These Cinnamon Toast Crunch Donuts taste just like the classic cereal, but in doughnut form! Fluffy doughnuts, with a cinnamon glaze, topped with real cinnamon toast crunch cereal make this Krispy Kreme copycat an iconic breakfast that will have you licking your lips for more!
Baked Cinnamon Donuts
We love cereal-inspired donuts and these cinnamon toast crunch donuts are no exception!
Whether you’re making them for your morning sugar rush, for a family event, or for a work party, these classic Krispy Kreme donuts will WOW anyone before they even take their first bite.
But once they do, they’ll get a mouthful of cinnamon toast crunch flavor that’ll make their eyes roll back in delight. Yum!
Why You’ll Love this Copycat Krispy Kreme Donut Recipe:
- Iconic Taste: You can’t get more iconic than a fluffy doughnut topped with cinnamon milk icing and bits of cinnamon toast crunch cereal. It’s unique, it’s fun, AND it’s delicious!
- Crowd Favorite: As an original Krispy Kreme creation, these cinnamon milk glazed doughnuts have become famous in their own right! This homemade version will, no doubt, delight and impress anyone who tries them.
Trademark Note: In the spirit of transparency, I want to note that this is a copycat recipe for an existing product, and some of these ingredients are trademarked products. Krispy Kreme and General Mills are proprietary brands that I want to acknowledge and give credit to.
How to Make Cinnamon Toast Crunch Donuts
Be sure to see the recipe card below for full ingredients & instructions!
- Combine donut batter ingredients according to the instructions in the recipe card below.
- Pour the batter into a piping bag, then pipe it into the donut molds.
- Bake and then let them cool.
- Mix ingredients to make the frosting.
- Pipe frosting onto cooled donuts, then top with cinnamon toast crunch pieces.
Ingredient Notes
- If you don’t have buttermilk, you can substitute ¾ cup of regular milk and stir in 1 tablespoon of white vinegar or 1 tablespoon of fresh lemon juice. Let the mixture sit for 5 minutes and stir once more before using it as a substitute for buttermilk.
Because baked donuts are made without yeast, they have more of a cake/muffin texture than a doughy, bread-like texture.
If you don’t have a donut tin, use a muffin tin instead. Line a 12-count muffin tin with paper liners (or spray with nonstick spray) and fill with donut batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Sometimes, baked donuts have a tendency to be a little bit dry if cooked for too long. If you follow my recipe exactly, this should be easily avoided, but it can happen to even the best of us! Don’t worry, though. You won’t need to toss out the donuts. You can remedy their dryness by adding a little extra frosting on top! Consider adding just a little extra butter to the frosting mixture to help achieve the desired consistency.
Storing Your Cinnamon Toast Crunch Donuts
- Leaving your cinnamon toast crunch donuts covered at room temperature for a couple of days should keep your doughnuts fresh. However, storing them in the fridge is best if you plan on keeping them for longer.
- Avoid storing your doughnuts in an airtight container, as it could melt the glaze and cause the cereal and doughnuts to become soggy.
Make Ahead Instructions
These cinnamon toast crunch baked donuts can be made up to 1 day in advance of when you plan to serve them. Store in an airtight container at room temperature.
The cinnamon frosting can be made up to 3 days in advance and stored in a Ziplock bag in the refrigerator until ready to use.
Storage Instructions
Store leftover cinnamon toast crunch donuts in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freezing Instructions
If freezing these donuts, do not frost them. Freeze the donuts in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container to store for up to 3 months. Let come to room temperature on the countertop before frosting and serving.
Substitutions
- For gluten-free donuts, use a gluten-free 1:1 baking flour in place of the all-purpose flour and replace the Cinnamon Toast Crunch with gluten-free cereal.
- Feel free to leave out the nutmeg if you’re not a fan!
- You can use salted butter in the donuts; simply omit the kosher salt.
- Feel free to replace the Cinnamon Toast Crunch cereal with your favorite cereal, such as French Toast Crunch, Cinnamon Chex, or Cinnamon Cheerios.
Tips for the Best Cinnamon Toast Crunch Donuts
- If you don’t have a donut tin, you can bake these donuts in a muffin tin for 18-20 minutes.
