There’s something comforting about the smell of cinnamon drifting from the kitchen on a weekend morning. Baked cinnamon sugar donuts deliver that bakery-quality warmth and flavor without the fuss—or cleanup—of frying. With their golden crusts and tender interiors, these homemade donuts offer a lovely blend of sweet and spice, making them perfect for breakfast, brunch, or a simple afternoon treat.
Why Baked, Not Fried?
Baking results in a cake-like donut that’s lighter, both in process and mouthfeel. There’s no need to worry about hot oil splatter or the lingering scent of deep frying. Baked donuts come together in one bowl, bake in under fifteen minutes, and cool quickly. You’re left with a dozen treats that are soft inside, slightly crisp on the outside, and pleasantly coated in a sparkly cinnamon sugar crust.
Ingredients Breakdown
The Essentials
Before you start, gather these key ingredients:
- All-Purpose Flour: The base for light, cakey donuts.
- Light Brown Sugar: Provides moisture and a faint caramel backdrop.
- Bakery Staples: Baking powder for rise, baking soda for texture, and salt to round out the flavors.
- Warm Spices: Cinnamon infuses the batter; nutmeg adds traditional donut flavor.
- Eggs: One whole egg and one yolk bind, enrich, and provide structure.
- Tangy Dairy: Sour cream and buttermilk keep the crumb tender and bring slight tang that balances the sweetness.
- Neutral Oil: Vegetable oil ensures a moist bite throughout.
- Vanilla Extract: Brings depth and warmth.
The Classic Coating
A simple trio transforms these donuts into the classics you’re craving:
- Granulated Sugar
- Ground Cinnamon
- Unsalted Butter (melted for dipping)
Equipment Checklist
For the smoothest process, set out the following:
- Nonstick donut pan (standard size)
- Two mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Piping bag or a gallon-sized zip-top bag
Step-by-Step Directions
1. Prepare Your Workspace
Preheat the oven to 350°F (177°C). Spray a donut pan with nonstick spray, ensuring every nook is coated.
2. Make the Batter
- In a large bowl, whisk together all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a second bowl, beat one egg and one yolk with sour cream, buttermilk, oil, and vanilla until smooth.
- Gently fold the wet ingredients into the dry, using a spatula. Stir until just combined. The batter will be thick, similar to muffin batter.
3. Fill the Donut Molds
Transfer the batter to a piping bag or a zip-top bag with one corner snipped. Pipe a ring of batter into each mold, filling about 3/4 of the way to the top. This allows room for rise without overflow.
4. Bake
Place pans in the oven. Bake for 10-12 minutes, or until the donuts spring back lightly when pressed. Edges should look golden, and the tops should be just set.
5. Cool Slightly
Remove pans from the oven and set on a wire rack. Let the donuts cool for five minutes before carefully turning them out of the pan.
6. Coat in Cinnamon Sugar
- Combine granulated sugar and cinnamon in a shallow bowl.
- Melt unsalted butter in a second shallow dish.
- Once donuts are just cool enough to handle, dip each in melted butter, then roll all sides in the cinnamon sugar mixture.
- For an extra crisp coating, repeat the dip and roll a second time.
Ingredient Table
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups (240g) | Fluffed, spooned, leveled |
| Light brown sugar | 1/2 cup (100g) | Packed |
| Baking powder | 1 1/2 tsp | |
| Baking soda | 1/2 tsp | |
| Salt | 1/2 tsp | |
| Ground cinnamon | 2 tsp (batter) | More for coating |
| Ground nutmeg | 1/4 tsp | |
| Large egg | 1 | Room temperature |
| Egg yolk | 1 | Room temperature |
| Sour cream | 1/2 cup (120g) | Full-fat preferred |
| Buttermilk | 1/2 cup (120ml) | See variations if needed |
| Vegetable oil | 1/4 cup (60ml) | Canola works too |
| Vanilla extract | 2 tsp | |
| Granulated sugar | 3/4 cup (coating) | |
| Cinnamon (coating) | 1 tbsp | Add more for deeper flavor |
| Unsalted butter (coating) | 5 tbsp (70g) | Melted |
Tips for Success
- Room Temperature Matters: Cold eggs or sour cream can cause the batter to lump. Set out your ingredients 30 minutes early for a smooth mix.
