I’m sharing my Easy Cinnamon Donuts Recipe featuring fluffy baked cinnamon donuts rolled in cinnamon sugar, and I’ll reveal the simple trick that keeps them perfectly light.

Jump to Recipe

I wasn’t even looking for a breakfast obsession, but these Baked Cinnamon Sugar Donuts got me good. The crumb is pillowy and a little bit like cake, and the cinnamon sugar coating makes them addictive in a way I cant totally explain.

I played with a simple base using all-purpose flour and a couple of eggs and kept thinking, why does something this easy taste like it came from a bakery? If you want something quick that feels special try this out, it’s basically an Easy Cinnamon Donuts Recipe and a legit Cinnamon Sugar Donut Recipe all rolled into one.

Ingredients

Print Recipe (No Advertisments)

All purpose flour provides structure and carbs, low fiber, makes crumb soft when gently mixed.
Granulated sugar sweetens heavily, boosts browning and carbs, little nutritional benefit.
Eggs add protein, moisture and help bind, they give lift and tender crumb.
Milk or buttermilk adds moisture and mild richness, buttermilk gives tang and reacts with baking powder.
Butter or oil brings flavor and richness, saturated fat, oil keeps donuts moister and lighter.
Ground cinnamon adds warm spice, little calories, antioxidants, and big aroma for that classic taste.
Vanilla extract boosts sweetness perception, tiny antioxidants, mainly flavor so everything tastes rounded.

Ingredient Quantities

2 cups all-purpose flour (about 250 g)

3/4 cup granulated sugar (150 g)

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 large eggs room temprature

3/4 cup milk (180 ml) or buttermilk

1/4 cup unsalted butter melted (or 1/3 cup neutral oil)

1 teaspoon vanilla extract

1/2 cup granulated sugar for rolling

1 to 2 teaspoons ground cinnamon for rolling

2 to 3 tablespoons unsalted butter melted for brushing

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Grease a donut pan well or spray with nonstick spray, if you dont have a donut pan you can use a muffin tin but the shape will be different.

2. In a large bowl whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon and 1/2 teaspoon salt.

3. In another bowl beat 2 large eggs (room temprature), then whisk in 3/4 cup milk or buttermilk, 1/4 cup melted unsalted butter (or 1/3 cup neutral oil) and 1 teaspoon vanilla extract.

4. Pour the wet ingredients into the dry and stir just until combined, dont overmix – a few small lumps is ok, overworking the batter will make the donuts dense.

5. Transfer batter to a piping bag or a zip-top bag with the corner snipped, or just spoon into the pan. Fill each donut cavity about 3/4 full so they have room to rise.

6. Bake for about 8 to 12 minutes, or until the tops are set and spring back when lightly pressed and a toothpick comes out clean. Let them cool in the pan 2 to 3 minutes, then turn out onto a wire rack and cool about 5 more minutes until warm but not hot.

7. While the donuts cool a bit, mix 1/2 cup granulated sugar with 1 to 2 teaspoons ground cinnamon in a shallow bowl. Melt 2 to 3 tablespoons unsalted butter for brushing.

8. Brush each warm donut with melted butter then immediately roll or toss it in the cinnamon sugar until well coated, the sugar sticks best while the donut is still warm.

9. Let the coated donuts rest a minute so the sugar sets, then serve warm. Store in an airtight container for 1 to 2 days, refresh in a 300°F oven for a few minutes if they get a bit stale.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Donut pan or a muffin tin if you dont have one
3. Two mixing bowls (one large, one medium)
4. Whisk
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon
7. Piping bag or zip-top bag with the corner snipped, or a spoon for filling
8. Wire cooling rack
9. Pastry brush for the melted butter
10. Shallow bowl or plate for the cinnamon sugar coating

FAQ

Q: Can I make these without a donut pan? A: Yes, no problem. Use a standard muffin tin and bake bigger rounds for about 12 to 15 minutes at 350 F (175 C) or a mini muffin tin for donut holes about 8 to 10 minutes. For ring shapes you can also pipe batter into a parchment-lined baking sheet and use a small cookie cutter to make the hole, but it wont be as neat as a pan.

Q: Can I use buttermilk or regular milk interchangeably? A: Yep. Buttermilk gives a tangier, softer crumb, but regular milk works fine. If you dont have buttermilk make a quick substitute by stirring 1 tablespoon lemon juice or white vinegar into 3/4 cup milk and let sit 5 minutes before using.

Q: How do I stop the donuts from getting dry or tough? A: Donuts get tough from overmixing and overbaking. Stir the batter only until the dry bits disappear, use the measured flour (spoon and level it) and pull them out of the oven the second they spring back a little. Using oil instead of butter or adding buttermilk helps keep them moist.

Q: Why wont the cinnamon sugar stick, or why does it get soggy? A: Brush the donuts with the melted butter while theyre still warm and toss immediately in the cinnamon sugar, that helps it stick. If you coat them while they're too hot the sugar may melt into a paste, so let them cool 30 to 60 seconds first if needed.

