These mini donuts are so easy to make and are the perfect breakfast or treat anytime of year! I especially love serving them with cider or hot chocolate.
Mini Baked Cinnamon Sugar Donuts
- ½ cup brown sugar
- 1 egg
- ⅓ cup vegetable oil
- 1 cup sour cream
- ½ cup milk
- 2 teaspoons vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- Sugar Coating
- ½ cup butter, melted
- 1 ¼ cups sugar
- 4 teaspoons cinnamon
Set the oven rack in the middle of the oven. Preheat the oven to 375 degrees.
In a large bowl, combine brown sugar, egg, oil, sour cream, milk, and vanilla. Whisk together until smooth.
Add flour, baking powder, cinnamon, and salt. Whisk together until just combined and most lumps are gone.
Set out two mini muffin pans. Spray 36 cups in the pans with non-stick cooking spray.
Use a .75 ounce disher scoop or 1 ½ Tablespoons to fill each muffin cup with batter.
Set both pans on the middle rack together and bake for 10-12 minutes, or until donuts are puffed up, firm to the touch, and still light in color.
While donuts are baking, melt butter in a small bowl and set aside.
Pour sugar and cinnamon into a large zip lock bag. Seal closed and shake until completely mixed.
When donuts are done baking, let them cool for a few minutes.
One at a time, lightly dip each donut into the butter until completely coated, wiping off excess butter. You want a really light coating of butter. Place the donut into the bag. Put about 6 donuts in the bag at a time. Lightly shake donuts until coated.
Remove donuts from the bag and shake off any excess cinnamon sugar. Repeat with remaining donuts.
Store at room temperature in an airtight container.