Cinnamon Toast Crunch Donuts Recipe

Course: Breakfast, Dessert, donuts, Snack

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: donuts

Calories: 339kcal

Author: Becky Hardin - Easy Dessert Recipes

These Cinnamon Toast Crunch Donuts taste just like the cereal, but in donut form! This iconic treat will have you licking your lips for more.

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Equipment

Kitchen Scale (optional)
Donut Tin
Hand Mixer
Piping Tip Set

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

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.

Storage: Store Cinnamon Toast Crunch donuts in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition