Breakfast

Baked Snickerdoodle Doughnut Cakes

These baked snickerdoodle doughnut cakes are the perfect fusion of the classic snickerdoodle cookie and the soft, fluffy texture of a doughnut. These little cuties get brushed with butter and rolled in cinnamon sugar right out of the oven.

What’s better than a classic snickerdoodle cookie? Well, a Snickerdoodle-inspired doughnut cake, of course!

I will confess, however, that I was never a big fan of snickerdoodle anything. If there were a plate of assorted holiday cookies in front of me, I would leave the doodles behind. I didn’t hate them but loved all the others more.

It turns out my mom made french breakfast doughnuts all the time growing up, and I LOVED them! Which are basically snickerdoodle muffins. It’s funny to know that all these years later.

So, the recipe I’m sharing today is her recipe with a few tweaks. You can use any muffin pan. Mini, regular size, or the fun seasonal ones like I did.

Be ready to fall in love with these irresistible, scrumptious delights, and remember to pair them with your favorite hot drink; it’s a match made in dessert and beverage heaven!

Ingredient Notes And Substitutions

All-purpose flour ~ gotta have it. I imagine a 1:1 gluten-free flour would work fine. I have not tried almond or oat flour.

Sugar ~ Granulated white sugar. I have not tried sugar alternatives

Unsalted butter ~ For the doughnuts and dipping them in. Omit the salt in the recipe if you are using salted butter

Milk ~ I find whole milk works best. Half and half or heavy cream can create a denser texture due to the higher fat content. You can substitute any nut milk for a vegetarian option

Egg ~ binds everything together and creates a soft texture.

Spices ~ Cinnamon is a key spice with a snickerdoodle, but I bumped up the spice factor with a little nutmeg, which you can choose to omit.

Cream of tarter and baking powder ~ creates a tender texture and gives the doughnuts the rise.

Cinnamon sugar blend ~ this is for dipping the doughnut cakes in after baking.

Why You’ll Love These Snickerdoodle Doughnut Cakes

  • They’re baked, but they taste like the real deal-fried!
  • Simple to make, quick, and ready in 30 minutes or less
  • Bake a bunch and store them in the freezer for those last-minute guests or an afternoon craving with your favorite hot beverage.

How to Make Baked Snickerdoodle Doughnut Cakes

  1. Preheat your oven to 350°F (175°C). Grease a d with non-(min or regular) or a doughnut pan with cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, cream of tartar, salt, cinnamon, and nutmeg. Set aside. Whisk the cream, the melted butter, and granulated sugar until. Add the egg and mix until well combined. Mix in the vanilla extract. Add the dry ingredients to the wet ingredients. Mix until just combined. Spoon the batter into the prepared pan.
  3. Bake for 12-15 minutes or until a toothpick inserted into the center comes clean. Remove from the oven and let cool for a few minutes in the pan before transferring to a wire rack.
  4. In a shallow bowl, mix the granulated sugar and cinnamon for the snickerdoodle coating. Dip each doughnut cake into the melted butter, then roll it or dip just the tops in the cinnamon-sugar mixture.
  5. Enjoy these delightful treats, warm or at room temperature! Store any leftovers in an airtight container for up to a few days (if they last that long!).

Make Ahead And Storage

If you have any leftovers or want to bake up a batch ahead for a crowd, here are a few options.

Store any leftovers at room temperature in an airtight container. They will remain soft for a couple of days. To freeze for eating later, cool completely once baked, and freeze in a freezer-safe ziplock bag. Thaw at room temperature, and reheat by wrapping them loosely in foil, and place in a 300-degree F oven for about 10 minutes

Doughnut cakes being rolled in cinnamon and sugar

More Delicious Fall Treats To Try

Rustic French Apple Tart

Ooey Gooey Pumpkin Chai Cinnamon Rolls

Pumpkin Gingerbread Bars

Super Soft And Moist Pumpkin Bread With Maple Oat Topping

Pumpkin Spice Oatmeal Cookies

Apple Cider Sugar Cookies

Cozy And Easy Main Dishes To Try

Roasted Butternut Squash Soup With White Beans & Pesto.

Thai Coconut Pumpkin Soup

Chicken And Butternut Squash

Stuffed Acorn Squash With Sausage

Plate of Snickerdoodle cakes

Print
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Baked Snickerdoodle Doughnut Cakes


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  • Author: Teri Wallingford
  • Total Time: 10 minutes
  • Yield: 1214 1x

Description

These baked snickerdoodle doughnut cakes are the perfect fusion of the classic snickerdoodle cookie and the soft, fluffy texture of a doughnut. These little cuties get brushed with butter and rolled in cinnamon sugar right out of the oven. Pop them in your mouth in less than 30 minutes! 


Ingredients

Units Scale
  • 1 1/2 cups flour
  • 1 cup sugar, divided
  • 1/3 cup melted butter
  • 1/2 cup whole milk ( or nut milk )
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup melted butter ( for dipping after they’re cooked )
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg


Instructions

For the doughnut cakes

  1. Preheat your oven to 350°F (175°C). Grease a muffin tin(mini or regular) or a doughnut pan with cooking spray.
  2. In a medium bowl, whisk together the flour, 1/2 cup of sugar, baking powder, cream of tartar, salt, cinnamon, and nutmeg. Set aside.
  3. Whisk the milk, melted butter, egg, and vanilla extract and mix thoroughly.
  4. Add the four mixture to the milk mixture and mix until just combined. Spoon the batter into the prepared baking pan.
  5. Bake for 12-15 minutes or until a toothpick inserted into the center comes clean. Remove from the oven and let cool for a few minutes in the pan before transferring to a wire rack.
  6. In a shallow bowl, mix the granulated sugar and cinnamon for the snickerdoodle coating. Dip each doughnut cake into the melted butter, then roll it or dip just the tops in the cinnamon-sugar mixture.
  7. Enjoy these delightful treats, warm or at room temperature! Store any leftovers in an airtight container for up to a few days (if they last that long!).
  • Prep Time: 10 Minutes
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

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