Name: Mini Cinnamon Sugar Donuts
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 1 cup spelt flour (or all-purpose flour); 1/3 cup sugar or unrefined sweetener; 1 tsp baking powder; 1/2 tsp cinnamon; 1/4 tsp salt; 1/2 cup milk of choice; 1 tsp pure vanilla extract; 1 tbsp apple cider vinegar or white vinegar; 2 tbsp melted coconut oil or vegetable oil; 1/4 cup sugar (for coating); 1 tsp cinnamon (for coating); 2 tbsp melted butter or coconut oil (for coating)

Satisfy a sweet craving with these irresistible mini cinnamon sugar donuts. They’re light, fluffy, and coated in a perfectly spiced cinnamon-sugar blend. Whether I’m looking for a cozy fall snack or a quick treat to share, these donuts hit the spot without the heaviness of fried alternatives. Plus, they’re easy to whip up in under 30 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup spelt flour (or all-purpose flour)

1/3 cup sugar or unrefined sweetener

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

1/2 cup milk of choice

1 tsp pure vanilla extract

1 tbsp apple cider vinegar or white vinegar

2 tbsp melted coconut oil or vegetable oil

Cinnamon Sugar Coating:

1/4 cup sugar

1 tsp cinnamon

2 tbsp melted butter or coconut oil

Directions

I preheat the oven to 350°F (175°C) and lightly grease my mini donut pan.

In one bowl, I whisk together the flour, sugar, baking powder, cinnamon, and salt.

In another bowl, I mix the milk, vanilla extract, vinegar, and oil until smooth.

I pour the wet ingredients into the dry and stir just until combined—making sure not to overmix.

Then I spoon the batter into the donut pan, filling each mold about ¾ full.

I bake for 12 to 14 minutes, or until the donuts spring back lightly when touched.

After cooling for 5 minutes in the pan, I transfer them to a wire rack to cool completely.

For the coating, I stir together cinnamon and sugar in a small bowl.

Once the donuts are cool, I brush each one lightly with melted butter or coconut oil and dip them into the cinnamon sugar mixture until fully coated.

Servings and timing

This recipe makes approximately 18 mini donuts.

Prep time: 10 minutes

Cook time: 14 minutes

Total time: 24 minutes

Calories: About 90 kcal per donut

Variations

Gluten-Free: I swap in a gluten-free all-purpose flour blend to make these celiac-friendly.

Pumpkin Spice: I add ¼ tsp of nutmeg or pumpkin pie spice to the batter for a fall twist.

Maple Flavor: I drizzle them with a touch of maple glaze instead of cinnamon sugar for a fun flavor switch.

Chocolate Coating: I skip the cinnamon sugar and dip the cooled donuts in melted dark chocolate.

Filled Mini Donuts: I use a piping bag to fill the centers with jam or dairy-free cream once cooled.

Storage/Reheating

I store leftover donuts in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If I want to enjoy them warm, I reheat them for 5–10 seconds in the microwave or pop them into a toaster oven until just warm. I avoid overheating to keep them soft and moist.

FAQs

How do I keep mini donuts from sticking to the pan?

I always make sure to grease the donut pan well with oil or non-stick spray. Silicone pans also help with easy release.

Can I make these donuts without a mini donut pan?

Yes, I spoon the batter into mini muffin tins instead. They’ll come out more like donut holes but just as tasty.

Are these donuts vegan?

Yes, the recipe is completely plant-based—no dairy or eggs—making it perfect for vegan diets.

Can I freeze these mini donuts?

I can freeze them in an airtight container for up to a month. I reheat briefly in the microwave or oven before serving and recoat in cinnamon sugar if needed.

What’s the best type of milk to use?

I usually use almond milk or oat milk, but any milk of choice—dairy or non-dairy—will work just fine.

Conclusion

These mini cinnamon sugar donuts are everything I want in a cozy, homemade treat—simple to make, deliciously soft, and full of sweet-spiced flavor. Whether I’m baking for a crowd or just treating myself, this recipe always delivers. I love how easy it is to adapt and how quickly they disappear from the plate.

Recipe:

Mini Cinnamon Sugar Donuts

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Author: Sophia
Total Time: 24 minutes
Yield: 18 mini donuts
Diet: Vegan

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Description

Light, fluffy, and baked—not fried—these mini cinnamon sugar donuts are a quick and delicious plant-based treat perfect for any time of day. Coated in a warm cinnamon-sugar blend, they offer nostalgic flavor with a healthier twist.

Ingredients

1 cup spelt flour (or all-purpose flour)

1/3 cup sugar or unrefined sweetener

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

1/2 cup milk of choice

1 tsp pure vanilla extract

1 tbsp apple cider vinegar or white vinegar

2 tbsp melted coconut oil or vegetable oil

1/4 cup sugar (for coating)

1 tsp cinnamon (for coating)

2 tbsp melted butter or coconut oil (for coating)

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Instructions

Preheat the oven to 350°F (175°C) and lightly grease a mini donut pan.
In a bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
In a separate bowl, mix the milk, vanilla extract, vinegar, and oil until smooth.
Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
Spoon the batter into the donut pan, filling each mold about ¾ full.
Bake for 12 to 14 minutes, or until the donuts spring back lightly when touched.
Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
In a small bowl, mix the sugar and cinnamon for the coating.
Brush each cooled donut lightly with melted butter or coconut oil.
Dip the donuts into the cinnamon sugar mixture until fully coated. Serve and enjoy!