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.
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!
Cinnamon Toast 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
- 2 Tbsp unsalted butter melted
- 1/2 cup granulated sugar
- 1/2 tsp cinnamon ground
- 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.***
**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.
I just decorated a batch – used my Nordicware mini swirl Bundt pan. Looks good! I plan to take them to a friend tomorrow. Could I bag each one in one of those plastic or cellophane treat bags or should I use a box? Just want to ensure they don’t dry out or that the topping doesn’t get wet or mushy. Thanks!
Hi Ruth-Ann! I think that should work fine 🙂
How many mini bundt cakes does this make?
Hi Madi! This made 6 minis (about 1 cup each).
Do you have a cinnamon bundt recipie for a standard size bundt pan?
Hi Kelly! If you double the recipe it should work fine for a standard 10-12 cup pan. You can change the Servings to 12 to get the amounts.
Can I replace the sour cream with Greek Yogurt instead?
Hi Claudia! Yes, that should work fine.
Heads up, if you wanna make these dairy free (I’m allergic) you can sub almond milk for milk, crisco for butter and 1/3 cup plain almond milk yogurt with 1/2 tsp baking soda mixed in for sour cream. I made them like this last night and they turned out perfectly! <3 Great recipe!
Hi CK! Thanks for your tips! Glad you loved them 🙂
Darlene Brown says
Thank you so much for posting your non-dairy substitutions. My son can’t eat dairy and I wouldn’t have thought of using Crisco.
Thank you so much for this recipe! I used it to make mini muffins. They turned out like little bite size pieces of YUM!
Hi Mari! I’m so happy to hear you liked it 🙂
Roxy Nazir says
Hi, can I leave the nutmeg out and just use the cinnamon
Hi Roxy! Sure thing, that will work just fine.