Cinnamon Donuts Recipe #glutenfree


I can’t stop experimenting with my donut pan. Seriously. GO BUY THIS DONUT PAN RIGHT NOW. I will wait. Your family will thank me. Trust me on this one.

I actually bought 2 because most recipes make 12, not 6. The 6-count pan makes full-size donuts. The 12-count pan makes mini-donuts. So you want the 6-count.

The chocolate donuts went over so well, I decided to try a cinnamon donuts recipe. I like these even better. They are softer and squishier. I don’t know if it’s the addition of the xanthan gum or what, but these really do NOT taste the least bit gluten-free. Even my kids agree!


Cinnamon Donuts

I want to bite into one RIGHT NOW. Since I made these, I have also made an apple cider donut! But these cinnamon donuts are my faves so far.

They’re super easy. If you have a donut pan, then you probably have everything else you need in the house. You can omit the xanthan gum and sub regular all-purpose flour if you don’t eat gluten-free. Don’t have buttermilk? Never fear! See my post on what to use if you don’t have buttermilk.

Gluten-Free Cinnamon Donuts
Recipe Type: Breakfast
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
  • 2 cups gluten-free all purpose flour (such as Bob’s Red Mill)
  • 1 1/4 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 1 teaspoon xanthan gum (if your flour mix does not have it)
  • 1 large egg, beaten
  • 1 1/4 cups buttermilk
  • 2 tablespoons butter, melted
  • 2 teaspoons real vanilla extract
  • For the topping
  • 1 stick (1/2 cup) butter, melted
  • 1 cup sugar
  • 2 teaspoons cinnamon
  1. Preheat oven to 350°. Grease the donut pan with butter.
  2. In a large bowl, whisk together the dry ingredients. In a smaller bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry and mix until just combined.
  3. Spoon batter into a large zipper bag and cut a corner. Squeeze batter into the wells of the donut pan until they’re 3/4 full.
  4. Bake for 15-18 minutes until golden brown and firm to the touch. Cool in the pan for 3-5 minutes, then remove to a wire rack.
  5. Combine the cinnamon and sugar for the topping in one small bowl. Place a bowl of the melted butter beside the cinnamon sugar. Then dip each donut first into the butter, coat on both sides, then dip into the cinnamon and place on a plate to serve.


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6 Responses

  1. I want to buy the donut pan….oh how I want to….It’s been in my amazon cart forever….but I’m afraid! I don’t want to go down that road paved with yummy glaze and sugar coating. I’m trying to muster the courage to go Paleo and you are making recipes for a yummy cookbook and tempting me! Maybe I’ll just get it and hide it during Lent. :/

  2. Where do you buy xanthan gum? I saw it in a recipe for a tomato-free spaghetti sauce, too. But I have no idea where to get it.

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