cinnamon doughnuts glaze
Oh my goodness, you guys! I am SO excited to share this with you today. You know how sometimes you just get that *craving*? That intense, deep-down need for something sweet, comforting, and utterly delicious? For me, lately, that craving has been screaming “cinnamon doughnuts!” Not just any cinnamon doughnuts, though. I’m talking about those perfectly soft, subtly spiced, melt-in-your-mouth treats with a glaze that just sings. We’re talking about the kind that makes your kitchen smell like pure happiness, the kind that your kids (or let’s be honest, you!) will gobble up in minutes. I’ve tried a *lot* of different doughnut recipes over the years, and while many are good, this one has become my absolute go-to. It’s inspired by those classic bakery delights, but with a few of my own little twists that I think make it extra special. And the glaze? The cinnamon doughnuts glaze is truly the crowning glory. Forget those overly sweet, bland versions; this one has just the right amount of spice and a delightful, delicate sweetness that complements the doughnut perfectly. It’s seriously a game-changer.
What is cinnamon doughnut glaze?
So, what exactly are we talking about when we say “cinnamon doughnuts glaze”? Think of it as the magical, sugary coating that takes a simple, freshly baked doughnut from lovely to absolutely irresistible. It’s not just sugar; it’s a carefully balanced blend that provides that signature sweetness and a hint of warm spice. My personal favorite version of a cinnamon doughnuts glaze is one that’s not too thick, so it drips beautifully down the sides without being cloying. It’s made with a few pantry staples, and the star is, of course, that beautiful cinnamon. It’s essentially a liquid hug for your doughnuts. Some people go for a super thick, almost frosting-like glaze, and that’s fine, but I love the way this thinner, more delicate glaze soaks in just a little bit, infusing every bite with that cozy cinnamon flavor. It’s the perfect counterpoint to the soft, slightly sweet doughnut base, creating a harmony of textures and tastes that’s just divine. It’s what makes a good doughnut a truly *great* doughnut.
Why you’ll love this recipe?
Honestly, there are so many reasons why I keep coming back to this recipe, and I just know you’re going to fall in love with it too. First and foremost, the flavor combination is just out of this world. You get that warm, comforting hug of cinnamon, perfectly balanced with just enough sweetness from the glaze and a lovely subtle spice in the doughnut itself. It’s not overly sweet, which is a huge plus for me. I’ve tried recipes that were just pure sugar bombs, and while kids might love those, I want something a bit more nuanced. This one hits that sweet spot perfectly. And the texture! Oh, the texture is heavenly. The doughnuts are incredibly soft and tender, almost cake-like, but with that satisfying chew you expect from a good doughnut. Then you’ve got that beautiful cinnamon doughnuts glaze that adds a touch of gloss and an extra layer of flavor. Beyond the taste, I’m all about simplicity in the kitchen, especially on busy weeknights or weekend mornings when I want something special without spending hours slaving away. This recipe is surprisingly straightforward. I’ve made it for friends who are total baking novices, and they’ve had amazing success! The ingredients are all readily available at any grocery store, and there are no fancy techniques required. Plus, it’s super budget-friendly. You probably have most of what you need right in your pantry already. What I love most about this recipe, though, is its versatility. While it’s a classic for a reason, you can totally play around with it. I’ll get into variations later, but imagine adding a little nutmeg to the glaze or even a pinch of cardamom for an extra aromatic punch. It’s perfect for a weekend treat, a special brunch, or even just a little pick-me-up on a Tuesday afternoon. It’s that reliable recipe you can count on to bring smiles to everyone’s faces.
How do you make cinnamon doughnuts glaze?
Quick Overview
This recipe is all about bringing together simple ingredients to create something truly magical. We’ll start by whisking together our dry doughnut ingredients, then combine them with our wet ingredients until just mixed. While the doughnuts bake, we’ll whip up that gorgeous cinnamon doughnuts glaze. Once the doughnuts are slightly cooled, we’ll dip them in or drizzle them with the glaze, and voilà! Perfectly irresistible cinnamon doughnuts ready to be devoured. It’s honestly that easy, and the result is always spectacular, far surpassing anything you’d get from a box.
