I’m always hesitant to invest in kitchen gear that I want but don’t feel like I really need. So when I saw a doughnut pan at Target recently, my first thought was, “I gotta have that!” Then the sane part of my brain kicked in and said, “Catherine, do we really need yet another baking pan”?
It took me years to invest in a crock pot and rice cooker, both of which I can safely say have changed my life in the kitchen, so I tried rationalizing that this pan would do the same. That felt like a stretch. Finally the fun part of me chimed in and said, “of course we need a doughnut pan! ” Oh, how I love my fun part.
Sure, no one in my family needs a fried doughnut, but I thought if I could make a healthier, baked doughnut for say breakfast or a snack treat, the pan would pay for itself in the long run from all the money I’d save not having to buy doughnuts.
I’ve made pumpkin doughnuts using Ziploc bags to pipe out the doughnuts (watch the video here to see how easy it is). That system works great, but I have to say my new Doughnut Pan is AWESOME and turns out the most perfectly baked doughnut I’ve ever tasted in terms of size, shape and texture.
When I gave these Baked Cinnamon Chocolate Doughnuts to the kids for breakfast the first morning I made them, they went absolutely nuts. Doughnuts, let alone chocolate ones, just about qualified me for sainthood in their eyes. It was one of those moments that I actually felt like a totally rockin’ mom for bringing that kind of joy to them in the morning.
That’s as good of an argument as I need to have “yet another baking pan.” 😉
Baked Chocolate Cinnamon Doughnuts
Ingredients
- 1 Cup all purpose flour
- 1/4 Cup cocoa powder
- 1 Tsp baking powder
- 1/2 Tsp kosher salt
- 1/2 Tsp cinnamon
- 2 Tbsp unsalted butter, softened
- 1/2 Cup granulated sugar
- 1 large egg
- 1/2 Cup buttermilk
- 1 Tsp vanilla extract
- Icing:
- 1/4 cup powdered sugar
- 1 teaspoon milk or cream
Instructions
- Preheat oven to 375° F.
- Combine the first 5 ingredients in a bowl and set aside.
- In a standing mixer (or bowl using a hand mixer), cream the butter and sugar.
- Add the egg, buttermilk and vanilla and combine.
- Add the flour mixture and mix until just combined.
- Spoon into greased and floured donut pan.*
- Bake for 10 minutes, or until the tops spring back when lightly pressed.
- To make the icing, place all of the ingredients in a bowl and whisk to combine.
- Cool.
- Drizzle with frosting and serve.
- * If you don’t have a doughnut pan, place the dough in a large Ziploc bag, seal the bag airtight and then cut off a 1/2 inch of one corner. Pipe the dough into (circles) doughnuts on a Silpat or parchment-lined baking sheet. Bake for 10 minutes and allow to cool.
Made this this morning and the kids loved them …. We all loved them! Light and fluffy! I haven’t found a recipe of yours that our family has NOT liked! Thank you for the great recipes!
Got a donut pan a couple weeks ago! It’s snowing here, so thought these would be fun to try!
Amazing! Yum!
I just made these and they are delicious. The only “issue” I had is that the recipe says it makes 6. After I filled my donut pan I still had batter so I went back and filled each well until the batter was gone. My donuts turned out like cupcakes. I would recommend only filling each well half way which would probably yield around 10 donuts. More to love!
You can use any milk! You can also make your own buttermilk by adding 1 tablespoon of lemon juice to 1 cup of your favorite milk!
Is there a substitute for buttermilk? We don’t have that here 🙁
Oh my goodness gracious!!! I. Am. In. LOVE. These were amazing. It’s so rare that I have all the ingredients on hand when I come across a recipe that I’ve found on the internet. Thank you so much. My 3 kids have never been so silent at the breakfast table. My family and sweet tooth thank you.
I just made these chocolate doughnuts and they are wonderful. Instead of Buttermilk though, I used Kefir which is a runny yogurt that I use in my recipes. The recipe indicated you could make 6, I doubled the recipe and got 20! The doughnuts were smaller and fluffed up wonderfully! My kids helped make them and they LOVE these. I’m new to your website and I’m so happy I found it! Keep up the good work, you are awesome Catherine 😉
thanks for the recipe. I modified it to be gluten, dairy, and egg free, and it was delicious. the batter was too runny to be piped into circles, so I used a mini woopie pie pan. They are very moist and chewy.
I just made it today and I like its flavor. Delicious !
only this recipe make me want to buy a donut pan !
with baking sheet, it turns flat, but still delicious 😀
I made ‘donut hole’ which turns out to be like ‘egg drop’ cake but still delicious !
This recipie is AMAZING, I’ve just made a batch for the morning and had to sneak a bite and they were soo light and fluffy! Can not wait to serve them for breakfast tomorrow I know the family will go nuts for hem, thank you!!!
Wow! These are perfect! Love them!!! Thank you!
I just made these today and they turned out perfectly. My kids and I loved them. I loved the combination of chocolate and cinnamon. They smelled divine.
[…] is a scene with doughnuts, so I’m including a delicious (almost guilt free) baked Chocolate Cinnamon doughnut recipe from weelicious. It’s possible the scene might actually make you averse to doughnuts, […]
I made these in a mini donut maker and they were delicious!! Thank you.
Hey guys! just wanted to let you know that I made these today and they were fab! Made the batter into 24 mini donuts at 52 calories a pop, without any icing 🙂