Cinnamon Toast Bundts

The perfect combination of cake and donut in these delicious Cinnamon Toast Bundts!

When I think cinnamon, the first thing that comes to mind is mini-donuts. You know the ones I’m talking about. The ones you get at those annual fairs and carnivals. Piping hot and doused in cinnamon sugar. Omg. My mouth is watering just thinking of them! Those mini-donuts were my inspiration for this month’s Bundt Bakers theme — Cinnamon — chosen by Lauren from Sew You Think You Can Cook.

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I’ve made donuts a total of two times in my life. The first time was when I was in high school. I don’t think we made them in Home Ec, but I remember making them at home. I don’t know what inspired me exactly, aside from donuts being delicious. And they WERE delicious, except frying donuts at home is a pain.

The second time was in Pastry School where we made a variety of baked and fried ones. Personally, I much prefer the yeast-based fried kind. They ARE the superior donut. With a simple sugar glaze… omg. I am drooling again.

So I don’t love cake donuts, which is why I don’t yet have a donut pan. But then I saw these Baked Cinnamon Sugar Donuts and decided I needed one stat! But apparently finding a donut pan is impossible in Vancouver (ok I haven’t tried that hard), so I opted for these small donut-like Cinnamon Toast Bundts instead.

I had this Garland Bundt Pan from Nordic Ware that I got at HomeSense around Christmas time, and have been itching to use it. I love that it has 3 different shapes of Bundts, and they are the perfect size for individual servings!

A simple cinnamon sugar topping is all you need. These Cinnamon Toast Bundts taste just like mini donuts!

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Cinnamon Toast Bundts

5 from 4 votes

The perfect combination of cake and donut in these delicious Cinnamon Toast Bundts.

Course Dessert

Cuisine American

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 6

Calories 395kcal

Author Olivia

Ingredients

 

US CustomaryMetric

 

1x2x3x

Bundts:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 3/4 tsp cinnamon ground
• 1/4 + 1/8 tsp nutmeg ground
• 1/3 cup milk
• 2 large eggs room temperature
• 1/3 cup sour cream
• 1/2 cup light brown sugar packed
• 3 Tbsp unsalted butter 43g, melted
• 2 tsp vanilla

Topping:

• 2 Tbsp unsalted butter melted
• 1/2 cup granulated sugar
• 1/2 tsp cinnamon ground

Instructions

 

• Preheat oven to 350F and grease & flour your Garland Bundt pan (or any 6-cup Bundt pan).
• In a small bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set Aside.
• In a medium bowl, whisk milk, eggs, sour cream, and brown sugar until combined. Add melted butter and vanilla. Whisk until smooth.
• Add flour mixture and mix until just combined.
• Add some batter into your prepared pan and press it into the cracks of the Bundt pan with a small spatula.* Add remaining batter until pan is no more than 3/4 full. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.
• Bake for 15mins** or until a toothpick inserted into the center comes out mostly clean.
• Place on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cakes and turn out onto wire rack to cool completely.
• Whisk granulated sugar and cinnamon. Brush cakes with melted butter and dip into cinnamon sugar.***

Notes

*I piped the batter into the smaller Bundt cavities.
**Adjust time accordingly for larger pans.
***If using a larger Bundt pan or loaf pan, sprinkle cinnamon sugar over top.

Adapted from Sally’s Baking Addiction.

Calories: 395kcalCarbohydrates: 60gProtein: 6gFat: 14gSaturated Fat: 8gCholesterol: 95mgSodium: 443mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 485IUCalcium: 102mgIron: 1.9mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.

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