This recipe was originally published in January 2022 and has since been updated with fresh images and enhanced details to ensure your baking success.

While I absolutely adore classic fried doughnuts, like these decadent brioche doughnuts generously filled with rich chocolate, I consistently find myself reaching for baked donut recipes when speed and simplicity are paramount. My kitchen has already seen the delicious creation of chocolate cake doughnuts and comforting maple doughnuts, so it was high time we introduced a recipe for everyone’s favorite: classic cinnamon sugar donuts. These baked treats offer all the flavor without the mess and fuss of a deep fryer, making them an ideal choice for busy bakers.

Baked cinnamon donuts are the ultimate comfort food, especially as the weather turns crisp and chilly. There’s something truly heartwarming about their inviting aroma filling your home. They pair wonderfully with a steaming cup of coffee or a warm mug of tea, making them perfect for breakfast, brunch, or a satisfying dessert. If you’re a fan of these flavors and prefer a muffin format, be sure to check out my delightful cinnamon swirl muffin recipe for another cozy treat!

Why You’ll Fall in Love with This Baked Cinnamon Donut Recipe!

This recipe isn’t just about making donuts; it’s about making them *easily* and *deliciously*. Here’s what makes these baked cinnamon sugar donuts truly stand out:

• No Mixer Required: Forget about hauling out heavy stand mixers or dealing with electric hand mixers. This recipe is designed to be made entirely in a single bowl, using just a whisk and a spatula. This means minimal cleanup and maximum convenience, perfect for those spur-of-the-moment cravings. It’s truly a no-fuss approach to homemade baking!
• Baked to Perfection, Not Fried: Unlike traditional donuts, these are baked in a metal donut pan. I personally use the Wilton 6-doughnut pan, which consistently yields beautifully shaped donuts. Since they’re baked and not fried, they are significantly easier to prepare, require far less oil, and result in a lighter, less greasy treat. This also makes them a slightly healthier alternative without sacrificing any of the deliciousness.
• Bursting with Cinnamon Flavor: Prepare for an explosion of warm, comforting cinnamon in every single bite! We incorporate ground cinnamon directly into the donut batter, infusing the cake itself with a deep, fragrant spice. Then, each warm donut is lovingly coated in a homemade cinnamon sugar blend, ensuring a double dose of that beloved flavor. It’s a true celebration of cinnamon!
• Incredibly Soft and Moist Texture: Because these are baked, they have a wonderfully tender, cake-like consistency. They are exceptionally fluffy and moist, never dry or dense. The careful balance of ingredients, particularly the buttermilk, contributes to a delicate crumb that melts in your mouth, offering a delightful contrast to the sweet, slightly crisp cinnamon sugar coating.
• Luxurious Homemade Cinnamon Sugar Coating: The magic of these donuts is largely in their exquisite finish. Each freshly baked, still-warm donut is delicately brushed with rich melted butter. This butter creates the perfect adhesive for a generous coating of our homemade cinnamon sugar, ensuring every nook and cranny is covered in sparkling, spiced sweetness. This simple step elevates them from good to absolutely unforgettable.

Essential Ingredients for Your Homemade Cinnamon Sugar Donuts

Creating these delightful baked donuts requires a handful of simple, readily available ingredients. Using quality ingredients, especially fresh spices, will make all the difference in the final flavor. Here’s what you’ll need:

