Cinnamon Streusel Baked Donuts

So here’s the thing.  Wes is apparently not ever in the mood to sleep these days.  Not at night, not during naptimes, nothing.

I love my little dude so stinking much, but how do you tell a 4-month-old that mama needs sleep to be able to play all day long, make up silly songs, snuggle and read?  ‘Cause you know they don’t speak English (or really any other language for that matter)…and the whole reasoning bit kind of flies out the window.  Promise, I’ve tried.


Yes, tried to reason with a baby.  I guess you never know when it might work!


So on the eve of our first flight together I’ve decided to share my favorite donut recipe to date – because if there’s anything that I like to eat when I’m having to prop my eyelids open with toothpicks it’s soft warm donuts with mounds of buttery-cinnamony-salty goodness baked on top.


For the donuts:

  • 1 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup sugar
  • 2 eggs
  • 1/4 cup vegetable oil
  • 2 Tbsp plain yogurt
  • 1/2 tsp vanilla extract

For the streusel:

  • 1/4 cup brown sugar
  • 2 Tbsp oatmeal
  • 1 Tbsp butter
  • 1/2 tsp cinnamon
  • 1/8 tsp salt

Preheat your oven to 375.  In a bowl whisk together the sugar, eggs, oil, yogurt and vanilla until smooth.  Gently fold in the flour, baking powder and salt.  Spray a 6-donut mold with nonstick spray and evenly distribute the batter into the donut molds.  For the streusel you can do one of two things:  one is toss everything in a food processor and pulse until crumbly (this is what I did).  If you don’t want to dirty the processor or don’t have one, mash everything together with a fork until crumbly.  Evenly sprinkle the streusel topping onto the batter and gently press it into the batter.  Bake at 375 for 9-10 minutes – no longer or else they’ll be dry!  You MAY have to gently push the streusel back onto the donut while it’s still warm (which I did), but I promise you’re going to want every bit of that glory on your donut.  Let cool for 5 minutes before eating!

Now if you’ll excuse me I’m off to talk to Wes about the chances of him sleeping and eating well on the plane tomorrow.  He’ll probably just flash me a big gummy smile and coo at my eyebrows, but it’s worth a shot right?

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. says

    These look so ridiculously good. I have a little 2.5 week old at home – whom I also love so stinkin’ much – and I’m wondering if I’ll ever have the energy to cook/bake again. You give me hope my friend – even if it’s delirious, sleep-deprived hope.

  2. janetha says

    you’re gonna turn into a donut. careful, then nate might eat you for breakfast. hmmm.. that could be a naughty thought. wasn’t trying for it to be.. hmm…

  3. says

    sweet and salty – I can almost taste them now! good flight snacks indeed, and if you could share with the little one, a carb induced nap! 😉

  4. Kim in MD says

    You are killing me with these doughnut recipes! This one might be my favorite so far! I hope Weston travels well for you, Heather. Good luck and have fun on your trip! :-)

    • Heather says

      hey claire! actually i tried that way first and while i think it would turn out prettier (if it worked), it actually just makes the streusel stick to the bottom of the pan…the brown sugar caramelizes and no matter how many times greased the pan (butter, oil, nonstick spray) it just turned out better to put it on top :)