Cinnamon is a flavor that I can’t get enough of – I’m obsessed with any spice cake (carrot and pumpkin for example), and it’s great on a variety of breakfast items and dishes. These doughnuts focus on that cinnamon flavor, but the base is still a vanilla cake, so it’s not overwhelming. If you’ve ever heard of the cinnamon challenge, you know that a handful of cinnamon is too much! It’s a spice that’s best used in moderation, and it still shines through.
With the cinnamon obsession in mind, Cinnamon Toast Crunch is a cereal that I always loved growing up! And I’ve been re-discovering that love (aka making more excuses to buy it!). With a little inspiration from the baking guru Christina Tosi and her creation “MilkBar”, I added a special ingredient to these doughnuts. Instead of just adding milk, I soaked the milk in a bowl of cinnamon toast crunch until soggy, and then drained the milk to use for the doughnuts. This adds an extra cinnamon flavor + the nostalgic flavor of childhood – it’s delicious! If you don’t have these on hand, the cinnamon in the recipe is okay, but I definitely recommend getting the cereal (or something similar, like the Trader Joe’s brand). Plus, I just gave you an excuse to buy some – you’re welcome!
Also – I have a toddler, so the Moana song is now streaming through my head, and you’re not so welcome for that. If you know what I’m talking about, I apologize. But it’s better than another song that I’ll leave unnamed – something about a sea creature, do do do-do-do-do.
Speaking of toddlers, mine also loves this cereal and these doughnuts, of course. While I do try to feed him a healthy array of food, I’m a baker, and I’m not going to deprive him of some of my favorite foods. Plus, I couldn’t even if I wanted to. He’s 2 and he’s taller every day + strong willed – so treats are going to happen for him if they’re in our household. If you disagree, that’s okay, but I’m still giving him a cookie here and there 🙂 And everywhere. Okay – now that you’ve seen some of how my brain works, on to the recipe! And as always, my doughnuts are always baked not fried!
Cinnamon Glazed Doughnuts
Ingredients
Doughnuts
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup unsalted butter melted
- ½ cup sugar
- 2 large egg whites
- 1 tablespoon vegetable oil
- 1 teaspoon cinnamon
- ½ cup milk you will soak a handful of cinnamon toast crunch in this milk until the cereal is soggy. Then drain the milk and just use that for the recipe.
Glaze
- 2 cups powdered sugar
- 2-4 tablespoons milk
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Prepare doughnut pans with cooking spray.
- In a large mixing bowl, mix together the flour, baking powder, salt, and cinnamon; set aside.
- In a medium bowl, mix together butter and sugar, and beat together until combined. Add egg whites and oil to the medium bowl, and mix until combined.
- Add the flour mixture, and mix until combined. It will be a little dry, since you haven’t added the milk.
- Finally, add the milk and mix completely.
- Divide the batter evenly among the prepared pans.
- Bake for 10-12 minutes, or until lightly brown around the edges and a toothpick inserted in the center of the cakes comes out clean. Cool the doughnuts in the pans on a wire rack for 10 minutes.
- Meanwhile, prepare the simple glaze by mixing together the ingredients in a small bowl. Slowly add the milk until the desired consistency is reached.
- Whlie still warm, carefully remove the doughnuts from the pans, place them on a wire rack, and pour over your desired amount of glaze.
- Enjoy!
Notes
If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast
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