Sundays. The perfect lazy day.
My typical Sunday looks like this. Sleep in until about 8:30 or so, spend some time in bed “waking up” and watching tv. My bed is just too comfy to leave right away. I love to spend time in the warmth of my blankets seeing the morning light peak through my window and watching some reruns of I Love Lucy. After this charade goes on for about an hour, I slide on downstairs to continue my waking up process, so I sit on the sofa for a while and contemplate what to make for breakfast.
In addition to lazy mornings, Sunday is also famous in our house because this is the one day where as a family we will actually make breakfast. Sometimes its pancakes, other times french toast, but some mornings I just feel like putting minimal effort into cooking (lately this has meant pulling cinnamon rolls out of the fridge). Cinnamon rolls was the thing until this little beauty of a recipe came along- baked cinnamon sugar donuts.
As most mornings, when I roll out of bed I really have no idea what I want for breakfast. It is always the same things, so I wondered what else I could create that would make me crave breakfast. That’s when this idea popped into my head. I love fresh donuts but they are so often soaked in oil and fat that I find them somewhat unappetizing. Or, I could go buy fresh made donuts but that requires a trip out of the house. On a lazy morning, that is out of the question.
Thus, these baked donuts were created. Now as a chef in training, I know a good chef would make their own dough from scratch. I was deterred by this for two reasons though. One, I have yet to develop a decent recipe for making dough of any kind. This is one of my kryptonites for the time being. But two, first thing in the morning I don’t feel like dirtying a bunch of dishes, kneading dough or waiting for yeast to rise. I want something simple that I could essentially just throw in the oven. That is why I am using store bought dough in this recipe. I know, I know, I should do better. But for the average person and for me it works just as well and cuts back on prep time and dishes. Maybe I’ll revisit this recipe once I have a good go ahead recipe for dough… but until then, I am very content indulging in these little beauties. After all they are delicious! And if it ain’t broke, why fix it?
Oh and one more wonderful thing, they’re baked, not fried. I’m loving the (semi) healthier donut…
So here’s how to make them. Pop open that store bought dough, just do it. Then, flatten biscuit slightly with your palm. We want to make it just a bit less poofy.
Then, with a knife, cut a small circle into the center of the dough for your donut hole. Remove this area (good news is you can bake this off separately and have donut holes to eat too!).
Then bake in a 375F oven. Flip donuts halfway through the cooking process so that they brown on each side. After cooking, use a marinade brush to brush the first donut in butter. Be sure to butter the sides too! If not, the cinnamon sugar will not stick to that side. Then repeat with each subsequent donut. Then your breakfast is ready!
You can also cook up the donut holes if you desire. Place these in a 375F over for a total of 10-12 minutes, turning in the middle of the cooking cycle. Coat balls in butter than in cinnamon sugar mixture.
Prep time 25 minutes, Makes 8 Donuts
- 1 tube store-bought buttermilk biscuits
- 4 tbs butter, melted
- 1/4 tsp cinnamon
- 1/2 cup sugar
- Preheat over to 375F.
- Open biscuits and place in a single layer on a baking sheet.
- With your hands, flatten each dough mound slightly.
- Cut out a circle in the middle of each dough round with a knife or small cookie cutter. Remove from round. If desired, reserve this dough for donut holes.
- Place rounds in oven to bake for 14 to 15 minutes, flipping donut half way through cooking process to allow for even coloring.
- Meanwhile, in a bowl place melted butter. On a separate plate, mix cinnamon and sugar until combined.
- Once donuts are done cooking, take the first donut and brush both sides and all edges with butter (you can use a marinade brush for this).
- Once donut is brushed in butter, place directly into sugar and cinnamon mixture. Roll donut in mixture until completely covered with sugar. Set aside.
- Repeat steps 7 and 8 with all remaining donuts.
Best served day of but can be stored in an air tight container.