Valentine’s Day Fun {Baked Cinnamon Donuts for Saturday Brunch}

We are enjoying a rare weekend with almost no plans and the most gorgeous February weather. I feel so happy and relaxed! I set up a lazy Saturday brunch for the family since we didn’t have to race off to sports – or anywhere else.

I’ve had the table runner and plates since John was a toddler and Whit an infant. Buy good, nice quality things that you love and you’ll have them forever! I pack them up in a tub in the attic, along with my decor and entertaining items (napkins, heart molds, etc.)

It has been years since I made baked cinnamon donuts, but they were still a huge hit. A few drops of red food coloring made the milk festive. However, Whit took a sip and was highly disappointed – he thought it would be strawberry milk. I used to LOVE Nesquik strawberry milk when I was his age but I’ve never even served it to my boys. Do they even make it anymore?!

Cinnamon Baked Doughnuts

Source: Barefoot Contessa Foolproof

  • Baking spray with flour
  • 2 cups all-purpose flour
  • 1½ cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 1 extra-large egg, lightly beaten
  • 1¼ cups whole milk (I used skim because it was what I had.  And that totally made it healthy, right?)
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons pure vanilla extract

for the topping

  • 8 tablespoons unsalted butter
  • ½ cup sugar
  • ½ teaspoon ground cinnamon

Preheat the oven to 350 degrees. Spray 2 doughnut pans well. Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined. Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan. For the topping, melt the 8 tablespoons of butter in an 8-inch sauté pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.  The recipe says it makes 12, but I get either 18 donuts OR 12 donuts and 12 cake pops.

I’ve learned a few things since that first attempt.  Primarily, don’t overfill your donut pans!!  Instead, use a cake pop pan to make donut holes with the excess batter, or go with 6 additional donuts.  I

I use this donut pan (I have two to make 12 donuts at one time) and this cake pop pan, and I give everything a hearty coat of Baker’s Joy with Flour. 

The baby is getting big enough to pop her head up on the table. Naughty, naughty.

I hope you are enjoyed gorgeous weather wherever you are!

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