Ingredients
For the Main Batter:
2 cups all-purpose flour, plus more for dusting. I always use a good quality all-purpose flour; it makes a difference in the final texture. Make sure it’s not self-rising!
1 teaspoon baking soda. This helps give them that lovely lift.
1/2 teaspoon baking powder. A little extra boost for tenderness.
1/2 teaspoon salt. Essential for balancing sweetness and bringing out flavors.
1 teaspoon ground cinnamon. Use fresh cinnamon for the best flavor; stale cinnamon can be a bit dull.
1/4 teaspoon ground nutmeg. This is my secret little addition! It adds a beautiful warmth that complements the cinnamon so well. You can skip it if you prefer, but I highly recommend it.
1 cup granulated sugar. For sweetness and texture.
1/2 cup unsalted butter, softened. Make sure it’s truly softened, not melted. This ensures it creams nicely.
2 large eggs. At room temperature, if possible, as they incorporate better.
1 teaspoon vanilla extract. A good quality vanilla makes all the difference.
1/2 cup milk. Whole milk gives the best richness, but I’ve also tested this with 2% and it worked fine. Even a good unsweetened almond milk can work in a pinch!
1/2 cup Sour Cream or plain Greek yogurt. This is another key for that incredible moistness and tender crumb. It also adds a slight tang.
For the Glaze:
2 cups powdered sugar, sifted. Sifting is key here to avoid lumps in your beautiful cinnamon doughnuts glaze.
1/4 cup milk. Start with this amount and add a tiny bit more if needed to reach your desired consistency.
1 teaspoon ground cinnamon. Again, fresh is best!
1/2 teaspoon vanilla extract. For that extra hint of flavor.
Pinch of salt. Just a tiny bit to enhance the sweetness.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready! Preheat it to 350°F (175°C). While it’s heating up, grab a standard muffin tin. I like to use a good quality non-stick one, but even if yours isn’t, you’ll want to grease and flour it really well, or use those handy paper liners. I usually opt for greasing and flouring because I find it gives the doughnuts a nicer, crisper edge, and I don’t have to worry about liners sticking. If you’re using paper liners, make sure they’re the standard size.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Give it a really good whisk until everything is evenly distributed. This is important because you don’t want pockets of leavening agents or spice; you want that flavor and rise to be consistent throughout your doughnuts. I always do this step first to make sure everything is perfectly combined before we add the wet ingredients.
Step 3: Mix Wet Ingredients
In a larger bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes a few minutes with an electric mixer, or a bit longer if you’re doing it by hand. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then, stir in the vanilla extract. In a separate small bowl or liquid measuring cup, whisk together the milk and Sour Cream (or Greek yogurt) until smooth. This mixture will look a little thicker than just milk.
Step 4: Combine
Now, it’s time to bring it all together! Add about half of the dry ingredients to the wet ingredients and mix on low speed (or with a spatula) until just combined. Don’t overmix! Then, add the milk mixture and mix again until just incorporated. Finally, add the remaining dry ingredients and mix until you no longer see streaks of flour. Seriously, stop mixing as soon as it comes together. Overmixing develops the gluten too much, which can lead to tough doughnuts, and nobody wants that! The batter should be thick but still pourable.
Step 5: Prepare Filling
Wait, did I mention a filling? Oh, I forgot to! My favorite versions of these cinnamon doughnuts have a gooey cinnamon-sugar filling swirled right in. It’s optional, but SO worth it. To make it, just mix about 2 tablespoons of granulated sugar with 1 tablespoon of cinnamon in a small bowl. That’s it! Easy peasy.
Step 6: Layer & Swirl
Now for the fun part! Fill each greased muffin cup about two-thirds full with your doughnut batter. Then, take a teaspoon and sprinkle a little of that cinnamon-sugar mixture over the top of each one. You can even give it a gentle swirl with a toothpick to create a marbled effect, but don’t overdo it, or it will just sink to the bottom. The swirls are what make them look so pretty!
