A simple, short-cut, baked snickerdoodle donut doused in cinnamon glaze, and topped with Cinnamon Pebbles! These Baked Cinnamon Sugar Donuts with Cinnamon Glaze start with a cake mix and require only a handful of ingredients, but they're a cinnamon explosion! You'll love the cereal on top for crunch and extra sugar & spice.
Coat two regular-sized donut pans with cooking spray. (Regular-sized donut pans typically contain 6 cavities.)
In a large bowl, combine cake mix, water, egg, oil, butter, and cinnamon, stirring until just smooth.
Pour batter into a gallon-sized ziploc bag, and snip off the corner of the bag.
Pipe the batter into the baking pans, filling each donut cup about 3/4 full.
Bake at 350 degrees for 10-13 minutes, or until a toothpick inserted near center comes out clean.
Allow to cool in pans for 10 minutes, then carefully remove donuts to a wire rack to cool completely. Do not cool donuts completely in the pan or they will stick!
Place Cinnamon Pebbles cereal in a small bowl.
In a medium bowl, whisk together powdered sugar, cinnamon, butter, and coffee.
The glaze should be thick enough that it won't run off the donut, but thin enough that you can dunk the donut, and it won't be difficult to pull the donut back out of the glaze. If you need to adjust the consistency, you can use a little extra coffee to thin it out. Also, as the butter cools, the glaze thickens, so as you dunk donuts, you may need to heat the glaze for about 5-8 seconds (that's it!) to re-thin the glaze a little.
Dunk each donut into the glaze, and then immediately into the Cinnamon Pebbles.
Place back on wire racks to set. Eat!!