Combine all ingredients (excluding topping ingredients) in a medium sized bowl. Mix well and transfer batter into a gallon-size, ziptop bag. Cut one corner of the bag, and pipe the donut batter into the donut pan – filling each approximately 2/3 full.
Bake for 14-17 minutes or until donuts are springy to the touch.
While donuts are baking, prepare the topping.
Melt butter in a bowl. In a separate bowl or plate, combine the cinnamon and sugar.
While the donuts are still hot, dip into the butter and coat with the cinnamon and sugar mixture.
Donuts are best served fresh, but are will last 1-2 days in an airtight container.
Additional Materials: Gallon size ziplock bag to pipe donut batter into donut pan