These baked gingerbread donuts are perfect for Christmas morning breakfast! They are full of gingerbread spices, are super soft, and are coated in cinnamon sugar.
These homemade gingerbread donuts takes everything we love about gingerbread cookies and places it inside of a moist and cakey breakfast treat!
Spices such as cinnamon, ginger, and nutmeg are combined with molasses to make a super quick and easy donut in less than 30 minutes.
Looking for another gingerbread recipe? Then check out these chocolate gingerbread cupcakes and gingerbread muffins.
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Why You'll Love These Cake Donuts
- They're soft and fluffy.
- They're baked, not fried.
- With warm spices, they're a great choice for holiday mornings.
- All you need are mixing bowls; no hand mixer needed.
- They're covered in a cinnamon sugar mixture!
Spice up your holiday season with these homemade donuts! They have everything we love about the cozy winter season: spices, cinnamon sugar, and a pillowy texture.
Because these donuts are baked, you'll need a donut mold. I recommend either these nonstick pans or these silicone ones.
Expert Baking Tips
- Donut Pan: I recommend a silicone donut pan like this one or a non-stick one. I have both of these and use them interchangeably. Be sure to spray your pan with nonstick cooking spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Donut Batter: I find it so much easier to scrape the donut batter into a piping bag or a large ziplock bag and pipe the batter into the donut molds.
- Cinnamon Sugar Coating: Make sure that both the donuts and melted butter are cooled before dipping the donuts into the butter and cinnamon sugar. Dip each donut about 3 times into the cinnamon sugar.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Spices: A combination of ground ginger, ground cinnamon, and ground nutmeg are used to create that warm gingerbread flavor.
- Molasses: Use unsulphured molasses, as it contains no preservatives or artificial flavors. I like to use Grandma’s molasses as it is pure molasses.
- Yogurt: I used vanilla, but you could also use plain or greek yogurt. If you don't have yogurt, you could even use sour cream.
- Milk: I used 2%, but you could also use your preferred milk.
Instructions
Here are the step by step instructions on how to make these gingerbread doughnuts.
Step 1: Dry ingredients. In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, salt, and nutmeg. Set aside.
Step 2: Wet ingredients. In a medium bowl, whisk together the melted butter, egg, brown sugar, molasses, milk, yogurt, and vanilla extract until combined.
Step 3: Combine the ingredients. Add the wet ingredients into the flour mixture and gently fold together using a silicone spatula until combined.
Step 4: Pipe the batter. Scoop the batter into a piping bag or a zipped-up sandwich bag and pipe the donut batter into each donut cup, filling it up just barely to the top.
Step 5: Bake. Bake the donuts for 9-11 minutes. Allow them to cool in the pan for 10 minutes before carefully removing them and setting them on a wire rack to cool completely.
Cinnamon Sugar Coating
In a small bowl, melt the butter. In a separate bowl, combine the cinnamon and sugar.
Dip the cooled donuts into the melted butter and then into the cinnamon sugar mixture.
Repeat with the rest of the donuts.
For best results, I like to dip the donuts three times into the cinnamon mixture.
Storing Tips
Although donuts are best consumed the same day they are made, they will last for a short amount of time.
Keep leftover donuts in an airtight container at room temperature for up to 3 days.
Frequently Asked Questions
Yes you do, since we’re making donuts. I recommend Wilton’s non-stick donut pan (I have two of these) or this silicone one.
Yes you can! You will have a total of 12 donuts. Just be sure to bake each pan separately.
Yes, all you would need is a mini donut pan. Just note that the baking time might be less.
These would also taste great with a cream cheese glaze or even a simple glaze like vanilla.
Yeast is the leavening agent that is used in a yeast donut, whereas a baked donut relies on baking powder.
It brings me so much joy to see you make my recipes. 🙂
Happy baking!
More Christmas Recipes
📖 Recipe
Gingerbread Baked Donuts
Equipment
- Donut Pan
- Mixing Bowls
- Whisk
Ingredients:
Gingerbread Donuts
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 2 tablespoons unsalted butter, melted
- 1 large egg, room temperature
- ¼ cup brown sugar
- ¼ cup molasses
- ¼ cup milk, room temperature
- ¼ cup yogurt (plain or vanilla), room temperature
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- ½ cup sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
Instructions:
- Preheat the oven to 350 degrees and spray a 6-count donut pan with non-stick spray. Set aside.
Gingerbread Donuts
- In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, salt, and nutmeg. Set aside.
- In a medium-sized bowl, whisk together the melted butter, egg, brown sugar, molasses, milk, yogurt, and vanilla extract until combined. Add the wet ingredients into the dry and gently fold everything together using a silicone spatula until combined (be careful not to over mix).
- Scoop the batter into a piping bag or a zipped-up sandwich bag. Simply cut a corner off of the bottom of the bag and pipe the donut batter into each donut cup, filling it up just barely to the top.
- Bake the donuts for 9-11 minutes (10 minutes is perfect for me). To check if the donuts are done, touch the top of one carefully with your finger. If it bounces back, they're done. You could also take a toothpick to check the center. If it comes out clean, then they're done. Allow the donuts to cool in the pan for 5 minutes before carefully removing them and setting them on a wire rack to finish cooling.
Cinnamon Sugar Coating
- In a microwaveable-safe bowl, melt the butter. Allow it to cool for 10 minutes.
- In a small bowl, combine the sugar and cinnamon. Dip the cooled donuts into the melted butter (just one side of the donut) and then into the cinnamon sugar mixture. Repeat with the rest of the donuts. I dipped each donut into the cinnamon sugar three times.
- Keep leftover donuts in an airtight container on the counter for up to 3 days.
Notes:
- Donut Pan: I recommend a silicone donut pan like this one or a non-stick one. I have both of these and use them interchangeably. Be sure to spray your pan with nonstick cooking spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Donut Batter: I find it so much easier to scrape the donut batter into a piping bag or a large ziplock bag and pipe the batter into the donut molds.
- Cinnamon Sugar Coating: Make sure that both the donuts and melted butter are cooled before dipping the donuts into the butter and cinnamon sugar. Dip each donut about 3 times into the cinnamon sugar.
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