Cinnamon Crumb Topped Baked Donuts

I stumbled on these Coffee Cake Donuts during a Sunday morning baking spree when I couldn't decide between making coffee cake or donuts for my houseguests. Why choose? I thought, and this magical mashup was born. The results were so good that my brother-in-law (who normally picks at sweets) ate three before coffee was even brewed, then casually asked if I might "happen to have the recipe written down somewhere."

Last time I brought these to my daughter's dance team breakfast, one mom cornered me by the coffee pot and whispered, "These aren't store-bought, are they?" When I admitted they were homemade, she looked genuinely shocked and made me promise to send her the recipe. There's something deeply satisfying about watching people try to pace themselves and failing miserably.

What You'll Need

• All-purpose flour: Creates the perfect cake-like base
• Light brown sugar: Adds that caramel note essential for coffee cake flavor
• Cinnamon: Because it's not coffee cake without cinnamon
• Sour cream: The secret to incredibly moist, tender donuts
• Unsalted butter: For both the donuts and that crumbly topping
• Granulated sugar: Sweetens without overwhelming the other flavors
• Donut pan: The essential tool that makes these possible without frying
• Non-stick spray: Ensures your donuts release cleanly from the pan

Pin it

Making Donut Magic

Perfect Crumb Creation:

Start with the crumb topping since it needs time to chill. Mix your flour, sugar, and cinnamon in a bowl, then work in cold butter cubes with your fingertips until you get that perfect sandy texture. Don't use a mixer here - your warm hands help create those beautiful, irregular crumbs. Pop it in the fridge while you make the batter. The cold crumb topping holds its shape better during baking rather than melting into the batter.

Batter Basics:

Whisk your dry ingredients in one bowl, and in another, blend your wet ingredients until smooth. The key here is gentle mixing when you combine them - treat the batter like it's delicate (because it is). Overmixing activates gluten, which makes tough donuts instead of tender ones. I stop mixing the moment I don't see any more dry flour, even if the batter still looks a bit lumpy.

Filling Finesse:

Getting batter into a donut pan can be messy business. While you can spoon it in, I've found that a piping bag (or even a zip-top bag with the corner snipped off) gives you much more control and cleaner results. Fill each mold about 3/4 full - these donuts rise quite a bit, and overfilling leads to donuts without holes. Before adding the crumb topping, tap the pan gently on the counter to release any air bubbles.

Topping Technique:

Take your chilled crumb mixture and generously sprinkle it over each donut. Don't be shy here - the more crumbs, the better. Some will sink slightly into the batter, creating that perfect ripple of cinnamon throughout. Press them in very gently with your fingertips so they stick during baking, but don't mash them down completely.

My first attempt at these donuts was actually for a work potluck. I was so nervous about bringing something homemade instead of the safe grocery store option. When I went to retrieve my empty plate at the end of the day, I found three coworkers hovering around it, hoping for leftovers. One of them had even scraped up the fallen crumbs with her finger. That's when I knew this recipe was a keeper.

Serving Suggestions

Arrange these donuts on a pretty platter dusted with powdered sugar for an impressive brunch centerpiece. Serve alongside fresh fruit to balance the sweetness. For an extra-special touch, drizzle with a simple vanilla glaze made from powdered sugar, vanilla, and a splash of milk. Coffee is the obvious beverage pairing, but these also taste amazing with hot chai tea or cold milk.

Creative Variations

Add finely chopped nuts to the crumb topping for extra crunch and flavor. Mix a bit of espresso powder into the batter for true coffee cake essence. For a fall twist, replace some of the cinnamon with pumpkin pie spice and add a tablespoon of pumpkin puree to the batter. During the holidays, a touch of nutmeg and orange zest creates a festive variation everyone will love.

Storage Solutions

These donuts stay fresh in an airtight container at room temperature for 2-3 days. For longer storage, freeze them individually wrapped in plastic, then in foil. Thaw at room temperature or warm briefly in the microwave before serving. The crumb topping won't stay quite as crisp after storage, but a few minutes in a 300°F oven will help revive it.

Pin it

I've made these donuts for weekend family breakfasts, early morning meetings, and even as birthday treats. There's something uniquely satisfying about biting through that crisp, cinnamon-sugar topping into a tender, cake-like donut. The fact that they're baked instead of fried makes me feel a little better about having seconds, and the built-in portion control of the donut shape somehow makes them feel more special than a slice of coffee cake. Whether you're an experienced baker or just starting out, these coffee cake donuts are guaranteed to make any morning feel like a celebration.

Frequently Asked Questions

→ Do I need a special donut pan?

Yes, this recipe requires a 6-cavity donut pan for baking. Without it, you can't achieve the classic donut shape.

→ Can I make these without sour cream?

You can substitute plain Greek yogurt for the sour cream with similar results.

→ Why do the ingredients need to be at room temperature?

Room temperature ingredients blend more evenly, creating a smoother batter and more uniform texture in the finished donuts.

→ Can I make these ahead of time?

Yes, these donuts can be made a day ahead. Store in an airtight container at room temperature for 1-2 days.

→ Can I freeze these donuts?

Yes, freeze in an airtight container for up to 2 months. Thaw at room temperature and warm slightly before serving.