These Low Calorie Cinnamon Sugar Donuts are light, fluffy, and downright delicious. Baked instead of fried and dipped in a sweet, cinnamon-y & buttery glaze, they are the perfect treat for fall - or any time of the year!
If that sounds good to you, be sure to also try my low calorie cinnamon rolls.
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if you’re looking for a fantastic gluten-free donut to share with your loved ones this fall, you’ll want to try this recipe -and if you love baked cake-style donuts, don’t miss my Banana Donuts and my Gluten Free Apple Cider Donuts while you’re here!
Homemade cinnamon-sugar-dipped donuts? Yes, please! These baked donuts are thick, cakey, and delightfully flavored with brown sugar and cinnamon.
Keep in mind that baked cake donuts are different than their deep-fried counterpart. Baked donuts have a loser crumb and a cake-like consistency, but they're delicious regardless. Not to mention, baked donuts are fun and easier to make than you may think.
Why You'll Love This Recipe
- The batter comes together in one bowl, and the donuts are done in under 30 minutes.
- These donuts are perfect if you don't eat gluten. However, they taste like classic cake donuts, so the gluten-eaters won't notice the difference.
- The donuts are baked perfectly in a donut pan rather than fried in heavy oils, so they're healthier, and clean-up is easy peasy.
- This is a fun recipe the whole family will enjoy. The buttery cinnamon sugar glaze is super simple and SO good, and the warm and cozy flavors scream fall! Don't want the cinnamon? Make regular low-calorie baked donuts for a delicious treat that everyone loves.
Ingredients You’ll Need
- Gluten Free Flour: Use a gluten-free flour you’ve had success with in other recipes. This recipe was tested using Bob’s Red Mill gluten-free 1-to-1 baking flour. I find it mimics all-purpose flour perfectly.
- Brown Sugar Substitute: Sweetens the batter.
- Baking Powder: Gives the batter its lift as it bakes, creating a soft and stout donut.
- Salt: Salt helps strengthen the batter while refining sweet flavors.
- Cinnamon: Adds warmth and vibrant flavor.
- Unsweetened Almond Milk: Thins the ingredients into a smooth, pipe-able batter. You can use dairy-free milk here (soy, cashew, coconut, etc.) or whole milk.
- Unsweetened Applesauce: Gives the donuts crisp autumn apple flavor and moisture. For extra cinnamon flavor, you can use cinnamon applesauce if you like.
- Melted Butter: Helps keep the donuts moist and fluffy and improves the flavor. If dairy-free, you can use melted vegan butter here.
- Vanilla Extract: Adds rich, warm, and decadent vanilla-y flavors.
- Cinnamon Sugar Butter Glaze: For the topping, they are first dipped in melted butter and then dipped in a mixture of sugar and cinnamon. As the butter and sugar harden, it creates a sweet, crackled coating similar to the texture of a fried donut.
Step-By-Step Instructions
Step 1: Make the batter. Preheat oven to 350 ℉. In a large mixing bowl, add the flour, brown sugar, baking powder, salt & cinnamon, and mix well. Then, add the almond milk, applesauce, butter, and vanilla, and stir until combined, but be careful not to overmix!
Step 2: Pour batter. Transfer the donut batter to a piping bag, and pipe it into your donut baking pan, filling each mold almost to the top.
Step 3: Bake. Transfer to the oven and bake until the donuts are set and golden (about 10 minutes). Let the donuts stand in the pan for 5 minutes before removing and transferring them to a wire rack.
Step 4: Dip. Meanwhile, mix the cinnamon and sugar in a small shallow bowl and melt the butter in another. Working with one donut at a time, dip it in the melted butter, coat the top and sides, and then roll it in the cinnamon sugar. Serve immediately while the donuts are still warm.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Spooning batter into a donut pan without making a mess is nearly impossible. Piping the batter with a pastry bag saves you from the stress. No piping bag? Cut off one of the corners from a zip-top bag for piping. Be sure to fill the donut molds nearly full.
- Keep an eye on the oven so the donuts don't overbake and lose their tender crumb.
- Glazes and frostings are typically added to donuts once cooled, but you can dip these donuts while they are still warm. The heat helps the melted butter and cinnamon sugar adhere to the surface.
