Baked Cinnamon Crumb Donuts
Ingredients
Method
- In a small bowl, combine the brown sugar, granulated sugar, cinnamon, flour, and chopped almonds. Stir to mix evenly.
- Pour in the melted butter and use your fingers to work the mixture into a crumbly texture. Set aside.
- Preheat your oven to 350°F and lightly spray a donut baking pan with non-stick cooking spray.
- In a medium bowl, whisk together the flour, light brown sugar, salt, and baking powder until well blended.
- Add the sour cream, buttermilk, melted butter, and egg to the dry ingredients. Stir gently just until combined—do not overmix.
- Transfer the batter to a large zip-top bag, snip off one corner, and pipe the batter evenly into the prepared donut pan.
- Sprinkle about 1 1/2 tablespoons of the crumb topping over each donut.
- Bake for 11 to 15 minutes, until the donuts are lightly golden and a toothpick inserted comes out clean.
- If the batter has covered the center hole, use a butter knife to gently push the dough back toward the donut shape while still in the pan.
- Let the donuts cool in the pan for 10 minutes, then transfer them to a wire rack to cool to at least lukewarm.
- Drizzle the cooled donuts with the vanilla glaze.
- In a small bowl, whisk together the confectioners' sugar, milk, and vanilla extract until smooth and creamy.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love These Baked Cinnamon Crumb Donuts
I’ll tell you what, there’s something about a donut that feels like a special occasion. But the thought of deep frying at home? That’s enough to make anyone hesitate. Grease splatters, hot oil, the whole production. It’s a lot for a Saturday morning.
These baked cinnamon crumb donuts are my answer to that. They give you all the satisfaction of a bakery donut without the mess. And honestly? They might be even better. The texture is tender and moist, like the best coffee cake you’ve ever had, but in a handheld form. That crumb topping gets perfectly crunchy in the oven, and the vanilla glaze on top ties it all together.
The first time I made these, the topping slid right off. I was so frustrated. But I figured out the trick you have to press those crumbs down gently into the batter before they go in the oven. That little step makes all the difference. Now they come out perfect every time.
Here’s the thing: these donuts are forgiving. If they look a little lumpy, that’s okay. They’ll taste amazing. You won’t believe how easy these are.
Essential Ingredients
Let’s talk about what goes into these beauties. The ingredient list is short and sweet, and you probably have most of it in your pantry right now. Makes good sense for a quick weekend bake.
For the crumb topping: You’ll need brown sugar, granulated sugar, ground cinnamon, all-purpose flour, and chopped almonds. The almonds add a lovely crunch. If you want a nut-free version, replace the almonds with an equal amount of finely chopped oats or additional flour. That works beautifully.
For the donut batter: The foundation is all-purpose flour, light brown sugar, salt, and baking powder. The wet ingredients are where the magic happens sour cream and buttermilk. These two together make the donuts incredibly tender. The sour cream adds richness, and the buttermilk gives a slight tang that balances the sweetness. You also need melted butter and one large egg.
For the vanilla glaze: Just three things: confectioners’ sugar, whole milk, and vanilla extract. Simple and perfect.
Now, about that buttermilk. If you don’t have it, just mix 1 tablespoon of lemon juice or vinegar with 2 tablespoons of milk and let it sit for 5 minutes. It’ll work like a charm. Grandma Eunice always had buttermilk in the fridge, but I know that’s not the case for everyone.
How to Make Baked Cinnamon Crumb Donuts
Alright, let’s get to it. The process is straightforward, and I’ll walk you through each stage. You’re doing great already.
Stage 1: Make the crumb topping. In a small bowl, combine the brown sugar, granulated sugar, cinnamon, flour, and chopped almonds. Stir to mix evenly. Then pour in the melted butter and use your fingers to work the mixture into a crumbly texture. Set it aside. The smell of that cinnamon will fill your kitchen. For extra crunch, toast the chopped almonds lightly before adding them to the crumb topping. I learned that trick after my first batch was a little soft on top.
Stage 2: Prepare the donut batter. Preheat your oven to 350°F and lightly spray a donut baking pan with non-stick cooking spray. In a medium bowl, whisk together the flour, light brown sugar, salt, and baking powder until well blended. Then add the sour cream, buttermilk, melted butter, and egg. Stir gently just until combined. Do not overmix. Overmixing makes the donuts tough, and nobody wants that. The batter will be thick and a little lumpy, and that’s exactly right.
Stage 3: Fill the pan and add the topping. Transfer the batter to a large zip-top bag. Snip off one corner and pipe the batter evenly into the prepared donut pan. Fill each cavity about half to two-thirds full. Don’t overfill, or the batter will overflow and the crumb topping will spill everywhere. I learned that one the hard way. Then sprinkle about 1 1/2 tablespoons of the crumb topping over each donut. Here’s the key: gently press the crumbs down into the batter so they stick. That’s how you avoid the topping sliding off later.
