Description
Soft, buttery, and coated in cinnamon sugar, these Baked Cinnamon Sugar Snickerdoodle Donuts are quick to make and bursting with sweet cinnamon flavor. They’re baked, not fried, giving you a light and fluffy texture perfect for breakfast or dessert.
Ingredients
1 1/3 cup yellow dry cake mix
1/3 cup milk
1 tablespoon oil
1 egg, beaten
1/2 cup butter, melted
1/2 cup white sugar
1 teaspoon cinnamon
2 ounces Wilton Candy Melts Vanilla-Flavored Coating
1 teaspoon oil
Instructions
1. Preheat the oven to 350°F (175°C) and lightly spray a donut pan with non-stick cooking spray.
2. In a mixing bowl, combine yellow cake mix, milk, oil, and egg. Mix until smooth and combined.
3. Spoon batter into a piping bag or resealable plastic bag, cut the tip, and pipe evenly into the donut pan cavities.
4. Bake for 10 minutes or until donuts spring back when lightly pressed. Cool in the pan for 2 minutes before transferring to a wire rack.
5. In a small bowl, mix sugar and cinnamon. In a separate bowl, melt butter.
6. Dip each donut in melted butter to coat, then roll in cinnamon sugar mixture until evenly covered.
7. Melt the vanilla candy coating or white melting wafers according to package directions, stir in oil until smooth.
8. Drizzle the melted coating over the cooled donuts and allow to set before serving.
Notes
For dairy-free donuts, replace butter with coconut oil.
Use alcohol-free vanilla options like Simply Organic Alcohol-Free Vanilla Flavor or Watkins Clear Vanilla Flavor.
For a stronger cinnamon taste, add an extra half teaspoon of cinnamon to the sugar coating.
Donuts can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American