1. Preheat the oven to 350°F.

2. Lightly grease the doughnut pan with coconut oil.

3. In a medium bowl, whisk together flour, sugar, baking powder, xantham gum, salt, and cinnamon; set aside.

4. In a small saucepan heat the milk, white vinegar, vanilla extract, and butter until the butter is melted.

5. Beat egg and add to milk mixture.

6. Slowly pour the milk mixture into the dry ingredients and mix well.

7. Fill a Ziplock bag with the mixture and cut an opening (approximately 1/2 inch) at the end.

8. Squeeze the mixture out in a slow circular motion filling each doughnut hole on the tray.

9. Bake for 8 to 10 minutes until a toothpick comes out clear. You want them to have a cake-like texture, so don't over-bake them.

10. Remove from the oven and let them cool completely, then invert the tray and pop them out.

11. Now to make the cinnamon coating. In a small saucepan, melt the butter.

12. Dip the donuts in the melted butter, making sure to coat it entirely (but don't let them soak up the butter and get soggy).

13. Mix the cinnamon and sugar together until it is a light brown color -- if you like more cinnamon, mix to taste preference.

14. Individually roll the butter coated doughnuts in the sugar, coating both sides and set aside on wax paper or wire tray. If you find the sugar gets too wet you can shake the sugar mixture over the doughnuts but it does not coat them as well.

15. Store them in an airtight container. They only last a few days, if you don't eat them all right away! Warning: these may cause your husband to want to marry you all over again!