Stage 4: Bake and finish. Bake for 11 to 15 minutes, until the donuts are lightly golden and a toothpick inserted in the thickest part comes out clean. Let them cool in the pan for 10 minutes, then transfer them to a wire rack to cool to at least lukewarm. While they cool, whisk together the confectioners’ sugar, milk, and vanilla extract for the glaze. Drizzle it over the cooled donuts just before serving. That keeps the crumb topping crisp.
Recipe Tips for Perfect Donuts
In my experience, a few small adjustments can make the difference between good donuts and great donuts. Here are the things I’ve learned along the way.
Common Mistakes to Avoid
❌ Over-filling the donut pan: This causes overflow and crumb spillage. The batter rises, and you lose that beautiful donut shape. ✅ Solution: Fill each cavity only half to two-thirds full. Trust me on this.
❌ Not pressing crumbs into the batter: The crumbs will fall off when you take the donuts out of the pan. ✅ Solution: Gently press the crumb topping into the batter before baking. It makes a world of difference.
❌ Overmixing the batter: This makes the donuts tough and dense instead of tender. ✅ Solution: Mix just until no dry streaks remain. A few lumps are perfectly fine.
Equipment tips: A metal donut pan works better than silicone for even browning. If you don’t have a donut pan at all, you can make donut muffins in a standard muffin pan. Just line with cupcake liners or grease the pan, fill each cup about two-thirds full, top with crumbs, and bake at 350°F for 18 to 22 minutes. They won’t have the hole, but they’ll taste just as good.
For mini donuts: Use a mini donut pan, fill just over three-quarters full, and bake at 425°F for 4 to 5 minutes. Keep an eye on them, they bake fast.
Scaling the recipe: You can easily half this recipe to make about 7 to 8 donuts. Or double it for a crowd. The batter scales perfectly.
Storage and Make-Ahead Tips
These donuts are best served the same day, I’ll be honest with you. That first bite, when the crumb topping is still crunchy and the glaze is fresh, that’s the peak experience. But they do keep well for a day or two.
Storing at room temperature: Place the donuts in an airtight container at cool room temperature for up to 2 days. If you’ve already glazed them, the topping will soften a bit, but they’ll still be delicious. For best results, store the donuts and the glaze separately, and drizzle just before serving.
Freezing: You can freeze the baked and cooled donuts for up to 3 months. Place them in a single layer in an airtight container or zip-top bag. Thaw them overnight in the refrigerator, then warm them up slightly in the microwave before serving. The topping won’t be as crunchy as fresh, but it’s still wonderful.
Reheating: A quick 10 to 15 seconds in the microwave brings back that fresh-from-the-oven warmth. If you prefer a crisper topping, pop them in a toaster oven at 300°F for about 5 minutes. That’s my preferred method when I have leftovers.
Make ahead: You can make the crumb topping and the glaze a day ahead and store them separately. Then just assemble and bake fresh. Perfect for when you want warm donuts without the early morning rush.
Recipe FAQs
More Breakfast Recipes to Try
If you love these baked cinnamon crumb donuts, you might enjoy some of my other favorite breakfast treats. I’ve got a classic pound cake recipe that my grandmother passed down, perfect for Sunday mornings. And my buttermilk biscuits are a staple in our house. They come together in about 20 minutes and pair beautifully with fresh fruit.
I also make a mean coffee cake with the same kind of crumb topping. It’s like the big sibling of these donuts. You can find all of those recipes right here on the blog.
Now, I’d love to hear from you. Tell me in the comments how yours came out! Did you try any fun variations? Share your photos on Pinterest and tag me. Let’s keep this tradition going, one batch of donuts at a time.
And if you’re looking for more inspiration, come follow my Pinterest board where I save all my favorite breakfast and baking ideas. It’s a treasure trove of sweet treats.
Happy baking, y’all.
Source: Nutritional Information
What are other donut toppings I can use?
You can dust the donuts with sifted confectioners’ sugar for a simple finish. Or try decorative sugars, sprinkles, chopped nuts, chocolate shavings, or toasted coconut. For a powdered sugar donut, toss warm donuts in sifted confectioners’ sugar right after baking.
What is the difference between a baked and regular donut?
A baked donut is cooked in the oven, while a regular donut is deep-fried in oil. Baked donuts have a tender, cake-like texture similar to coffee cake. Fried donuts are typically lighter and airier with a crisp exterior. Baked donuts are easier to make at home and use less oil.
How do I store the donuts?
Store leftover donuts in an airtight container at cool room temperature for up to 2 days. For the best texture, keep the glaze separate and drizzle just before serving. You can also freeze the unglazed donuts for up to 3 months. Thaw overnight in the fridge and warm slightly before serving.
What’s the difference between a cake donut and a regular donut?
A cake donut is made with a batter that uses baking powder or baking soda as a leavening agent, giving it a denser, crumbly texture similar to cake. A regular donut, also called a yeast donut, uses yeast for leavening, resulting in a lighter, airier texture. These baked cinnamon crumb donuts are a type of cake donut.
