Mini Cinnamon Sugar Doughnuts just like the fair! Golden edges, a cinnamon-sugar coating, and baked instead of fried — the perfect copycat recipe!
We didn’t live near Disneyland or big theme parks growing up, but every summer the local fair came to town and I always looked forward to it. I wasn’t into the fast or high rides, I was awful at the midway games, public bathrooms made me uneasy, and I hated waiting in lines — yet the fair was irresistible for one simple reason: the mini doughnuts. Warm, bite-sized cake doughnuts with a tender, slightly doughy center, crisp golden edges, and that irresistible cinnamon-sugar coating.
These homemade mini cinnamon sugar doughnuts recreate that fairground flavor, but they’re baked, not fried. They deliver the same nostalgic taste without the long lines or high price. Bite-sized and tender, they’re an easy treat you can make at home.
How to Make the Mini Doughnuts
The recipe is straightforward. Whisk the dry ingredients together, then whisk the wet ingredients with the sugars. Combine the wet and dry components by hand — no mixer required — and you’ll have batter ready in under 10 minutes.
Because these are baked, you’ll need a mini doughnut pan. Even with non-stick pans, a light spray of cooking oil helps release the doughnuts cleanly. The simplest way to fill the pan is to spoon the batter into a zip-top bag, seal it, and snip a corner to pipe the batter into each cavity about half full.
The tender, slightly doughy texture comes from using both buttermilk and sour cream in the batter. A pinch of nutmeg adds the classic doughnut flavor you expect, so don’t skip it.
For the Cinnamon Sugar Coating
The finishing touch is the cinnamon-sugar coating. Once the doughnuts are cooled, brush both sides with melted butter (or dip and shake off excess if you don’t have a pastry brush), then roll them in a mixture of granulated sugar and cinnamon. The butter helps the cinnamon-sugar adhere and gives that authentic fairground taste.
Make a batch, enjoy several, and celebrate summer — these are perfect for parties, picnics, or whenever you want a nostalgic sweet treat. What are your favorite summer snacks?
Mini Cinnamon Sugar Doughnuts
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Ingredients
For the Doughnuts
- 1 cup all-purpose flour, spooned and leveled
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 tablespoons butter, melted and cooled
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 large egg*
- 1 1/2 teaspoons vanilla
- 1 tablespoon sour cream*
- 1/3 cup buttermilk*
For the Cinnamon Sugar Coating
- 1/3 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 1/2 teaspoons cinnamon
Instructions
- Preheat oven to 350°F and spray a mini doughnut pan with non-stick spray. This recipe yields about 30–36 mini doughnuts, so you may need to bake in batches.
- In a large bowl, whisk together the flour, nutmeg, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the melted butter, granulated sugar, brown sugar, egg, and vanilla until smooth. Add sour cream and buttermilk, whisking until combined. Pour the wet ingredients into the dry and whisk until just combined.
- Transfer batter to a zip-top bag, seal, and cut a corner. Pipe batter into each doughnut cavity about halfway full.
- Bake 5–7 minutes, or until doughnuts spring back when lightly touched. Let cool in the pan 5–10 minutes, then transfer to a wire rack to finish cooling.
- For the topping, stir granulated sugar and cinnamon together. Brush cooled doughnuts with melted butter, shake off excess, then coat both sides in the cinnamon-sugar. Place on a wire rack to set. If you don’t have a pastry brush, dip each side briefly in butter and shake off excess.
Notes
Nutrition