Variations
Spices: In addition to cinnamon, a pinch of nutmeg, cardamom, ginger, clove, and star anise is a delightful way to brighten up the batter with vibrant fall flavors. Likewise, you can spice the batter with apple pie spice, pumpkin pie spice, or gingerbread spice.
If you don’t have a donut pan: Make muffins! Pour the batter into a lined muffin tin and bake for 20-25 minutes.
Storing & Freezing
Storing: These donuts are best served hot out of the oven, but extras can be kept in an airtight container at room temperature for up to 2 days. I don't recommend storing them in the fridge, as baked donuts tend to dry out quickly.
Freezing: Again, they're best served fresh. To freeze, let the donuts cool completely, then set them on a baking tray and place the tray in the freezer. Once solid, transfer the frozen donuts to a freezer safe bag for 2-3 months. Thaw at room temperature before serving.
Recipe FAQ‘s
I used Bob’s Red Mill gluten-free 1-to-1 baking flour, as it mimics regular flour perfectly. That said, you shouldn't have any issues making cinnamon sugar donuts with all-purpose flour or cake flour instead of gluten-free flour.
They’re best enjoyed freshly baked while they're still warm. Reheating a cake donut without drying it out can be tricky. I suggest loosely wrapping a single donut in a damp paper towel and popping it in the microwave for 15-20 seconds.
More Fall Favorites
Low Calorie Cinnamon Sugar Donuts
Special Equipment
Ingredients
For Batter
- 1 cup gluten free flour
- ½ cup brown sugar substitute I use Swerve Brown Sugar Replacement
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup + 2 tablespoons unsweetened almond milk
- 1 tablespoon unsweetened applesauce
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
For Topping
- 2 tablespoons melted butter
- 1 tablespoon sugar substitute I use Swerve Granular
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. In a large mixing bowl, stir together the flour, brown sugar, baking powder, salt and cinnamon.
- Transfer the donut batter to a piping bag, and pipe it into your donut baking pan, filling each mold almost to the top.
- Transfer to the oven and bake until the donuts are set and golden, about 10 minutes. Let the donuts stand in the pan for 5 minutes before removing and transferring them to a wire rack.
- Meanwhile, mix the cinnamon and sugar in a small shallow bowl and melt the butter in another. Working with one donut at a time, dip it in the melted butter, coat the top and sides, and then roll it in the cinnamon sugar. Serve immediately while the donuts are still warm.
Notes
- Spooning batter into a donut pan without making a mess is nearly impossible. Piping the batter with a pastry bag saves you from the stress. No piping bag? Cut off one of the corners from a zip-top bag for piping. Be sure to fill the donut molds nearly full.
- Keep an eye on the oven so the donuts don't overbake and lose their tender crumb.
- Baked cinnamon sugar donuts are finished when browned, golden on the surface, and a toothpick poked into the center comes out mostly clean with a few moist crumbs.
- Glazes and frostings are typically added to donuts once cooled, but you can dip these donuts while they are still warm. The heat helps the melted butter and cinnamon sugar adhere to the surface.
- Storing: These donuts are best served hot out of the oven, but extras can be kept in an airtight container at room temperature for up to 2 days. I don't recommend storing them in the fridge, as baked donuts tend to dry out quickly.
- Freezing: Again, they're best served fresh. To freeze, let the donuts cool completely, then set them on a baking tray and place the tray in the freezer. Once solid, transfer the frozen donuts to a freezer-safe bag for 2-3 months. Thaw at room temperature before serving.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Nart at Cooking with Nart
These donuts look so amazing! Sugar and cinnamon are such a great combo...and I can't believe they are gluten free. Also, they remind me of Cinnabon!
Sharon
These are fabulous! I used coconut sugar for the granulated sweetener and it turned out great. Yum!
Ramona
REally nice recipe. I have made these today with my daughter and we almost have none left. Delicious and I loved the fact that they are GF too. Thanks for the recipe - will be making these again.
Anita
These donuts are delicious and great with a cup of black coffee. 🙂
Anjali
I love that this recipe is healthier than a traditional donut recipe, but tastes just as good!! My kids had fun making this with me today!
Jeannette
Wow! I can't believe these are gluten free! Cinnamon doughnuts are my favourite and I just love the added applesauce and almond milk. Such an incredible recipe 😀