Introduction

These Old-Fashioned Buttermilk Donut Bars are a delightful twist on classic donuts, baked in a convenient pan for easy sharing. Topped with a rich brown butter maple vanilla bean glaze, they offer a perfect balance of sweetness and warmth in every bite.

A close-up image of small, square pieces of cinnamon roll cake with a shiny glaze on top, each piece showing a light golden brown color with a slightly darker browned crust at the bottom, and swirled cinnamon sugar visible inside the soft, moist cake layers. The pieces are stacked closely together on a white plate placed on a white marbled surface, highlighting the gooey and sweet texture of the glaze and the tender crumb of the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp ground nutmeg
½ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¾ cup buttermilk
½ cup unsalted butter (for glaze)
1 ½ cups powdered sugar
2 tbsp pure maple syrup
1 tsp vanilla bean paste (or vanilla extract)
1–2 tbsp milk (for thinning, as needed)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt until well combined.
Step 3: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 4: Alternately add the dry flour mixture and buttermilk to the creamed butter mixture, beginning and ending with the flour mixture. Mix just until combined to keep the batter light.
Step 5: Spread the batter evenly into the prepared pan. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Allow the bars to cool completely in the pan.
Step 6: To make the glaze, melt the ½ cup butter in a small saucepan over medium heat until it turns golden brown and has a nutty aroma. Remove from heat and whisk in the powdered sugar, maple syrup, and vanilla bean paste until smooth. If needed, add 1 to 2 tablespoons of milk to reach your desired glaze consistency.
Step 7: Pour the glaze evenly over the cooled bars and let it set before slicing into squares and serving.

Tips & Variations

For a spiced twist, add a pinch of cinnamon or allspice to the dry ingredients.
If you don’t have buttermilk, use regular milk mixed with 1 tablespoon of lemon juice or vinegar and let sit for 5 minutes.
For a more intense maple flavor, drizzle additional pure maple syrup over the glaze after it sets.
To make these gluten-free, substitute all-purpose flour with a gluten-free blend and add 1 teaspoon xanthan gum if it’s not included.

Storage

Store the donut bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Reheat briefly in the microwave or enjoy them cold—the glaze stays delicious either way.

How to Serve

The image shows a close-up of several small square pastries stacked on a white marbled surface. Each pastry has two main layers: a bottom golden-brown crust that looks crunchy and slightly uneven, topped with a thick, transparent, and glossy glaze that covers the surface, giving a shiny and sticky look. The texture of the glaze is smooth, slightly soft, and slightly drippy at the edges, while the crust appears dense and moist inside. The pastries are placed close together, highlighting their thick glaze and uneven edges in natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the glaze ahead of time?

Yes, you can prepare the brown butter maple glaze in advance and store it in the refrigerator for up to 3 days. Warm it gently before drizzling over the bars to loosen it.

What if my glaze is too thick or too thin?

If the glaze is too thick, add a little milk, one teaspoon at a time, until it reaches a pourable consistency. If it’s too thin, add a bit more powdered sugar and whisk to thicken it up.