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

246 Comments

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

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

    1. Absolutely! See my last step.

  3. 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.

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

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

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

  7. Melissa Warren says:

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

    1. I haven’t tried it before, so I’m unsure.

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

    1. Either works, but I usually coat them after thawing.

  9. 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.

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

  11. 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!

    1. Yep, same recipe! It’s just the lighting 🙂

  12. what is the best method for storing them if I make them the day before my party ? How should I heat up if at all?? Obviously not enough time to freeze but I want them tasting fresh!

    1. They keep well covered tightly at room temperature for up to 2 days. You can serve at room temperature but if you want to warm them up I usually just put them in the microwave for a few seconds!

      1. Thank you! They were a huge hit! They almost tasted better the next couple of days as the sugar became kind of like a syrupyish glaze.

  13. Barbara rowell says:

    You never let me down Sally! Have your books, follow you on Insta… what took me so long to make these little rings of yumminess?? Easy, perfect and delicious! Thanks as always!

  14. I have a son with food allergies, and donuts out aren’t a possibility. We made this recipe (substituting a flax egg for the egg), and it was a hit. These are so yummy! They tasted as if they’d been fried, but the calorie counts says otherwise. We will be making these a lot. We’ve tried numerous donut recipes, and these were by far the fastest and the best-tasting. They are absolutely delicious!

    1. Sandy, I’m so so happy that you found a recipe that works for your son that you can all enjoy!!

  15. Michelle Hunt says:

    Used cloud 9 gluten free flour
    Coconut oil and coconut sugar instead and they were impressive! Thank you

  16. These were delicious! But I’m curious how you got them to look so much like a donut! I had to use a muffin pan so naturally mine just looked like muffins :/ The flavor was so good though!

  17. these were amazing! thanks so much! i will be making them all the time!

  18. Can you make these in a donut hole pan? Assume just shorten cooking time? might they store making a day ahead? Thanks!

    1. Yes, a donut hole pan works! Cover tightly and store at room temperature if you are making them a day ahead!

    2. Hello! If you freeze them, have you already sugar/cinnamon coated them? Or could you do that once warmed up? I’m party prepping. Any tips would be fabulous. Thank you ❤️

      1. Hi Ana! You can freeze the donuts with or without the cinnamon sugar coating on top. For the absolute freshest taste/texture, I recommend freezing without the cinnamon sugar coating and adding that right before serving.

  19. What is the other alternative to yoghurt? Thank you!

    1. Sour cream works!

  20. Any non-dairy? My son is allergic to dairy thats why I cant use yogurt.. Thank you!

    1. Try applesauce. That worked great for me

  21. Just made these this morning as a surprise for my kids…can’t wait for them to WAKE UP..(they like to sleep in….) and see the pile of doughnuts freshly homemade!!!

  22. Angelea Iafornaro says:

    Soooo delicious! Best no yeast donuts ever!

  23. I made these today they were a big hit with the family , I used coconut yoghurt and coconut milk as that’s all I had and they worked a treat will be adding this recipe to my regular baking thank you for sharing x

    1. I’m so glad they were a hit, Tracey!

  24. Sally is it okay to use a sugar substitute like Truvia or splenda on your recipes with the same results?

    1. The results using a sugar substitute will greatly vary– I don’t recommend it for this recipe.

  25. Don’t have yogurt on hand OR apple sauce. Will they be alright without yogurt?

    1. Hi Betty! No, I suggest sticking to the recipe. Sour cream works in place of yogurt as well.

  26. Can you use almond flour?

  27. OUTRAGEOUS!!! Batter is a bit messy, but the donuts are incredible. I didn’t have any yogurt, so I used apple butter. Wowza! So moist, so light, so delish!

  28. I just tried these and are delicious. However when I dunked them in butter before adding the cinnamon sugar they absorbed a ton of it and didn’t taste that great. Any suggestions?

    1. Hi Mari! Try dunking them, while they’re still warm, directly into the cinnamon-sugar. Skip the butter. That should help!

      1. Worked great!! thanks!

    2. Mari instead of dunking in Butter I used a pastry brush to brush the butter on before coating with the sugar mixture. Worked great

  29. Hi, I baked this donuts today and since I didn’t have a donut pan, baked them in cupcake moulds. The batter rose in the centre just like muffin / cupcake would. Any idea why that would have happened? Thanks

    1. You probably overfilled the muffin pan. That will cause them to dome. I have a cookie scoop that is the exact right amount for muffin pans. Now my muffins/cupcakes come out perfect every time.

  30. I was looking for a small batch of baked donuts and stumbled onto this one. Man am I glad I did! Light, moist, easy, quick, and SOOO delicious! I will make these as often.

    1. I’m so glad you found this one and enjoyed it, Callie!

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