• All-Purpose Flour: The foundation of our fluffy cake donuts. All-purpose flour provides the perfect structure and tenderness. Ensure it’s not packed when measured, especially if not using a scale.
• Buttermilk: This is a secret weapon for incredibly moist and tender baked goods! Buttermilk reacts with the baking soda, creating a light texture and adding a subtle tang that enhances the overall flavor. If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest with regular milk up to 113 ml (½ cup). Let it sit for 5-10 minutes until it slightly curdles. Alternatively, sour cream can also be used for a similarly moist result.
• Ground Cinnamon: As the star flavor, the quality and freshness of your ground cinnamon truly matter. Use a bottle that you’ve opened relatively recently, as ground spices can lose their potency and vibrant flavor over time if they’ve been lurking in your pantry for too long. A fresh, aromatic cinnamon will make these donuts sing!
• Sugars: You’ll need two types of sugar for this recipe. **Light brown sugar** is used in the donut batter, contributing to its moist texture and adding a subtle caramel note that complements the cinnamon beautifully. **White granulated sugar** is essential for creating that classic, sparkling homemade cinnamon sugar topping that coats the warm donuts.
• Unsalted Butter: Butter plays a crucial role both inside the donut and as part of the irresistible coating. You’ll need melted butter for the donut dough, adding richness and moisture. Additionally, more melted butter is used to gently brush the warm donuts before they are generously covered in the homemade cinnamon sugar, helping the coating adhere perfectly and adding another layer of flavor.
• Baking Powder & Baking Soda: These are our leavening agents, working in tandem to give the donuts their signature fluffy, cake-like texture. They create air pockets in the batter as it bakes, ensuring a light and airy result.
• Kosher Salt: A pinch of salt is vital in any sweet recipe. It balances the sweetness, enhances all the other flavors, and prevents the donuts from tasting bland. If using fine table salt, remember to halve the amount specified in the recipe.
• Ground Nutmeg: A small amount of nutmeg adds a wonderful depth and warmth to the spice profile, perfectly complementing the cinnamon. Freshly grated nutmeg offers the best flavor if you have it!
• Large Egg: The egg binds the ingredients together, adds richness, and contributes to the overall structure and tenderness of the donuts. Ensure it’s at room temperature for optimal mixing.
• Vanilla Extract: A splash of vanilla extract deepens the flavor profile, adding a sweet, aromatic note that harmonizes with the cinnamon and nutmeg. Use pure vanilla extract for the best taste.

Step-by-Step Guide: Crafting Your Perfect Cinnamon Sugar Donuts

Making these baked cinnamon sugar donuts is incredibly straightforward, even for beginner bakers. Follow these simple steps for a batch of warm, fluffy treats:

Step 1: Prepare Your Pan and Dry Ingredients. First, preheat your oven to 350°F (175°C). While the oven is heating, generously grease your donut pan. I find that a combination of butter and a light dusting of flour, or simply a good quality baking spray, works best to prevent sticking. I personally use this Wilton baking pan for consistent results. In a large mixing bowl, whisk together all of your dry ingredients: flour, light brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisking ensures they are well combined and evenly distributed.

Step 2: Combine Wet Ingredients. In a separate, smaller bowl or a liquid measuring jug, whisk together all of your wet ingredients until smooth. This includes the buttermilk (or your chosen substitute), the egg, the melted unsalted butter, and the vanilla extract. Make sure everything is fully incorporated.

Step 3: Gently Combine Wet and Dry Mixtures. Pour the whisked wet ingredients into the large bowl containing your dry ingredients. Using a whisk or a rubber spatula, gently fold the mixture until just combined. Be careful not to overmix; overmixing can lead to tough donuts. A few small lumps are perfectly fine, but ensure there are no visible pockets of dry flour.

Step 4: Pipe and Bake Your Donuts. Transfer the donut batter into a piping bag. If you don’t have one, a large Ziploc bag with one corner snipped off works just as well. Pipe the batter into the prepared donut pan cavities, filling each one about three-quarters full. This recipe yields approximately 9 donuts. Bake for 11-13 minutes, or until the donuts are golden brown and spring back lightly when touched. Once the first batch is baked, let them cool in the pan for just a few minutes before gently turning them out onto a wire rack. Re-grease your pan thoroughly before piping and baking any remaining batter. This ensures subsequent batches don’t stick.

Step 5: Prepare the Cinnamon Sugar Coating. While your donuts are baking or cooling slightly, prepare the irresistible cinnamon sugar coating. In a small, shallow bowl, whisk together the white granulated sugar and the ground cinnamon until they are evenly combined. Set this aside.

Step 6: Coat Your Warm Donuts. Once the donuts are slightly warm but cool enough to handle, gently brush each one all over with melted butter using a pastry brush. The warmth of the donut helps the butter adhere, and the butter, in turn, helps the cinnamon sugar stick. Immediately after brushing with butter, dip and roll each donut into your bowl of homemade cinnamon sugar, ensuring it’s completely covered. Place the coated donuts back on the wire rack to cool completely. Repeat this process with all remaining donuts. Enjoy them warm or at room temperature!

