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4.89 from 9 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 $3.94


For the donuts:

  • 1 c mochiko sweet rice flour, see notes (160g, $1.23)
  • ½ c brown sugar (100g, $0.55)
  • 1 tsp 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 (28g, $0.31)
  • 1 tsp vanilla ($0.42)

For the cinnamon sugar topping:

  • ½ c sugar (100g, $0.19)
  • 1/2 tsp cinnamon ($0.14)
  • 4 tbsp butter ($0.62)


For the donuts:

  • Preheat the oven to 350°F/177°C.
  • Dry ingredients
    In a medium bowl, whisk together the mochiko flour, brown sugar, baking powder, cinnamon, and salt.
  • Wet ingredients
    In another medium bowl, whisk together the milk, egg, melted butter, vanilla extract until combined.
  • Combine wet and dry ingredients. Mix until combined.
  • Transfer the donut batter into a piping bag fitted with a large round tip. If you do not have a piping bag, you can use a spoon to scoop the batter.
  • Grease your donut pan using cooking spray or butter. Pipe or spoon the batter into each cavity, filling it all the way to the top. Once each cavity is filled, you can use the back of a spoon or knife to smooth the tops.
  • Bake for 30-35 minutes. Cool donuts in the pan for about 5 minutes, then transfer them onto a wire rack and let them cool completely before adding the cinnamon sugar.

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.


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.