Indulge in the warm, comforting flavors of homemade Cinnamon Crumb Donuts! These delightful treats feature a soft, moist interior that's perfectly spiced with cinnamon and nutmeg, creating a cozy aroma that fills your kitchen. Made using our versatile Inspiration Baking-All Purpose Flour Blend, each doughnut is generously rolled in a cinnamon and sugar mixture, adding a satisfying crunch to every bite. Whether enjoyed fresh out of the oven or dusted with powdered sugar, these donuts are ideal for breakfast, a sweet snack, or a special dessert. Perfectly paired with coffee, tea or chocolate milk, they’re sure to become a favorite in your recipe collection!
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SERVINGS: 12 Donuts
PREP TIME: 15 MIN
COOK TIME: 15 MIN
TOTAL TIME: 30 MIN
INGREDIENTS
Donuts
1/2 Cup granulated sugar
1 Tablespoon brown sugar
2 Teaspoons double acting baking powder
1 Teaspoon baking soda
1/4 Teaspoon ground nutmeg
1/4 Teaspoon ground cinnamon
4 Whole eggs
2/3 Cup milk of choice (I use half and half)
1 Tablespoon oil
1 Teaspoon vanilla extract
1/2 Tablespoon apple cider vinegar
1/2 Tablespoon apple sauce
One 18-24 inch piping bag
Two 6 cavity doughnut pans
Cinnamon Crumb Topping
1 Cup COARSE sugar (I use Organic or Turbinado sugar)
4 Teaspoons ground cinnamon
DIRECTIONS
Preheat oven to 325°F. Grease with shortening (not oil spray) 2-donut pans with 6 cavities.
In a bowl combine course granulated sugar and cinnamon together. Spread the mixture into a baking pan to roll the doughnuts in after they are baked and still hot from the oven.
In a bowl, whisk together all the dry ingredients and set aside.
In a second bowl add all the wet ingredients together.
Using a hand mixer on low, blend the wet ingredients together for about 30 seconds.
Add the dry ingredients to the wet ingredients and mix on low for about a minute, scraping the bowl at least one time.
Take the piping bag and cut the tip off for an opening about 1-inch.
Place the batter into the piping bag. Be sure to fold the end of the bag so the dough does not run out. You can also use a clip.
Pipe the batter into each cavity about half full. It creates a nice round rope looking batter in the cavity. If there is left over batter, you can discard it or pipe it into the cavities.
Use a knife to smooth the batter out if needed.
Bake 12-15 minutes until a toothpick comes out clean. Bake one pan at a time.
Remove pan from the oven and immediately remove one doughnut at a time. Roll into the crumb mixture. Place on a cooling rack covered with parchment paper. Repeat for each baked doughnut.
Place the second pan in the oven and follow above instructions.
Eat warm or cooled. They will last several days. Do not place in a plastic bag, but use a covered container to store.
You can freeze the doughnuts without the crumb mixture.
NOTES:
You can also frost the doughnuts with other toppings. See recipes for doughnut toppings.
If you have trouble getting the doughnut out of the cavities, use a spoon to go around the edges, and gently take them out.
I have not had success with the silicone doughnut pans. Use a metal pan.
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