Fruit Loop Donuts

The ultimate breakfast mash up starts with a box of Froot Loops and a donut pan! These sweet and fruity baked donuts are so pretty to look at and fun to eat. They're loaded with crushed cereal in the donut batter to give it a fruity flavor and then topped off with extra cereal for a little crunch!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 9

Total Time 24

Servings donuts

Calories 403kcal

Author Karly Campbell

Equipment

Donut Pan

Ingredients

For the donuts:

1 cup all purpose flour
½ cup finely crushed Froot Loops about 1 cup whole cereal
2 teaspoons baking powder
½ teaspoon salt
1/3 cup granulated sugar
½ cup buttermilk
¼ cup butter melted
1 large egg
2 teaspoons vanilla extract
pink food coloring
1 cup Froot Loops whole

For the glaze:

1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk
2 ounces cream cheese room temperature
additional cereal for topping

Instructions

Preheat the oven to 350 degrees. Spray a donut pan with nonstick spray. Set aside.
Add the flour, crushed cereal, baking powder, and salt to a large mixing bowl and whisk to combine.
Create a well in the center of the dry ingredients and add the sugar, buttermilk, melted butter, egg, vanilla extract, and about a quarter sized amount of pink food coloring.
Start by whisking the wet ingredients together and gradually combine all the ingredients. The mixture will be thick. Using a spatula, fold in the froot loops.
Use a pastry bag to pipe the batter equally into the six donut cavities.*
Bake for 9-10 minutes until the donut bounces back when lightly touched. Turn out to a wire rack to let them cool.

To make the glaze:

Add all ingredients to a saucepan on medium-low heat. Use a rubber spatula to stir constantly until the glaze becomes uniform and smooth.**
Once the donuts are cool enough to handle, dip them into the glaze, place back on the wire rack and top with extra cereal. ***

Notes

*This recipe makes between 6-8 donuts, depending on how high the donut cavities are filled. The fuller they are, they’re more likely to close the donut hole gap. This is actually great for holding more cereal toppings, because it creates a bowl base; but if you want to create the classic donut hole, fill the cavities less full.

** If the glaze begins to harden, the burner on the stove should still provide enough residual warmth to keep the glaze liquid after it’s been turned off. You may need to occasionally stir the glaze if it’s been sitting for a while. Reheat briefly on a low temperature if needed to re-liquify the glaze. If you do need to reheat, you may need to add a small amount of additional milk.

*** Place the wire rack on a baking sheet or over a piece of parchment paper for easy clean up.

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