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Cinnamon Baked Doughnuts with Vanilla Bean Glaze

Cinnamon Baked Doughnuts with Vanilla Bean Glaze

Ina Garten's Baked Cinnamon Donuts recipe is just the most delicious breakfast with your coffee or treat with your afternoon tea. Make this simple donut batter, bake it in a donut pan and drizzle it with a quick vanilla glaze for a delicious homemade baked donut recipe.
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 16 donuts
Calories 177kcal


For The Donut Batter

  • 2 cups 10 oz. all-purpose flour
  • 1 1/2 cups 10.5 oz. granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon Kosher salt
  • 1 large egg
  • 1 1/4 cups whole milk
  • 2 tablespoons unsalted butter melted and cooled
  • 2 teaspoons vanilla extract
  • baking spray with flour

For The Vanilla Bean Glaze

  • 2 cups confectioners’ sugar
  • 1 vanilla bean split in half lengthwise
  • 1/4 cup whole milk


  • Preheat the oven to 350 degrees. Spray your doughnut pan with the baking spray generously. (Since I only have one doughnut pan, I baked them in 3 batches. This batter makes a total of 16 doughnuts.)
  • Using the back of a small knife, take seeds out of the vanilla bean and place it in the milk. Whisk until combined and put it in the fridge.
  • Sift together flour, sugar, baking powder, nutmeg,cinnamon, and salt in to a large bowl.
  • In a, separate, small bowl, whisk together the milk, egg, vanilla, and butter.
  • Stir the milk mixture into the flour mixture and mix until just combined or until there are no visible lumps.
  • To be able to pour it easily, pour the batter into a measuring cup with an easy-pour spout. Fill each doughnut whole until they are three-quarters full.
  • Bake for 16-17 minutes or until a toothpick inserted in the middle of a doughnut comes out clean.
  • In the mean time make the glaze: Take the vanilla seed and milk mixture out of the fridge. Place confectioners’ sugar in a small bowl. Whisking constantly, slowly pour the milk mixture over the confectioners’ sugar. Whisk until it is silky. (If you find the consistency too watery, add more confectioners’ sugar. If it is too thick, add more milk.)
  • Once the doughnuts are baked, let them cool, at room temperature, for 5 minutes. Place them on a wire rack and drizzle with vanilla bean glaze when they are still warm.
  • Serve immediately.


  • Since I only have one doughnut pan, I baked them in 3 batches. If you have more than 1 doughnut pan, feel free to bake them all together by extending the baking time by 1-2 minutes.


Calories: 177kcal | Carbohydrates: 51g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 140mg | Potassium: 51mg | Fiber: 1g | Sugar: 23g | Vitamin A: 96IU | Calcium: 60mg | Iron: 1mg