Q: How should I store and reheat leftover donuts? A: Keep at room temp in an airtight container for up to 2 days, refrigerate up to 5 days, or freeze wrapped well for up to 2 months. Reheat in the microwave for 8 to 12 seconds or in a 300 F oven for 5 to 7 minutes to refresh them, then re-brush and roll in cinnamon sugar if needed.

Q: Can I make these gluten free or vegan? A: Yes with tweaks. For gluten free use a good 1-to-1 all purpose gf flour blend and maybe add a teaspoon xanthan gum if the blend lacks it. For vegan swap each egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water, let sit 5 minutes), use plant milk, and use oil instead of butter. Texture may differ a bit but they still taste great.

Baked Cinnamon Sugar Donuts Recipe Substitutions and Variations

All-purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, a little denser donut, or use a 1-to-1 gluten-free flour blend (check it has xanthan gum) and keep the same weight.
Granulated sugar: use light brown sugar 1:1 for a moister, deeper flavored donut — color will be darker but its really tasty.
Milk or buttermilk: use non-dairy milk (oat or almond) 1:1, or make quick buttermilk by adding 1 tablespoon lemon juice or white vinegar to 1 cup milk, let sit 5 minutes then scale that down to 3/4 cup.
2 large eggs: replace with flax eggs (2 tbsp ground flax + 6 tbsp water, sit 5 min) for vegan binding, or use 1/2 cup unsweetened applesauce for a softer, moister crumb.

Pro Tips

– Measure flour by spooning it into the cup and leveling off, or even better weigh it if you can, too much flour = dry dense donuts so dont pack the cup.
– Mix the batter gently and stop as soon as the flour is incorporated, a few little lumps are fine. Letting the batter sit a few minutes helps the flour hydrate and gives a lighter crumb, but dont sit forever or the leavening loses power.
– Choose your fat with intent: oil gives a softer, moister texture, melted butter gives more flavor but can make them a bit firmer. If you want tang and extra tenderness use buttermilk or add a splash of vinegar to milk to mimic it.
– Watch them closely in the final minutes because they go from perfect to dry fast, test by a light press or a toothpick, and pull them out while still slightly tender not rock hard.
– For the coating and storage: roll them while warm so the sugar sticks, or toss them in a bag for even coverage. Store airtight and refresh in a low oven for a few minutes to bring back crispness, or for a quick revive zap briefly in the microwave with a damp paper towel but dont overdo it.

Baked Cinnamon Sugar Donuts Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m sharing my Easy Cinnamon Donuts Recipe featuring fluffy baked cinnamon donuts rolled in cinnamon sugar, and I’ll reveal the simple trick that keeps them perfectly light.

Servings

servings

Calories

228

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Donut pan or a muffin tin if you dont have one
3. Two mixing bowls (one large, one medium)
4. Whisk
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon
7. Piping bag or zip-top bag with the corner snipped, or a spoon for filling
8. Wire cooling rack
9. Pastry brush for the melted butter
10. Shallow bowl or plate for the cinnamon sugar coating

Ingredients

2 cups all-purpose flour (about 250 g)
3/4 cup granulated sugar (150 g)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs room temprature
3/4 cup milk (180 ml) or buttermilk
1/4 cup unsalted butter melted (or 1/3 cup neutral oil)
1 teaspoon vanilla extract
1/2 cup granulated sugar for rolling
1 to 2 teaspoons ground cinnamon for rolling
2 to 3 tablespoons unsalted butter melted for brushing

Directions

Preheat oven to 350°F (175°C). Grease a donut pan well or spray with nonstick spray, if you dont have a donut pan you can use a muffin tin but the shape will be different.
In a large bowl whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon and 1/2 teaspoon salt.
In another bowl beat 2 large eggs (room temprature), then whisk in 3/4 cup milk or buttermilk, 1/4 cup melted unsalted butter (or 1/3 cup neutral oil) and 1 teaspoon vanilla extract.
Pour the wet ingredients into the dry and stir just until combined, dont overmix – a few small lumps is ok, overworking the batter will make the donuts dense.
Transfer batter to a piping bag or a zip-top bag with the corner snipped, or just spoon into the pan. Fill each donut cavity about 3/4 full so they have room to rise.
Bake for about 8 to 12 minutes, or until the tops are set and spring back when lightly pressed and a toothpick comes out clean. Let them cool in the pan 2 to 3 minutes, then turn out onto a wire rack and cool about 5 more minutes until warm but not hot.
While the donuts cool a bit, mix 1/2 cup granulated sugar with 1 to 2 teaspoons ground cinnamon in a shallow bowl. Melt 2 to 3 tablespoons unsalted butter for brushing.
Brush each warm donut with melted butter then immediately roll or toss it in the cinnamon sugar until well coated, the sugar sticks best while the donut is still warm.
Let the coated donuts rest a minute so the sugar sets, then serve warm. Store in an airtight container for 1 to 2 days, refresh in a 300°F oven for a few minutes if they get a bit stale.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.