So fluffy and delicious! These gluten free donuts are baked to perfection, then covered in a delicious cinnamon sugar coating! The most exciting treat for any occasion! My family loves these for a special breakfast, snack or a fun dessert. So soft and moist, the most amazing gluten free treat you have been missing your whole life! Each sugary bite will bring you so much happiness!
For these cinnamon donuts you will need gluten free flour (make sure your gluten free flour mix contains xanthan gum), butter, brown sugar, sour cream, one egg, vanilla extract, cinnamon, baking powder, and salt. You will also need a non-stick cooking spray to prepare the pan. Be sure to read the labels to make sure there is no flour in the cooking spray. To decorate you will need sugar and cinnamon to coat the donuts.
Once you are ready to get started, preheat your oven to 350 degrees Fahrenheit, and spray your donut pan with a non-stick cooking spray. Make sure you check the ingredients, because some non-stick cooking sprays contain flour.
To make the batter, combine gluten free flour, brown sugar, salt, baking powder and ground cinnamon in a large bowl. Mix with a whisk. In a separate bowl combine butter, egg, sour cream and vanilla and mix until smooth. Add the wet ingredients to the dry ingredients and fold in with spatula until well combined. This is a very thick batter.
Place the donut batter in a gallon size baggie, or piping bag. Cut about ½ inch off one of the corners of the baggie. Squeeze the batter into the prepared donut pan and fill each cavity until it is about ¾ full.
Bake for 7 to 9 minutes, until the donuts are firm and spring back when touched. Let the pan cool on a wire rack for 5 minutes before removing the donuts from the pan.
Make a cinnamon and sugar topping by combining ¼ cup of sugar and 1 TBSP of cinnamon.
After removing from the pan, roll the donuts in the cinnamon, sugar mixture until evenly coated, and place donuts on a wire rack to cool completely.
To store these sugary donuts, you can leave them at room temperature in an airtight container for about 3 days. If you prefer to refrigerate them, then they will last for about a week.
When it comes to this recipe I have only tested it with dairy free butter in the place of regular butter. I cannot guarantee the donuts will turn out well with any other substitutions in place of the butter. These have also only been tested with a dairy free sour cream substitute.
These easy, gluten free cinnamon donuts are fun for the whole family. So versatile, this fluffy cake donut is moist and airy, and the sweetness of the cinnamon sugar coating will keep you coming back for more. The whole family will crave them!
Preheat your oven to 350 degrees Fahrenheit, and spray your donut pan with a non-stick cooking spray.
Combine gluten free flour, brown sugar, salt, baking powder and ground cinnamon in a large bowl. Mix with a whisk.
In a separate bowl combine butter, egg, sour cream and vanilla and mix until smooth. Add the wet ingredients to the dry ingredients and fold in with spatula until well combined.
Place the donut batter in a gallon size baggie, or piping bag. Cut about ½ inch off one of the corners of the baggie. Squeeze the batter into the prepared donut pan and fill each cavity until it is about ¾ full.
Bake for 7 to 9 minutes, until the donuts are firm and spring back when touched. Let the pan cool on a wire rack for 5 minutes before removing the donuts from the pan.
Make a cinnamon and sugar topping by combining ¼ cup of sugar and 1 TBSP of cinnamon.
After removing from the pan, roll the donuts in the cinnamon, sugar mixture until evenly coated, and place donuts on a wire rack to cool completely.
Servings 9
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.
