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Bright, colorful, and baked—not fried—these Fruit Loop Donuts come together in under 30 minutes for a fun breakfast or dessert treat.
Full Recipe Introduction
If you’ve ever wondered how to turn a simple cereal box into a sweet, glazed pastry, these Fruit Loop Donuts are your new go-to. Imagine crisp, sugar-coated loops folded into a tender, cake-style donut and topped with a vivid rainbow glaze—no deep-frying required. I first whipped up this playful spin on morning cereal for my granddaughter’s birthday brunch, and let me tell you, it was love at first bite. With just a handful of pantry staples and a trusty donut pan, you’ll have a vibrant batch that feels festive, bright, and perfectly nostalgic—yet light enough to serve alongside fresh fruit or yogurt for Breakfast or as a colorful Dessert.
Why You’ll Love This Recipe
• No deep-fryer mess—these donuts are Baked, so you get that cakey crumb without all the oil.
• Ready in under 30 minutes—from crushing Fruit Loop cereal to glazing.
• Kid-approved rainbow rings—perfect for school mornings or weekend treat.
• Customizable Glazed topping—you can swap cereal milk for almond milk or add a squeeze of lemon.
• Crowd-pleasing at parties—these Pastry-style Donuts double as conversation starters.
• Simple pantry ingredients—no fancy equipment beyond a donut pan.
• Cereal meets pastry—combine two breakfast classics in one Sweet, chewy ring.
• Light enough for brunch yet fun enough for a midnight snack.
Ingredients
• 1 ½ cups all-purpose flour (swap 1:1 gluten-free blend if needed)
• ½ cup granulated sugar (or sub coconut sugar for depth)
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup milk (whole or 2%—you’ll also use leftover Cereal milk for extra flavor)
• 1 large egg, room temperature
• 2 tbsp melted butter (unsalted—use coconut oil for dairy-free)
• 1 tsp pure vanilla extract
• 1 cup Fruit Loop cereal, plus 2 tbsp crushed for topping
• ¾ cup powdered sugar
• 1–2 tbsp cereal-infused milk or regular milk
• Pinch of food-grade pink or yellow coloring (optional, for extra pop)
Tips:
– To make cereal milk, steep ¼ cup crushed Fruit Loops in the milk for 10 minutes, then strain.
– Use silicone donut pans for easy release.
– Room-temp eggs help the batter rise evenly.
Directions
1. Preheat & Prep
Preheat your oven to 350°F and lightly grease a 12-cup donut pan. Crushing a few cereal pieces in a zip-top bag gives you that extra crunch for topping.
- Mix Dry Ingredients
In a medium bowl, whisk together flour, sugar, baking powder, and salt until evenly combined—no lumps, please. - Whisk Wet Ingredients
In another bowl, beat the egg, melted butter, vanilla, and milk (plus any leftover cereal milk) until smooth. You’re aiming for a pale, silky batter. - Combine & Fold
Pour wet into dry, then gently fold with a rubber spatula. Stop when you see just a few streaks of flour—overmixing yields tough Donuts. - Stir in Cereal
Gently fold in the whole Fruit Loops. You’ll get colorful pockets of cereal throughout each Donut. - Fill the Pan
Spoon batter into each donut well—about ¾ full. Tap the pan lightly on your countertop to level the batter and release air bubbles. - Bake
Bake for 10–12 minutes, or until lightly golden around the edges and a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack. - Prepare Glaze
Whisk powdered sugar with 1 tbsp cereal-infused milk (add more to reach a thick-drippy consistency). Stir in a drop of food coloring to echo those rainbow rings. - Glaze & Top
Dip the top of each donut into the glaze, then immediately sprinkle with the crushed Fruit Loops. Let glaze set for 5 minutes, and voilà—rainbow magic!
Servings & Timing
Yield: Makes 12 colorful Fruit Loop Donuts
Prep Time: 15 minutes
Bake Time: 10–12 minutes
Cooling & Glazing Time: 8 minutes
Total Time: About 35 minutes
Variations
• Chocolate-Fruit Loop: Add 2 tbsp cocoa powder to the batter for a mocha twist.
• Vegan Swap: Use a flax “egg” and coconut milk, plus dairy-free butter.
• Mini Donuts: Use a mini-donut pan for bite-sized treats.
• Fruity Zing: Stir in 1 tsp lemon or orange zest to the glaze.
• Sprinkles Galore: Top with rainbow nonpareils for extra festivity.
