You are here: Home » Recipes » Baked Churro Donuts Baked Churro Donuts Recipe by Tonya Staab Yield 32 pieces These miniature donuts are dipped in a caramel glaze and sprinkled with cinnamon sugar. Tonya Staab PrintEmail Ingredients Donuts2 cups all-purpose flour1 cup white sugar1/2 cup International Delight Cold Stone Creamery Churro Caramel1/2 cup reduced fat milk1/4 cup butter, melted2 eggs1 teaspoon cinnamon1 teaspoon baking powder1/4 teaspoon baking soda1 teaspoon vanilla extractGlaze1 cup powdered sugar1/3 cup International Delight Cold Stone Creamery Churro Caramel1/2 cup brown sugar1/4 cup butter1/2 cup white sugar1 tablespoon cinnamon Instructions Preheat oven to 350F. Use melted butter or baking spray to coat a mini doughnut baking pan. In large mixing bowl, combine flour, sugar, cinnamon, baking powder and baking soda. Make a well in center of dry ingredients. In a smaller bowl, beat eggs. Add milk, creamer, and melted butter. Whisk together and pour into well of dry ingredients. Combine with a wooden spoon. Snip end of a piping bag and fill about 2/3 with doughnut mix. Pipe mix into doughnut pan. Bake for approximately 12 minutes. While doughnuts are baking, prepare icing. In a small bowl combine white sugar and cinnamon. Set aside. In a small saucepan on stove, melt butter with brown sugar, stirring continuously until completely blended and melted. Add creamer and bring to a boil. Remove from stove and whisk in powdered sugar. Set aside to cool. Once cooled, dip top of each doughnut into glaze and turn onto a wire rack. Sprinkle with cinnamon sugar. This recipe originally appeared as Homemade Baked Churro Caramel Doughnuts on tonyastaab.com.