Pro Tips for Flawless Baked Cinnamon Sugar Donuts

Achieving bakery-quality baked donuts at home is easier than you think, especially with a few expert tips. These suggestions will help ensure your cinnamon sugar donuts are perfectly fluffy, moist, and utterly delicious every time:

• I highly recommend using a weighing scale and measuring out your ingredients the metric way. Baking is a science, and precise measurements are key to consistent results. Using a scale makes a huge difference to your baking and is by far the most accurate way to bake, eliminating discrepancies that can arise from inconsistent cup measurements.
• For optimal mixing and a smooth batter, make sure that all of your ingredients are at room temperature before you begin the recipe. This applies particularly to buttermilk and eggs. Room temperature ingredients emulsify better, resulting in a more uniform batter and a finer crumb in your baked goods. Plan ahead and pull out your refrigerated ingredients an hour or two before you start baking.
• Use a pastry brush to properly grease every donut cavity – taking a moment to thoroughly coat each nook and cranny of your donut pan is crucial. This way, you ensure that no donut bits get stuck to them when baking, and they release easily and beautifully. I find softened butter works wonderfully, but a reliable baking spray can also be used effectively.
• I use a piping bag or a sturdy ziplock bag (with one corner snipped off) to pipe the donut batter into the pan. This method offers the cleanest and easiest way to fill the cavities without making a mess, ensuring evenly sized and shaped donuts. While you could use a spoon, piping is far more efficient and less prone to spills.
• Do not dip the warm doughnuts directly into the melted butter. It might seem like a shortcut, but submerging them can make the delicate donuts too wet, causing them to absorb too much butter and potentially break apart. Instead, gently brush them with the melted butter using a pastry brush. This allows for an even coating without compromising the donut’s structure, creating the perfect sticky surface for the cinnamon sugar.
• Avoid Overmixing: Once you combine the wet and dry ingredients, mix just until no dry streaks of flour remain. Overmixing develops the gluten in the flour, which can lead to tough, rubbery donuts instead of the desired soft, fluffy texture.
• Don’t Overbake: Keep a close eye on your donuts. They are done when they’re golden brown and spring back when lightly touched. Overbaking can dry them out, making them less enjoyable.
• Cooling Rack is Your Friend: After taking the donuts out of the pan, transfer them to a wire rack to cool slightly before coating. This prevents the bottoms from becoming soggy due to trapped steam.

Can I freeze cinnamon doughnuts?

Absolutely! These baked cinnamon sugar donuts freeze beautifully. Once they have cooled completely after baking and coating, place them in a single layer on a baking sheet and freeze for about an hour until firm. Then, transfer the firm donuts to a freezer-safe bag or an airtight container, separating layers with parchment paper if stacking. They can be stored in the freezer for up to 3 months. To enjoy, simply thaw them overnight in the fridge or at room temperature for a few hours. You can even warm them slightly in the microwave or a low oven for that freshly baked taste.

What donut pan do you use?

I primarily use a standard Wilton 6-donut pan for this recipe. It’s a reliable non-stick pan that produces consistently great results. Since this recipe makes 9 doughnuts, you will need to bake them in two batches. Just remember to let the first batch cool slightly in the pan before gently removing them and re-greasing the pan for the second batch of batter. A metal pan is preferred over silicone for better browning.

What’s the difference between a cake/baked doughnut and a regular doughnut?

The primary difference lies in their leavening and cooking method. A “regular” or traditional donut (like a classic glazed ring donut) is typically made with a yeasted dough, which requires proofing time to rise, and is then deep-fried in oil. A “cake” or “baked” donut, on the other hand, uses chemical leaveners such as baking soda and baking powder (much like a cake or muffin batter) to achieve its rise. These cake donuts are then baked in an oven, resulting in a denser, moist, and cake-like texture, as opposed to the airy, chewy texture of a fried yeasted donut. Baked donuts are often quicker to make and less messy, making them a popular homemade alternative.

How do you store these doughnuts?

To maintain their freshness and delightful texture, store any leftover cinnamon sugar donuts in an airtight container at room temperature for up to 2 days, or in the fridge for up to 3 days. While they are undoubtedly best enjoyed on the day of baking, they will still be delicious for a couple of days. If refrigerating, consider bringing them to room temperature or warming them briefly before serving for the best experience.

Can I make these gluten-free or dairy-free?

While this recipe has not been specifically tested with gluten-free or dairy-free substitutions, you can often adapt it. For gluten-free, try using a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. For dairy-free, use a dairy-free buttermilk substitute (plant-based milk with lemon juice/vinegar) and a high-quality dairy-free butter alternative. Results may vary slightly in texture and flavor, so it might require some experimentation.

Homemade Cinnamon Donuts

Ella Gilbert

Nutrition