Cinnamon Toast Crunch Donuts

These baked and glazed Cinnamon Toast Crunch Donuts are irresistibly delicious and perfect for breakfast! The blend of cinnamon, vanilla, and maple creates the ultimate flavor combo!

This post contains Amazon Affiliate links. Hot Eats and Cool Reads may receive a small commission for Amazon purchases made through these links at no cost to you. Thanks for your support!

Looking for more recipes, books, food and travel fun? Follow me!

Subscribe by Email, Facebook, Pinterest, Instagram and Facebook Recipe Group!

CLICK TO PIN THIS RECIPE FOR LATER

Thanks so much for supporting a small business and visiting our family owned blog 💕

Shopping list:

• Cinnamon Toast Crunch cereal
• buttermilk
• all purpose flour
• ground cinnamon
• baking powder
• baking soda
• large egg
• vegetable oil
• maple syrup
• vanilla extract
• sour cream
• light brown sugar
• butter
• powdered sugar
• milk

If your family loves Cinnamon Toast Crunch, these baked donuts are sure to be a hit! 

Soft, flavorful, and packed with the perfect blend of maple syrup, cinnamon, and vanilla, these donuts are a breakfast favorite. With cereal in the batter and a rich maple glaze on top, they’re so delicious you might be tempted to eat the glaze by the spoonful!

These donuts are perfect for any day of the week and can be made ahead for a quick grab and go breakfast. It’s also a fun recipe to make with the kids. They can help measure, stir, pipe the batter, glaze the donuts, and sprinkle on the Cinnamon Toast Crunch topping!

If you like making baked donuts at home, then you'll want to try my Homemade Baked Donuts or Baked Pumpkin Donuts!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Before placing your donuts in the oven, gently pound your donut pan down on the counter. This will help the batter settle down evenly and get out air bubbles. 

• Store in an airtight container for up to 3 days. You can freeze in an airtight container for up to 2 months. 

• Immediately after glazing donuts, sprinkle with crushed cereal. If you allow the glaze to harden, the cereal will not stick. 

• When preparing your glaze, add your 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 your cereal. Try making these with any cinnamon or vanilla flavored cereal.

• Try using maple extract instead of vanilla or use plain Greek yogurt instead of sour cream.

• If you don't have buttermilk, make your own. Add 3/4 tablespoon vinegar or lemon juice to a measuring cup, fill to 3/4 cup line with milk, stir and let set for 5 minutes.

Our favorite kitchen equipment and supplies used with this recipe:

• Wilton Non-Stick Donut Baking Pans
• OXO Good Grips Nesting Measuring Beaker Set
• OXO Good Grips Plastic Measuring Spoons
• Pyrex Mixing Bowl Set
• OXO Good Grips Whisk
• Disposable Piping Bags
• OXO Good Grips Plastic Measuring Cups

Yield 12 donuts

Author Hot Eats and Cool Reads

Prep time

20 Min

Cook time

10 Min

Inactive time

20 Min

Total time

50 Min

Glazed Cinnamon Toast Crunch Donuts

Ingredients

• donuts:
• 1 cup Cinnamon Toast Crunch cereal, crushed
• ¾ cup buttermilk
• 1 ⅔ cup all purpose flour
• 1 teaspoon ground cinnamon
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 large egg, lightly beaten
• 2 tablespoons vegetable oil
• ¼ cup maple syrup
• ½ tablespoon vanilla extract
• 2 tablespoons sour cream
• ¼ cup light brown sugar
• ½ stick butter, melted (4 tablespoons)
• glaze:
• 1 ½ cups powdered sugar
• 3 tablespoons milk
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 1 1/2 cups Cinnamon Toast Crunch cereal

Instructions

1. Preheat the oven to 350 degrees F. Grease your donut pan and set aside.
2. Place 1 cup of the crushed cinnamon toast crunch and the buttermilk in a large mixing bowl. Give a slight stir and set aside.
3. Combine the flour, cinnamon, baking powder, and baking soda in a medium bowl and mix.
4. Add the egg, oil, maple syrup, vanilla, sour cream, brown sugar and melted butter to the bowl. Stir until thoroughly mixed.
5. Add the flour mixture to the buttermilk mixture, a bit at a time, and stir until thoroughly combined.
6. Add batter to a piping bag. Fill each cavity in the donut pan about ¾ of the way full.
7. Bake for 10 minutes or until the tops of the donuts are bouncy.
8. Do not remove the donuts from the pan. Set aside to cool for 15-20 minutes.
9. While the donuts are cooling, mix together all the ingredients for the glaze, except the cereal, and stir until thoroughly combined.
10. 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.
11. Crush some of the remaining cinnamon toast crunch, while leaving some of the pieces still whole. Place a couple whole pieces of cereal on each donut, in a diagonal manner, in the corner of the donut before sprinkle in the same direction with the crushed cereal.

Nutrition Facts

Calories

513.94

Fat

10.4 g

Sat. Fat

5.3 g

Carbs

81.74 g

Fiber

2.42 g

Net carbs

79.33 g

Sugar

47.2 g

Protein

4.85 g

Sodium

471.18 mg

Cholesterol

28.9 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Looking for more recipes, books, food and travel fun? Follow me!

Subscribe by Email, Facebook, Pinterest, Instagram, Twitter, and Facebook Recipe Group!