Cinnamon Toast Crunch Doughnuts

Combine the classic taste of Cinnamon Toast Crunch cereal with a traditional baked donut, and you make a piece of sweet magic. Top with a maple glaze, and you have the perfect breakfast.

Course Breakfast

Cuisine American

Keyword baked, cinnamon, donuts, doughnut

Prep Time 20

Cook Time 10

Rest 20

Total Time 50

Servings donuts

Calories 273kcal

Equipment

6-hole regular-sized donut pan
frosting bag (optional)
Wilton 2a frosting tip (optional)

Ingredients

Donuts

1 cup cinnamon toast crunch cereal crushed
¾ cup buttermilk
1 ⅔ cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
4 tablespoons butter melted - salted
¼ cup maple syrup
¼ cup brown sugar light
1 large egg
2 tablespoons plain Greek yogurt or sour cream
2 tablespoons canola oil or vegetable
½ tablespoon vanilla extract
1 teaspoon ground cinnamon

Glaze

1 ½ cups confectioner’s sugar
3 tablespoons whole milk
1 tablespoon maple syrup
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1½ cups cinnamon toast crunch cereal

Instructions

Doughnuts

Preheat the oven to 350 degrees Fahrenheit and grease your donut pan. Set aside.
Place 1 cup of the crushed cinnamon toast crunch and the buttermilk in a large mixing bowl. Give a slight stir and set aside.
Combine the flour, cinnamon, baking soda, and baking powder in a medium mixing bowl and mix.
Lightly whisk the egg before adding it to the bowl with the cereal and buttermilk in it.
Add the oil, maple syrup, vanilla, greek yogurt, brown sugar, and melted butter to the bowl as well. Stir until thoroughly mixed.
Add the flour mixture to the buttermilk mixture, a bit at a time, and stir it in until thoroughly combined.
Fill the prepared donut pan about ¾ of the way full in each cavity. I use a piping bag, but you can use whatever means you prefer.
Bake for 10 minutes or until the tops of the donuts are springy.
Do not remove the donuts from the pan. Just set the donuts away from the stove for about 15-20 minutes or until cool in the pan.

Glaze

While the donuts are cooling, mix together all the ingredients for the glaze, except the cereal, and stir until thoroughly combined.
Gently remove the donuts from the pan and dip the tops of the donuts in the prepared glaze, before placing them glaze-side up on a piece of parchment paper.
Crush some of the remaining cereal, while leaving some of the pieces still whole.
Place a couple of whole pieces of the cereal on each donut, in a diagonal manner, in the corner of the donut before sprinkling in the same direction as the crushed cereal.

Notes

Immediately after glazing the donuts, sprinkle them with crushed cereal. If you allow the glaze to harden, the cereal will not stick.
When preparing the glaze, add the whole milk one tablespoon at a time until you achieve your desired consistency. For me, it was about 3 tablespoons.
Use a paper bag or ziplock bag to crush the cereal, for less mess.
Before placing the donuts in the oven, gently tap the donut pan down on the counter. This will help the batter settle down evenly and get out air bubbles.
Store in a sealed container for up to 4 days in the pantry.
You can freeze in an airtight container for up to 3 months.

Nutrition