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.

Baked Cinnamon Sugar Donuts

(125 grams) all-purpose flour (spoon & leveled)

baking powder

baking soda

salt

cinnamon

nutmeg

egg,

(65 grams) packed light brown sugar

(60 milliliters) milk*

(60 grams) yogurt*

Tablespoons (30 grams) unsalted butter, melted

vanilla extract

(200 grams) granulated sugar

(115 grams) unsalted butter, melted

Preheat oven to 350°F (177°C). Spray a donut pan with non-stick spray. Set aside.

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.

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.

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. Cool donuts for at least 10 minutes before topping.

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.

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.

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.

Excellent recipe, thank you Sally! I bought some donut pans from Aldi last Xmas &amp; used them for the first time today. Simple &amp; easy.

To make these diabetic friendly, I used whole spelt flour, 1/6 cup Truvia brown sugar blend for the brown sugar, 1/4 cup Truvia baking blend mixed with cinnamon for the topping (you can blend it in the blender beforehand if you like powdered sugar), and Skyr Icelandic yogurt 0%. The recipe made six donut-muffins in the muffin pan, so by my calculations that's about 30g carbohydrate and 9 grams of fat per donut. Not too bad!

I'm sorry to say this was a very bad recipe. First of all it only fills one standard donut pan (6 donuts) with a little left over. The taste was horrid. The instruction to dip the donut in melted butter when hot was not a good one, the donut soaked up the butter like a sponge, and then when it was dipped in cinnamon sugar it got all glunky. I know you won't publish this review since you only publish the positive reviews, but I do hope you take this feedback to heart. I thought this was a good website, but don't think I'll be trying a recipe from here again.

These were not good at all.  I followed the recipe exactly and they tasted like there was too much baking powder - kind of like a sour/zesty taste.  If I did make them again I'd cut back on the baking powder but I probably would not makes these again.

Excellent recipe! Enough batter for 8 donuts. Baked well. After I waited for the 2 minutes after coming out of the oven, they dipped well in the butter and cinnamon-sugar...not soggy. Delicious with a light texture.  Definitely will make this recipe again 

These are great.  I make them every two weeks or so and they are a hit at home.  I usually double the recipe and end up with 20 doughnuts.  They are versatile and stand the test of substitutions (I sometimes sub the butter for olive oil or the eggs for skyr and typically use an AP and whole wheat flour mix ).  I personally prefer these without the cinnamon sugar icing and opt instead to up the spice by adding ground clove, ginger and cardamom to the cinnamon and nutmeg.  I'm not sure if it's because I'm doubling the recipe or if it's because of the moulds I use (silicone which I place onto a large sheet pan) but the cooking time is off for me.  Mine usually need to stay into the oven for a good 20 minutes before they're ready.

Mmm...SO good!  The first time I made these, I used a pan with heart-shaped donut rings but I think I over-filled them and they were a bit too large, but so tasty. The next time, I used a mini-muffin pan and filled the cavities about 2/3 to 3/4 full, baked for 9 mins, and they came out like perfect donut holes. They are sensational! My picky son said we HAVE to make these again. Thank you Sally - you and your recipes are simply the BEST!

Mine came out fine, but I a bit dry. I substituted for a low carb flour (which claims to be 1:1 usable for AP. It’s King Arthur Keto flour). It still came out edible though. Any suggestions on making it more moist though? Thanks!

Wonderfully delicious, so easy to make, and taste just as good as any fried doughnut,
Thank you for the recipe

These are amazing, they turned out perfectly just as described and pictured.  They also freeze and heat up really well.  I can't wait to branch out and try the glazed donuts and the Nutella cinnnamon sugar muffins.  Thanks so much for the fantastic recipe!

Amazing! I subbed Pillsbury Gluten free flour 1:1 ratio. I went ahead and filled the pans to use the batter on one 6 count with none left over. They turned out perfect. We have a problem with gf items being dry but not these. Favorite gluten free donut ever!! I doubled the recipe and froze some with no problems. Thank you!

Good taste. We’re allergic to eggs so use ener-g egg replacer and it worked well. The butter and cinnamon sugar mixture at the end was FAR too much. I was slightly irritated at wasting half of it. I’ve mad the apple cider donuts and wasn’t expecting this recipe to be so small. I BARELY got 7 regular size donuts. It’s a bit of a hassle to make for such a small yield, especially when you have a family of 5 without doubling it. Definitely halve the butter and cinnamon sugar at the end and wait until your donuts are cool before dipping.

I made these as directed, but didn't have yogurt so I substituted whole milk ricotta. My wife and I were both BLOWN AWAY with these donuts! The mouth-feel is so rich and decadent, despite the low fat content. Absolutely a keeper, and I'm looking forward to trying some with different flavor profiles.

now this is the first time i have ever made BAKED donuts.. i thought they wouldn't be as good as fried. i was so wrong!! these are the best donuts i have had in a long time! they were finished in a single day! thank you so much :)

These donuts turned out great! I used a piping bag and it filled a whole pan of mini donuts, so 12 donuts. I had no issue with the topping, because I followed the directions and waited 10 mins for them to cool before dipping them. I used lactose free Activia vanilla yogurt. The donuts were moist and the cinnamon/nutmeg flavoring was perfect. Hubby did his happy dance while eating them, so will definitely be making these again!

