I first baked these baked cinnamon sugar donuts on a sleepy weekend morning, and the house smelled like a bakery in under 30 minutes. They’re light, tender, and coated in a crispy cinnamon-sugar finish that melts on your tongue. This recipe uses pantry staples and a simple donut pan, so it’s perfect for quick brunches, school lunches, or a crowd-pleasing dessert. If you like cakey cinnamon treats, you might also enjoy the easy and gooey cinnamon sugar blondies for another bake-and-share option.
Why you’ll love this dish
These donuts are fast, forgiving, and delightfully nostalgic. The baking method keeps them lighter than fried versions but still delivers that familiar cinnamon-sugar crunch on the outside. They’re budget-friendly because they use basic ingredients you likely have on hand. They’re also kid-approved and easy to scale up for a brunch, bake sale, or last-minute dessert. If you want a warm, comforting treat without the fuss of frying, these baked donuts are ideal.
Preparing Baked Cinnamon Sugar Donuts
Step-by-step overview: mix dry ingredients, whisk wet ingredients, combine gently, pipe into a greased donut pan, bake until set, then brush with butter and toss in cinnamon sugar. Expect about 20 to 25 minutes total active time and roughly 8 to 12 minutes in the oven per batch. The batter is slightly thick but pipeable; use a piping bag or zip-top bag with a corner snipped to get neat rings.
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 or 2% for best texture; plant milks work but may change tenderness)
– 1 large egg
– 1/2 cup unsalted butter, melted (plus 1/4 cup melted butter for brushing)
– 1 tsp vanilla extract
– 1/2 cup granulated sugar (for coating)
– 1 tbsp ground cinnamon (for coating)
Notes on ingredients: if you only have salted butter, omit the 1/2 teaspoon salt in the dry mix or reduce it slightly. For a lighter crumb, sift the flour and baking powder together. For a dairy-free option, use a neutral oil in place of melted butter and coconut or almond milk for the milk.
How to prepare it
1. Preheat the oven to 425°F (220°C). Grease a standard 6-cavity donut pan well with butter or nonstick spray. A light dusting of flour helps release the donuts.
2. In a large bowl, whisk the flour, 3/4 cup granulated sugar, baking powder, salt, and 1 tablespoon ground cinnamon until evenly combined. This evens out the leavening and spice.
3. In a separate bowl, whisk together the milk, egg, 1/2 cup melted butter, and vanilla until smooth and uniform. Warm melted butter should be cool enough not to scramble the egg.
4. Pour the wet ingredients into the dry mix and fold gently with a spatula or spoon. Stir just until moistened; small lumps are fine. Overmixing develops gluten and makes the donuts dense.
5. Transfer batter to a piping bag or a sturdy zip-top bag with the corner snipped off. Pipe the batter into each donut cavity until about 3/4 full. Tap the pan once on the counter to release air bubbles.
6. Bake for 8 to 12 minutes. The donuts are done when they spring back lightly and a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. Rotate the pan once halfway through if your oven has hot spots.
7. Let the donuts cool in the pan for 2 to 3 minutes. Gently remove to a wire rack. Brush each warm donut with the extra 1/4 cup melted butter, then immediately toss or roll in the cinnamon-sugar coating (mix 1/2 cup sugar with 1 tablespoon cinnamon in a shallow bowl).
8. Serve warm for best texture and flavor.
Best ways to enjoy it
Serve these donuts warm on their own or with a simple accompaniment. A small bowl of Greek yogurt with a drizzle of honey and fresh berries brightens the plate. For a breakfast spread, pair them with a pot of coffee or hot tea and fresh fruit. For a playful twist at brunch, stack two donuts with a smear of cream cheese frosting in between for a donut sandwich. If you like sweet-salty contrasts, try pairing with lightly salted nuts or a creamy cheese plate; for another cinnamon-forward option, take a look at this playful cinnamon sugar pizza idea for a sharing dessert.
Storage and reheating tips
Room temperature: Store cooled donuts in an airtight container at room temperature for up to 2 days. They’re best eaten within 24 hours for peak texture.
Refrigeration: If your kitchen is warm, refrigerate in a sealed container for up to 4 days; bring to room temperature before serving to restore softness.
Freezing: Wrap individual cooled donuts tightly in plastic wrap, then place in a freezer bag or container for up to 1 month. Thaw at room temperature or reheat from frozen.
Reheating: For a fresh-out-of-the-oven crust, warm donuts in a 325°F oven for 5 to 7 minutes or in a toaster oven for 3 to 4 minutes. A quick 10 to 12 second zap in the microwave softens them but will lose the crisp coating, so I prefer oven reheating. Always reheat to a comfortable eating temperature and do not reheat multiple times.
Pro chef tips
– Measure flour by spooning into the cup and leveling with a knife. Scooping directly can pack the flour and make the batter heavy.
– Don’t overmix once wet and dry are combined; stop when you no longer see dry streaks.
– If you don’t have a piping bag, a zip-top bag works fine. Press the batter to one corner and snip a small hole.
– If your donuts brown too fast, lower the oven to 400°F and bake a couple minutes longer. Oven temperatures vary.
– For even coating, toss donuts in the cinnamon sugar while still warm and buttery so the coating adheres and forms a slight crisp.
Creative twists
– Glaze switch: Instead of the cinnamon-sugar toss, dip warm donuts in a simple powdered sugar glaze (1 cup powdered sugar + 2 tbsp milk + 1/4 tsp vanilla).
– Spiced variations: Add a pinch of nutmeg or cardamom to the batter for autumnal depth.
– Citrus lift: Stir 1 teaspoon grated orange zest into the batter and swap the cinnamon sugar for orange-scented sugar.
– Vegan version: Replace butter with neutral oil and use a flax egg (1 tbsp ground flax + 3 tbsp water) and nondairy milk. Texture will be slightly different but still delicious.
– Filling option: Pipe in pastry cream, jam, or a cinnamon apple compote after baking for a filled donut treat.
Common questions
How long does the batter keep?
Use the batter immediately for best rise. If you must hold it, cover and refrigerate for up to 24 hours, but expect a slightly reduced rise because baking powder can lose some activity. Bring chilled batter to room temperature before piping.
Can I make these gluten-free?
Yes. Use a 1-to-1 gluten-free all-purpose flour blend that contains xanthan gum or add 1/4 teaspoon xanthan gum per cup if your blend lacks it. The texture will be a touch different—denser and more crumbly—but the cinnamon-sugar flavor still shines.
Why did my donuts sink in the middle?
Common causes are overmixing, underbaking, or opening the oven door too early. Make sure baking powder is fresh, mix just until combined, and bake until a toothpick comes out clean. Also avoid filling the cavities above 3/4 full.
Can I bake these in a muffin tin instead of a donut pan?
Yes, use a standard muffin tin and reduce oven time slightly. Fill cups 2/3 full and bake 10 to 14 minutes. Adjust based on size and test with a toothpick for doneness.
Baked Cinnamon Sugar Donuts
Ingredients
Method
- Preheat the oven to 425°F (220°C) and grease a standard 6-cavity donut pan.
- In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together milk, egg, 1/2 cup melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry mix and fold gently until just combined.
- Transfer the batter to a piping bag and pipe into each donut cavity until about 3/4 full. Tap the pan to release air bubbles.
- Bake for 8 to 12 minutes until donuts spring back lightly and a toothpick comes out clean.
- Let them cool in the pan for 2 to 3 minutes before transferring to a wire rack.
- Brush each warm donut with extra melted butter, then toss in the cinnamon-sugar mixture.
- Serve warm for the best texture and flavor.