• Protein Kick: Replace ¼ cup flour with vanilla protein powder.
Storage & Reheating
Store cooled donuts in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To freeze, layer donuts between parchment sheets in a freezer-safe box—freeze for up to 1 month. Thaw at room temperature, then reheat in a 300°F oven for 4–5 minutes to revive that fresh-baked bite.
Make-ahead tip: Bake and freeze unglazed donuts, then glaze on the day you plan to serve for peak crunchiness.
Notes
• I learned that using cereal-infused milk cuts the need for extra sugar and amplifies that nostalgia-kick.
• If your glaze is too runny, add a tablespoon more powdered sugar; if too stiff, whisk in milk by drops.
• Let donuts cool completely before glazing—warm rings make glaze slide off.
• Silicone pans are forgiving, but nonstick metal pans work, too—just grease well.
FAQs
Q: Can I deep-fry these instead of baking?
A: Yes—you can fry 2 tbsp scoops in 350°F oil for about 2 minutes per side, but you’ll lose that light, cake-style crumb.
Q: What’s cereal milk?
A: It’s simply milk left to soak crushed Fruit Loops, then strained—gives you a subtle, fruity note.
Q: How do I make them less sweet?
A: Cut the powdered sugar in the glaze by half and add a squeeze of lemon juice for brightness.
Q: Can I skip the glaze?
A: Absolutely—dust with cinnamon sugar or a light sprinkling of confectioners’ sugar instead.
Q: My donuts came out dense—why?
A: Overmixing the batter or packing too much flour can do it; stir just until you see streaks.
Q: Do these freeze well?
A: Yes—freeze unglazed ones for up to one month, then thaw and glaze when you’re ready.
Q: Can I use a muffin tin instead of a donut pan?
A: You can, but you’ll get muffin-shaped pastries, not rings—still tasty, though!
Q: Are these family-friendly?
A: Totally—kids adore the color, and grown-ups love the cereal-pastry mash-up.
Conclusion
These Fruit Loop Donuts are a joyful mash-up of breakfast cereal and sweet, glazed pastry—baked to a tender crumb and topped with rainbow flair. Whether you’re hosting a brunch, fueling a school morning, or just craving something nostalgic, they hit the spot. Give them a whirl, then swing back here to share how your donut adventure turned out—or explore more cereal-inspired treats on the blog!
Fruit Loop Donuts
Ingredients
- 1 ½ cups all-purpose flour all-purpose flour swap 1:1 gluten-free blend if needed
- ½ cup granulated sugar granulated sugar or sub coconut sugar for depth
- 1 ½ tsp baking powder baking powder
- ¼ tsp salt salt
- ½ cup milk milk whole or 2%—you’ll also use leftover Cereal milk for extra flavor
- 1 large egg large egg room temperature
- 2 tbsp melted butter melted butter unsalted—use coconut oil for dairy-free
- 1 tsp pure vanilla extract pure vanilla extract
- 1 cup Fruit Loop cereal Fruit Loop cereal plus 2 tbsp crushed for topping
- ¾ cup powdered sugar powdered sugar
- 1–2 tbsp cereal-infused milk or regular milk cereal-infused milk or regular milk
- Pinch food-grade pink or yellow coloring food-grade pink or yellow coloring optional, for extra pop
Instructions
- Preheat your oven to 350°F and lightly grease a 12-cup donut pan. Crushing a few cereal pieces in a zip-top bag gives you that extra crunch for topping.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt until evenly combined—no lumps, please.
- In another bowl, beat the egg, melted butter, vanilla, and milk (plus any leftover cereal milk) until smooth. You’re aiming for a pale, silky batter.
- Pour wet into dry, then gently fold with a rubber spatula. Stop when you see just a few streaks of flour—overmixing yields tough Donuts.
- Gently fold in the whole Fruit Loops. You’ll get colorful pockets of cereal throughout each Donut.
- Spoon batter into each donut well—about ¾ full. Tap the pan lightly on your countertop to level the batter and release air bubbles.
- Bake for 10–12 minutes, or until lightly golden around the edges and a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
- Whisk powdered sugar with 1 tbsp cereal-infused milk (add more to reach a thick-drippy consistency). Stir in a drop of food coloring to echo those rainbow rings.
- Dip the top of each donut into the glaze, then immediately sprinkle with the crushed Fruit Loops. Let glaze set for 5 minutes, and voilà—rainbow magic!
