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. Will this work using a mini donut pan? How long should I bake them?

    1. They will! The bake time will be shorter but I’m unsure of the exact time.

  2. Wow these were excellent! I am a terrible baker but my kids said these were the best donuts ever!

  3. This was my first try making donuts and everyone was extremely impressed! I used a mini Bundt cake pan cause that’s all I had and just had to fill them up half way instead of 2/3-3/4. I actually wish I filled them a little less but other than that they were AMAZING!!! Had one the day after with coffee and man, what a breakfast!

    1. Recipe came together great, donuts were yummy. Thank you

    2. Natalie,
      So glad you posted this. I don’t have a “donut” pan, but I do have the 6-mini bundt pan. I will fill a little less than 1/2 way. Thanks for that tip.
      Hurray! Looking forward to some homemade donuts!

  4. Hi Sally, my question is not directly related to this recipe but baking all donut recipes on your page. I don’t have a donut pan and want to buy one. Is there a particular size that I can buy that can be used for all recipes as I don’t want to end up buying different sizes for different recipes. Btw, love all your recipes. Thank you!

  5. These were amazing, Sally! I made these today for my sisters and mom for Mothers’ Day. I doubled the recipe and got 15 donuts! I only dipped the top half of the donuts in the dinnamon sugar mixture, but they were perfect! Thank you for all of your recipes! Happy Mothers’ Day! Have a nice day! 😀

  6. Hi, can I make donut holes instead since I don’t have a donut pan?

    1. Hi Gurleen, You can use a mini muffin pan and bake for about 9-10 minutes. That’s how long it takes my spiced apple cider donut holes and the recipes are somewhat similar.

    2. Would sour cream work as a substitute yogurt? Thanks for a baked donut recipe as well; I will be using it soon!

      1. Hi Peyton! Yes, you can use sour cream in place of the yogurt.

  7. For the pure vanilla extract is it okay if we use imitation vanilla instead? Wasn’t sure if it would make a huge difference but thought I would ask!

    1. Definitely. Same amount.

  8. Hi Sally. I just wanted to ask if I could omit the yogurt and nutmeg? And if I don’t have a donut pan what should I bake the donuts in?? And by the way I love your recipes, they are so delicious. Whenever I want to make something new I always check your website first. 🙂

    1. Hi Zara! I don’t recommend omitting the yogurt, but you can replace it with sour cream. Yes, you can omit the nutmeg. See recipe note #2 for baking these in a muffin pan!

      1. Ok thanks, I just asked because if I told someone that I put yogurt in the donuts, they would hesitate eating it. And also can I make the donut base from one of your other recipes? Do u recommend yeast or no yeast donuts?

  9. Hi what type of yogurt would you recommend using?

    1. See recipe note #4 🙂

  10. Second recipe I have made of yours Sally and what can I say, Wow! These donuts are perfect. Perfect texture, balance of flavours. Again, I didn’t need to tweak anything like in other recipes. I always turn to you now when I need to find a reliable recipe. I’m going to try your red velvet cake next.

  11. Last month, these were the first donuts I ever attempted to make and they turned out perfectly! Very easy to make and my family loved them. The smell that came out of my kitchen was amazing. The donut pan is definitely a worthwhile investment! Looking forward to trying out another donut recipe next.

  12. These were delicious! My whole family loved this quick and yummy snack.

  13. Hi ! I have a silicon donut pan. I have never used it because I have read many horror stories about them being useless.

    1. Hi Claudia, I haven’t used a silicone baking pan for donuts before so I can’t personally say– I prefer metal! The donuts may take a little longer in the oven if using a silicone pan.

  14. I’ve never made donuts before…and the process of frying them seems daunting, especially the stories of grease fires. THESE WERE AMAZING! They were so easy (incredibly easy… I don’t know an easier recipe for anything!) and delicious. I will make these and more baked donuts so much more often now! Half the batch is already gone, and they have only been out and ready for 10-15 minutes!! Thank you so much!!

  15. Can you prepare the batter ahead of time and refrigerate until baking? How long will it hold?

    1. I don’t recommend it. The baking powder is initially activated once it’s wet.

  16. VICTORIA PERALTA PERALTA WAGNER says:

    Hi! if you are using a silicone baking pan I would recommend to place it on a metal sheet pan so heat distributes evenly. That usually helps!

  17. These are amazing and so easy! Will be making these again for sure. Thank you!

  18. I made these for breakfast today and they were delicious! Next time I will only put the cinnamon and sugar on top of the donut instead of the whole thing so they aren’t too sweet.

  19. I only got 6 donuts out of the batter.. maybe I over-filled

  20. marie ann dipaola says:

    awesome donuts, but does anyone know the nutritional information?

    1. Stephanie @ Sally's Baking Addiction says:

      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

  21. Can I use sour milk instead of youghurt?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Dorsillar, if using buttermilk to replace the yogurt, use 1/2 cup of buttermilk and omit the yogurt AND the regular milk.

  22. Jennifer Gant says:

    These were amazing! Yum yum yum. Very simple and just hit the spot! Delicious.

  23. These were amazing! Yum yum yum. Very simple and just hit the spot! Delicious.

  24. Your recipes are consistently fantastic. I love that I can try something new and feel confident that it will turn out great. Thank you!!

  25. Mark Bordeleau says:

    Oh my…these are phenomenal!! Which is very dangerous for my waistline, as I love donuts and you made this recipe so simple. Thank you so much!

  26. Liz Mlcoch says:

    OMG I just tried this recipe and the donuts are delicious! I can’t believe something this simple can be so fantastic! Thank you Sally – your recipes are always the best.

    Liz

  27. Hi there

    I’d like to know if I could somehow use leftover apple sauce in the donut recipe?

    Thanks, I have done these before and they were a hit.

  28. Hi, these look really yummy and I can’t wait to make them!!
    Would they still taste good if we don’t use the sugar topping and eat them plain?
    If we make them the night before, should we warm them before serving or is room temp fine?
    Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sierra, You can skip the cinnamon and sugar for plain donuts. Feel free to warm them slightly in the morning if you wish. Enjoy!

  29. Ok, I’m the (embarrassed) loser who complained about the amount because I did NOT read the recipe correctly. I had to post again, now that I see the finished product: PERFECT! Wish I could post a picture – they look EXACTLY like your pics and are delicious! As usual, your recipe is THE BEST! I can’t wait to try all the other variations.

  30. OMG !! Made them yesterday and they were devoured and disappeared in a blink of an eye

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