All Recipes Donuts

The Best Baked Cinnamon Sugar Mochi Donuts (Small Batch, GF)

These cinnamon sugar mochi donuts are light, chewy, can easily be made vegan, and are naturally gluten-free. They’re one of my favorite donuts ever, and if you ever try them, you’ll understand why.

Stack of three cinnamon sugar mochi donuts, with the top having a bite taken out of it.

Estimated cost: $4.18 per 1/2 dozen, $0.69 per donut

What is Mochi?

Mochiko is a popular ingredient used in Japan. It is referred to as sweet rice flour or glutinous rice flour, but is naturally gluten-free despite its name. It is widely used to make rice cakes known as mochi, but mochiko can be added to brownies, cookies, waffles, and more! Adding mochiko to a recipe will make the food chewier and slightly denser. You can find mochiko in the baking aisle at some Asian markets or order it online.

I hope you give these cinnamon sugar mochi donuts a try. If you want to make a dozen donuts instead, simply double the recipe! To store them, place them in an airtight container at room temperature for up to 3 days. However, they’re better eaten the day that they’re made. This is because as time passes, the donuts become softer and a tad soggier. If you want them to last for more than one day, I recommend rebaking them at 350°F/177°C for 5-10 minutes!

If you make these donuts, I’d love to see! You can tag me at #bitesbybianca / @bitesbybianca on Instagram. Enjoy! 🙂

Check out my other mochi donut recipes here: ube coconut mochi donuts, oreo mochi donuts, matcha mochi donuts

Print Pin
4.67 from 12 votes

Small Batch Cinnamon Sugar Mochi Donuts

Course Breakfast, Dessert
Keyword cinnamon, cinnamon sugar, donut, donuts, gluten-free, Japanese, mochi, mochiko
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6 donuts
Cost $4.18

Ingredients

For the donuts:

  • 1 c mochiko sweet rice flour, see notes (160g, $1.23)
  • ½ c brown sugar (100g, $0.55)
  • 1 tbsp cinnamon ($0.14)
  • 1 tsp baking powder ($0.07)
  • ¼ tsp salt ($0.01)
  • ½ cup milk, see notes (118 mL, $0.09)
  • 1 egg, see notes ($0.17)
  • 2 tbsp butter, melted and cooled OR neutral oil (28g, $0.31)
  • 1 tsp vanilla ($0.42)

For the cinnamon sugar topping:

  • ½ c sugar (100g, $0.19)
  • 1 tbsp cinnamon ($0.14)
  • 6 tbsp butter (84g, $0.93)

Instructions

For the donuts:

  • Preheat the oven to 350°F/177°C.
  • Dry ingredients
    In a medium bowl, whisk together the mochiko flour, baking powder, cinnamon, and salt.
  • Wet ingredients
    In another medium bowl, whisk together the melted butter and sugars until smooth. Add in the egg and vanilla, mixing until combined.
  • While whisking, stream in the milk, until batter in uniform smooth.
  • Combine wet and dry ingredients. Mix until there are no dry clumps remaining.
  • Transfer the donut batter into a container with a spout, like a large measuring cup. Alternatively, you can use a spoon or ladle.
  • Grease your donut pan using cooking spray or butter. Pour or spoon the batter into each cavity, filling it all the way to the top.
  • Bake for 25-30 minutes, or until donut springs back when poked. Cool donuts in the pan for about 5 minutes, then transfer them onto a wire rack and let them cool completely before adding the toppings.

For the cinnamon sugar topping:

  • In a medium bowl or plate, mix the sugar and cinnamon.
  • In a medium bowl, add melted butter.
  • Dip the tops and bottoms of a donut into the bowl with the melted butter, then dip the donut into the cinnamon sugar. Repeat with the remaining donuts.
  • Serve donuts at room temperature.

Notes

To store these donuts, place them in an airtight container at room temperature for up to 3 days. However, they’re better eaten the day that they’re made. This is because as time passes, the donuts become softer and slightly soggier. If you want them to last for more than one day, I recommend rebaking them at 350°F/177°C for 5-10 minutes!
Mochiko sweet rice flour: Make sure you are using mochiko, which is different than regular rice flour. 
To make these dairy-free: Substitute the butter for vegan butter and use alternative milk. 
To make these egg-free: I’ve used JustEgg as a substitute and it worked out great! I’ve also omitted the egg completely, and the donuts turned out just as fine. 

Leave a Reply

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

Recipe Rating