Addictive Recipes from a Self-Taught Baker

Baked Cinnamon Sugar Donuts.

There is nothing like waking up to fresh-baked cinnamon sugar donuts, but what makes this recipe a winner is how EASY it is!

There is nothing like waking up to fresh-baked cinnamon sugar donuts, but what makes this recipe a winner is how EASY it is!

Happy Tuesday slash Happy belated National Donut Day!

Can every day be National Donut Day? I feel like waking up to the obnoxiously loud alarm every morning would be a lot easier if there was a fresh-baked donut waiting for us downstairs. From the donut fairy, of course. Ugh. Dreamworld.


Just in case you didn’t get your donut fix last weekend, here’s a new recipe to try this week. Besides jelly donuts and maple donuts, cinnamon sugar donuts theeee best. You’re allowed to have 3 favorite donut varieties. I’m not sure if you knew that.

Baked Cinnamon Sugar Donuts

There is nothing like waking up to fresh-baked cinnamon sugar donuts, but what makes this recipe a winner is how EASY it is!

Side note: Let me talk about the most incredible Nutella donuts. We had my birthday party at a bar/restaurant known for its Nutella donuts last weekend. Little fried balls of dough, that came straight out of the kitchen steaming hot, with gooey Nutella inside. Yes. Served with pistachio gelato. (!) And a birthday candle. O-M-G. I need to figure out how to make them.

So, you’re actually allowed to have 4 favorite donuts.

I made these cinnamon sugar donuts last week after a friend told me she made and loved the powdered sugar donuts from my 1st cookbook. And suddenly the salad I was eating over our lunch conversation suddenly began tasting like yard clippings and all I wanted was a warm donut and a cappuccino. Shocking.

Baked Cinnamon Sugar Donuts - Cinnamon

How cute?! These measuring spoons! I found them at a tiny kitchen shop called The Little Apple in Philadelphia.

So naturally, I made donuts the next morning. This is the same exact recipe that I use for quite a few of my donut recipes. I’m a firm believer in having a few solid base recipes and reusing them for new varieties. Like chocolate cupcakes (here, here, and here), vanilla cupcakes (here, here, here, here, here, here, and here), muffins (here, here, here, and here), and now donuts (here, here, here, here!).

In other words, a basic donut recipe will take you far in breakfast life.

The recipe is quite standard. Flour, egg, butter, sugar, milk. I like to add yogurt to my donut batter for a little extra moisture. Likewise, I prefer to use brown sugar instead of granulated for moisture and a flavor boost. One of my favorite additions to this donut batter is nutmeg. Now, it sounds a little strange and out of place, but I swear by it. It truly gives these donuts that special “bakery” flavor.

Baked Cinnamon Sugar Donuts - Cinnamon

The cinnamon sugar coating is nothing more than cinnamon and sugar. Mind blowing. The baked donuts get a little dip into melted butter (yesssss!) and then a very, very generous dunk into the cinnamon sugar mixture.

The best part? Drumroll, please. These donuts are baked, not fried. So, there is much less work involved and, since it’s summer and everything, much less oil involved. You are welcome!

There is nothing like waking up to fresh-baked cinnamon sugar donuts, but what makes this recipe a winner is how EASY it is!

By the way, here is the donut pan I own. It’s the only special tool you’ll need to make this recipe. If you don’t have one, a muffin pan will easily work instead. Donut tip: To get the donut batter neatly into the donut pan, use a large ziplock bag. Cut a hole in one corner and pipe the batter into the pan. It’s soooo much easier and neater this way.

This recipe only makes 8 donuts, so I suggest doubling the recipe for a larger family or guests. 8 donuts is the perfect number for just the two of us. I froze a few extra so I didn’t have 4-5 leftover donuts breaking down my self control all week.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Baked Cinnamon Sugar Donuts

There is nothing like waking up to fresh-baked cinnamon sugar donuts, but what makes this recipe a winner is how EASY it is!


  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 large egg, at room temperature
  • 1/3 cup (65g) packed light brown sugar
  • 1/4 cup (60ml) milk1
  • 1/4 cup (60g) yogurt2
  • 2 Tablespoons (30g) unsalted butter, melted
  • 1 and 1/2 teaspoons pure vanilla extract


  • 1 cup (200g) granulated sugar3
  • 1 teaspoon ground cinnamon
  • 1/2 cup (115g) unsalted butter, melted


  1. Preheat oven to 350°F (177°C). Spray a donut pan with non-stick spray. Set aside.
  2. Make the donuts: Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.
  3. Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full.
  4. Bake for 9–10 minutes or until the edges are lightly browned. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet. Bake the remaining donut batter (there is usually enough batter for 1-2 more donuts) and once baked, transfer to the wire rack. Allow donuts to cool down until you can handle them.
  5. Top the donuts: Combine the sugar and cinnamon in a medium bowl. Dip the donuts in the melted butter, then dunk into the cinnamon sugar mixture coating all sides. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.
  6. Make ahead tip: You can freeze the donuts for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave. I usually just zap 'em for a couple seconds.

Recipe Notes:

You can make this recipe into 8-10 muffins using a muffin pan. Bake at the same temperature for 18-20 minutes or until lightly browned.

  1. Skim milk, 1%, 2%, whole, almond milk, soy milk, or coconut milk is OK. I like to use buttermilk. Room temperature is best for this recipe.
  2. Nonfat, low fat, vanilla, plain, Greek or regular yogurt is OK. I like to use low fat plain Greek yogurt. Room temperature is best for this recipe.
  3. If you don't prefer the little "crunch" with the granulated sugar coating, use confectioners' sugar instead.

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

A ring of perfection if you will.

