Baked Donut Cinnamon Crumbs

These soft baked crumb donuts turn your kitchen into a bakery with almost no mess at all. The cozy cinnamon crumb topping melts into every bite and hits that perfect sweet spot. When I want a quick fix for breakfast or to brighten an afternoon, this is my go-to treat.

I first tried these when my oven broke down and the coffee shop was closed. They knocked my socks off with how soft and fresh they tasted. Now my little one helps mix the crumb every weekend.

Ingredients

• All-purpose flour: brings structure and keeps donuts light For the crumb topping it creates those classic bakery-style pieces
• Granulated sugar: sweetens the donuts and helps them color
• Brown sugar: in the crumb topping melts and adds caramel notes Go for fresh soft brown sugar
• Baking powder and baking soda: help the donuts puff up for perfect lift Double check freshness of both
• Salt: sharpens every flavor just a pinch
• Cinnamon: warms every bite Pick good quality cinnamon for that sweet bakery aroma
• Milk: moistens and brings tenderness Use whole milk for richer donuts
• Sour cream or yogurt: brings soft crumb and tang Look for full-fat for best texture
• Egg: binds everything and gives a little rise Use large and at room temp
• Vanilla extract: for classic bakery donut taste Use pure not imitation
• Unsalted butter: brings flavor in both donut and crumb Use real butter cold for crumb topping and melted for batter
• Powdered sugar and milk: for optional glaze sift your sugar for a smooth finish

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and grease a donut baking pan with butter or baking spray so the donuts slip right out after baking

Mix Dry Ingredients:

Whisk together all-purpose flour granulated sugar baking powder baking soda salt and cinnamon in a large bowl until everything is evenly combined with no visible clumps

Mix Wet Ingredients:

In a separate bowl beat together the milk sour cream or yogurt egg vanilla extract and melted unsalted butter until smooth and creamy These are all the heart of your donut base

Combine Wet and Dry:

Pour the wet mixture into the dry ingredients Gently fold them together with a spatula until you see just a little bit of flour disappear Try not to over mix or the donuts will be tough

Fill the Donut Pan:

Spoon or pipe the batter evenly into the prepared donut pan filling each cavity only about two thirds full so they rise without spilling over

Make the Crumb Topping:

In a small bowl blend all-purpose flour brown sugar and cinnamon Then cut in cold unsalted butter with a pastry cutter or fork until the mixture looks crumbly and some lumps remain They will bake into crisp buttery nuggets on top

Sprinkle Crumb Topping:

Spread the crumb topping thickly over the unbaked batter Press lightly so it sticks but do not pack down or it will not crisp

Bake:

Put the pan in the oven and bake for ten to twelve minutes The donuts are done when they spring back gently if pressed After baking rest in the pan for five minutes then remove each gently onto a wire rack

Optional Glaze:

Let the donuts cool fully before making a glaze Mix powdered sugar with just a splash of milk to your favorite consistency and drizzle over each donut for a sweet finishing touch

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My favorite part has to be the crumb topping I remember my brother and I always fighting over the corner pieces of coffee cake just for those crispy buttery crumbles These donuts give every bite that same magic

Storage Tips

Keep donuts in an airtight container at room temperature for up to two days They freeze beautifully for up to one month Just wrap individually and bring to room temperature before serving I often make double batches and save some for busy mornings

Ingredient Substitutions

Plain Greek yogurt works perfectly instead of sour cream If you are out of milk try using a blend of half and half and water For crumb topping cold coconut oil can be swapped for butter in a pinch

Serving Suggestions

Serve these donuts slightly warm dusted with extra powdered sugar or a splash of fresh glaze They pair perfectly with a hot mug of coffee or cacao If you want to turn it into dessert top with vanilla ice cream and berries

Cultural and Historical Context

Baked donuts are a newer twist on the classic American fried donut Their rise in home kitchens makes sweet treats accessible for those looking for less mess and a little less oil These quick bakes remind me of old-fashioned coffee cakes enjoyed at family breakfast tables across the country

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Recipe FAQs

→ How do I achieve a moist texture in baked donuts?

Using sour cream or yogurt in the batter adds extra moisture, while careful mixing ensures tenderness. Avoid overbaking for the best results.

→ Can I prepare donuts ahead of time?

Yes, you can bake them in advance and store in an airtight container for up to two days. They can also be briefly reheated before serving.

→ Is frying required for these donuts?

No, this method relies solely on baking. It yields a light texture without the mess or extra oil from frying.

→ What’s the purpose of the crumb topping?

The crumb topping combines brown sugar, cinnamon, and butter for a sweet, crisp texture that complements the soft donut base.

→ Can I make these donuts without a donut pan?

You can bake the batter in a muffin tin, adjusting the baking time as needed. The texture will remain soft and flavorful.

→ Is a glaze necessary for these donuts?

The glaze is optional. A drizzle enhances sweetness, but the donuts are delicious with just the cinnamon crumb.