Baked Cinnamon Sugar Donuts

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!

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

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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
  • 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

  • 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

118 Comments

  1. I tried this. It was amazing taste so delicious. I wish I could share the result. I made this recipe and made my own ganache using butter and semi-sweet chocolate chips.

  2. What kind of yogurt is best for the donuts? Greek yogurt?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Anadil, nonfat, low fat, vanilla, plain, Greek or regular yogurt are all OK. We like to use low fat plain Greek yogurt.

  3. These were a big win with my family. I have been a skeptic for years about trying out baked donuts. I grew up with homemade fried donut recipes and did not think baking would bring a reasonable result. I love many of your recipes so finally broke down and bought the pans after reading through your recipes and comments. I was not disappointed. Thanks for bringing another amazing treat, especially one so simple to make, to my kitchen! I won’t toss my fried raised donut recipes, but I love that I can make these without the mess of hot oil.

  4. Excellent recipe, thank you Sally! I bought some donut pans from Aldi last Xmas & used them for the first time today. Simple & easy.

  5. Can you use Splenda instead of sugar?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jorja! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for Splenda. Thank you!

  6. To make these diabetic friendly, I used whole spelt flour, 1/6 cup Truvia brown sugar blend for the brown sugar, 1/4 cup Truvia baking blend mixed with cinnamon for the topping (you can blend it in the blender beforehand if you like powdered sugar), and Skyr Icelandic yogurt 0%. The recipe made six donut-muffins in the muffin pan, so by my calculations that’s about 30g carbohydrate and 9 grams of fat per donut. Not too bad!

  7. I’m sorry to say this was a very bad recipe. First of all it only fills one standard donut pan (6 donuts) with a little left over. The taste was horrid. The instruction to dip the donut in melted butter when hot was not a good one, the donut soaked up the butter like a sponge, and then when it was dipped in cinnamon sugar it got all glunky. I know you won’t publish this review since you only publish the positive reviews, but I do hope you take this feedback to heart. I thought this was a good website, but don’t think I’ll be trying a recipe from here again.

    1. I disagree. I use this recipe all of the time. Dipping them in butter and the donut soaking them up is the whole point. It ensures they’re moist. Hold the donuts over the bowl and sprinkle them with the sugar or give them a minute to settle after dipping then roll them.

  8. These were not good at all. I followed the recipe exactly and they tasted like there was too much baking powder – kind of like a sour/zesty taste. If I did make them again I’d cut back on the baking powder but I probably would not makes these again.

    1. Trina @ Sally's Baking Addiction says:

      Hi Dani! Usually when we can taste baking powder in baked goods it indicates that our baking powder may not be fresh anymore. Also make sure to whisk the dry ingredients together before mixing all the batter to ensure there are no clumps. Thanks for giving these a try!

  9. Excellent recipe! Enough batter for 8 donuts. Baked well. After I waited for the 2 minutes after coming out of the oven, they dipped well in the butter and cinnamon-sugar…not soggy. Delicious with a light texture. Definitely will make this recipe again

  10. These are great. I make them every two weeks or so and they are a hit at home. I usually double the recipe and end up with 20 doughnuts. They are versatile and stand the test of substitutions (I sometimes sub the butter for olive oil or the eggs for skyr and typically use an AP and whole wheat flour mix ). I personally prefer these without the cinnamon sugar icing and opt instead to up the spice by adding ground clove, ginger and cardamom to the cinnamon and nutmeg. I’m not sure if it’s because I’m doubling the recipe or if it’s because of the moulds I use (silicone which I place onto a large sheet pan) but the cooking time is off for me. Mine usually need to stay into the oven for a good 20 minutes before they’re ready.

  11. I was interrupted at about two minutes before these would have been done (9 minutes wasn’t long enough) so I turned the oven off and let them sit in there. They were still fluffy and delicious, despite being more browned on one side. I used 1/4 c (4 Tbsp) butter to dip and it was enough for 6 tall donuts.

  12. Mmm…SO good! The first time I made these, I used a pan with heart-shaped donut rings but I think I over-filled them and they were a bit too large, but so tasty. The next time, I used a mini-muffin pan and filled the cavities about 2/3 to 3/4 full, baked for 9 mins, and they came out like perfect donut holes. They are sensational! My picky son said we HAVE to make these again. Thank you Sally – you and your recipes are simply the BEST!

  13. Mine came out fine, but I a bit dry. I substituted for a low carb flour (which claims to be 1:1 usable for AP. It’s King Arthur Keto flour). It still came out edible though. Any suggestions on making it more moist though? Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Lynn! We’ve never tried the low carb flour you mention, so we can’t say for sure, but it might be impacting the final taste and texture of your donuts. Also, be sure to 1) spoon and level your flour and 2) not over bake, both of which can contribute to dryness. Thanks so much for giving these donuts a try!

  14. Wonderfully delicious, so easy to make, and taste just as good as any fried doughnut,
    Thank you for the recipe

  15. These are amazing, they turned out perfectly just as described and pictured. They also freeze and heat up really well. I can’t wait to branch out and try the glazed donuts and the Nutella cinnnamon sugar muffins. Thanks so much for the fantastic recipe!

  16. Amazing! I subbed Pillsbury Gluten free flour 1:1 ratio. I went ahead and filled the pans to use the batter on one 6 count with none left over. They turned out perfect. We have a problem with gf items being dry but not these. Favorite gluten free donut ever!! I doubled the recipe and froze some with no problems. Thank you!

  17. Good taste. We’re allergic to eggs so use ener-g egg replacer and it worked well. The butter and cinnamon sugar mixture at the end was FAR too much. I was slightly irritated at wasting half of it. I’ve mad the apple cider donuts and wasn’t expecting this recipe to be so small. I BARELY got 7 regular size donuts. It’s a bit of a hassle to make for such a small yield, especially when you have a family of 5 without doubling it. Definitely halve the butter and cinnamon sugar at the end and wait until your donuts are cool before dipping.

  18. I made these as directed, but didn’t have yogurt so I substituted whole milk ricotta. My wife and I were both BLOWN AWAY with these donuts! The mouth-feel is so rich and decadent, despite the low fat content. Absolutely a keeper, and I’m looking forward to trying some with different flavor profiles.

  19. now this is the first time i have ever made BAKED donuts.. i thought they wouldn’t be as good as fried. i was so wrong!! these are the best donuts i have had in a long time! they were finished in a single day! thank you so much 🙂

  20. Hi sally!

    This is more of a general question as it’s the ONE issue I have following your recipes (this one is a repeat for when we have company or I need a treat to take somewhere)
    The edges of my baked goods (banana bread, donuts, cakes) always have a chewy, hard ridge. Is there a trick to preventing this.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kirst, this could be a few things. Do you have an oven thermometer? You oven may be running hotter than it reads, which is causing it to bake faster and along the edges first. When you do see this happening, you can use aluminum foil to tent the edges of your baked goods so that they don’t brown too fast, while allowing the middles to continue to cook. Finally, use a toothpick to test for doneness. It’s possible that your baked goods are just slightly overdone, leading to the hardened edges. Hope these tips help for your next bake!

  21. These donuts turned out great! I used a piping bag and it filled a whole pan of mini donuts, so 12 donuts. I had no issue with the topping, because I followed the directions and waited 10 mins for them to cool before dipping them. I used lactose free Activia vanilla yogurt. The donuts were moist and the cinnamon/nutmeg flavoring was perfect. Hubby did his happy dance while eating them, so will definitely be making these again!

  22. First time trying baked doughnuts and this recipe is a winner!

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