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Stack of Baked Cinnamon Crumb Donuts with glaze and streusel topping on a white plate with coffee.
Daniel

Baked Cinnamon Crumb Donuts

Tender cake donuts with a crackly cinnamon crumb topping that taste like the bakery case but come from your oven.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 35 minutes
Servings: 12 donuts
Course: Breakfast, Dessert
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

For the Donuts
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 tsp ground cinnamon
  • 0.75 cup buttermilk room temperature
  • 1 large egg room temperature
  • 3 tbsp unsalted butter melted and cooled
  • 1 tsp vanilla extract
For the Crumb Topping
  • 0.33 cup light brown sugar packed
  • 0.33 cup all-purpose flour
  • 0.75 tsp ground cinnamon
  • 3 tbsp unsalted butter cold, cut into small cubes

Equipment

  • 12-cavity donut pan
  • Two mixing bowls
  • Pastry cutter or fork

Method
 

Prep
  1. Preheat oven to 350F. Grease a 12-cavity donut pan thoroughly with butter or nonstick spray, making sure to coat the wells and the raised center.
  2. In a small bowl, whisk together brown sugar, flour, and cinnamon. Add cold butter cubes and cut in with a pastry cutter or fork until mixture resembles wet sand with some pea-sized clumps. Set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon until well combined.
  4. In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla until smooth.
  5. Pour wet ingredients into dry ingredients and fold with a spatula just until no dry streaks remain. Do not overmix - a few small lumps are fine.
  6. Spoon or pipe batter into donut wells, filling each about two-thirds full. Sprinkle crumb topping generously over each donut, pressing gently so it adheres.
  7. Bake for 11-13 minutes until donuts spring back when lightly touched and a toothpick comes out clean. Let cool in pan for 5 minutes, then turn out onto a wire rack to cool completely.

Notes

For the best texture, do not overmix the batter - this keeps the donuts tender rather than tough. The crumb topping can be made ahead and refrigerated for up to 3 days. These donuts are best eaten the day they're made, but store airtight at room temperature for up to 2 days. No buttermilk? Use 3/4 cup milk mixed with 2 tsp white vinegar, let sit 5 minutes.