Baked Cinnamon Sugar Doughnuts made with cinnamon and nutmeg baked into a soft doughnut that's dipped in butter and coated in cinnamon sugar, ready in 30 minutes!
Preheat the oven to 350°F. Lightly grease a doughnut pan and set aside.
In a stand mixer, cream together brown sugar, white sugar, and softened butter at medium speed. In a separate bowl, sift together your dry ingredients.
Slowly add the dry ingredients to the butter and sugar, mixing at medium speed. Add the wet ingredients slowly until everything is well combined.
Add the dough to a piping bag with the corner cut off. Pipe the dough into the doughnut pan. Bake for 15-20 minutes, or until doughnuts are baked through and golden brown.
For the topping, add melted butter to one bowl, and whisk together sugar and cinnamon in another bowl. Gently brush each side of the doughnut in butter, then dip in the cinnamon sugar mixture, coating each side.
Notes
Click on the time in the instructions to start a timer!Storage:Room temp. Wrap the doughnuts in plastic wrap, or in an airtight container, and store at room temperature for 1-2 days. Freeze. Store in an airtight container in the freezer for 2-3 months. I like to also wrap the container in tinfoil or plastic wrap to help prevent freezer burn.Thaw at room temperature for 1-2 hours, or until room temperature. Tips
Instead of the cinnamon sugar coating, you can also dust the doughnuts with powdered sugar.
If you don't have donut molds, you can pipe the donut shape onto a sheet pan lined with parchment paper.
Variations
If you don't want dairy, you can swap the cream for an alternative like almond milk, and the butter for vegetable oil.
For glaze instead of the cinnamon sugar topping, whisk together 1 cup of powdered sugar with 3-4 tablespoons of milk, and a teaspoon vanilla extract.