First time trying baked doughnuts and this recipe is a winner!

I did not like the taste, at all.  I tried making bagels once, too. I've decided that bagels and donuts are better left to the experts...the franchises.  ;)

These were amazing! I loved them a lot and the taste was beautiful, I could really taste the brown sugar and vanilla. Something I’d like to say is that your recipes are not good, but fantastic! They always turn out amazing and I love your ideas.

https://www.youtube.com/watch?v=9aCCd1_cOoQ

Wake up to warm baked cinnamon sugar donuts! Ready in 45 minutes, this simple from-scratch recipe yields perfectly spiced and ultra moist donuts. 

Get the full recipe: https://sallysbakingaddiction.com/baked-cinnamon-sugar-donuts/

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Baked Cinnamon Sugar Donuts | Sally's Baking Addiction

These cinnamon sugar donuts are moist, fluffy, and perfectly spiced. You can have these baked donuts ready in just 30 minutes with just 11 everyday ingredients that you most likely already have on hand.

Cinnamon Sugar Donuts

all purpose flour (properly measured, 240 grams)

sugar

tsp baking powder

tbsp milk (I used whole milk)

eggs

tsp vanilla extract

Preheat the oven to 350ºF. Spray a donut pan with non-stick cooking spray then use a paper towel to evenly coat the entire donut well.

In a smaller bowl, combine the flour, nutmeg, sugar, baking powder and salt, mix until combined. Set aside.

In a mixing bowl, combine the milk, egg, vanilla extract and vegetable oil, use a whisk or spatula to beat. Gradually add the flour mixture, mixing by hand with a spatula just until combined.

Transfer the batter to a ziplock bag, then cut off one corner and pipe the batter into the donut wells. Alternatively, use a cookie scoop and drop dollops of batter into the wells. Use a small spatula to smooth the tops of the batter if the batter is uneven. Fill the wells 1/2 to 3/4ths full.

Bake for 10-11 minutes or until a toothpick inserted in the center of a donut comes out clean. Allow the donuts to cool for 10 minutes in the donut pan. Then, turn the donut pan upside down and hit the pan again a counter a few times to release the donuts.

Donuts

Combine the cinnamon sugar mixture in a ziplock bag. Add one donut at a time to the bag, shake to coat. Repeat as necessary. If the coating isn’t sticking, very lightly brush the donuts with melted butter, then shake in the bag.

Cinnamon Sugar Coating

These cinnamon sugar mini donuts are baked, not fried, and rolled in cinnamon sugar. Tastes like the state fair at home! SO yummy.

Cinnamon Sugar Mini Donuts

cake flour, sifted

buttermilk

egg, lightly beaten

butter,

tbsp. butter, melted (for dipping)

cinnamon sugar (for dipping)

In a large mixing bowl, sift together flour, sugar, baking powder, nutmeg and salt. Add buttermilk, egg and butter and stir until just combined. Spray the pan with nonstick cooking spray, and fill each donut cup approximately one-half full.

Bake 4–6 minutes at 350 degrees or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing. Finish the donuts by giving them a quick dip in the melted butter, then cinnamon sugar. Let cool/firm up for about 15-30 minutes, if you can wait that long.

Hello! I hope someone answers my question because I ordered a mini donut pan just to make these, but alas, I accidentally ordered a regular sized donut pan! Can I still make these?

Learn how to make mini donuts (or doughnuts) with this super fun recipe. The mini donuts are made with an overnight brioche donut dough, then cut out into mini doughnuts, deep fried, and tossed cinnamon sugar. This post is full of tips and tricks, a list of tools, and reader FAQs to help you successfully make these mini donuts at home!

Homemade Mini Donuts (+ Video Tutorial)

tsp (7 grams) active dry yeast

whole milk, lukewarm

all-purpose flour

tsp (5 grams) salt

eggs (about 100 grams),

vanilla bean paste

unsalted butter,

granulated sugar

Tbsp cinnamon (reduce this slightly

In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place overnight in the fridge to rise (see notes)

Line two sheet pans with parchment paper squares. Turn the dough out onto a well floured surface. Roll until it is 1/2” (1.25cm) thickness.

Using a 1 3/4” (4.5cm) round cutter, cut out circles of dough. Using a very small round cutter or a milkshake straw (I used a metal bubble tea straw), cut a circle out of the middle of each round of dough. Place onto the squares of parchment paper - you can put a few donuts on each sheet. Repeat until you have cut out all of the dough - scraps can be pressed together and re-rolled. I like to use the scrap ones for the first test fry, as they sometimes turn out a little wonky.

Lightly cover the cut-out doughnuts with plastic wrap, and leave to rise for 45-50 minutes, until puffy. When you poke them lightly with your finger, it should leave a small indentation that springs back.

