Homemade Cinnamon Sugar Donuts
Start the morning off right with these super fluffy cinnamon sugar donuts! This simple recipe takes just 5 minutes to prepare and you don’t need a mixer – the perfect recipe to whip up in the morning when you have that donut craving!
Click HERE for this recipe & more over on my blog: https://alpineella.com/
As much as I looove fried doughnuts (like these brioche ones filled with chocolate!), I always turn to baked doughnuts when I need to whip up some doughnuts quickly. I’ve also got some chocolate cake doughnuts and maple doughnuts, so thought it was time we try out some cinnamon sugar doughnuts.
Tell me about this recipe!
- These donuts are made just in a bowl, so you don’t need a mixer or any fancy equipment for this recipe.
- The donuts are baked in a metal pan, I use the Wilton 6-doughnut pan for this.
- Because these are baked, the doughnuts are a little bite cakey but super fluffy and moist.
- The doughnuts are gently brushed with melted butter and then covered in homemade cinnamon sugar.
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- Flour: I am using all purpose flour for these cinnamon sugar donuts
- Buttermilk: I always love using buttermilk in my donut recipes, this will make your baked donut super moist! If you don’t have buttermilk on hand you can use sour cream instead.
- Ground Cinnamon: because cinnamon will be the main flavor in this recipe, make sure you’re using a bottle that you opened relatively recently! Spices can lose their full flavor fairly quickly, especially if they’re been lurking in your pantry for a long time!
How to make this recipe
Step 1: In a large bowl, whisk together all of your dry ingredients. Preheat the oven to 350 degrees and generously grease a doughnut pan with either butter or baking spray. I use this baking pan.
Step 2: In a small bowl or jug, whisk together all of your wet ingredients until smooth.
Step 3: Pour the wet ingredients into the dry and whisk until smooth. Pipe into your doughnut pan until each cavity is about three quarters full. I find the easiest way to do this is to use a piping bag, though you could also put the batter into a ziplock bag and snip one of the ends. Bake for 11-13 minutes. This makes 9 doughnuts so once the first batch is out, let them cool for a few minutes before gently taking them out. Re-grease your pan and pipe out the remaining batter.
Step 4: Gently brush each warm doughnut with melted butter then dip into your bowl of homemade cinnamon sugar until the doughnut is completely covered. Repeat with the remaining doughnuts.
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients an hour or two before you start baking.
- Use a pastry brush to properly grease every donut cavity – this way no donut bits get stuck to them when baking! I use softened butter but you could also use a baking spray.
- I use a piping bag or ziplock bag with one corner cut off to pipe the donuts into the pan. You could also use a spoon to spoon out the batter but that might be a bit messier.
- I don’t recommend dipping the warm doughnuts in the melted butter, the doughnuts will get too wet and may break apart! Just gently brush them with the melted butter and then roll them in the cinnamon sugar.
Frequently Asked Questions
Can I freeze cinnamon doughnuts? Yes! Place the cooled doughnuts into a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge.
What donut pan do you use?I use a Wilton 6-donut pan for this recipe. Because it makes more than 6 donuts you will have to let them cool slightly before removing them from the pan and baking the next batch.
What’s the difference between a cake/baked doughnut and a regular doughnut? A regular doughnut is made with a yeasted dough while a cake doughnut is made with a leavener (like baking soda or baking powder), similar to how a cake is made. Regular doughnuts are fried in oil while cake doughnuts are usually baked in the oven.
How do you store these doughnuts?Keep the doughnuts in an airtight container in the fridge for up to 3 days. They are best on the day of baking.
Try these doughnut recipes next!
Baked Maple Glazed Donuts
Glazed Chocolate Cake Doughnuts
Baked Vanilla Doughnuts with a Raspberry Glaze
Brioche Doughnuts with Chocolate Filling
Have you made this recipe? Make sure to tag me on Instagram @alpineella and leave a review below if you have! If you want more baking ideas, you can follow me on Pinterest.
Homemade Cinnamon Sugar Donuts
- ▢ 125 grams all purpose flour
- ▢ 1/2 teaspoon baking powder
- ▢ 1/2 teaspoon baking soda
- ▢ 1/2 teaspoon kosher salt
- ▢ 1/2 teaspoon ground cinnamon
- ▢ 1/4 teaspoon ground nutmeg
- ▢ 56 grams unsalted butter melted
- ▢ 106 grams light brown sugar
- ▢ 113 ml buttermilk room temperature
- ▢ 1 egg room temperature
- ▢ 1 teaspoon vanilla extract
- ▢ 150 grams sugar
- ▢ 1/2 tablespoon ground cinnamon
- ▢ 115 grams butter melted
- Preheat oven to 350°F/175°C. Grease a donut pan with butter or baking spray.
- Whisk together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl. Combine buttermilk, eggs, melted butter and vanilla extract in a jug and whisk until smooth.
- Pour buttermilk mixture into dry mixture and fold in until all incorporated. Make sure there are no flour pockets.
- Pipe the batter into the cavities, filling each ¾ of the way. Bake for 11-13 minutes, until golden brown and springy to the touch. After 5 minutes take out each donut and let cool on a wire rack, before pouring the next batch in. I like the re-grease the pan before I refill it.
- Mix the cinnamon and sugar together in a small bowl.
- Use a pastry brush to gently brush each warm doughnut with the melted butter, then dip into the bowl of cinnamon sugar and cover it completely. Set aside to cool completely.
- My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method.
- Butter: I use European style butter, like Kerry Gold, in my recipes.
- Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.
- Buttermilk: No buttermilk on hand? You can substitute it for sour cream.
- Storage: Keep the donuts in an airtight container and keep in the fridge for up to 3 days. You can freeze the donuts for up to 3 months, let them defrost overnight in the fridge before eating.
Can these be made into muffins/cupcakes?
Can I form by hand, like a bagel? I don’t have donut pan?