Cinnamon Sugar Donuts

Gluten-Free Cinnamon Sugar Donuts

kodiakcakes.com/blogs/recipes/cinnamon-sugar-donuts

Prep Time 20 Minutes
Cook Time 14 Minutes
Serves 18
Difficulty Moderate
  • Calories 256
  • Protein 5g
  • Total Fat 13g
  • Carbs31g

Calling all gluten-free folks...you don’t need to sacrifice taste for your dietary needs with this Gluten-Free Cinnamon Sugar Donut recipe. Dig into a warm, soft, sweet donut that uses the entire bag of Kodiak’s protein-packed, Gluten-Free Original Flapjack & Waffle Mix Power Cakes.  

These donuts pack in the honest to goodness flavor AND real ingredients, protein, and fiber from 100% whole grains. So even when you feel like you’re indulging in your breakfast, you’re still getting the nourishment you need to take on big days. 

Recipe provided by Kitchen McCabe

*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.

Original Gluten-Free

Flapjack & Waffle Mix

$7.65
  • + 3 flavors
Original Gluten-Free Original Gluten-Free
Ingredients Directions

Calculations are approximate. Please review directions and ingredients carefully

Ingredients

  • 1 box (441g) Kodiak Gluten-Free Original Flapjack & Waffle Mix
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 2/3 cup granulated sugar
  • 3 large eggs
  • 1 cup whole milk
  • 1/2 cup sour cream (or full-fat Greek yogurt)
  • 1/2 cup unsalted butter, melted
  • 2 teaspoons vanilla extract

 

Cinnamon Sugar Coating:

  • 6 tablespoons unsalted butter, melted
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

 

*Makes 3 dozen mini donuts or 18 standard baked donuts

Directions

  1. Preheat oven to 350° F. Grease standard or mini donut pans well.
  2. Whisk together the Kodiak mix, baking powder, cinnamon, salt, and sugar.
  3. In another bowl whisk together the eggs, milk, sour cream, melted butter, and vanilla until smooth.
  4. Fold the wet ingredients into the dry ingredients just until combined. If the batter is too thick to pipe, stir in 1–3 tablespoons additional milk.
  5. Transfer the batter to a piping bag or large zip-top bag with one corner snipped off. Fill each donut cavity about 3/4 full.
  6. Bake for 11–14 minutes, or until the tops spring back lightly when touched.
  7. Cool in the pan for 3–5 minutes before turning the donuts out onto a wire rack.
  8. Brush the warm donuts with melted butter.
  9. Stir together the cinnamon and sugar and coat each donut generously.
  10. Store in an airtight container for up to 3 days, or freeze for longer storage.

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