This post may include affiliate links; for details, see our disclosure policy.

This baked donut recipe is irresistibly delicious! Skip the bakery and make homemade vanilla or chocolate glazed donuts.

Baked Donuts

There’s no need to run out to the bakery if you’ve got a donut craving. Try this Baked Donut recipe! They’re irresistibly tender, sweet with a moist crumb, and pure perfection topped with a rich chocolate glaze. Add a bit of confetti sprinkles, and what could be more fun? All you need is a donut baking pan and a hankering for a project. We made these for our son’s birthday festivities one year, and they became a forever hit (because…donuts!).

What you need for this baked donuts recipe

There’s one special piece of equipment you’ll need for this baked donut recipe…a donut pan! Baked donuts are made with a special pan: the batter is more like a cake or cupcake. Traditional yeasted donuts are made with a yeast dough, cut into circles and then deep fried: which is fun for another day. Outside of the donut pan, the ingredients are simple ones you likely already have in your pantry and fridge. Here’s what you need:

  • Donut baking pan: Here’s a link to the donut baking pans we used. You can also use a mini donut pan to make Mini Donuts.
  • Pastry bag: A pastry bag is optional but helpful for piping the dough into the pans (it can become a sticky mess otherwise!).
  • Flour
  • Granulated sugar
  • Cinnamon
  • Baking powder and salt
  • Egg
  • Butter
  • Milk
  • Vanilla
Baked Donuts

Tips for filling the donut pan

The only tricky part about this recipe, other than finding a donut pan, is getting the batter into the baking pan. It might not sound hard, but the batter is sticky and it’s also easy to use too much! Here are a few pointers:

  • Don’t overfill the pan! If you add too much batter, the donut hole in the center will be too small and the shape won’t look right. It will seem like you’re not adding enough batter, but remember that it puffs up in the oven! Fill the holes about halfway full, dividing the dough evenly between 12 donuts.
  • The dough is sticky, so a pastry bag can help. Using a pastry bag to pipe in the batter is very helpful for getting the batter into the pan cleanly. But not everyone has one! You can use a spoon, but you may need to wipe off the middle of the donut hole after you add the batter. (If you want to make mini donuts, a pastry bag is crucial.)

After you get the batter in the pan, baked donuts are a breeze! Bake them up and they’ll puff up like a charm.

Baked Donuts

Toppings for baked donuts

You can eat these baked donuts plain and they’re incredibly tasty: sweet and cinnamon-scented! In fact, we prefer them without any toppings. But if you want to do it up extra like a real bakery-style donut, try these donuts with a quick glaze! It’s fast and easy to make the glaze: and it comes out rich and creamy. Here are a few options for baked donut toppings:

  • Plain: They’re actually great with no topping at all!
  • Cinnamon sugar: Top with a sprinkling of cinnamon sugar, or dip them in melted butter then place both sides in a plate of cinnamon sugar (for bakery style)
  • Powdered sugar: Place each cooled donut one at a time into a sealed bag of powdered sugar and gently shake until coated.
  • Chocolate glaze: This Chocolate Glaze recipe is fast and easy; you don’t even need chocolate (just cocoa powder!)
  • Vanilla glaze: This Vanilla Glaze is quick and tasty; add food coloring for fun colors.
  • Maple glaze: Try this tasty Maple Glaze if you’re a maple donut fan.
  • Sprinkles: Sprinkles always add flair!

And that’s it! We made this baked donut recipe for our son’s donut-themed 5th birthday party, and suffice it to say: he’s pretty obsessed.

Baked Donuts

Storage info

How long can you store homemade baked donuts? Here are a few tips on storage:

  • Store fully cooled donuts up to 2 days at room temperature in a sealed container with the lid cracked to prevent them from getting soggy. If they start to dry out (or if they are unglazed), you can close the lid.
  • Freeze un-glazed baked donuts in a sealed container for up to 2 months. Defrost and bring to room temperature before glazing.
Baked Donuts

More baking recipes

Want more baking recipes? We’re always up for a project. Here are a few fun ideas:

This baked donut recipe is…


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baked donuts

Baked Donut Recipe

  • Author: Sonja Overhiser
  • Prep Time: 18 minutes
  • Cook Time: 12 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x


This baked donut recipe is irresistibly delicious! Skip the bakery and make homemade vanilla or chocolate glazed donuts.


