• Preheat oven to 350 Fahrenheit. Grease about nine cavities of a donut pan with olive oil, baking spray or butter. Lightly sprinkle some flour over them. Flip pans over and top bottoms of the pans to remove excess flour.
• In a large bowl, whisk to combine the flour, baking powder, sugars, salt and cinnamon. Set aside
• In a medium sized mixing bowl, whisk to combine the olive oil, sour cream, milk, orange juice, orange zest and egg. 
• Pour the wet ingredients into the dry ingredients. Stir til just combined. Transfer mixture to a piping bag and pipe dough into donut pans. Fill about 3/4 full. Alternatively, you can use a spoon to spoon the batter in. Bake 10-13 minutes or until a toothpick comes out clean when inserted in the middle of a donut. Allow to cool in pan 5 minutes. Slide a butter knife or small offset spatula around the outer and inner edges of each donut to help loosen them from the pan. Turn donuts out onto a baking rack to cool completely. 

FOR THE CINNAMON SUGAR COATING

• In a shallow dish or bowl, stir to combine the sugar and cinnamon. One at a time, brush or rub to cover a donut with olive oil then toss it in the cinnamon sugar to coat. Place donuts on cooling rack as you continue to coat them all with cinnamon sugar. Enjoy! Donuts are best enjoyed the day they are made, but leftovers can be stored in an airtight container for up to 3 days.