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
Ingredients
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.***
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Notes
**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.
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Roxy Nazir says
May 21, 2019 at 10:51 PMHi, can I leave the nutmeg out and just use the cinnamon
Olivia says
May 24, 2019 at 1:34 PMHi Roxy! Sure thing, that will work just fine.
Jennifer says
October 21, 2018 at 12:36 PMI made these today, as I recently purchased a mini bundt pan! I didn’t have any milk, so i used buttermilk instead. I ended up with extra cinnamon sugar even after rolling them twice. I’ll just use it for cinnamon toast!
I’m absolutely in love with these! So easy to make and amazing as well. My bake time was 15 minutes. Thanks for the great recipe! I’ll definitely be keeping this in my rotation. ♥
Olivia says
October 24, 2018 at 9:20 AMHi Jennifer! So happy to hear that you liked these 🙂
Erica Schmidt says
October 24, 2016 at 1:00 PMI can’t wait to make these! I just purchased my very first bundt pan from an estate sale for a quarter and it’s perfectly worn and orange. I’ve been dying to use it, thank you!
Olivia says
October 24, 2016 at 2:09 PMHi Erica! Yay! Please let me know how you like them 🙂
Olga says
June 29, 2016 at 12:41 AMHello Olivia:
Here i am again!!!!!!!!!!! i really like this recepie so, i made my own version, i hope yo like it.
You can see it here:
http://olgaenelpaisdeloscupcakes.blogspot.com.es/2016/06/bundt-cakes-de-canela.html
Thanks for all your recipies and all that you are teaching me.
Best regards.
Olga
Olivia says
June 29, 2016 at 3:54 PMHi Olga! I’m so glad you liked this recipe! 😀
Sharai grant says
March 16, 2016 at 3:06 PMThese are SO delicious. They remind me of the mini donuts at the fair – I love them!
Olivia says
March 16, 2016 at 3:07 PMI’m so glad you liked them! <3 <3 <3
Momina @ The Whisking Bowl says
March 1, 2016 at 4:45 AMUmmmmm this is genius!! Great Recipe! Totally loving the bundlettes (is that what were calling them??)! This reminds me of cinnamon toast cereal!
I would love to be part of the #bundtbaker group. How could I make that happen?
x
Olivia says
March 1, 2016 at 10:52 AMHi Momina! Cinnamon toast cereal is what I was going for! 🙂 To join the group you should email Stacy at the #BundtBakers homepage linked in the post above.
Gitty says
February 28, 2016 at 12:14 PMCan these be made ahead and frozen? How long do they stay fresh?
Olivia says
February 28, 2016 at 1:19 PMHi Gitty! For sure, they freeze really well! You can store them at room temperature for 3-4 days but they’ll last a few months in the freezer. Just be sure to wrap them really well in plastic wrap and store them in an airtight container or bag.
Felice says
February 20, 2016 at 10:10 PMMini cinnamon donuts in mini bundt form – um, yes please with sugar on top. Oh thats right, they already have sugar on top :). I am always amazed at the creativity of the members of this group and love the direction you went with your bundt this month.
June @ How to Philosophize with Cake says
February 20, 2016 at 7:18 PMWhat adorable little cakes! Those almost do look like mini cinnamon doughnuts, but much easier to make I imagine 😛 I’d love to munch on one of these with my morning coffee!
Olivia says
February 21, 2016 at 9:18 AMYes me too! Wishing I still had some left! Thanks June 🙂
Lauren @ Sew You Think You Can Cook says
February 20, 2016 at 7:00 PMI have the same pan and I love it. It’s a perfect substitute for a donut pan. Besides, it means bigger donuts! 😉
Your bundtlettes look soooo addicting.
Olivia says
February 21, 2016 at 9:18 AMYes to bigger donuts! Thanks so much for hosting this month Lauren! Great theme 🙂
Mondo | I bake he shoots says
February 20, 2016 at 4:12 PMoh my goodness, Liv! baked donut bundts…love it! and your photography is insane. kudos!
Olivia says
February 21, 2016 at 9:19 AMAhh thank you so much Mondo! xoxox
Amanda | The Cinnamon Scrolls says
February 19, 2016 at 11:32 AMWhat a fabulous idea! I’m addicted to those little cinnamon-sugar donuts. When the markets are on here in town, they always bring in two different vendors selling these donuts. Needless to say, they usually both end up with my money! These bundts are SO CUTE! Great idea to use mini bundt pans — they look just like fanciful mini donuts!
Olivia says
February 20, 2016 at 10:50 AMI know, I’m a sucker for those donuts too, especially when piping hot! The best. And thank you!! xo
Lara Tartacadabra says
February 19, 2016 at 9:14 AMThese are absolutely adorable and must taste like heaven with all that sugar and cinnamon!
Olivia says
February 20, 2016 at 10:50 AMThanks Lara! They tasted pretty delicious 🙂
[email protected] Baking in Pyjamas says
February 19, 2016 at 7:26 AMI love cinnamon sugar treats and would love to reach through the screen and grab one of these yummy little treats.
Olivia says
February 20, 2016 at 10:50 AMThanks Laura!
Christiane ~ Taking On Magazines says
February 19, 2016 at 6:44 AMWhen I was young, my mom used to make a treat for us with Pillsbury biscuits, dunking the rounds in melted butter then cinnamon sugar before baking them. This looks very similar. We devoured the rolls and I am pretty darn sure we’d do the same with these.
Olivia says
February 20, 2016 at 10:51 AMOk, that sounds delicious. I am going to have to try that!!
Sue Lau says
February 18, 2016 at 3:54 PMBeautifully done with the cinnamon sugar topping!
Olivia says
February 20, 2016 at 10:52 AMThank you Sue! 🙂
Wendy, A Day in the Life on the Farm says
February 18, 2016 at 2:44 PMI love those little bundt pans. Perfect for baked donuts ad able to be nulti purposed.
Olivia says
February 20, 2016 at 10:52 AMI love the smaller Bundts too! Thanks Wendy 🙂
Colleen says
February 18, 2016 at 2:07 PMOh La La!!! I think I’m in love. These are so freakin’ gorgeous, and they look delicious!
Olivia says
February 20, 2016 at 10:52 AMAhh thank you Colleen! 😀
Mary says
February 18, 2016 at 9:53 AMA really good idea!! I would like to taste that mini bundts. Great job!!
Olivia says
February 20, 2016 at 10:53 AMThanks Mary!
rocio-kidsandchic says
February 18, 2016 at 6:42 AMI would also love donuts fairs, I never thought of them in a cake You have a good inspiration I Can not wait to try.
Olivia says
February 20, 2016 at 10:53 AMThanks Rocio! 🙂
Tux | Brooklyn Homemaker says
February 18, 2016 at 5:11 AMThese look absolutely mouthwatering! I gotta say, I know I’m in the minority (here and everywhere else) but I actually prefer a cake doughnut to a yeast one. I’ve never been a crispy creme fan. I don’t know what it is. People look at me like I have 3 heads when I tell them, but I feel like I may as well confess here, in the presence of these gorgeous bundt-nuts.
Olivia says
February 20, 2016 at 10:55 AMOmg I loooove kirspy kreme! They totally melt in your mouth and I love that. Don’t get me wrong, I won’t say No to a cake donut if one is placed in front of me! Thanks Tux! 🙂