Gluten Free Cinnamon Sugar Donuts

These gluten free cinnamon sugar donuts are the perfect mid day sweet treat! They’re baked, not fried, so they’re light, fluffy, buttery and perfectly sweet. Easy to make with pantry staple ingredients!

I’m obsessed with cinnamon sugar anything and these cinnamon sugar gluten free donuts have been on repeat in my kitchen lately. They’re so easy to make- just one bowl, a few pantry staple ingredients and you have the perfect sweet treat.

You can enjoy these for breakfast (alongside a tropical green smoothie for balance) or as a late night dessert. If you love this recipe, try my frosted gluten free donuts or my gluten free soft pretzels next.

Tips before we bake!

• You do need an actual donut pan for this recipe. Since the donuts are baked and not fried, the batter has a more cake like consistency rather than dough like, so we need the pan to create the shape.
• Since the bake time is so short (only about 10 minutes) be sure to keep a close eye on things. With gluten free baking, if you under bake it will collapse and be gummy, but if you over bake, it will be dry and crumbly. A toothpick should come out clean (with a few moist crumbs) and the top of the donuts should feel bouncy if you lightly press your finger on top.

How to make gluten free donuts

Generously grease your donut pan and set aside. Preheat the oven to 350 Fahrenheit. In a mixing bowl, whisk together all wet ingredients until smooth.

Sift the flour into the bowl, then add in the remaining dry ingredients and whisk to combine. The batter will be on the thicker side.

Spoon into the prepared donut pan, using about 3-4 tablespoons of batter for each donut.

Bake for 9-11 minutes or until a toothpick comes out clean. Let cool in the pan for about 10 minutes, then carefully flip onto a wire rack to finish cooling.

In a small bowl, melt the butter. In a second bowl, whisk together the sugar and cinnamon.

Dip both sides of each donut into the butter, let any excess drip off, then coat in the cinnamon sugar. I like to flip it around a few times in the sugar to ensure it’s really coated. Serve immediately and enjoy! Try my blueberry protein donuts next!

Key Ingredients & swaps

Flour. I used Bob’s Red Mill gluten free 1:1 baking flour. This will have the most similar texture to regular wheat flour and will impress even your non-gluten free friends!

Sugar. You need brown sugar to sweeten these donuts and then white sugar for the cinnamon sugar coating. You can swap both for coconut sugar if you prefer a refined sugar free option, butt eh color will be a bit darker.

Oil. You can use oil or melted butter here, but I opted for oil to give them a slightly fluffier texture. I just used vegetable oil- any neutral oil will work!

Egg. Just one egg will bind all ingredients together and keep the donuts nice and fluffy. I don’t recommend any swaps, just try my vegan gluten free donuts instead!

Milk. This will add more moisture to the donuts. You can use dairy or non-dairy.

How to store and freeze

Once prepared, these gluten free donuts will keep for about 3 days at room temperature. I find it best to not keep them in an air tight container since they seal in almost too much moisture. Instead, keep them on a plate wrapped in foil so they have a bit of room to breathe. You want to cover them with something or they will get dry, just not completely sealed in a container.

To freeze, just let them cool completely before transferring to an air tight container or freezer safe bag and freeze for up to two months. Let them defrost in the fridge overnight. I suggest coating in the butter and cinnamon sugar after they defrost.

Try these sweet treats next!

• Gluten Free Cinnamon Rolls
• Cinnamon Sugar Mini Banana Muffins
• Oat Flour Banana Bread
• Greek Yogurt Muffins

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