- Gentle Hand: Use a spatula and a light touch when combining the wet and dry—overmixed batter results in dense donuts.
- Flour Measurement: Spoon flour into measuring cups and level with a knife. Too much flour = tough donuts.
- Homemade Buttermilk: Combine 1/2 cup milk with 1 1/2 teaspoons lemon juice or vinegar. Let stand 5 minutes before using if you’re out of buttermilk.
- Clean Fill: A piping bag keeps things neat. If you don’t have one, a sturdy zip-top bag works just as well.
- Double Coat: For more crunch, let the first buttery coating soak in, then roll in cinnamon sugar a second time.
Make It Your Own
Baked cinnamon sugar donuts shine on their own, but subtle adjustments make them unique every time.
Flavor Variations
- Extra Spice: Sprinkle in a pinch of cardamom, allspice, or ginger.
- Chocolate Glaze: Skip the cinnamon sugar and dip in a simple chocolate ganache.
- Fruit Swirl: Fold a handful of chopped apples or pears into the batter.
- Pumpkin Spice: Replace 1/2 cup of flour with pumpkin puree, add pumpkin spice in the batter.
Allergy-Friendly Swaps
- Use a gluten-free all-purpose flour blend for celiac-friendly donuts.
- Dairy-free? Substitute plant-based yogurt for sour cream and use almond milk soured with lemon.
- Replace eggs with 1/4 cup unsweetened applesauce or flaxseed meal mixed with water.
Serving Ideas
Serve warm, straight from the oven, with coffee, tea, or warm cider. Make it a brunch centerpiece, surrounded by other breakfast favorites. For special mornings, pair with fresh fruit, nut spreads, or a light yogurt parfait. They also pack well for school treats or a mid-afternoon pick-me-up.
Storage and Freshness
No one likes a stale donut. Here’s how to keep them at their best:
- Room Temperature: Cool donuts completely. Store in an airtight container lined with paper towels. They’ll stay fresh for up to two days.
- Refrigeration: Store in an airtight container for up to five days. Warm briefly before serving to restore softness.
- Freezing: Skip the cinnamon sugar coating if you plan to freeze. Wrap cooled donuts individually in plastic, then place in a freezer-safe bag. Thaw at room temperature or overnight in the fridge. Rewarm and coat before serving.
Quick Reheating
- Microwave: Warm each donut for 10-12 seconds.
- Oven: Bake at 350°F on a tray for 4-5 minutes.
- Skillet: Heat covered for 1-2 minutes over low, adding a splash of water to keep them moist.
Troubleshooting
- Donuts Sticking to Pan: Make sure pans are generously greased. Some nonstick pans wear with age—consider replacing if donuts stick every time.
- Overbaking: Watch closely at the end. Overbaked donuts dry out fast.
- Batter Too Thick or Thin: The batter should hold its shape when piped. If too thick, add a splash of buttermilk; too thin, sprinkle in a little extra flour.
Frequently Asked Questions
Can I make these without a donut pan?
Yes. Use a muffin tin and shape foil “donut holes” in the center to mimic the classic ring.
Can I prepare the batter in advance?
The batter is best baked right away, but you can mix dry and wet ingredients separately the night before. Combine and bake in the morning for fresh donuts.
How do I make mini donuts?
Use a mini donut pan and check for doneness after 7 minutes. They bake quickly and are especially fun for parties.
What about leftover cinnamon sugar?
Sprinkle it over buttered toast, oatmeal, or roasted nuts to avoid waste.
Baked cinnamon sugar donuts bring ease and comfort to any morning. They’re quick, customizable, and offer all the nostalgic flavor of classic donuts with half the effort. Whether you crave a classic bite, a seasonal twist, or a new family favorite, this simple recipe will have your kitchen smelling—and feeling—like a small-town bakery in no time.