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.

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

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 sallysbakingaddiction.com

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!

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

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!

Baked Cinnamon Sugar Donuts - Cinnamon

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.

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

Baked Cinnamon Sugar Donuts Video Tutorial

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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. 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.

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.
  6. Sugar: If you don’t prefer the little “crunch” with the granulated sugar coating, use confectioners’ sugar instead.

Keywords: baked donuts, cinnamon sugar donuts, 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!

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

203 Comments

  1. I made these the day after you posted this recipe and they are fabulous! And so easy! Love how quick and simple all your recipe’s are.

    1. Thank you for reporting back Ashley!

  2. Thanks Sally! My husband made these for me on Thursday for my birthday breakfast in bed. They are delicious and they make you forget about fried donuts! My husband thinks it is the butter coating before the cinnamon and sugar. 🙂

  3. I’d like to make a double batch and freeze some. Do you freeze these donuts plain before dipping in cinnamon sugar or after? Thanks! Can’t wait to make these for my kids! 

    1. Usually after they are dipped. Enjoy!

  4. Myrtice Stevens says:

    Oh My Gosh, look at them. They are super yummy. Never thought cinnamon could make them look as good as that. The amazing cinnamon sugar donuts of yours are my new love for now and for good. 

  5. My husbands birthday is this coming weekend and he requested homemade donuts (I’ve never made a donut in my life!), and then I get this post in my inbox. Perfect timing! My question: I don’t have a donut pan, but I see in the recipe you mention a muffin pan would work. Do you mean make them as muffins instead, or some trick so they still come out donut-shaped?

    Thanks!

    1. Ashlie– I simply mean baking them as muffins instead. They’ll taste like a cakey donut muffin of sorts. Still delicious, of course! If you’re really interested, donut pans are relatively cheap these days! Only $10!

  6. I bought the donut pan can’t wait  to make them. They look.  Yummy 

  7. Can you make batter into donut holes?

    1. Absolutely! Bake in a 24-count mini muffin pan. About the same bake time.

  8. Thank you for another great recipe! They were a huge hit among my friends tonight!
    Question: Can melted coconut oil be used instead of melted butter?

    1. I personally think the butter flavor is integral to the overall taste and texture of the donut. Keeping that in mind, oil works.

  9. So, friend, I’m calling you a friend bc well I read your blog every post and feel that if we met we may be bff’s afterwards.  🙂 anyway.  You are the queen of pumpkin in my mind.  I’ve made all of your tasty pumpkins treats and was wondering if you would take a request and do  pumpkin donuts.  I’ve looked at other blogs and feel that you would do a better job!  Anyway Just thought I would throw it out there:) Not that you don’t have a list of things to do but….

    Thanks,

    Jen
    P.S .your awesome!

  10. I made these and substituted the yogurt for apple sauce and the milk for apple cider to make apple cider donuts, then baked them in my mini donut maker.  I also used half the cinnamon and the other half added cardamom. I put cardamom in the sugar when I coated them too.  Oh my goodness were they wonderful.  This is an awesome recipe and I’ll use it for a long time.

  11. Easy to make but a lot of batter got stuck in the plastic bag when I was trying to fill the pan. Will try a different way to fill the donut pan next time and double the recipe. I am frustrated right now!

  12. Just made these and they were a big hit! No donut pan so I used a mini muffin pan. Worked out great! Also used the ziplock bag method – so easy! I am thinking there will be no leftovers tomorrow as my husband just came over a popped another one in his mouth as I was writing this! Another fabulous recipe, Sally! Thank you.

    1. Glad you made them Mandy– and that they’re husband approved!

  13. Can I substitute whole wheat flour in place of all purpose? Thanks! Can’t wait to try them:)

    1. Absolutely! But the baked donuts may taste a little dense and dry as a result. Keep that in mind! Maybe half WW and half all-purpose?!

  14. Becky @ My Utensil Crock says:

    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! 🙂

    1. Dangerously easy 😉 Stay safe and warm with all that snow! Philly got hit REAL hard too!

  15. 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?

  16. 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 

    1. 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!

  17. 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. 

    1. Here is my favorite chocolate sauce to make– what a perfect addition to these baked cinnamon sugar donuts!

  18. 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!

  19. 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!

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

  21. Katharina Zwetschek says:

    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?

  22. Since so many people have been asking about those spoons I thought I would share this link: http://ladlesandlinens.com/products/decorative-measuring-spoon-set-hearts-2?utm_medium=cpc&utm_source=googlepla&variant=918624847&gclid=CPPcstnmuMsCFdcagQodftYLyw. These spoons are available for purchase online and aren’t exactly the same but are very similar!  : )

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

    1. Hey Britta! About 9-10 minutes. That’s how long it takes my spiced apple cider donut holes and the recipes are somewhat similar.

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

    1. I bought my pan at Aldi’s for $4.99 and it works really good (although now that I have this recipe, I will be testing that pan A LOT more).

  25. 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…

  26. I have a baking tin but anytime I am out of my own kitchen I use muffin pans to make any kind of donut 

  27. 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??

    1. That would be my first guess, yes. Maybe try a second coating of cinnamon sugar this morning.

  28. 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!

    1. 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!

  29. 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!

  30. Ann Williams says:

    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.

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