What Makes This Gluten Free Cinnamon Sugar Donuts So Good

I have a confession: I used to think gluten-free donuts were a sad, dry compromise. Then I made these Gluten Free Cinnamon Sugar Donuts, and my entire worldview shattered. These little golden rings of joy are fluffy, moist, and coated in that nostalgic cinnamon-sugar hug you crave.

No weird aftertaste, no cardboard texture—just pure, unapologetic deliciousness. If you’ve ever side-eyed gluten-free baked goods, this recipe is your redemption arc. Trust me, your taste buds (and your gluten-sensitive friends) will throw a parade.

Imagine biting into a donut that’s somehow light as a cloud but still satisfyingly rich.

The secret? A blend of almond and oat flours that adds depth without weighing it down. The cinnamon sugar isn’t just a coating—it’s a full-on flavor explosion that’ll transport you to weekend mornings as a kid.

And let’s be real: anything you can eat with one hand while sipping coffee is a win in my book. Who says gluten-free means giving up joy?

Why You’ll Love This Gluten Free Cinnamon Sugar Donuts

• No guilt, all glory: Packed with protein and fiber, these donuts won’t leave you in a sugar coma.
• Kid-approved: My picky eater thought they were “regular” donuts. Victory tastes like cinnamon sugar.
• Meal-prep friendly: Whip up a batch on Sunday, and breakfast is sorted for days. Microwaving never felt so fancy.

Ingredients About This Recipe

Gather these pantry heroes—no obscure, unpronounceable ingredients here. The almond flour adds protein, the oat flour keeps it tender, and the cinnamon?

Well, that’s just happiness in spice form.

• 1 cup almond flour (not almond meal—trust me on this)
• ½ cup oat flour (blitz rolled oats if you’re DIY-ing it)
• ¼ cup coconut sugar (or regular sugar if you’re feeling rebellious)
• 1 tsp baking powder (the unsung hero of fluffiness)
• ½ tsp cinnamon (plus extra for the sugar coating, because why not?)
• 2 eggs (or flax eggs for a vegan twist)
• ¼ cup melted coconut oil (butter works too)
• ½ cup milk of choice (even oat milk for extra oatiness)

Step-by-Step Instructions

1. Preheat your oven to 350°F. Grease a donut pan like it owes you money. No pan? Muffin tin hack coming right up.
2. Whisk dry ingredients.
   

   Almond flour, oat flour, sugar, baking powder, and cinnamon go into a bowl. Pretend you’re a scientist mixing potions—it’s more fun that way.

3. Add wet ingredients. Eggs, coconut oil, and milk join the party.
   

   Stir until just combined; overmixing is the enemy of tenderness.

4. Pipe or spoon batter into the pan. Fill each cavity ¾ full—these donuts rise like they’ve got something to prove.
5. Bake for 12–14 minutes. They’re done when they spring back at your touch.
   

   Let them cool slightly before the sugar shower.

6. Roll warm donuts in cinnamon sugar. Pro tip: Use a bowl for coating so you don’t waste a single speck of that sweet, spicy magic.

Storage Instructions

These donuts are best fresh but will last 2 days in an airtight container at room temp. For longer storage, freeze them (uncoated) for up to 1 month.

Reheat in the oven or toaster, then roll in cinnamon sugar—it’s like a donut resurrection.

Enjoying these donuts for brunch? Pair them with something savory like these Gluten-Free Enchiladas for a full, balanced gluten-free weekend spread.

Common Mistakes to Avoid

• Using almond meal instead of almond flour.
  

  The texture will be gritty, and we’re not making sandcastle donuts.

• Overbaking. Set a timer—these go from golden to sad beige real quick.
• Skipping the donut pan. Muffin tins work, but you’ll miss the iconic ring shape. #AestheticMatters

Alternatives and Variations

Vegan?

Swap eggs for flax eggs and use maple syrup instead of sugar. Keto? Try erythritol and skip the oat flour.

Want extra pizzazz? Add orange zest to the batter or a drizzle of dark chocolate post-bake. The world is your gluten-free oyster.

These donuts also make a great dessert after hearty dishes like this Chinese Orange Chicken — a reader-favorite that’s both tangy and satisfying.

FAQs About Gluten Free Cinnamon Sugar Donuts

Can I freeze these donuts?

Absolutely!

Freeze them plain, then reheat and coat in cinnamon sugar. They’ll taste freshly baked—your future self will thank you.

What’s the best substitute for almond flour?

Sunflower seed flour works, but it’ll turn green (science is weird). Cashew flour is pricier but delicious.

Or try my gluten-free muffin recipe for a nut-free option.

How long do these stay fresh?

2 days at room temp, but let’s be honest—they’ll disappear long before then. Resistance is futile.

Is this kid-friendly?

Yes! My niece calls them “sprinkle donuts” (we pretend the cinnamon sugar counts).

Plus, they’re sturdy enough for tiny hands.

Can I prep the batter ahead?

Yep! Mix dry and wet ingredients separately, then combine just before baking. Batter keeps for 24 hours in the fridge.

Final Thoughts

These Gluten Free Cinnamon Sugar Donuts are proof that dietary restrictions don’t mean settling for less.

They’re easy, delicious, and guaranteed to make your kitchen smell like a bakery. Tag me when you make them—I live for your donut glory shots. Now go forth and conquer breakfast!

Looking for a cozy side dish to serve during holidays or family meals? Try this Gluten-Free Corn Casserole — it’s creamy, classic, and crowd-pleasing.

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