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Preheat the oven to 350°F (180°C). Prepare a donut silicon mold and spray cooking oil in the cavities. Set aside.
In a mixing bowl, add self-rising flour, maple syrup, light flavor oil, almond milk, and vanilla extract if used.
Use a rubber spatula to stir and combine everything together and form a smooth batter.
Fill each donut cavity up to ⅔ of its level. They raise a lot! I made 12 donuts with the batter. I like to add the donut batter into a piping bag and pipe it into the donut cavities. It's easier to fill the cavities this way. But you can also use spoons if you don't have piping bags.
Bake the donuts for 14-16 minutes at 350°F (180°C) until they are lightly golden brown outside and a toothpick inserted in the center of the donuts comes out clean.
Flip over a cooling rack and let them cool for 1 hour before decorating.
In a shallow bowl that fits the width of a donut, add sugar and cinnamon. Stir to evenly combine.
When the donuts are cooled, lightly spray low flavor oil on both sides and roll into the bowl filled with cinnamon sugar to coat.