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. If I wanted to make more than one batch can I triple the ingredients or will that mess with the final product?

    1. Hi Mercy! For best taste and texture, I recommend making 3 separate batches.

    2. The thrift shop blessed me with a donut pan and I just made my first batch with this recipe. Omg they are sooooooo good. No, like these are better than any fried cake donut. Thank you thank you. I used almond breeze reg. And cream cheese in place of yogurt. Just amazing. It’s so hard Not eat them all at 11pm. I will be making more in the morning. So quick and easy.
      I’m gonna experiment with applesauce in place of butter, honey and maybe flax seed egg or bannna.

  2. Donnalee Ware says:

    I made this recipe and doubled it and it turned out great..will try it again many times in the future..my son in law though they were delicious…hot out of the oven .plain…

  3. Hello Sally, a few questions pls:
    Can this be used in a mini- donut machine?
    How long can fully prepared batter be left at room temp?
    I know you nixed the no yogurt/replacement idea, but for non-discerning kids, is there a big difference in taste and texture?
    Thank you, much obliged.

    1. I haven’t used this recipe in a mini donut machine, so I can’t say for sure. Since the baking powder is initially activated once wet, I wouldn’t let the batter sit for too long. Applesauce or even mashed banana could be a replacement for the yogurt!

  4. Diana Dicklich says:

    Hi Sally,
    My mother loves donuts! We are celebrating her 80th birthday and I’m going to make her a giant donut cake – when I stumbed across your recipe I starting thinking hmmmm hmmm do you think this would would baked up in a giant silicone donut shaped cake pan — or too dense? I can always go with cake but how much fun would it be for the actual cake to be a baked donut or 2 sandwiched together? Thanks Diana

    1. I think that would be great– what a fun birthday cake! I’m unsure how many batches of this batter you would need to fill a donut shaped cake pan, though. The bake time will obviously be a little longer. Let me know if you try anything out!

      1. Diana Dicklich says:

        Thanks Sally! First try I just used the proportions here to get an idea of how many batches I would need. Cooking time about 25 minutes. The recipe is delicious. The little boys next door loved the experiment. Forgot to take a picture but will take a picture of the final cake.

    2. Diana, how many batches did you end up using for the giant donut cake? I am planning on doing something similar for my daughter’s birthday. Thanks for any help!

      1. Diana Dicklich says:

        Hi Danica you can get away with a single batch. Slice through the middle and fill. I ended up doubling the recipe. It was a hit with the older crowd, but the little boys next door who are my taste testers loved it too. It’s a really good recipe. Good luck. I don’t know how to post a picture.

      2. Diana Dicklich says:

        Also I used a silicone giant donut form from Amazon. It released beautifully.

  5. Thanks Sally for this delicious small-batch recipe! Sooo good! We try to avoid fried foods and this light and tasteful recipe is perfect. Any tips on how to transfer the batter in the zip-lock bag without it being a big mess? Also, there is no non-stick spray where I live but using oil didn’t stop the donuts sticking to the pan 🙁

    1. Hi Anaïs! So, unfortunately, the zipped-top bag trick will always be a little messy. Some batter sticks to the bag no matter what! For greasing the pan, how about a generous smear of butter instead?

  6. Thank you, Diana! I think I have the same pan. Appreciate your help!

  7. Hi Sally,

    I have already commented previously, but I LOVE these donuts. They are so incredibly soft and moist….but that is also my dilemma as well! I wanted to make these for a donut wall (varieties of it including your glazed ones) but because they are so soft, they fall apart easily enough that I don’t think they could be hung on a peg for a donut wall. Do you have any recommendations on how to make them slightly ‘harder’ but not stale! I was wondering if I removed the yogurt, would that work. Thanks!

    1. Hi Jane! Sounds so fun!! So happy to help. The best way to make a firmer donut would be to replace the milk with more yogurt/sour cream. They’ll be a bit more dense and sturdier that way. Same bake time.

      1. Oh wow, ok thanks. I will try that! I thought it was the sour cream that made it incredibly moist! I’ll try this recipe again nxt wk and let you know! Thanks!

  8. I made these donuts and they were good but the recipe only made 10 donuts.

  9. Curious as to how long I should leave the milk and yogurt sitting out to be ‘room temperature’. I would worry that they would ‘go bad’.

  10. how would you make these into apple cider doughnuts?

    1. Hi Dianne, If you have a donut pan you can use this batter for those pans!

  11. So… I don’t have a donut pan. So… Can I like use something else like a pop cake thing but it is donuts?
    Thank,
    TTYL ( talk to you later)

    1. Hi Zoe, 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.

  12. Hi Sally

    I made these and they turned out good but were really really dense. Any suggestions on how I could fix that?
    Thanks 🙂

  13. Can I substitute almond flour and monk fruit sugar?

    1. Hi Noreen, I don’t recommend almond flour without changing any other ingredients and I have never used monk fruit sugar so I’m unsure. Let me know what you try!

  14. Can these be reheated a day later?

    1. Hi Calvin, These donuts are best served immediately. However you can keep them well covered tightly at room temperature for up to 2 days and reheat to your liking.

  15. These were so easy to make and absolutely delicious. Highly recommend <3

  16. Jill Cunningham says:

    The BEST and most simple donut recipe we have tried! We made them today for “Foodie Friday” at “school” and they were sooooo good!! Thank you!

  17. This is the first baked donut recipe that’s actually worked for me in my little donut baking tin!
    Thank you so much for sharing this one – it’s excellent! 🙂 I did half of the batch coated in cinnamon sugar, and the other half with a maple glaze.

  18. I can’t wait to make these but I don’t have yogurt on hand. How do I adjust the recipe? More milk?

    1. Hi Teresa, You can use sour cream in place of the yogurt.

  19. Can these be made without the donut pan?

    1. You can use a muffin pan. See my recipe note.

      1. How deep should we fill if we use a muffin pan?

      2. Hi Alicia, If you divide this batter between 8-10 muffins they will be about 2/3 full. Enjoy!

  20. Sheila Ganny says:

    Great recipe! Easy to follow. Quick and most importantly delicious!

  21. Quick, easy, and delicious. I made them after dinner tonight, and my family loved them!

  22. Made them today as 9 muffins. Used all required ingredients. Skim milk. They are light and non greasy. So good. Inside quarantined, so needed something yummy to make and these were perfect! Thank you.

  23. Sylvia Hughes says:

    Can I use self rising flour instead. Have no all purpose in hand

  24. Easy and delicious! I didn’t bother dipping in melted butter. Instead, I simply dipped both sides of the donuts in the cinnamon/sugar.
    They were a nice “tea time” pick-me-up for the sheltering workers and college students here.
    Thank you!

  25. Steven @ TheKitchyn says:

    Kids loved the donuts. Very easy to make.

  26. This looks delicious. Do you have the nutritional information for the recipe? Thanks

    1. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  27. Is it okay to not use yogurt for this?

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

  28. Hello,

    Curious if these could be made me 1/2 cup of buttermilk vs both milk and yogurt?

    Thank you!

    1. Yes that should work, Jill. Enjoy!

  29. Thank you, these turned out perfect & you’re right about the nutmeg!

  30. Made these last weekend…SOOOO easy and yummy!! Thank you so much!!

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