Baked Cinnamon Doughnuts Recipe

Rating 4

Baking these light raised pastries is a delicious alternative to frying.

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Baked Cinnamon Doughnuts Recipe
  • Prep: 25 min. + rising Bake: 10 min.
  • Yield: 24 Servings
25 10 35

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1-1/2 cups warm milk (110° to 115°)
  • 1/3 cup shortening
  • 2 eggs
  • 1-1/4 cups sugar, divided
  • 2 teaspoons ground nutmeg
  • 1-1/2 teaspoons salt
  • 4-1/2 to 5 cups all-purpose flour
  • 1/3 cup butter, melted
  • 1 teaspoon ground cinnamon

Directions

  • In a large bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add eggs, 1/4 cup sugar, nutmeg, salt and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter; place 1 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
  • Bake at 450° for 7-8 minutes or until lightly browned. Brush with butter. In a shallow bowl, combine cinnamon and remaining sugar; roll warm doughnuts in mixture. Serve immediately. Yield: about 2 dozen.

Nutritional Facts 1 serving (1 each) equals 190 calories, 6 g fat (3 g saturated fat), 27 mg cholesterol, 187 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Baked Cinnamon Doughnuts in Taste of Home Annual Recipes Annual 2000, p117

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Baked Cinnamon Doughnuts

Baked Cinnamon Doughnuts

Tell us what you think of this recipe.
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(1-7) of 7 reviews

Reviewed on Jan. 22, 2012 by monbon3212

Very easy, and yummy.

Reviewed on Jan. 22, 2011 by jeannap1

For Antoinette Edmonds, you can substitute 1 cup shortening for 1 cup plus 2 tablespoons butter. Hope this helped you.

Reviewed on Jan. 22, 2011 by AntoinetteEdmonds

When a recipe calls for 'shortening', does it really have to be Crisco Lard? Can an oil be substituted instead, and if so, how much,

Reviewed on Nov. 30, 2009 by NevadaRose

Tried these yesterday, and they were great. Not a real sweet bread, but the topping adds the sweetness kick they needed. Best the same day they are made. Will definitely keep as a good breakfast bread

Reviewed on May. 06, 2009 by telln

I had this recipe years ago and lost it! So glad to find it again.

Reviewed on Mar. 09, 2009 by lilandmike

I will be very interested in how your batch comes out! I am looking for good recipes that will be served as a -"coffee and" before a morning country music show

Reviewed on Oct. 08, 2008 by ctmom05

I have a batch of these going right now; I was very interested in making some kind of doughnut that did not have to be fried.

I found that I needed to an more flour than recommended in the recipe to get a workable dough.

At this moment my doughnuts are in the rising stage. I am really looking forward to sampling this treat and sharing it with my family!

 
 

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