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Honey-Glazed Cinnamon Doughnuts

Your rating: None Average: 3.9 (7 votes)

These cinnamon donuts are baked in mini-Bundt cake pans.



READER'S COMMENT:
"These were really good. My kids loved them. I think that they have a perfect holiday flavor. "
Honey-Glazed Cinnamon Doughnuts Recipe

Makes: 1 dozen doughnuts

Active Time:

Total Time:

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 tablespoons plus 3/4 cup granulated sugar, divided
  • 2 tablespoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1/2 cup dark molasses
  • 3 large egg whites
  • 3 tablespoons canola oil
  • 1 1/2 cups confectioners' sugar, sifted
  • 2 tablespoons honey
  • Approximately 1 tablespoon hot water

Preparation

  1. Preheat oven to 400°F. Thoroughly coat the molds of 2 mini-Bundt pans with cooking spray. Sprinkle molds evenly with 2 tablespoons granulated sugar, tapping out the excess. (If you only have 1 pan, bake the recipe in 2 batches.)
  2. Whisk flour, the remaining 3/4 cup granulated sugar, cinnamon, baking powder, baking soda and salt in a large mixing bowl. Make a well in the dry ingredients and set aside. Whisk buttermilk, molasses, egg whites and oil in another bowl. Fold the buttermilk mixture into the dry ingredients with a rubber spatula just until blended.
  3. Spoon about 2 generous tablespoons of batter into each prepared mold, smoothing the surfaces. Bake until the tops spring back when touched lightly, 8 to 10 minutes. Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar.)
  4. Whisk confectioners’ sugar and honey in a bowl with enough hot water to make a smooth, thick glaze. When the doughnuts are completely cool, set them, fluted-side up, on a wire rack over wax paper. Spoon some glaze over each doughnut, letting it drip down the sides. (Alternatively, dip the doughnuts in glaze.)

Tips & Notes

  • Make Ahead Tip: Equipment: 2 mini-Bundt pans

Nutrition

Per serving: 271 calories; 4 g fat (0 g sat, 2 g mono); 1 mg cholesterol; 58 g carbohydrates; 3 g protein; 1 g fiber; 233 mg sodium; 318 mg potassium.

Nutrition Bonus: Iron (17% daily value).

Carbohydrate Servings: 4

Exchanges: 4 other carbohydrate



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Recipe Categories

Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Ethnic/Regional
American
Southern/Soul
Preparation/ Technique
Bake

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