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Cinnamon Sugar Donuts with Crumble Topping & Vanilla Glaze

These golden, fluffy cinnamon sugar donuts are dipped in vanilla glaze and sprinkled with a buttery crumble topping for the perfect mix of soft, sweet, and crunchy. They taste like something straight from a cozy fall bakery, warm, aromatic, and absolutely irresistible.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 Donuts
Course: Breakfast, Dessert
Ingredients Equipment Method

Ingredients
  

For the Donuts
  • 2½ cups All-purpose flour (plus more for dusting)
  • 2 tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • 1 tsp Cinnamon
  • ¼ tsp Nutmeg
  • ½ cup Granulated sugar
  • 2 Large eggs
  • ½ cup Sour cream
  • ½ cup Buttermilk (or ½ cup whole milk + 1 tbsp vinegar)
  • ¼ cup Unsalted butter melted
  • 2 tsp Vanilla extract
  • Neutral oil for frying vegetable, canola, or avocado
For the Crumble Topping
  • ⅓ cup All-purpose flour
  • ⅓ cup Light brown sugar
  • ½ tsp Cinnamon
  • 3 tbsp Cold unsalted butter cubed
For the Cinnamon Sugar Coating
  • ½ cup Granulated sugar
  • 1½ tsp Cinnamon
  • 4 tbsp Melted butter for brushing
For the Vanilla Glaze
  • 1 cup Powdered sugar
  • 2-3 tbsp Milk or cream
  • 1 tsp Vanilla extract
  • Pinch of salt

Equipment

  • Mixing bowls
  • Donut cutter or round cutters
  • Rolling Pin
  • Baking sheet & parchment paper
  • Heavy pot or Dutch oven
  • Deep fry thermometer
  • Slotted spoon or spatula

Method
 

  1. Make the Crumble Topping
    In a small bowl, mix flour, brown sugar, and cinnamon.
    Cut in the cold butter using your fingers or a fork until crumbly.
    Spread the mixture on a parchment-lined baking sheet and bake at 350°F (177°C) for 8–10 minutes, or until lightly golden and crisp.
    Set aside to cool.
  2. Make the Donut Dough
    In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
    In another bowl, whisk eggs, sugar, sour cream, buttermilk, melted butter, and vanilla until smooth.
    Add the wet ingredients to the dry ingredients and stir until just combined. The dough should be soft and slightly sticky but workable.
  3. Roll & Cut
    Lightly flour your surface and roll the dough out to ½-inch thickness.
    Cut with your donut cutter, re-rolling scraps as needed.
  4. Heat the Oil
    Fill a heavy pot or Dutch oven with 2 inches of oil and heat to 350°F (177°C).
    Use a thermometer to keep the temperature steady.
  5. Fry the Donuts
    Fry 2–3 donuts at a time for 1–2 minutes per side, until golden brown.
    Transfer to a paper towel–lined tray to drain and cool slightly.
  6. Coat in Cinnamon Sugar
    While still warm, brush donuts with melted butter and dip in the cinnamon sugar mixture to coat.
  7. Make the Vanilla Glaze
    In a small bowl, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable.
    (If too thick, add a few drops of milk; if too thin, add more sugar.)
  8. Glaze & Add the Crumble
    Once donuts are coated in cinnamon sugar, drizzle or dip the tops in the vanilla glaze.
    Immediately sprinkle with crumble topping so it adheres before the glaze sets.
    Let sit for 5–10 minutes to allow the glaze to slightly firm up.