These yummy cinnamon donuts are made using yeast, but are still easy to whip together and taste delicious. Another fun and tasty donut to add to my collection of donut recipes and experiments.

Freshly fried cinnamon donuts. Yum!

Delicious Cinnamon Donuts

Makes 36 donuts

Cut parchment paper cut into 36 squares (for piping donuts).

Mix together in a mixer: 

1 cup white rice flour

1/2 cup brown rice flour

1/2 cup tapioca starch

1/4 cup potato starch

1/4 cup arrowroot starch or cornstarch

1 tsp xanthan gum

2 tsp rapid-rise/quick yeast

1/2 tsp salt

3 Tbsp sugar

1/2 tsp baking soda

2 tsp cinnamon

1/2 tsp nutmeg

Add, then beat until nice and smooth, 2-3 minutes: 

3 eggs

3/4 cup milk, warmed

1/4 cup butter, softened

1 tsp vanilla bean paste OR vanilla extract

1 tsp apple cider vinegar

Put batter into a large freezer ziploc.  Snip 1/4" off one corner. (I like these to be thinner and more churro-like than my regular donuts, so I make thinner large donut circles). Pipe donut rounds onto each of the pre-cut pieces of parchment paper.  Lightly smooth the piped donuts with water, as needed.  Let rise in a warm location for 20-30 minutes.  

Cinnamon donuts, piped onto parchment squares and ready for frying!

While donuts are rising, you can heat your oil.  I like to use avocado oil for frying, but you can use canola or whatever kind you prefer for frying.  Heat to ~165C - 170C / 325 F - 338 F. Using the pieces of parchment paper, gently lower the donuts into the oil in small batches (this depends on the size of your fryer or pot used for frying - I can usually fry 6 - 9 at a time). The donuts initially sink, then will bob back up, and you can use tongs or chopsticks to grab the pieces of parchment paper and pull them carefully out of the oil. I put the donuts in with the parchment paper on the bottom side, which I find makes it easier to slide away from the cooking donut. Cook 2 minutes per side, until nicely golden. 

Cinnamon donuts - almost done frying!

Remove donuts from fryer and place on a paper towel-lined pan.  

While donuts are still nice and hot, dip or press both sides of the donuts in a bowl of: 

white granulated sugar

*Make sure to dip in the sugar while the donuts are still piping hot, or you'll have trouble with the sugar sticking to the donuts*. 

Put sugar-dipped donuts on a fresh parchment-lined pan. They're ready to eat!  You can eat them hot or let them cool.  Cooled donuts can be frozen in a freezer ziploc and thawed/heated to eat anytime.  Enjoy!

Freshly made and dipped in sugar.

A happy donut taste-tester!

Delicious Cinnamon Donuts Recipe by Successfully Gluten Free!