  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 egg
  • 4 tablespoons melted butter
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • For topping: 1 recipe Chocolate Glaze, or cinnamon sugar for sprinkling
  • Sprinkles, if desired


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Liberally grease two 6-hole donut baking pans, enough for 12 donuts. (You can also make 24 Mini Donuts with 2 mini donut pans.)
  3. In large bowl, mix the flour, sugar, cinnamon, baking powder, and kosher salt. In a medium bowl, whisk egg and then add the milk and vanilla extract, and finally the melted butter. Add the wet ingredients into the dry ingredients and stir with a spoon until just combined (resist the urge to overmix).
  4. Evenly divide the batter into the 12 donut holes so the holes are about half full: make sure not to overfill them! It’s easiest to use a pastry bag to fill the holes evenly (especially for mini donuts). You can also use a spoon to gently spoon in the batter, then smooth out the tops with a spoon or your finger. 
  5. Bake 12 to 13 minutes until toothpick comes out clean, switching the top and bottom pans halfway through. Allow to cool in the pan for 10 minutes before removing. Remove from the pan (using a knife to run around the edges as necessary). Transfer to a baking rack and allow to cool before glazing.
  6. If making glazed donuts, make the Chocolate Glaze in a medium bowl. Dip the donuts into the glaze, twisting each as you remove it to allow the excess glaze to drip back into the bowl. Top with sprinkles.
  7. Storage info: Store fully cooled donuts up to 2 days at room temperature in a sealed container with the lid cracked to prevent them from getting soggy. If they start to dry out (or if they are unglazed), you can close the lid. Freeze un-glazed baked donuts in a sealed container for up to 2 months; defrost and bring to room temperature before glazing.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Baked donut recipe, baked donuts

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. In your baked donuts recipe it says to switch top and bottom pans halfway thru. What am I missing? They would be on one rack as they would fit.

  1. Great recipe!
    My wife asked for donut pans for Christmas and this has been our favorite.
    Easy to make with the pastry bag. Nice cinnamon flavor.
    We ate too many of them, but so perfect with our Saturday morning coffee.

  2. I made these baked doughnuts yesterday. I cut the sugar just a tad. I used 1/2 cup instead of 3/4 cup. This was the only change I made and it was still sweet. Unfortunately, they turned out very dense. I also topped them with chocolate glaze(the recipe listed on this site) and sprinkles. The chocolate glaze was too watery. So, I added another cup of powdered sugar and more chocolate. All in all, if I make these doughnuts again, I will add another egg so hopefully the doughnuts rise more. As well as, I will make regular chocolate icing, not this glaze. Thanks for the general recipe. It is easy and simple. The kids had a blast adding the topping and eating them =)

  3. These donuts were really good. I did use cake flour instead of all purpose and they still came out great!

  4. I love these doughnuts. Made them with unbleached flour, because that’s what we had here. Otherwise, right by the recipe, and I personally wouldn’t change a thing. My husband says there’s too much cinnamon, so I will decrease it some next time for him. Great with the vanilla glaze I’ve been making for decades to go on cinnamon rolls and pound cakes – just confectioner’s sugar, vanilla, and a tad of milk. Maple glaze would be great, too (super easy to make with pancake syrup). Thanks for sharing this! It was my first try at baked doughnuts, and was a total success!

  5. The glaze to me was more of a soft frosting and did not set up. My children said it tasted like chocolate pudding, not like doughnut glaze. I used premium coca powder, so I believe it is simply the ingredients.
    If you are looking for a more traditional baked doughnut flavor and not a cinnamon doughnut, swap the cinnamon for 1/2 tsp of nutmeg.

See More Comments