These baked coffee cake donuts with vanilla glaze bring the warm aroma of cinnamon and brown sugar to your kitchen in under 30 minutes. They are tender inside with a slightly crisp edge and a sweet, silky vanilla glaze that cracks lightly when set. If you enjoy cozy brunch treats, you might also like a savory option like Cheesy Potato Pancakes with Chicken Mozzarella as a contrast on the same table.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 8 donuts
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 275 kcal
- Protein: 4 g
- Carbohydrates: 48 g
- Fat: 9 g
- Fiber: 1 g
- Sugar: 28 g
- Sodium: 190 mg
Why Make This Baked Coffee Cake Donuts with Vanilla Glaze
These donuts give you all the cozy, cakey texture of a coffee cake in a quick single-bite form. They smell like warm cinnamon and brown sugar as they bake, and the vanilla glaze adds a glossy, sweet finish. They’re baked, so they use less oil than fried donuts and are easy to make with simple pantry ingredients. They work great for weekend breakfasts, coffee breaks, or for bringing to a casual morning gathering.
How to Make Baked Coffee Cake Donuts with Vanilla Glaze
Follow these clear steps to get tender, cinnamon-scented donuts with a smooth vanilla glaze.
Ingredients:
1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 tablespoon ground cinnamon, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, 1/4 cup unsalted butter, softened, 1 large egg, 1 teaspoon vanilla extract, 1 cup buttermilk, 1 cup powdered sugar, 1-2 tablespoons milk (for glaze), 1/2 teaspoon vanilla extract (for glaze)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C) and grease a donut pan. Lightly spray or brush the wells with melted butter and dust with a little flour, or use a nonstick baking spray to prevent sticking. Place a wire rack nearby to cool the donuts after baking.
Step 2: Mixing
In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined. In another bowl, beat together the granulated sugar, brown sugar, and softened butter until smooth and fluffy. Add the egg and 1 teaspoon vanilla extract to the butter mixture and mix well. Alternate adding the dry ingredients and the buttermilk to the wet mixture, starting and ending with the dry ingredients, and mix until just combined—do not overmix to keep the donuts tender.
Step 3: Baking
Fill the donut pan wells about 3/4 full with batter (use a piping bag or a spoon for neat filling). Bake in the preheated oven for 12–15 minutes, or until a toothpick inserted into the donut comes out clean and the tops spring back lightly when touched. Remove from the oven and let the donuts cool in the pan for a few minutes.
Step 4: Finishing
Transfer the donuts to a wire rack to cool completely. For the glaze, whisk together the powdered sugar, 1–2 tablespoons milk (start with 1 tablespoon), and 1/2 teaspoon vanilla extract until smooth and pourable. Dip the cooled donuts into the glaze, allow excess to drip off, and set the glazed donuts back on the rack to harden for about 10–15 minutes.
How to Serve Baked Coffee Cake Donuts with Vanilla Glaze
Serve these donuts warm or at room temperature. They pair beautifully with a strong cup of coffee or a milky latte. For a small dessert spread, arrange them on a platter with fresh berries and a pot of coffee. For kids’ breakfasts, add a side of yogurt or fruit for a balanced plate.
How to Store Baked Coffee Cake Donuts with Vanilla Glaze
- At room temperature: Store in an airtight container for up to 2 days. Keep in a single layer or separated by parchment to avoid sticking.
- Refrigerated: If your kitchen is warm or you want to keep them longer, store in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving for best texture.
- Freezing: Freeze unglazed donuts in a single layer until firm, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and glaze after thawing. Avoid freezing glazed donuts as the glaze can crack or weep.
Expert Tips for Perfect Baked Coffee Cake Donuts with Vanilla Glaze
- Measure flour correctly: Spoon and level the flour into your measuring cup to avoid dense donuts.
- Don’t overmix: Stir until ingredients are just combined; overmixing develops gluten and makes the donuts tough.
- Use room-temperature ingredients: The butter, egg, and buttermilk mix more evenly when at room temp.
- Fill the pan consistently: Use a piping bag or zip-top bag with the corner cut off to fill wells evenly for uniform baking.
- Test for doneness early: Check at 12 minutes to avoid overbaking; tops should spring back.