Step 7: Bake
Pop your muffin tin into the preheated oven. Bake for about 18-22 minutes. The exact time will depend on your oven, of course. You’ll know they’re done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. They should also be slightly golden brown around the edges and spring back when gently touched.
Step 8: Cool & Glaze
Once they’re baked, let them cool in the muffin tin for about 5-10 minutes. This helps them firm up a bit before you remove them. Then, carefully invert them onto a wire rack to cool completely. While they’re cooling, let’s make that glorious cinnamon doughnuts glaze. In a medium bowl, whisk together the sifted powdered sugar, milk, cinnamon, vanilla, and salt. Start with 1/4 cup of milk. You want a consistency that’s thick enough to coat but thin enough to drip. If it’s too thick, add a tiny bit more milk, a teaspoon at a time. If it’s too thin, add a little more powdered sugar. Once the doughnuts are mostly cooled (they should still be a little warm, not hot), dip the tops into the glaze, letting any excess drip back into the bowl. Or, you can use a spoon to drizzle it artfully over the tops. The warm doughnuts help the glaze set a little.
Step 9: Slice & Serve
And there you have it! Perfectly glazed cinnamon doughnuts, ready to be enjoyed. If you made the swirls, you can slice one open to show off that beautiful marbling. Serve them warm or at room temperature. They are absolutely divine with a cup of coffee or a glass of milk.
What to Serve It With
These cinnamon doughnuts are so versatile, they’re practically a blank canvas for deliciousness! For a classic breakfast treat, they’re absolutely divine alongside a steaming mug of your favorite coffee. I love a good dark roast with these; the slight bitterness cuts through the sweetness perfectly. Or, for a more casual morning, a tall glass of cold milk is always a winner. When I’m doing a brunch spread, I like to arrange them on a pretty tiered stand with some Fresh Berries and perhaps a small bowl of whipped cream for dipping. They look so elegant and inviting! For dessert, they can be served slightly warmed with a scoop of vanilla bean ice cream or even a dollop of mascarpone. Imagine the warm doughnut, cool ice cream, and that lovely cinnamon glaze all melting together – pure bliss! And for those cozy snack moments, when you just need something comforting, they’re perfect on their own. My kids love them after school with a glass of chocolate milk. Honestly, they’re so good, they don’t really *need* anything else, but pairing them can elevate the experience even further.
Top Tips for Perfecting Your Cinnamon Doughnuts Glaze
Over the years, I’ve learned a few things that can really elevate your cinnamon doughnuts and that amazing glaze. First off, for the doughnuts themselves, don’t be afraid of the cinnamon and nutmeg in the batter. That little bit of spice is what gives them that comforting, homemade flavor. And remember that unsweetened applesauce or Greek Yogurt trick? It’s a lifesaver for moisture and tenderness, so don’t skip it! When it comes to mixing the batter, less is definitely more. Overmixing is the enemy of tender baked goods. Mix until *just* combined, and you’ll be rewarded with a much better texture. For that beautiful swirl, don’t go crazy with the toothpick. A few gentle drags are all you need to create a pretty pattern without making the batter tough. Now, about the cinnamon doughnuts glaze – consistency is key! You want it thick enough to cling to the doughnut but thin enough to drip nicely. If it’s too thick, a tablespoon of milk at a time is your best friend. If it’s too thin, a little more powdered sugar will do the trick. And make sure you’re sifting your powdered sugar; it makes such a difference in getting a smooth, lump-free glaze. I’ve learned this the hard way! My favorite variation for the glaze is to add a tiny pinch of espresso powder. It doesn’t make it taste like coffee, but it really deepens and enhances the chocolate and cinnamon flavors. You can also play with the cinnamon amount in the glaze itself. Some people like a stronger cinnamon flavor, so feel free to add an extra half teaspoon if that’s your jam. When it comes to baking, I always suggest rotating your muffin tin halfway through baking if you know your oven has hot spots. This ensures even baking and browning. And don’t be afraid to underbake slightly; a slightly moist center is exactly what you want for these tender doughnuts.
