Guilt-less Desserts & Treats for your Family
These Baked Cinnamon Donuts started off as a 6 donut recipe. That seemed reasonable; ½ dozen donuts, 3 kids, 2 adults.
It was not.
I had made them the night before to take on a road trip but by the morning there where none left and I had to make another batch (otherwise it would have been “Mum I’m hungry” all the way to Melbourne). I was wiser this time and doubled the recipe; which meant I at least had enough to get to Seymour.
In the defence of my obviously starving children (7yo S sheepishly admitted that he had eaten 7 over a 24 hour period!) these Baked Cinnamon Donuts are not giant Krispy Kreme style donuts. They are light, fluffy (as long as you don’t over mix the batter) donuts that are baked in my well loved donut pan. They are more Donut King-esque which is why I love them so much.
Back in the olden days, when I could eat gluten ‘without symptoms’ (the lie that I told myself), I was a Donut King fanatic. It was down stairs from the retail shop I worked in and for $2 you got a hot chocolate and 2 hot cinnamon donuts. We were a bit miffed when the GST was introduced and it went to $2.20 (now that’s showing my age!), but it was still a
weekly when ever we could sneak out of work ritual. So much so that I collected 6 of the cups and saucers and made a set that I proudly gave to friends as a wedding present. They, on the other hand, were not so proud to receive it!
The trick to these Baked Cinnamon Donuts is to not over think them. Don’t over whisk them, don’t stir them too much. They will come together in less than 5 minutes and before you know it you will be eating fresh, warm Cinnamon Donuts…with no added GST.
I have an old donut tray that I bake these Baked Cinnamon Donuts in, but you can also use a mini muffin tray or a cake pop tin. You will need to check the cooking times though as they will vary.
After they’re baked I remove them straight away from the tin and roll them in the cinnamon sugar mix. The cinnamon sugar mix tends not to stick onto the top side of the Baked Cinnamon Donuts so make sure you coat the bottom of the donuts well. The amount of cinnamon you add is up to you. I go a bit OTT and end up with more cinnamon than sugar. You can also coat them in melted chocolate and sprinkles.
P.S. How cute (and grown up!) does my model look?! She wanted to replicate this photo of her brother eating donuts. All my kids know that before they are allowed to eat a new food they have to line up at the ‘photo wall’ for their ‘shoot’!
Baked Cinnamon Donuts
- 2/3 Cup plus 2 Tablespoons Arrowroot
- 7 Tablespoons Coconut Flour
- 1 teaspoon Baking Soda Bicarb Soda
- Dash of Salt
- 1/2 Cup Milk of choice
- 4 Tablespoons Maple Syrup/Rice Malt Syrup Honey can be substituted
- 4 Tablespoons Oil I used olive oil. If using Coconut Oil it needs to be melted
- 2 teaspoons Vanilla Extract
- 2 Eggs For vegan option substitute 1/2 Cup mashed Banana or Apple Sauce
- 2 Tablespoons granulated Sugar Coconut, Raw etc
- Enough Cinnamon to get the right flavour at least 1 teaspoon
- Preheat the oven to 180C/360F. Grease a donut tin.
- Mix the dry ingredients together in a mixing bowl. Add the wet ingredients and stir to combine.
- Pour the mixture evenly into 12 donuts. A mini muffin tin or cake pop tin can be used instead but the cooking times will vary.
- Bake for 13-15 minutes.
- Immediately remove the warm donuts from the tray and roll in the sugar/cinnamon mix.
- Eat warm or cooled.