Cinnamon Swirl Donuts
Um, fancy-pants donuts that take no time to make? Yes please! These are so good you’ll want them with brunch on Sunday and for dessert on Thursday.
INGREDIENTS
2 Tbsp salted butter, melted
1/3 cup whole milk at room temperature (or milk of choice)
1/4 cup plain Greek yogurt
1 large egg, at room temperature
2 tsp vanilla extract
1/4 cup granulated sugar
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/3 cup Cinnamon Mixture (below)
3 Tbsp cinnamon chips
*For the Cinnamon Mixture:
1 cup brown sugar packed
3 Tbsp ground cinnamon
⅓ cup butter softened
DIRECTIONS
Preheat the oven to 350. Grease a 6-cup donut pan.
In a large mixing bowl, whisk together the butter, milk, yogurt, egg, vanilla, and sugar until combined. Add the flour, baking powder, baking soda, and salt, mixing until just combined.
In a small bowl, combine brown sugar and cinnamon to make a brown sugar mixture.
Stir in the cinnamon chips.
Dollop tablespoons size amounts of the brown sugar mixture around the batter, fold it into the batter, only stirring 2-3 times. You want to have streaks of cinnamon.
*Use 1/3 cup (you will have some leftover. Idea for use: roll out a crescent roll and smear that on one side, then roll it up and bake it!
Spoon the batter into a ziploc bag and snip 3/4 inch of the corner off. Pipe the batter into each donut cup, filling 1/2-2/3 the way full. Bake 10 minutes.
Remove and let cool 5 minutes, then pop those bad boys out.
Invert the donuts onto a cooling rack. Repeat with the remaining batter.
Mix the sugar and cinnamon in a shallow bowl. Working with one doughnut at a time, brush with the melted butter. Dip into the cinnamon sugar mix, tossing to coat. Repeat with the remaining donuts.