There is nothing like waking up to fresh-baked cinnamon sugar donuts, but what makes this recipe a winner is how EASY it is!

These cinnamon-sugar bakery style donuts are baked not fried! They're so simple.


  1. JUST what I needed during the blizzard clean-up in DC. The good news is: these turned out perfectly. Just enough batter for one pan of mini-donuts (12 minis). The bad news is: these donuts are too easy to make! Delicious, hot, fresh, fluffy, donuts with a crunchy coating, with ingredients I always have in stock, finished in 20 minutes? Eeek! 🙂

  2. Great and easy recipe. The tops of my doughnuts don’t brown nicely.I use the tops to frost but for plain doughnuts any suggestions?

  3. Just made these with my 5yr old and they are delicious! And I don’t even like donuts! Used fat free milk and Greek yoghurt and only sugared one side 😉
    I’d eat them without the sugar to be honest. The batter is awesome 

    • I made these on an impulse, and I had to use sour cream and almond milk because it’s all I had … and they turned out amazing!

  4. I look forward to the weekend when I can make these! But I do have a question; Is there a light chocolate sauce you could recommend? I think my family would love the addition. 

  5. I used cashew cream (milk) and coconut oil which gave the donuts a nice kick. The only problem I had was the tops didn’t brown like the bottom of the donut. Any suggestions? Also, I’ll definitely pipe them into the tray next time!

  6. I can’t believe I waited so long to try these! They were ridiculously simple to make this morning and tasted oh so good! Thanks for another awesome recipe! Can’t wait to try the chocolate ones next!

  7. Delicious!! I added 1/2 of a small apple grated into the liquid. 

  8. I absolutely love your recipes and will try this one this weekend.  I love cinnamon donuts with orange glaze and was wondering do you by any chance have a recipe for an orange glaze?

  9. Oh my goodness! This was my first time to make baked donuts using my new donut pan and they turned out AMAZING!!! So easy to make and light, fluffy, and delicious. My family devoured them…will definitely be doubling the recipe in the future. I did use the low fat buttermilk and 2% Greek yogurt and I wouldn’t change a thing. And you were so right about the nutmeg: made these donuts. Thanks for such a great recipe!

  10. Since so many people have been asking about those spoons I thought I would share this link: These spoons are available for purchase online and aren’t exactly the same but are very similar!  : )

  11. Hi Sally! What would the baking time be on these if I put them in a mini doughtnut pan?

  12. All your amazing donut recipes makes me REALLY want to get a donut pan. How much do they cost? 

  13. Hi Sally, thank you so much for this recipe. I tried it yesterday, my kids loves it even dad 🙂 . Definitely, making it again and bought a donut pan just to make it looks like a donut …So yummmy…

  14. Hey! I just made these last night and while they still taste good, the cinnamon/ sugar coating didn’t get crunchy and stay dry like the picture showed. It was more clumpy and a little soggy from the butter. Did I use too much butter??

  15. I made these as miniature donuts (because Lakeland had mini donut pans in the sale), and they were fantastic! I iced some, and coated others in butter and cinnamon and both were great! 
    Being so little, they were slightly dry, so icing/sugar coating was necessary, but with that, they turned out fantastic!

    • I liked the tip of using a bag to fill the pan, I used a piping bag and it worked really well!! Far less mess!

  16. Delish! I made these this morning – doubled the batch for our family of 5. Had to sub sour cream for the yogurt, as I didn’t have any plain yogurt. They still turned out wonderfully. Thanks for the recipe!

  17. From Ann’s daughter Cecilia: These look so good!! I can’t wait to make them myself! And a doughnut pan is definitely on my wish list. i had these before at a place called Bill’s and they go perfectly with melted chocolate or cream.

  18. Is there anything other than melted butter to use for coating?

  19. These doughnuts were a huge hit with my family! Do you know if these freeze well?

  20. Just made these donuts using your recipe with a couple of tweaks and these were too legit to quit. I didn’t make the cinnamon sugar topping, but they were good without it. I didn’t have yogurt or regular milk, so I used evaporated coconut milk and they turned out good. This was the first recipe that I’ve tried from your blog and I can’t wait to try more.

  21. This was AMAZING! The batter is quite.. nutmeggy. I don’t think that’s such a bad thing

  22. Can the batter be made the night before and refrigerated?

  23. What  if you  don’t have a donut pan?

  24. I was jus wondering if you could replace the all purpose flour with almond or coconut flour

  25. Do you put the sugar and cinnamon coating on before freezing them or once they are thawed?

  26. I didn’t have any yogurt so I subbed in sour cream. It worked well and tastes delicious. Thanks for this recipe, I’ll be making it again soon.

  27. So good and so delicious!! I will be definitely be making these again and again!!

  28. I cannot wait to make these but quick question; the donuts in the video appear much darker than the ones at the head of the page.  Almost like a whole wheat version.  Are they the same white donut (recipe shown) that we all know and love?  Many thanks!

  29. Hi there.  Your doughnut recipes have me salivating.  I’d like to achieve a buttermilk doughnut similar to what one would find at a cider mill.  I’m looking through several of your recipes to see if I can try to piece together what I’m after.  The apple cider doughnut recipe looks great, but I’m not ready to use cider yet until I can get a pasteurized variety.  I saw your buttermilk banana doughnut recipe, but I don’t want to include bananas.  In looking at this recipe here, I’m wondering if I can simply replace the quarter cup each of milk and yogurt with 1/2 cup buttermilk? Or do you think the buttermilk flavor may be too overpowering in that quantity? I haven’t used buttermilk very much so I’m not too familiar with it.  Thank you.  

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