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Wake up to warm baked cinnamon sugar donuts! Ready in 45 minutes, this simple from-scratch recipe yields perfectly spiced and ultra moist donuts. Always a crowd pleaser, I recommend making a double batch for larger gatherings.

stack of baked cinnamon sugar donuts

Do you have a donut pan? Add this fun baking tool to your collection because today we’re making baked cinnamon sugar donuts. Most of my donut recipes are baked, not fried, so you have many delicious ways to use that pan!

Why You’ll Love These Baked Donuts:

  • No electric mixer required
  • Baked, not fried
  • Buttery and flavorful
  • Soft and cakey
  • Spiced with cinnamon and nutmeg
  • Sweetened with brown sugar
  • Generously coated in cinnamon sugar
  • Just like your favorite donuts from a bakery
baked cinnamon sugar donuts

Two Parts to Baked Cinnamon Sugar Donuts

  1. Donuts: We’re using my standard baked donut recipe as the base. It’s what I use for my baked maple donutschocolate frosted donuts, lemon poppy seed donuts, and banana donuts. In fact, today’s donuts are just like my chai spice donuts but without the chai spices. It’s a very thick batter that produces tight-crumbed, cakey donuts. You’ll need a small handful of basic ingredients like flour, egg, leaveners, and milk. I like to add a little Greek yogurt to the donut batter for a moisture punch (sour cream works too) and prefer sweetening them with brown sugar. Add cinnamon as well as a little nutmeg– it truly gives these donuts that special bakery taste and aroma.
  2. Cinnamon Sugar Topping: A mixture of cinnamon and sugar finishes off these donuts. Dip each donut into melted butter, then generously dunk each into the cinnamon sugar. If you love this cinnamon sugar addition, you will flip for these Nutella stuffed cinnamon sugar muffins! Prefer icing on your donuts instead? Cinnamon bun donuts with vanilla glaze are for you!
baked cinnamon sugar donuts

Quick Overview: How to Make Baked Cinnamon Sugar Donuts

You only need a couple bowls and a spatula– no mixer required.

  1. Make the donut batter. Combine the dry ingredients in one bowl and the wet ingredients in another bowl. Whisk to combine both. So easy!
  2. Fill the donut cavities. Transferring donut batter into the donut pan can be tricky, so I always suggest using a zipped-top bag to pipe the batter. (You can see me doing this in my pumpkin donuts post.) Just spoon the batter into a large zipped-top bag, trim off a bottom corner, and squeeze the batter into the pan. The donut batter is thicker than you’d expect, so it pipes pretty neatly.
  3. Bake. They bake up VERY quickly!
  4. Make the topping. Combine the cinnamon and sugar together in one bowl and melt the butter in another. I usually do this as the donuts bake.
  5. Dip into topping. Dip the warm donuts into the melted butter, then dunk each into the cinnamon sugar mixture. Make sure to coat every side!
2 images of dunking baked cinnamon sugar donuts into a glass bowl of cinnamon sugar

No donut pan? Use a muffin pan instead! For 8-10 donut muffins, bake at 350°F (177°C) for 18-20 minutes or until lightly browned.

cinnamon sugar donut dunked in a glass bowl of cinnamon sugar

Baked Cinnamon Sugar Donuts Video Tutorial

More Donut Recipes

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3 images of baked cinnamon sugar donuts

Baked Cinnamon Sugar Donuts

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 8 donuts 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

Scale
  • 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) milk*
  • 1/4 cup (60g) yogurt*
  • 2 Tablespoons (30g) unsalted butter, melted
  • 1 and 1/2 teaspoons pure vanilla extract

Topping

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

Instructions

  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 to 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. Cool donuts for at least 10 minutes before topping.
  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.
  6. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.

Notes

  1. Freezing Instructions: 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.
  2. Special Tool (affiliate link)Donut Pan
  3. Muffins: 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.
  4. Milk: 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.
  5. Yogurt: 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.

Keywords: baked donuts, cinnamon sugar donuts, baked cinnamon sugar donuts

baked cinnamon sugar donuts

Reader Questions and Reviews

  1. Sally, the taste is awessome. Though the measurements of all ingredients were exactly as mentioned but my batter was not as thick as yours. The doughnts did not rise enough, but i tried to make muffins with the same batter and the muffins turned out great. Can you suggest where did i go wrong ?

    1. Hi Kukum, We are happy that you enjoyed the taste! If you are using the exact same batter, just in different pans, it’s possible that you simply didn’t use quite enough batter in the donut pan. If you try it again add just a little more batter to each donut to get them to rise a little higher.

  2. Hi!! Am I able to make little donut holes with this batter?? If so, how would the bake time differ? Thank you!!

      1. Exactly what I was looking for. Texture and taste wonderful. My son likes them

  3. So yummy – we love these amazing donuts!

    1. If i dont have a donut pan. Can i make donuts without the hole in a muffin tin or so? Or wont that cook through before burning?

      1. Hi Irma, See recipe note #3 for baking these in a muffin pan!

  4. I loved this recipe but my donuts were rough in the middle maybe because I used a muffin pan?

  5. Hi Sally, can I use sour cream in place of the yogurt?

    1. Hi Bonnie, absolutely — same amount.

  6. Hi Sally, could I sub a veg oil for butter? My husband and I are helping with a small bakery start up in a low economic area of Bolivia, South America. Butter is very pricey here, so we are looking for alternatives to the reduce her costs and increase profit, but not sacrifice flavour. I know butter is a much more flavourful than oil!
    A few notes from my experience…I brush my donuts with butter using a pastry brush and dip in the cinnamon sugar. It works well and is less messy – in case there are others out there like me who don’t like messy food.
    I use mini donut pans, 12 donuts each, bake for 7-8 mins, they are bite size and very cute. My 12 year old daughter loves to make and sell them to our church and in our neigbourhood.

    1. Hi Lisa! You can certainly try experimenting with oil, but the taste and texture will be a bit different. Great tip on brushing the donuts! Let us know if you do give them a try.

  7. Love these. I made them into smallish muffins, and instead of dipping them into the butter, I brushed it on. Recipe makes too much topping in my opinion, had lots of leftover cinnamon sugar + butter. I also added lots more cinnamon in the topping. Overall loved them.

  8. I love this recipe. I made them twice last fall and can’t wait to make them again this year. I was wondering – do you think I could sub some or all of the vanilla extract with maple extract instead or would it be overwhelming? I have made your maple glaze before but was looking to impart the maple flavor without the stickiness!

    1. Hi Jaclynn, You can certainly try substituting some of the vanilla extract with maple (not all!). We haven’t tested it but start by substituting between one half and one quarter of a teaspoon of maple extract depending on how strong of a flavor you want. Let us know if you give it a try!

      1. I swapped 1/2 teaspoon of vanilla extract for maple, and it turned out perfect. Thanks for the tip to not swap all of the vanilla though – it’s plenty potent at 1/2 a teaspoon!

    1. Hi Hannah, this batter isn’t ideal for deep frying. You can use this homemade doughnuts batter to make doughnut holes and try sprinkling the glazed doughnuts with the cinnamon sugar topping from this recipe.

    1. Hi Lexi, You can use sour cream instead. OR replace BOTH the milk and yogurt with a 1/2 cup buttermilk.