Baked Churro Donuts with cinnamon sugar are the greatest combination of two perfect treats: churros and donuts! My family loves both and I thought it would be fun to combine the two of them into one. The results were amazing!
I love anything with cinnamon and these baked donuts have it in abundance. These are “quick” bread donuts, meaning there is no yeast involved and they come together easily. They are baked instead of fried, which means no oil to clean up.
I use donut pans from Wilton but any brand will work. Here is a link to the ones I use: Wilton Donut Pans. These pans work well because they are non-stick and just the right size. You will need to coat the pans well with butter or non-stick cooking spray in order to make sure the donuts release easily after baking.
All about baked donuts:
While we wouldn’t say baked donuts are a “healthy” treat they are certainly healthier than their fried counterparts. The average baked donut has 160 calories and 2 grams of fat, whereas the average glazed fried donut has 260 calories and 14 grams of fat!
The texture of baked donuts will be more cake-like. Because there is no yeast they will be more dense, but still tender and soft. The best part is you can make these donuts at home quickly.
The flavor of Churro Donuts
The baked churro donut is all about the cinnamon! There is cinnamon in the batter and more cinnamon in the coating. So much cinnamon goodness!
Also important is using the very best pure vanilla extract. If you haven’t started making your own yet check out our recipe here for making homemade vanilla extract.
Finishing the Churro Donuts:
Once your donuts have cooled you will paint them in melted butter. I like to use a pastry brush to coat my donuts with butter rather than dunking them because you can ensure a light coat. You really need just enough butter to make sure the cinnamon sugar coating sticks.
After buttering the baked donuts you will then roll them in a shallow bowl of cinnamon sugar. Make sure you coat the whole donut!
Baked Churro Donuts
- Donut Pan
- 4 Tbsp butter, melted and cooled
- ⅔ cups milk
- 1 egg
- 1 egg white
- 1 Tbsp vanilla
- 1 cup flour
- ¾ tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- 4 Tbsp butter, melted and slightly cooled
- ½ cup sugar
- 1 Tbsp cinnamon
- Preheat oven to 350°FHeavily oil or butter a non-stick donut pan.
- In a large bowl combine flour, baking powder, salt, and cinnamon
- In a medium bowl whisk together melted cooled butter, milk, egg, egg white and vanilla until well combined.
- Slowly add the liquid ingredients to the dry ingredients and mix gently until combined and no lumps remain. Do not overmix.
- Fill the cavity of each donut mold about 3/4 full.
- Cook about 20-25 minutes. Donuts are done when they have a slight spring to the touch. They will not be tall like yeast donuts. Cool on a wire cooling rack.
- Allow donuts to cool for about 5 minutes in the pan. Loosen around the edges and center and flip the pan to release the donuts. Allow another 5 minutes to cool.
- While donuts are cooling, melt butter and let cool to room temperature but not solidify, in a small bowl.
- In a shallow bowl combine sugar and cinnamon.
- With a pastry brush coat all sides of the donuts with butter. Coat all sides in sugar-cinnamon mixture. Repeat with remaining donuts and serve.
- If not serving right away keep covered.