvety Italian pastry cream, also the chocolate version, or enjoy them plain. These are a delightful treat you will crave and they are surprisingly easy to make. Best part- no mess with hot frying oil! Make any morning or afternoon special with a batch of baked cinnamon sugar donuts!
Donuts are a classic and favorite treat, but making the traditional fried donuts from scratch can be a bit time consuming and messy. That’s why we love these baked donuts.
My mom loves to gather the grandchildren around her kitchen and make these sweet baked donuts. What child doesn't love donuts?
These are fun to make with children and require no mess or danger of hot oil.
They love pouring the dough in the round donut cake mold. It's a fun activity and yummy treat for the entire family. We also love to deliver them to neighbors and friends.
Shop this CucinaByElena two in one cutting and charcuterie board here!
- All-purpose flour
- Baking powder
- Ground cinnamon
- Orange zest
- Kosher salt
- Egg, lightly beaten
- Whole milk
- Butter, melted
- Pure vanilla extract
For the filling:
Where can I buy the donut cake pan mold? Here is the link to the one we love. You can also use mini muffin tins.
Reasons to Love These Baked Donuts:
- No electric mixer required
- Baked, not fried
- Filled with a melt in your mouth Italian pastry cream filling (chocolate and/or vanilla)
- Subtle orange and vanilla flavor
- Coating of sweet cinnamon sugar
- Soft, dense, and cake like
- Perfect for birthdays and celebrations
Totally fun and happy!
Do I Need to Add the Pastry Cream Filling in These Donuts?
In short, no! The filling makes them a little extra special on a day you have more time for the extra step. These sweet, soft, and tender baked donuts taste delicious all on their own!
These baked donuts offer a soft and tender cake-like crumb that is simply perfect!
Variations for Baked Donuts
- Add fresh blueberries.
- Mix in chopped nuts.
- Try other extracts such as almond extract for a birthday cake-like flavor.
- Whisk in other spices along with the cinnamon (nutmeg, ginger, cloves, allspices).
- Use half brown sugar in place of granulated sugar for additional flavor.
- Bake as mini muffins if you are without a donut pan.
- Finish with this orange vanilla almond glaze
- Finish with this simple vanilla glaze
- Decorate with sprinkles
Are Baked Donuts Healthier Than Fried Donuts?
Yes, they definitely are! A typical fried glazed donut will be around 269 calories, while a baked donut will have much fewer. The difference is the fact that you won't be dealing with any extra fat from the oil from frying when you bake. I'm not much of a calorie counter.
My nonno taught me a little bit of everything in moderation. If you are looking to eat a little lighter this time of year- these are the perfect alternative to a fried donut with delicious flavor and texture.
Italian desserts you will also enjoy…
Donut recipe adapted from Ina GartenPrint
For the donuts
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon orange zest
- ½ teaspoon kosher salt
- 1 extra-large egg, lightly beaten
- 1 ¼ cups whole milk
- 2 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
For the filling:
- Make Italian pastry cream as directed and let cool in fridge at least 4 hours to overnight.
- Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
- Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, and salt. In a small bowl, whisk together the egg, milk, melted butter, orange zest, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
- Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
- For the topping, melt the 8 tablespoons of butter in an 8-inch sauté pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
- To fill the donuts, simple cut them in half and ad 1-2 tablespoons of the prepared pastry cream in the center of the cut donut and cover with the other half. Best fresh. Store in an airtight container in the fridge.
- Prep Time: 15 min
- Cook Time: 30-35 minutes
- Category: Sweet
- Method: Italian
- Cuisine: Italian
Keywords: donut, dessert, brunch, cake, pastry cream, Italian pastry cream, crema pasticcera, chocolate, vanilla, orange doughnut, baked donut