Description
These Hot Buttered Mini Donuts are soft, buttery, and rolled in cinnamon sugar. A quick and easy mini donut recipe made with pantry staples, no yeast, and baked to golden perfection. Perfect for breakfast, snacks, or dessert—kid-friendly and freezer-friendly too!
Ingredients
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
⅓ cup granulated sugar
½ teaspoon ground cinnamon (for coating)
4 tablespoons butter, melted (divided)
½ cup milk
1 large egg
1 teaspoon vanilla extract
½ cup additional granulated sugar (for coating)
Instructions
1. Preheat oven to 350°F (175°C) and grease a mini donut pan.
2. In a mixing bowl, whisk together flour, baking powder, salt, and ⅓ cup sugar.
3. In a separate bowl, whisk together egg, milk, 2 tablespoons melted butter, and vanilla extract.
4. Combine wet and dry ingredients, stirring just until mixed. Do not overmix.
5. Spoon batter into a piping bag or zip-top bag, snip the tip, and pipe batter into donut molds.
6. Bake for 10–12 minutes or until lightly golden and springy to the touch.
7. In a shallow bowl, mix the remaining ½ cup sugar with cinnamon.
8. While donuts are still warm, dip each into the remaining melted butter and roll in cinnamon sugar.
9. Cool slightly on a wire rack and serve warm.
Notes
Make sure the melted butter isn’t too hot when mixing with egg—this avoids scrambling the egg.
Use a piping bag for precision and less mess when filling the molds.
Best served warm but can be revived by toasting or microwaving for a few seconds.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 mini donuts
- Calories: 120
- Sugar: 9g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg