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    Home » Breakfast

    Cinnamon Toast Crunch Donuts

    Published: Jun 14, 2023 by Keri Hix

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    Maple glaze and Cinnamon Toast Crunch cereal tops these amazing Cinnamon Toast Crunch Donuts that your family are sure to love. The classic taste of Cinnamon Toast Crunch and a traditional baked donut are combined to make this sweet treat breakfast.

    A stack of baked donuts made with cinnamon toast crunch cereal.

    If you are a fan of cereal donuts, try these Fruity Pebbles Donuts. Other baked donuts we love are cinnamon and sugar buttermilk donuts and chocolate donuts with a chocolate glaze.

    Table of contents
    • Recipe Ingredients
    • Step-by-Step Recipe Directions
    • Other recipes you might like
    • Recipe FAQ's
    • Mom Tip
    • Recipe

    Recipe Ingredients

    Ingredients to make cinnamon toast crunch donuts.

    Beside the Cinnamon Toast Crunch cereal, to make the donuts you will need: buttermilk, all-purpose flour, baking powder, baking soda, cinnamon, butter, egg, brown sugar, Greek yogurt (or sour cream), maple syrup, canola oil, and vanilla.

    Ingredients to make cinnamon toast crunch donut glaze.

    To make the maple glaze you will need: powdered sugar, milk, cinnamon, maple syrup, vanilla, and more Cinnamon Toast Crunch for the topping.

    Step-by-Step Recipe Directions

    Start by preheating the oven to 350 degrees F. Spray a donut pan with nonstick cooking spray. Set aside. 

    Cinnamon toast crunch cereal and buttermilk in a white mixing bowl.

    Place 1 cup of the crushed cinnamon toast crunch and the buttermilk in a large mixing bowl. Give a slight stir and set aside.

    Flour, baking powder, baking soda, and cinnamon in a large glass mixing bowl.

    Whisk together the flour, cinnamon, baking soda, and baking powder in a medium mixing bowl and mix.

    A beaten egg added to buttermilk and cinnamon toast crunch cereal in a bowl.

    Lightly whisk the egg before adding it to the bowl with the cereal and buttermilk in it.

    Brown sugar added to other wet ingredients for baked  cereal donuts.

    Add the oil, maple syrup, vanilla, Greek yogurt (or sour cream), brown sugar and melted butter to the bowl as well.

    Mix wet ingredients for cereal donuts in a white mixing bowl with a whisk.

    Stir until thoroughly mixed.

    Dry ingredients added to wet ingredients for cereal donuts in a mixing bowl.

    Add the flour mixture to the buttermilk mixture, a bit at a time.

    Batter to make baked cereal donuts in a white bowl.

    Stir the cereal donut batter until thoroughly combined.

    Cereal donut batter being piped into a donut pan.

    Fill the donut pan with the batter about ¾ full. You can use a piping bag or a spoon for this step.

    Tap the donut pan on the counter a couple of times to help reduce air bubbles before baking.

    Just baked cinnamon toast crunch donuts.

    Bake the donuts for 10 minutes or until the tops of the donuts spring back when you slightly press them. Or, insert a toothpick into one of the donuts to see if it comes out clean.

    Let the donuts cool for about 10 minutes before removing them from the donut pan.

    Ingredients in a white bowl to make maple glaze for donuts.

    While the donuts are cooling, mix together the powdered sugar, cinnamon, vanilla, maple syrup and milk.

    Add the milk slowly, 1 tablespoon at a time to get the right consistency.

    Mixed maple glaze dripping from a whisk over a white bowl.

    Mix together the maple glaze ingredients to make a consistency as shown above.

    A baked donut being dipped in maple glaze.

    Dip the donuts in the glaze. Next, set the donuts, glaze side up, on a rack. They may drip a bit so have a piece of parchment paper or paper towel under the wire rack

    A bowl of cinnamon toast crunch cereal with a freshly glazed donut on top.

    Crush some of the remaining cinnamon toast crunch, while leaving some of the pieces still whole. Before the glaze has a chance to harden, spread some of the crushed cereal over the top of the donuts to decorate.

    A baked donut topped with maple glaze and cinnamon toast crunch cereal.

    This recipe will make 10 to 12 muffins. Enjoy!

    A baked donut topped with maple glaze and cinnamon toast crunch cereal.

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    Recipe FAQ's

    How do I store cereal donuts?