- Adjust glaze thickness: Add milk a drop at a time until the glaze reaches a smooth pourable consistency. Thicker glaze will set faster.
- Flavor boosts: Fold in a teaspoon of orange zest to the batter for a bright note, or add a pinch of nutmeg with the cinnamon.
Delicious Variations
- Streusel-Topped Donuts: Mix 2 tbsp flour, 1 tbsp brown sugar, 1 tbsp butter, and 1/4 tsp cinnamon; sprinkle on batter before baking for a crumbly top.
- Maple Glaze: Substitute 2 tbsp maple syrup for half the milk in the glaze for a maple-flavored finish.
- Chocolate-Dipped: Melt 1/2 cup chocolate chips with 1 tsp oil and dip the top of cooled donuts for a chocolate twist.
- Apple Cinnamon: Fold 1/2 cup finely chopped apple (peeled) into the batter for a fruity coffee cake vibe.
- Vegan Option: Use plant-based butter, a flax egg (1 tbsp ground flax + 3 tbsp water), and a non-dairy milk mixed with 1 tsp vinegar in place of buttermilk.
Frequently Asked Questions
Q: Can I make the batter ahead of time?
A: You can mix the dry ingredients ahead and keep covered. If fully mixed with wet ingredients, store the batter in the fridge for up to 24 hours, but bring it to room temperature and stir gently before baking.
Q: My donuts stick to the pan—how can I prevent that?
A: Use a good nonstick donut pan, grease thoroughly with butter or nonstick spray, and dust lightly with flour. Allow donuts to cool slightly in the pan before turning them out to make release easier.
Q: Can I skip the glaze?
A: Yes. These donuts are moist and flavorful on their own. You can dust them with powdered sugar or cinnamon sugar while still warm for a simpler finish.
Q: How do I make these nut-free if serving to someone with allergies?
A: This recipe is naturally nut-free. Ensure all packaged ingredients (like powdered sugar or vanilla) are processed in nut-free facilities if cross-contamination is a concern.
Q: Can I bake these in a muffin tin instead of a donut pan?
A: Yes—bake the batter in a greased muffin tin for about 15–18 minutes. You’ll get small cupcakes with the same flavor profile; adjust timing until a toothpick comes out clean.
Q: Why use buttermilk in the recipe?
A: Buttermilk adds mild tang and helps tenderize the crumb for a softer texture. If you don’t have buttermilk, stir 1 tablespoon vinegar or lemon juice into 1 cup milk and let sit 5 minutes to sour it.
Q: Can I make them gluten-free?
A: Substitute a 1:1 gluten-free flour blend that contains xanthan gum. The texture may be slightly different, but results are usually very good.
Conclusion
These baked coffee cake donuts with vanilla glaze are an easy, comforting treat that fills your kitchen with warm cinnamon and sweet vanilla aromas. They’re simple to make, versatile to tweak, and great for sharing. If you want to explore a similar donut-style twist from another creator, see Coffee Cake Donuts with Vanilla Glaze – Baker by Nature for another take on this idea. Give the recipe a try—baking small treats is quick, rewarding, and a lovely way to brighten someone’s morning.
Print
Baked Coffee Cake Donuts with Vanilla Glaze
- Total Time: 30 minutes
- Yield: 8 donuts 1x
- Diet: Vegetarian
Description
Tender coffee cake donuts with a sweet vanilla glaze, ready in under 30 minutes.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup powdered sugar
- 1–2 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a donut pan.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a bowl.
- Beat together the granulated sugar, brown sugar, and softened butter until smooth and fluffy.
- Add the egg and 1 teaspoon vanilla extract to the butter mixture and mix well.
- Alternate adding the dry ingredients and the buttermilk, starting and ending with the dry ingredients, and mix until just combined.
- Fill the donut pan wells about 3/4 full with batter.
- Bake for 12–15 minutes, or until a toothpick inserted comes out clean.
- Transfer the donuts to a wire rack to cool completely.
- Whisk together the powdered sugar, 1–2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth for the glaze.
- Dip the cooled donuts into the glaze and allow excess to drip off.
- Set the glazed donuts back on the rack to harden for about 10–15 minutes.
Notes
Serve warm or at room temperature with coffee. Store in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 275
- Sugar: 28g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
