Someone told me that maple is the “it” flavor this fall. I don’t know if that’s true, but maple is a sweet, cozy flavor that I’ve welcomed into several new recipes, starting with these baked maple cinnamon donuts.
I used maple syrup the first few times I tried this recipe, but that yielded a sticky texture. So I swapped out the syrup for maple extract. Find maple extract here if it’s not available at your local grocery store.
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Two other important notes about this recipe:
- As noted in the instructions below, there are two ways to add the glaze. Either dip the tops of the donuts directly into the glaze or spoon the glaze on top. Either method works (or a combination of both), but you’ll get a better glaze to donut ratio using the spoon method.
- Feel free to swap the toffee bits for sprinkles. But either way, they will melt into the glaze after a day. Taste-wise that obviously doesn’t matter but just be forewarned aesthetically! That’s why these donuts are best enjoyed immediately after glazing.
Tag me @rosesandwhiskers on Instagram if you make these maple cinnamon donuts and use the hashtag #rosesandwhiskers. I can’t wait to hear what you think! Happy baking. 🙂
Maple Cinnamon Donuts
Baked Maple Cinnamon Donut Ingredients
- 1 1/2 cups gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full donuts
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/3 cup sour cream room temperature
- 1 large egg room temperature
- 1 tbsp maple extract
- 1 cup buttermilk room temperature
Maple Cinnamon Glaze Ingredients
- 1 1/2 cups powdered sugar
- 1 tsp cinnamon
- 1/2 tsp maple extract
- 2 tbsp + 1 tsp whole milk
- toffee bits
- Preheat the oven to 350°F (176°C) and grease two donut pans with cooking spray. (I use a paper towel to evenly distribute the spray in each donut well and to dab off any excess.) This recipe yields 14 donuts so you'll either need three standard donut pans, or you'll have to clean and reuse one.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt until just combined.
- In a large bowl, whisk together the sugars, sour cream, egg and maple extract until smooth.
- Whisk half of the flour mixture into the sugar mixture until just combined. Then whisk in the buttermilk, followed by the remaining flour. Mix until no lumps remain.
- Spoon the batter into the prepared pans, filling each donut well 3/4 full.
- Bake for 8 to 10 minutes, or until a toothpick inserted into a donut comes out clean and the donut springs back when lightly touched. Let the donuts rest in the pan for 5 minutes before removing to a wire cooling rack. To remove the donuts, gently run a knife between them and the pan.
Glazing the Donuts
- Make the glaze once the donuts are completely cool. In a medium bowl, whisk the powdered sugar, cinnamon, milk and maple extract until smooth.
- Spread a large sheet of wax paper or a silicone mat on the counter. Dip the top of each donut (the side that is slightly sticky) into the glaze and place it glaze-side-up on the wax paper/mat. OR use a spoon to pour the glaze on top. Be careful not to pour on too much. (I actually think it's easier using the spoon method.)
- Glaze half of the donuts, sprinkle with toffee bits, and then repeat with the remaining half.
- Serve immediately after glazing. Best enjoyed day of, but these will keep for several days in an airtight container. (However, the toffee bits will melt into the glaze.) Enjoy!