Cinnamon Sugar Baked Donuts (Printable)

Soft baked donuts coated in a fragrant cinnamon-sugar mix for a quick and delightful treat.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon

→ Wet Ingredients

07 - 3/4 cup buttermilk (or milk with 1 teaspoon vinegar)
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted
10 - 1 teaspoon vanilla extract

→ For Coating

11 - 1/2 cup granulated sugar
12 - 1 1/2 teaspoons ground cinnamon
13 - 3 tablespoons unsalted butter, melted

# Directions:

01 - Preheat the oven to 375°F and lightly grease a standard donut pan.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
03 - In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smoothly combined.
04 - Add wet ingredients to the dry mixture and stir gently until just combined, avoiding overmixing.
05 - Spoon or pipe the batter evenly into the prepared pan, filling each cavity about three-quarters full.
06 - Bake for 10 to 12 minutes, or until donuts spring back when lightly pressed.
07 - Let donuts cool in the pan for 3 minutes, then transfer to a wire rack.
08 - Combine sugar and cinnamon in a shallow bowl. Brush warm donuts with melted butter, then immediately dip into the cinnamon-sugar mixture to coat evenly.
09 - Enjoy donuts warm or at room temperature.

# Expert Suggestions:

01 -
  • They're ready in under 30 minutes with almost zero stress—no hot oil, no special equipment beyond a donut pan.
  • That cinnamon-sugar coating hits different when it's brushed onto warm donuts; it clings and caramelizes just enough.
  • The texture is impossibly soft and tender, almost cake-like in the best way, nothing like those heavy, greasy versions.
02 -
  • Overmixing the batter is the number one mistake—stir just until combined, even if a few dry streaks remain; the oven will finish blending them.
  • Coat the donuts while they're still warm; once they cool, the butter won't stick and your coating will slide right off.
  • A donut pan is non-negotiable for this recipe; you can't replicate that shape or texture in a muffin tin or on a baking sheet.
03 -
  • Sift your dry ingredients for the fluffiest possible crumb; it removes lumps and adds air before the batter even exists.
  • Use a piping bag fitted with a large round tip for donuts that look professional and are easier to fill evenly.
  • Make a double batch of cinnamon-sugar; you'll use more than you expect, and the extra is never wasted.
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