    Store in an airtight container, in a cool, dry spot for up to 4 days or in the freezer for up to 3 months. If freezing, don’t frost. Add the glaze after they have thawed and are ready to be served.

    How do I keep the cereal from falling off the top of the donut?

    Immediately after glazing donuts, sprinkle with crushed cereal. If you allow the glaze to harden, the cereal will not stick.

    Can I use other flavors of cereal?

    Sure! Try your favorite cereal or pick a cereal that has a particular color theme for the holiday or occasion you are baking for.

    Mom Tip

    If you don't have a donut pan, or happen to have extra donut batter, try making mini muffins or regular size muffins! Spray the muffin pan with nonstick spray and use a cookie scooper to fill the muffin cups. The baking time will need to be adjusted, so keep an eye on them!

    Recipe

    Cinnamon Toast Crunch Cereal Donuts stacked on a counter.

    Cinnamon Toast Crunch Donuts

    The classic taste of Cinnamon Toast Crunch and a traditional baked donut are combined to make this sweet treat breakfast.
    5 from 1 vote
    Print Rate
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Cool Time: 10 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 10 Donuts
    Calories: 297kcal
    Author: Keri Hix

    Ingredients

    For the Donuts

    • 1 cup Cinnamon Toast Crunch Cereal crushed
    • ¾ cup Buttermilk
    • 1 ⅔ cup All-Purpose Flour
    • ¾ teaspoon Baking Powder
    • ¼ teaspoon Baking Soda
    • 4 tablespoons Butter melted, salted
    • ¼ cup Maple Syrup
    • ¼ cup Brown Sugar light
    • 1 Egg Large
    • 2 tablespoons Greek Yogurt or Sour Cream
    • 2 teaspoons Vanilla Extract
    • 1 teaspoon Cinnamon

    For the Glaze

    • 1 ½ cups Powdered Sugar
    • 3 tablespoons Whole Milk
    • 1 teaspoon Vanilla
    • ½ teaspoon Cinnamon
    • 1 ½ cups Cinnamon Toast Crunch Cereal

    Instructions

    • Preheat the oven to 350 degrees F. Spray the donut pan with nonstick cooking spray. Set aside.
    • Place 1 cup of the crushed cinnamon toast crunch and the buttermilk in a large mixing bowl. Give a slight stir and set aside.
    • Combine the flour, cinnamon, baking soda, and baking powder in a medium mixing bowl and mix.
    • Lightly whisk the egg before adding it to the bowl with the cereal and buttermilk in it. Add the oil, maple syrup, vanilla, Greek yogurt, brown sugar and melted butter to the bowl as well. Stir until thoroughly mixed.
    • Add the flour mixture to the buttermilk mixture, a bit at a time, and stir it in until thoroughly combined.
    • Grab your prepared donut pan and fill each cavity about ¾ of the way full. Use a piping bag or a spoon.
    • Bake for 10 minutes or until the tops of the donuts spring back when lightly pressed.
    • Do not remove the donuts from the pan. Cool on a wire rack for about 10 minutes.
    • While the donuts are cooling, mix together all the ingredients for the glaze, except the cereal, and stir until thoroughly combined.
    • Gently remove the donuts from the pan and dip the tops of the donuts in the prepared glaze, before placing them glaze up on a piece of parchment paper or a wire rack.
    • Crush some of the remaining cinnamon toast crunch, while leaving some of the pieces still whole. Place a couple whole pieces of cereal on each donut, in a diagonal manner, then sprinkle with crushed cereal.
    • Enjoy!

    Notes

     
    Immediately after glazing donuts, sprinkle with crushed cereal. If you allow the glaze to harden, the cereal will not stick.
    When making the glaze, add the milk one tablespoon at a time until you get the right consistency. 
    If you don't have a donut pan, try this recipe to make mini muffins or regular size muffins instead. Adjust baking time based on the size of your muffin pan. 
    Click here to add your own private notes.

    Nutrition

    Calories: 297kcal | Carbohydrates: 55g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 184mg | Potassium: 94mg | Fiber: 1g | Sugar: 32g | Vitamin A: 202IU | Vitamin C: 0.01mg | Calcium: 103mg | Iron: 2mg
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    Hi! My name is Keri. I am the mom behind Cook This Again, Mom! and I love to cook! Well, most of the time I do. Welcome to my recipe blog!

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