Delicious Baked Cinnamon Sugar Donuts

The smell of cinnamon sugar hitting warm butter still stops me in my tracks, no matter how many times I make these donuts. My roommate walked in from a night shift once and said our apartment smelled like a bakery she visited as a kid in Portland. We stood in the kitchen together at midnight, eating donuts straight from the cooling rack, laughing with buttery fingers. Some recipes are just meant to be shared.

Last winter my niece asked if we could make donuts for her class party and I panicked because Id never made them before. These turned out so perfectly that she took home an empty container and requests from three other parents for the recipe. Now she tells everyone her aunt is basically a professional baker which is funny because Im still figuring out how to properly whisk without making a mess.

Ingredients

• 2 cups all-purpose flour: The foundation that gives these donuts their tender crumb and structure
• 3/4 cup granulated sugar: Sweetens the batter while keeping the texture light and airy
• 2 tsp baking powder: Essential for the rise that creates those beautiful fluffy centers
• 1/2 tsp ground cinnamon: Adds warmth that pairs perfectly with the coating
• 1/2 tsp salt: Balances the sweetness and enhances all the other flavors
• 3/4 cup milk: Room temperature is key here for even incorporation into the batter
• 2 large eggs: Also at room temperature to prevent the butter from seizing when mixed
• 2 tbsp unsalted butter, melted: Adds richness and that classic donut flavor we all love
• 2 tsp pure vanilla extract: Dont skip this it brings everything together beautifully
• 1/2 cup granulated sugar for coating: Creates that signature crunchy exterior
• 1 tbsp ground cinnamon for coating: Mixed with sugar for the perfect finish
• 4 tbsp unsalted butter, melted for coating: Helps the cinnamon sugar adhere perfectly to warm donuts

Instructions

Preheat and prepare your pan:

Set your oven to 375F and grease your donut pan thoroughly so every donut releases perfectly

Whisk the dry ingredients:

Combine flour sugar baking powder cinnamon and salt in a large bowl until everything is evenly distributed

Mix the wet ingredients:

Whisk milk eggs melted butter and vanilla in another bowl until completely smooth and well combined

Combine batter gently:

Pour wet into dry and stir just until combined some lumps are fine and actually preferable

Fill the donut cavities:

Spoon or pipe batter into each well filling about three quarters full for proper rise without overflow

Bake to golden perfection:

Bake for 10 to 12 minutes until lightly golden and a toothpick inserted comes out clean

Cool briefly:

Let donuts rest in the pan for 3 minutes then transfer carefully to a wire rack

Prepare the coating:

Whisk sugar and cinnamon together in a shallow bowl while donuts are still warm

Coat each donut:

Brush warm donuts with melted butter then roll in cinnamon sugar until completely covered

Serve and enjoy:

These are best warm but still delicious at room temperature within a couple hours

Save to Pinterest

My dad claimed he didnt like sweet breakfast foods until I made these for him on Fathers Day. He ate three in one sitting and now requests them every time he visits which honestly feels like the best compliment I could ever receive about my cooking. These donuts have this way of turning skeptics into believers.

Making Them Your Own

Sometimes I add a pinch of nutmeg to the batter or coating for that extra warmth that reminds me of holiday baking. You could also swap in some cocoa powder for chocolate donuts or add citrus zest to brighten everything up.

Storage Solutions

These are undeniably best fresh but theyll keep in an airtight container for about two days. I personally think reheating a day old donut for 10 seconds brings back most of that fresh baked magic.

Perfect Pairings

A hot cup of coffee or steaming mug of hot chocolate makes these donuts feel even more special. I love serving them alongside fresh fruit to balance out the sweetness.

• Try dipping them in coffee for an extra indulgent moment
• Vanilla ice cream turns these into an unexpected dessert
• A glass of cold milk cuts through the cinnamon sugar perfectly

Save to Pinterest

Theres something so satisfying about pulling a tray of homemade donuts from the oven and watching everyone gravitate toward the kitchen. Hope these become a favorite in your home too.

Your Recipe Questions

→ Can I make these without a donut pan?

Yes! You can use a muffin tin instead — the baking time remains similar, though the shape will be more like muffin tops. Alternatively, use a piping bag to create donut shapes on a baking sheet lined with parchment paper.

→ What's the best way to coat the donuts evenly?

Work with warm donuts — they should be cooled for about 3 minutes but still slightly warm to the touch. Brush them thoroughly with melted butter using a pastry brush, then immediately roll them in the cinnamon sugar mixture, pressing gently to help the coating adhere.

→ Can I prepare the batter ahead of time?

For best results, bake the batter immediately after mixing. The baking powder starts working as soon as it meets the wet ingredients. However, you can mix the dry ingredients and wet ingredients separately the night before, then combine and bake in the morning.

→ How do I store these to keep them fresh?

Store completely cooled donuts in an airtight container at room temperature for up to 2 days. Place a piece of parchment paper between layers to prevent sticking. Avoid refrigerating, as this can make them dry faster. Warm briefly in the microwave before serving if desired.

→ Can I make these gluten-free?

Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend that includes xanthan gum. The texture and taste remain remarkably similar, and no other adjustments to the recipe are needed.

→ Why are my donums dense or heavy?

Overmixing the batter is the most common culprit — stir just until the flour disappears. Also, ensure your baking powder is fresh and not expired. Finally, avoid overfilling the pan cavities; fill them only about three-quarters full to allow room for rising.