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Snickerdoodle Donuts | Can't Stay Out of the Kitchen | #SnickerdoodleDonuts are outrageously good! These marvelous #donuts include triple the #cinnamon & #Snickerdoodle flavor with both cinnamon & #CinnamonChips in the batter & a thick #CinnamonSugar coating on the outside that puts them over-the-top. Perfect for a weekend, company or #holiday #breakfast. Everyone will rave over these! #HolidayBreakfast

Snickerdoodle Donuts

Teresa Ambra
Snickerdoodle Donuts are awesome! These outrageous donuts taste like eating Snickerdoodles! They're filled with cinnamon and cinnamon chips. Then they're coated in a thick cinnamon-sugar mixture that makes them rich, decadent and so heavenly. These delightful treats will have everyone talking when you serve them for your next company or holiday breakfast!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 22
Calories 272 kcal

Equipment

  • 1 20-tin donut pan
  • 1 6-tin donut pan
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 medium mixing bowl
  • 1 whisk
  • 2 microwaveable bowls
  • 1 fork
  • measuring cups
  • measuring spoons
  • 2 wire cooling racks
  • 1 glad lock bag without the "stand and fill" bottom

Ingredients
  

DONUTS:

  • 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 3/4 cup granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. sea salt
  • 2 tsp. ground cinnamon
  • 1/2 cup applesauce
  • 1/4 cup salted butter melted (1/2 stick)
  • 3/4 cup buttermilk or soured milk
  • 1 tbsp. pure vanilla extract tablespoon NOT teaspoon
  • 1 cup Hershey's cinnamon chips

CINNAMON-SUGAR COATING:

  • 1 cup salted butter melted (2 sticks)
  • 2 cups granulated sugar
  • 2 tsp. ground cinnamon

Instructions
 

DONUTS:

  • Preheat oven to 400º.
  • Prepare donut tins by spraying well with cooking spray.
  • Set aside.
  • In a large mixing bowl, combine flour, sugar, baking powder, soda, salt and cinnamon.
  • Stir well and set aside.
  • In a separate microwaveable bowl, melt butter.
  • Add applesauce, buttermilk, vanilla and cinnamon chips.
  • Whisk well to combine.
  • Add wet mixture to dry mixture and stir just until moistened.
  • Transfer ingredients to a zip lock bag (without the “stand and fill” bottom).
  • Cut off a corner and pipe the donut dough into the donut tins a little over ¾ full.
  • Bake in preheated oven for about 9-10 minutes or until donuts test done with a toothpick.
  • Remove from oven and cool for 10 minutes.
  • Dip top of donuts in bowl with melted butter.
  • Sprinkle with Cinnamon-sugar mixture and pat down slightly.
  • Turn donut over and coat the bottom with melted butter.
  • Sprinkle cinnamon-sugar mixture over the bottom part of the donuts.
  • (I just used my fingers to do this).
  • Turn donut over.
  • Sprinkle the bottom of the donut with more cinnamon-sugar.
  • Do this a total of four times (for the top and four times for the bottom), until the mixture adheres well and the donuts are really well covered with the cinnamon-sugar mixture.
  • Place on wire racks to cool completely. 

CINNAMON-SUGAR COATING:

  • Melt butter in a microwaveable bowl; set aside.  
  • Combine granulated sugar and cinnamon in another bowl.
  • Dip top of donuts in melted butter.
  • Sprinkle the top with cinnamon-sugar mixture.
  • Turn donuts over and dip the bottom in melted butter.
  • Then put the bottom of the donut in the cinnamon-sugar mixture.
  • Sprinkle cinnamon-sugar mixture over the bottom.
  • Turn donut over and coat the top again; then repeat and coat the bottom.
  • Repeat the process about three more times.
  • Each time, more cinnamon-sugar will adhere to the donuts. Place donuts on wire rack to cool completely.
  • Serve.

Notes

NOTE: It takes about four times of dipping the donuts in the cinnamon-sugar mixture (on each side) to get a thick coating of the cinnamon-sugar on the outside of the donuts. I used my fingers and sprinkled the mixture from the bowl on tops and bottoms of donuts. I also gently tapped the sugar mixture with my fingertips into the donuts to try to get the cinnamon-sugar mixture to adhere. Finally, on the last coat, I sprinkled a lot of cinnamon-sugar on top and then gently shook the donut to remove excess sugar (letting it fall back down into the bowl to avoid a mess).
 
NOTE: I purchased the 20-tin donut pans at JoAnn’s Fabric and Crafts.
 
NOTE: You may find it easier to put the cinnamon sugar for the coating in two separate bowls. After doing several donuts the butter drips into the cinnamon sugar mixture and it is not as easy to dredge/swirl the donuts into the mixture after this.
 
NOTE: Whether you dredge the donuts, swirl the donuts, or pat the cinnamon-sugar mixture into both sides of the donuts, the objective is to get as much cinnamon-sugar mixture to adhere to the donuts as possible. Use whatever method works easiest for you.
 
NOTE: I did not use all of the butter for the coating, but I used slightly more cinnamon-sugar because the mixture got too wet from the butter and it would no longer adhere. That's why I recommended dividing the cinnamon-sugar into two bowls as noted above.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 272kcalCarbohydrates: 43gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 29mgSodium: 318mgPotassium: 36mgFiber: 1gSugar: 32gVitamin A: 348IUVitamin C: 0.1mgCalcium: 50mgIron: 1mg
Keyword brunch, cinnamon, donuts, snickerdoodles, southern
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