Glazed Cinnamon Toast Crunch Donuts Recipe
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If you’re looking for a fun and easy twist on a classic favorite, these Glazed Cinnamon Toast Crunch Donuts deliver a big flavor in every bite. With the perfect mix of crunchy cereal and a sweet maple-cinnamon glaze that tastes amazing, these donuts are a treat that feels nostalgic yet fresh. They’re quick to whip up, making them ideal for a cozy breakfast or snack when you want something special.
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While cinnamon lends itself perfectly to the fall, I can eat these delicious donuts any time of the year. They’re easy to make, kids love getting involved and decorating them, and you have the added bonus that your house smells amazing – what’s not to love?
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Cinnamon Toast Crunch Donuts with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I think you’ll soon see how easy it is to make these when you follow my simple steps.
Prepare the Cereal Mixture
Start by placing 1 cup of crushed cinnamon toast crunch in a large mixing bowl. Add the buttermilk, give it a quick stir, and set it aside to soak.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and cinnamon. This helps evenly distribute the leavening agents and ensures that every bite is packed with flavor.
Mix the Wet Ingredients
In the bowl with the cereal and buttermilk, lightly whisk the egg before adding the oil, maple syrup, vanilla extract, Greek yogurt, brown sugar, and melted butter.
Stir until the mixture is smooth and creamy.
Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, stirring gently until everything is well combined. You want the batter to be thick but smooth.
Fill and Bake
Fill your greased donut pan about ¾ full with the batter. If you have a piping bag, it’s a great tool for this, but spooning the batter works just as well.
Bake in the preheated oven for 10 minutes, or until the tops are slightly bouncy to the touch.
Cool the Donuts
Once done, take the pan off the heat but leave the donuts in the pan to cool for about 15-20 minutes. This helps the donuts set and makes them easier to handle.
Prepare the Glaze
While the donuts are cooling, whisk together powdered sugar, milk, maple syrup, vanilla, and cinnamon in a small bowl to create the glaze.
The consistency should be smooth but thick enough to coat the donuts.
Glaze and Top with Cereal
Gently remove the cooled donuts from the pan and dip each one into the glaze, then place them glaze-side up on parchment paper.
Top with whole and crushed pieces of cinnamon toast crunch, arranging them diagonally for a fun and decorative touch.
Serve and enjoy!
Ingredients
For the doughnut:
- 1 cup cinnamon toast crunch cereal crushed
- ¾ cup buttermilk
- 1 ⅔ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ stick salted butter melted (4 tablespoons)
- ¼ cup maple syrup
- ¼ cup light brown sugar
- 1 large egg
- 2 tablespoons plain Greek yogurt or sour cream
- 2 tablespoons canola or vegetable oil
- ½ tablespoon vanilla extract
- 1 teaspoon ground cinnamon
For the glaze:
- 1 ½ cups powdered sugar
- 3 tablespoons whole milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 ½ cups cinnamon toast crunch cereal
Instructions
- Preheat your oven to 350°F (175°C) and grease your donut pan thoroughly. Set aside
- In a large mixing bowl, combine 1 cup of crushed cinnamon toast crunch and buttermilk, stirring slightly. Let this sit for a few minutes.1 cup cinnamon toast crunch cereal, ¾ cup buttermilk
- In a separate medium bowl, mix the flour, baking soda, baking powder, and ground cinnamon.1 ⅔ cups all-purpose flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, 1 teaspoon ground cinnamon
- Lightly whisk the egg and add it to the cereal and buttermilk mixture. Stir in the oil, maple syrup, vanilla extract, Greek yogurt, brown sugar, and melted butter, mixing until smooth.½ stick salted butter, ¼ cup maple syrup, ¼ cup light brown sugar, 1 large egg, 2 tablespoons plain Greek yogurt or sour cream, 2 tablespoons canola or vegetable oil, ½ tablespoon vanilla extract
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter should be thick but not lumpy.
- Fill your prepared donut pan, filling each cavity about ¾ full. A piping bag can make this easier, but a spoon works too.
- Bake for 10 minutes, or until the tops of the donuts spring back when gently pressed. Let the donuts cool in the pan for 15-20 minutes before carefully removing them.
- While the donuts cool, whisk together the powdered sugar, milk, maple syrup, vanilla extract, and cinnamon to make the glaze.1 ½ cups powdered sugar, 3 tablespoons whole milk, 1 tablespoon maple syrup, ½ teaspoon ground cinnamon, 1 teaspoon vanilla extract
- Once the donuts have cooled, dip the tops into the glaze and place them on parchment paper. Top with crushed and whole cinnamon toast crunch cereal for a fun finish.1 ½ cups cinnamon toast crunch cereal
- Serve, eat, and enjoy!
Notes
- Optimal Texture: Make sure to crush the cereal well before adding it to the batter. You want it to soften and incorporate smoothly.
- Perfect Bake: Keep an eye on the donuts while baking. They should bounce back slightly when touched—don’t overbake!
- Easy Glazing: If the glaze thickens too much while you’re dipping, add a tiny splash of milk to thin it out.
- Best Topping Results: Use both whole and crushed pieces of cinnamon toast crunch for texture variety and visual appeal.
- Yogurt vs Sour Cream: If you don’t have Greek yogurt on hand, sour cream works perfectly as a substitute.
- Piping Made Easy: If you don’t have a piping bag, use a ziplock bag with a corner cut-off for easy batter transfer.
- Non-Stick Tip: Grease your donut pan thoroughly to ensure easy removal of the donuts after baking.
Nutrition
Recipe Notes and Expert Tips
There’s always room for extra tips to help you perfect a recipe – right? Here are some of my top tips to help make the best cinnamon toast crunch donuts ever!
- Optimal Texture: Make sure to crush the cereal well before adding it to the batter. You want it to soften and incorporate smoothly.
- Perfect Bake: Keep an eye on the donuts while baking. They should bounce back slightly when touched—don’t overbake!
- Easy Glazing: If the glaze thickens too much while you’re dipping, add a tiny splash of milk to thin it out.
- Best Topping Results: Use both whole and crushed pieces of cinnamon toast crunch for texture variety and visual appeal.
- Yogurt vs Sour Cream: If you don’t have Greek yogurt on hand, sour cream works perfectly as a substitute.
- Piping Made Easy: If you don’t have a piping bag, use a ziplock bag with a corner cut-off for easy batter transfer.
- Non-Stick Tip: Grease your donut pan thoroughly to ensure easy removal of the donuts after baking.
How to Store Leftover Cinnamon Toast Crunch Donuts
I don’t usually have any donuts left, and they are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to two days. For longer storage, place them in the fridge, but be aware they may lose some of their crunch.
The donuts will freeze unglazed in an airtight container for up to 3 months. When you are ready to enjoy them, defrost them overnight in the fridge and dip them in a fresh glaze.
What to Serve With Cinnamon Toast Crunch Donuts
Pair these sweet, crunchy donuts with a hot cup of coffee or tea for the perfect breakfast treat. You can also serve them alongside fresh fruit or creamy yogurt for a balanced and indulgent morning meal.
More Easy Breakfast Recipes for You to Try at Home
Here are some of my favorite breakfast recipes for more inspiration.