Storing and Reheating Tips
These cinnamon doughnuts are honestly best enjoyed the same day they’re made, but life happens, and sometimes you have leftovers! If you find yourself with any (which is rare in my house!), storing them properly is key to maintaining their deliciousness. For room temperature storage, I like to keep them in an airtight container. They’ll usually stay good for about 2-3 days this way, though they’ll lose a bit of their initial softness. I try not to stack them too high, or they can get a little squished. If you plan on storing them for longer, the refrigerator is your best bet. Again, an airtight container is essential. They should last for about 4-5 days in the fridge. When it comes to reheating, I usually find they are perfectly fine at room temperature. However, if you crave that just-baked warmth, you can gently reheat them in a low oven (around 300°F or 150°C) for about 5-7 minutes. Just keep an eye on them so they don’t dry out! As for the glaze timing, it’s best to glaze them once they’ve cooled *mostly* but are still slightly warm. This helps the glaze set a bit without becoming rock hard. If you’re planning to freeze them, it’s best to do so *before* glazing. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. When you’re ready to thaw, take them out of the freezer and let them come to room temperature, then you can whip up a fresh batch of cinnamon doughnuts glaze to add!
Frequently Asked Questions
Final Thoughts
So there you have it, my friends! My absolute favorite recipe for cinnamon doughnuts, complete with that utterly divine cinnamon doughnuts glaze. I really hope you give this a try. It’s more than just a recipe to me; it’s about those moments of joy, the delicious aromas filling the house, and the happy faces of everyone who takes a bite. This recipe has such a special place in my heart, and I truly believe it will become a cherished one in your kitchen too. It’s proof that you don’t need to be a professional baker to create something truly special and comforting. It’s simple, it’s delicious, and it’s made with love. If you enjoy this recipe, you might also love my recipe for [link to another relevant recipe, e.g., “Classic Vanilla Bean Cake”] or my tips for making the perfect [link to another relevant recipe, e.g., “Chocolate Chip Cookies”]. They share that same home-baked goodness. I can’t wait to hear what you think! Please, please leave a comment below and let me know how yours turned out. Did you try any fun variations? I’m always looking for new ideas! Happy baking, everyone!
Easy Cinnamon Doughnuts Vanilla Glaze Recipe
Ingredients
Doughnuts
- 1 cup all-purpose flour
- 0.5 cup sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.25 teaspoon cinnamon
- 0.5 cup milk
- 0.5 teaspoon white vinegar
- 0.5 teaspoon pure vanilla extract
- 1 egg
- 4 tablespoons butter, softened
Vanilla Glaze
- 2 tablespoons milk
- 0.5 teaspoon pure vanilla extract
- 1 cup powdered sugar
Instructions
Preparation Steps
- Preheat oven to 350°F.
- In a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon; set aside.
- In a small saucepan bring together the milk, white vinegar, vanilla, egg, and butter.
- Cook over medium-heat, stirring constantly with a whisk until the butter melts, about one minute. Remove from heat.
- Add the milk mixture into the flour mixture; mix until combined.
- Using a large tablespoon, spoon the doughnut mixture into an ungreased doughnut pan.
- Bake for 12 to 14 minutes, or until a toothpick inserted comes out clean.
- Remove from oven and immediately invert the pan onto a cooling rack.
Glaze
- While the doughnuts are cooling, begin to work on the glaze. Place all the glaze ingredients in a small saucepan and cook over medium-heat, whisking constantly just until combined and no lumps appear.
- Set the saucepan over a bowl filled with hot water.
- Dip the doughnuts into the glaze, one at a time, and set on a rack, glaze side up. Put something underneath the rack because some of that glaze will drip off.
- Give it a few minutes before you dig in.