- Do NOT overmix the batter; otherwise, the donuts will come out tough.
- Fill the wells of the donut tins only ¾ full to give them room to expand.
- Cool the donuts completely before frosting; otherwise, the frosting will melt off.
We hope you’ve enjoyed these EPIC Cinnamon Toast Crunch donuts! Fun recipes like this are always such a joy to make and are SO rewarding once you finally get to try them.
How did you like these new flavors? Let us know in the comments below!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Cinnamon Toast Crunch Donuts Recipe
Ingredients
For the Donuts
- 2½ cups all-purpose flour 350 grams
- 2 teaspoons baking powder 8 grams
- ½ teaspoon baking soda 3 grams
- 1 teaspoon ground cinnamon 3 grams
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ¼ cup unsalted butter 60 grams (½ stick), partially melted (about 30 seconds in the microwave)
- ¼ cup vegetable oil 50 grams
- 1 cup granulated sugar 200 grams
- 2 large eggs 100 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- ¾ cup buttermilk 170 grams, see note
For the Frosting
- 2 cups powdered sugar 240 grams
- ¾ cup unsalted butter 175 grams (1½ sticks), partially melted (about 30 seconds in the microwave)
- 2 tablespoons brown sugar 27 grams
- ½ teaspoon ground cinnamon
- 1 cup Cinnamon Toast Crunch cereal 41 grams
Equipment
- Kitchen Scale (optional)
Instructions
For the Donuts
- Preheat oven to 400°F. Spray donut tins well with nonstick cooking spray. Set aside. For 16 donuts, I used donut tins that make 3-inch-sized donuts.
- In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, salt, and nutmeg together. Set aside.2½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt, ¼ teaspoon ground nutmeg
- In a large bowl, using a hand mixer, beat the butter, vegetable oil, and sugar together on high until well mixed, about 1 minute.¼ cup unsalted butter, ¼ cup vegetable oil, 1 cup granulated sugar
- Beat the eggs and vanilla extract into the wet ingredients on high speed until well mixed, about 1 minute.2 large eggs, 2 teaspoons pure vanilla extract
- On a low setting, beat half of the flour mixture into the wet ingredients just until combined. Do not overmix.
- Add in all the buttermilk and beat on low until combined.¾ cup buttermilk
- Add in the remaining flour mixture and beat on low just until fully combined. It’s okay if the batter is still slightly lumpy. Do not overmix or the donuts won’t bake up fluffy.
- Place the donut batter into a large piping bag and pipe the batter into the donut tins. Fill each donut up only ¾ of the way full so they have room to grow without overflowing.
- Bake in the oven for 15-16 minutes, or until a toothpick inserted in a donut comes out clean.
- Cool for 15 minutes in the tin before removing from the tin to cool completely. Let cool completely before frosting.
For the Frosting
- In a large bowl, beat the powdered sugar, butter, brown sugar, and cinnamon together until light and fluffy, about 5 minutes..2 cups powdered sugar, ¾ cup unsalted butter, 2 tablespoons brown sugar, ½ teaspoon ground cinnamon
- Pipe the icing over the cooled donuts.
- Place a few pieces of Cinnamon Toast Crunch cereal on top of each frosted donut.1 cup Cinnamon Toast Crunch cereal
Notes
- For gluten-free donuts, use a gluten-free 1:1 baking flour in place of the all-purpose flour and replace the Cinnamon Toast Crunch with gluten-free cereal.
- Feel free to leave out the nutmeg if you’re not a fan!
- You can use salted butter in the donuts; simply omit the kosher salt.
- Feel free to replace the Cinnamon Toast Crunch cereal with your favorite cereal, such as French Toast Crunch, Cinnamon Chex, or Cinnamon Cheerios.
- If you don’t have a donut tin, you can bake these donuts in a muffin tin for 18-20 minutes.
- Do NOT overmix the batter; otherwise, the donuts will come out tough.
- Fill the wells of the donut tins only ¾ full to give them room to expand.
- Cool the donuts completely before frosting; otherwise, the frosting will melt off.
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