I still remember the first time I pulled a tray of these baked cinnamon sugar donuts from the oven the kitchen smelled like comfort, and the crisp sugar coating melted just enough into the warm crumb. These are airy, lightly spiced donuts baked (not fried) for an easier, less messy treat that’s perfect for weekend brunches, school lunches, or an after‑school snack. If you like warm cinnamon treats, pair them with a chewy bar like my take on cinnamon sugar blondies for a cinnamon-forward dessert spread.
Why you’ll love this dish
This recipe hits the sweet spot between convenience and classic flavor. Because the donuts are baked, they require less hands‑on work, no deep frying, and cleanup is quick. The dough is a simple batter no yeast or rising time so you can have fresh donuts in about 30 minutes from start to finish. They’re lightly cinnamon-spiced inside and get a crunchy, buttery cinnamon sugar exterior, which makes them especially kid-approved and crowd-friendly for brunch or a coffee break.
These donuts tasted like a warm hug light inside with the perfect crunchy cinnamon sugar finish.
Step-by-step overview
Before you start: the batter is more like cake batter than a bread dough. You’ll mix dry ingredients, whisk the wet ingredients separately, combine them gently so the donuts stay tender, pipe or spoon the batter into a greased donut pan, bake until set, then brush with melted butter and toss in cinnamon sugar while warm. Expect quick baking times, so keep an eye on them after the 8-minute mark.
What you’ll need
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1 cup milk (whole milk gives richer flavor; use 2% if preferred)
- 1 large egg
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 tsp vanilla extract
- 1/4 cup melted butter (for brushing after baking)
- 1/2 cup granulated sugar (for coating)
- 1 tbsp ground cinnamon (for coating)
Substitution notes: swap the milk for a non-dairy milk like oat or almond if you need dairy-free (results will be slightly less rich). Use coconut oil in place of butter in both the batter and for brushing for a different flavor profile. If you’d like less sugar on the outside, cut the coating sugar to 1/3 cup.
Step-by-step instructions
- Preheat the oven to 425°F (220°C) and grease a standard donut pan well.
- In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, salt, and 1 tablespoon cinnamon.
- In a separate bowl, whisk the milk, egg, 1/2 cup melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix.
- Transfer the batter to a piping bag or a zip-top bag with the corner snipped, and fill each donut well about 3/4 full.
- Bake for 8 to 12 minutes, checking at 8 minutes. A toothpick inserted into a donut should come out clean or with a few dry crumbs.
- Let the donuts cool in the pan for 2 minutes, then transfer them to a wire rack.
- In a shallow bowl, combine 1/2 cup granulated sugar and 1 tablespoon ground cinnamon.
- Brush each warm donut with the 1/4 cup melted butter, then toss in the cinnamon sugar until fully coated.
- Serve warm or let cool completely on the rack.
Best ways to enjoy it
These donuts are fantastic warm straight from the oven. Serve them with a mug of coffee, hot chocolate, or a creamy latte for a cozy morning. For a brunch spread, plate them alongside fresh fruit, yogurt bowls, or the chewy option of cinnamon sugar blondies to offer a variety of textures and cinnamon notes. If presenting for guests, stack donuts in a shallow basket lined with parchment and sprinkle a touch more cinnamon sugar over the top.
Storage and reheating tips
Store cooled donuts in an airtight container at room temperature for up to 2 days. Because the coating is butter-based, refrigeration will make them less tender, so avoid the fridge unless your kitchen is very warm. To freeze, arrange cooled, uncoated donuts in a single layer on a baking sheet and freeze until firm. Transfer to a freezer bag or airtight container for up to 1 month. Reheat frozen donuts in a 300°F oven for 6 to 8 minutes, then brush with butter and toss in the cinnamon sugar just before serving.
Food safety note: these donuts contain milk and egg. If you leave them at room temperature, consume within 48 hours or refrigerate to extend safety.
Pro chef tips
- Measure flour by spooning it into the cup and leveling it with a knife to avoid dense donuts.
- Keep mixing light and quick; overmixing activates gluten and makes the crumb tough.
- If you don’t have a piping bag, use a sturdy zip-top bag or spoon the batter carefully into the wells.
- Rotate the pan once during baking if your oven has hot spots to ensure even color.
- Warm donuts coat best; toss immediately after brushing with butter so the sugar adheres evenly.
Recipe variations
- Apple cinnamon: fold 1/2 cup finely diced, peeled apples into the batter for a fruity twist.
- Maple glaze: skip the butter coating and drizzle a maple glaze (powdered sugar + maple syrup + splash of milk) over cooled donuts.
- Citrus cinnamon: add 1/2 teaspoon orange zest to the batter and orange juice in the coating for a bright note.
- Gluten-free: substitute a 1-to-1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
- Mini donuts: use a mini donut pan and reduce bake time to 6 to 8 minutes.
Common questions
How long does it take to make these donuts from start to finish?
Plan for about 25 to 35 minutes total. Prep and piping take roughly 10 to 15 minutes, and baking is 8 to 12 minutes. Cooling and coating add another 5 minutes.
Can I make the batter ahead of time?
You can mix the dry and wet ingredients separately and combine just before baking. Fully combined batter is best baked within 30 minutes for the lightest texture.
Will these work in a muffin tin instead of a donut pan?
Yes. Fill muffin cups about two thirds full and bake at the same temperature but expect 12 to 16 minutes of baking time. The center should be set and a toothpick inserted should come out clean.
Can I skip the butter brush and just roll the donuts in cinnamon sugar?
If you skip the butter, the cinnamon sugar won’t stick as well. You can lightly mist the donuts with a neutral oil spray or very lightly brush with melted butter substitute to help the coating adhere.
Are these safe to freeze after coating?
I recommend freezing uncoated donuts for best texture. Thaw and recoat after reheating so the butter-sugar coating remains crisp and fresh.
Baked Cinnamon Sugar Donuts
Ingredients
Method
- Preheat the oven to 425°F (220°C) and grease a standard donut pan well.
- In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, salt, and 1 tablespoon cinnamon.
- In a separate bowl, whisk the milk, egg, 1/2 cup melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix.
- Transfer the batter to a piping bag or a zip-top bag with the corner snipped, and fill each donut well about 3/4 full.
- Bake for 8 to 12 minutes, checking at 8 minutes. A toothpick inserted into a donut should come out clean or with a few dry crumbs.
- Let the donuts cool in the pan for 2 minutes, then transfer them to a wire rack.
- In a shallow bowl, combine 1/2 cup granulated sugar and 1 tablespoon of ground cinnamon.
- Brush each warm donut with the 1/4 cup melted butter, then toss in the cinnamon sugar until fully coated.
- Serve warm or let cool completely on the rack.
