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I’m a doughnut afficianado. I’m a donut afficianado, too, since any way you spell it , I love to make them and eat them.
I’d never tried them with cereal milk before, but this idea? Total genius. Growing up, I always added extra milk to my cereal then eat my cereal quickly and drink the leftover milk straight from the bowl. I loved the extra flavor that milk gained.
I grew up eating Cocoa Pebbles, which always gave the best cereal milk, in my opinion. Cinnamon Pebbles recently joined the Pebbles Cereal family, a crispy rice cereal with a sweetly cinnamon twist. And you know the cereal milk they leave behind tastes amazing. Why not use it for cinnamon doughnuts?
In our house, we love mini doughnuts in addition to the standard size ones. I’ve done the math, and four mini doughnuts equals one full size doughnut. I feel like I’m cheating when I have three or four, but I’m not.
Of course I made a mixture of both regular cinnamon doughnuts and mini size cinnamon doughnuts. Or is that cinnamon donuts?
School starts on Monday here, so while I don’t plan to make these every school morning, my kids loved this back to school treat, and I can see myself making these on weekends. They taste great, and I love the crisp of the cereal, too.
These taste best fresh, but I tried making the cinnamon doughnuts the night before then doing the glaze and cereal in the morning to keep it crispy. That worked beautifully if you have a time crunch. That said… no one complained about the “leftover” doughnuts on day two. Would you?
Oh, and my cleanup tip? Once you glaze and top your cinnamon doughnuts, use a bench scraper to remove the majority of the mess from your counter. Then wash it, and wow does that little trick make life easier!
How to Make Cinnamon Doughnuts
Trust me when I say these taste best with whole milk and the cake flour improves the texture. If you have 2% milk or all purpose flour, go ahead and make these. Just know it’s worth a trip to the store the next time you plan to make them.
On a related note, use real butter, too. There’s only two tablespoons in the recipe, and margarine just isn’t the same.
Before you preheat your oven, soak your cereal. To get all the flavor from the Cinnamon Pebbles Cereal, you need it to soak in milk for a half hour. Add the cereal to all your milk (know you reserve some for the glaze), stir, and walk away.
In a large bowl, add flour, sugar, cinnamon, baking powder, and salt. Sift together.
Once the half hour soak is up, strain the milk into a liquid cup measure and preheat your oven to 425 degrees. Spray doughnut pans with nonstick spray, noting this recipe makes 12 regular size cinnamon doughnuts or 48 mini doughnuts.
In a separate bowl, lightly beat your eggs with a fork. Add vanilla and melted butter and whisk with the fork. Make sure to add just 3/4 cup of the milk, saving the rest for later. Add the liquid ingredients to the dry and stir just until combined.
Open a gallon zip top bag, and place it inside a large cup or smaller mixing bowl to provide stability. Scoop the batter into the bag, then seal. Snip off a corner, just 1/8 inch if making mini doughnuts and a quarter inch if making regular doughnuts. Squeeze batter into doughnut pans.
Bake at 425 degrees for 7-9 minutes.
Mini doughnuts need just 4-5 minutes. Let cool 4-5 minutes, then remove from pans and cool on racks.
While doughnuts cool, make the glaze. Mix together powdered sugar, three tablespoons of cereal milk, and vanilla. Dip doughnuts into glaze and twist, then remove.
Sprinkle Cinnamon Pebbles Cereal atop them or dip glazed cinnamon doughnuts into a bowl filled with cereal. Serve immediately.
Have you ever tried cinnamon doughnuts before? What do you do with your cereal milk?
These tasted fantastic. Next up? I’m making a Cocoa Pebbles version, I think!
These delicious cinnamon doughnuts get a flavor boost from using cereal milk. They taste fantastic and come together quickly. This is a perfect breakfast treat for something a little different than your usual morning cereal.
- 1 1/2 c whole milk
- 3/4 c Cinnamon Pebbles Cereal
- 2 c cake flour
- 3/4 c granulated sugar
- 2 t baking powder
- 1 t salt
- 1/2 t ground cinnamon
- 2 eggs, lightly beaten
- 2 T butter, melted
- 1/2 t vanilla
- 1 1/2 c confectioners’ sugar
- 3 T “cereal” milk
- 1/2 t vanilla extract
- 1/2 c Cinnamon Pebbles Cereal
- Combine milk and Cinnamon Pebbles in a cereal bowl. Allow to sit for 30 minutes. Strain out milk, measuring 3/4 cup for the doughnuts and reserving the rest for the glaze. (Discard cereal.)
- Preheat oven to 425 degrees F. Spray doughnut pan with nonstick cooking spray.
- In a large mixing bowl, sift together cake flour, sugar, baking powder, salt and cinnamon. Add reserved cereal milk, eggs, butter and vanilla. Mix until just combined.
- Spoon doughnut batter in a gallon zip top bag. Cut off a 1/2 inch piece from one corner. Pipe into each doughnut cup.
- Bake 7-9 minutes or until the top of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing.
- Make the glaze while doughnuts cool. In small bowl, stir together sugar, reserved cereal milk and vanilla extract until sugar is completely dissolved. Use immediately to glaze donuts. Sprinkle top with Cinnamon Pebbles cereal. Serve immediately.
To make mini doughnuts, use mini doughnut pans. Fill them less full proportionally that you would your full size doughnut. Bake 4-5 minutes until they spring back, then cool and glaze as with traditional doughnuts. Mini doughnuts typically make four doughnuts for every regular size doughnut.