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. 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

baked cinnamon sugar donuts

236 Comments

  1. Good Morning!
    I’ve made these previously and they were amazing. I’m wanting to add blueberries the second time around and wonder if there’s anything I should alter about the recipe (maybe slightly less yogurt or milk)? When I add blueberries to my banana bread I use one less banana because the added moisture from the blueberries makes up for it. Curious if the same applies here!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Danielle, I’m so happy you enjoyed these donuts! We haven’t tested this recipe with blueberries- I’d recommend making the recipe as written and adding about 1/2-1 cup of blueberries. If you try it out, let us know how it goes!

  2. Taryn Hristova says:

    Hi Sally! Wondering if I could make the batter at night, store it in the fridge and then pipe and bake then in the morning? Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Taryn, We don’t recommend it. The leaveners (baking soda and baking powder) are activated as soon as the batter is mixed together and should be baked right away.

      1. Can you make the batter The night before and add the baking soda and baking powder in the morning for fresh hot doughnuts in the morning ??
        Thank You

  3. Hi Sally, I wanted to make these for a noon treat but I’m out of yogurt at the moment. Is it necessary? Or are there substitutes for it?
    Thank you~

    1. Stephanie @ Sally's Baking Addiction says:

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

  4. Hi Sally, I’m going to make these Friday morning, I love to have weekend morning coffee treats all ready. I don’t have any yogurt on hand but do have sour cream and will use that. These look just delicious! Cannot wait to make them! Thank you!

  5. Cheryl Reinagel says:

    Wonderful recipe! I didn’t have yogurt or sour cream so I added 1/4 Duke’s mayo — moist and delicious!

  6. Hi, we love these donuts! I would like to make them for kids in my sons preschool, but one the kids doesn’t tolerate dairy products. Is there a way to make it non-dairy? I see I can replace regular milk with almond or soy milk, but what about yogurt? Thank you for your help!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Joana, We haven’t tested these with a dairy free yogurt but you can certainly try. Let us know how they turn out!

  7. Genny Zaharia says:

    I am wanting to make these for a food competition but I want to try making half using the cinnamon sugar but I also want to make half using a glaze. Is there any glaze you have tried with these or anything you suggest that would work well?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Genny, Here are all of our Donut Recipes and there are many different glazes you can pick from. Enjoy!

  8. If u use a muffin pan how do you get the centre’s.
    Or will the donut cook thoroughly through centre if left whole?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Maxine, If you don’t have a donut shape pan you can bake these in a muffin pan instead – they will taste the same but they will look like muffins 🙂

  9. I made these morning but added 3/4 cup of fresh cranberries, zest of 1 orange, and subbed 50ml fresh orange juice & 10ml heavy cream for the milk. So tender and delicious!

  10. I would love to make this recipe! But I have a nut allergy… I was wondering if you have any recommendations for how to switch out the nutmeg? Should I add more cinnamon or just leave out nutmeg with no changes?

    1. Trina @ Sally's Baking Addiction says:

      Hi Emily! You can leave the nutmeg out without any other changes.

  11. I have tried several baked donut recipes and this is the best. I used a donut pan and a brownie bite pan which made perfect donut holes.

  12. I made these today with gluten free flour and they turned out GREAT! I was worried because gluten free can be quite different than other baking, but they have a great texture. I used Robin Hood Gluten Free Flour and baked them for 16 mins in a muffin tin. Thanks for the recipe!

  13. Molly Goetz Cahill says:

    Oh.My. Holy Cannoli!!!! These were amazing!!! They were perfect on a snow day and I had all the ingredients on hand! this was a really easy recipe to follow!!

  14. Can I substitute applesauce for the yogurt?

    1. Trina @ Sally's Baking Addiction says:

      Yes, that substitute should be fine in this recipe. Enjoy!

  15. I make this all the time for my family and they (and especially i) love it!!

  16. Hello! I only have non fat natural yogurt. Will this work?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Aleisha, that will work!

  17. Light and fluffy! Best baked donuts I’ve had.

  18. Can you use coconut sugar instead of brown sugar?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Sandy, we haven’t tested it ourselves, but you can certainly give it a try. The taste, texture, and structure of the donuts will be slightly different as a result. Let us know how it goes!

  19. Can i do the recipe without yogurt or sourcream

    1. Trina @ Sally's Baking Addiction says:

      Hi Amber! Unsweetened applesauce may be a fine substitute in this recipe, though we haven’t tested it. Let us know how it goes!

  20. These turned out so well! I didn’t have a doughnut pan so I piped them into the bottom of muffin tins and when they were cooked I poked a hole with a big straw in each one to make them look like doughnuts. They were DELICIOUS

  21. 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.

  22. Hi, I’d like to make these. But wanted to check what type of oven you use just incase I need to adjust my oven temp.

    Thanks

    1. Lexi @ Sally's Baking Addiction says:

      Hi there! All of the recipes on this site are written for conventional settings. Convection ovens are fantastic for cooking and roasting. If you have the choice, we recommend conventional settings when baking cakes, breads, etc. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake. Hope you enjoy these donuts!

  23. 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.

  24. Kristin Jones says:

    What is the best way to store these after baking/coating w cinnamon and sugar?

    1. Trina @ Sally's Baking Addiction says:

      Hi Kristin! Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.

  25. 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.

  26. I want to make these but I only have cinnamon apple sauce . Will it work with this recipe?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Courtney, applesauce may be a fine substitute in this recipe, though we haven’t tested it. Let us know how it goes!

  27. My first time making baked donuts at home and my toddler helped so measurements werent exact and it still worked out perfect!! So soft and spongey. Fool proof recipe and will definatly be making again!
    Only thing I can’t do is get the coating right I dip in the butter and then into the master foods cinnamon sugar and no matter how long I leave the butter to dry a little it still melts/dissolves all the sugar onto the donut, still tastes delicious just doesn’t have that sugary look or texture that I want from the cinnamon sugar. Wish I knew what I was doing wrong here..

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