In the last 15-20 minutes of the doughnuts proofing, heat neutral oil to 350°f / 180°c in a large heavy-bottomed pot (cast iron works great) or a deep fryer. You want the oil to be deep enough so that the donuts can float in the oil. Place a wire rack over a baking sheet lined with parchment paper. Combine all the ingredients for the cinnamon sugar in a medium bowl.

Once the oil has come to temperature, test it with a few scraps of dough, or your doughnuts you cut from the re-rolled dough. Gently lower the doughnuts, up to six at a time (depending on the size of your pot), into the hot oil. Cook , flipping every 30 seconds, for 3-4 minutes, until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack. Allow to cool for 30 seconds before tossing in the sugar. Repeat the process with the rest of the doughnuts.

Best eaten the day that they are made, but leftovers can be stored in an airtight container and briefly reheated in the microwave before eating.

Tried this recipe today, my first time making doughnuts and they turned out great! Going to use this as my base recipe for doughnuts from now on.

These donuts are AMAZING!!! They are so fluffy, light and just the right size. Super delicious! Everyone loved them and I will definitely be making these again :)

Wow!! I have never made doughnuts before, this recipe was amazing. I couldnt stop going back for another. The recipe was easy to follow. Tasted amazing. I dusted mine with sugar and freeze dried strawberry powder. 
Thanks for a great recipe!

I made these donuts once and they were so, so, SOOOO good! Brioche donuts are the best. My friends were obsessed with them and keep asking me to make them again. We all said they're better than Krispy Kreme which means a lot in California lol

These donuts are fantastic!!!  And they were so fun to make!!  Thank you for this recipe!!

Thank you so much, Erin!  This recipe was amazing!  I made them vegan with oat milk, aquafaba, and vegan butter.  Your instructions and notes are so easy to follow and fool proof.  My new favorite brioche dough recipe!  (There is nothing sweeter than watching your kids’ eyes light up and smiling through their first bite into a donut you made from scratch!;).)

I made this recipe and WOW. Just speechless it's so worth the overnight wait. Thank you so much for this amazing recipe. I did it with a normal glaze instead of the cinnamon sugar. My favorite donuts ever! &lt;3

https://www.youtube.com/watch?v=KqdIHxXd7fM

These easy mini donuts with cinnamon sugar are super fun to make. They are made with an overnight brioche donut dough, then cut out into mini doughnuts. They are fried until golden then tossed in cinnamon sugar for the perfect cinnamon sugar mini donut. You can make these any flavour that you like!

See recipe: https://cloudykitchen.com/blog/mini-donuts/

Mini Donuts

These cinnamon roll donuts are baked with a cinnamon-sugar topping and finished with a vanilla glaze. They are absolutely delicious and so easy to make! They taste just like cinnamon rolls and they have such a soft, moist texture. Perfect for holiday baking!

Cinnamon Roll Donuts

whole wheat pastry flour

almond milk

greek yogurt

butter (melted)

coconut sugar

almond milk (or preferred milk)

Preheat oven and grease pan.

Preheat the oven to 350 degrees Fahrenheit. Grease a donut pan with non-stick cooking spray.

Whisk dry ingredients.

In a large bowl, whisk together the pastry flour, sugar, baking powder, cinnamon, and salt until evenly distributed.

Whisk wet ingredients.

In a separate bowl, whisk together the almond milk, egg, greek yogurt, and pure vanilla extract until smooth.

Combine wet and dry.

Add the wet ingredients to the dry ingredients and stir until fully incorporated.

Add batter to pan.

Spoon the donut batter into the donut pan. You can use a spoon or a piping bag. Gently shake the pan back and forth to level the batter evenly.

Donut Batter

Make cinnamon topping.

In a small bowl, melt 1 tablespoon butter and stir in the cinnamon, coconut sugar, and milk until smooth.

Drizzle topping over donuts.

Use a spoon to drizzle the cinnamon topping over the unbaked donuts in the pan. You can use the back of the spoon to spread it evenly around the donuts.

Bake donuts.

Bake the donuts for 15-18 minutes or until lightly browned and firm.

Transfer to cooling rack.

Remove from the oven and let the donuts cool in the pan for 3-5 minutes before gently transferring to a cooling rack. Make sure the donuts are cool before glazing.

Cinnamon Topping

Make glaze.

To make the glaze, add powdered sugar to a bowl with salt. Stir together and add almond milk 1 teaspoon at a time until the desired consistency is reached.

Glaze donuts.

Use a spoon to drizzle the glaze over the cinnamon rolls, or use a piping bag for more precision. Enjoy!

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Baked Cinnamon Sugar Donuts

Cinnamon Sugar Donuts

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Homemade Mini Donuts (+ Video Tutor...

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Top 5 cinnamon sugar donuts recipes from across the web

The most viewed cinnamon sugar donuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Cinnamon Sugar Donuts

Cinnamon Sugar Donuts

Cinnamon Sugar Mini Donuts

Homemade Mini Donuts (+ Video Tutor...

Cinnamon Roll Donuts

The most viewed cinnamon sugar donuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine