Delicious Baked Cinnamon Sugar Donuts You Can’t Resist
A Warm Morning Memory The first time I baked these Delicious Baked Cinnamon Sugar Donuts You Can’t Resist, my kitchen smelled like a tiny bakery and my groggy Sunday morning turned into something I looked forward to all week. I was pulling ingredients from the pantry the way I always do when I tinker with…
A Warm Morning Memory
The first time I baked these Delicious Baked Cinnamon Sugar Donuts You Can’t Resist, my kitchen smelled like a tiny bakery and my groggy Sunday morning turned into something I looked forward to all week. I was pulling ingredients from the pantry the way I always do when I tinker with a recipe: a little of this, a little of that, testing as I go. If you like cozy baked treats, you might also enjoy my twist on brown sugar pop tart cookies which came from the same phase of late-night experimenting brown sugar pop tart cookies.
The Ingredient That Changes Everything
What makes these donuts smell and taste so right is the cinnamon, but let me tell you exactly what I keep on the counter when I make them. You should have on hand 2 cups All-Purpose Flour (Substitute with gluten-free baking flour for a gluten-free version.), 3/4 cup Granulated Sugar (Sweetens the donuts beautifully.), 1 tbsp Baking Powder (Acts as a leavening agent for a light, fluffy texture.), 1/2 tsp Salt (Enhances the overall flavor.), and 1 tbsp Ground Cinnamon (The key flavoring that brings warmth and spice.). For the wet ingredients I use 1 cup Milk (Use almond or oat milk for a dairy-free option.), 1 large Egg (Binds the ingredients together.), 1/2 cup Unsalted Butter (Can be replaced with coconut oil for a dairy-free alternative.), and 1 tsp Vanilla Extract (Adds depth of flavor and sweetness.). For the coating I melt 1/4 cup Melted Butter (Helps the cinnamon sugar adhere.), and toss the warm donuts in a mixture of 1/2 cup Granulated Sugar (Fosters that sweet finish.) with 1 tbsp Ground Cinnamon (Enhances the coating with that warm spice.).
Saying these out loud makes them feel familiar, not like a list to memorize. I also like to smell the cinnamon while I measure it. It’s silly, but that little sniff helps me dial in the comfort factor.
Step-by-Step Instructions I Follow
I want to walk you through how I actually make them, step-by-step, but conversationally the way I’d tell a friend. First, I preheat the oven to 350 degrees F and lightly grease a donut pan; if you do not have a donut pan, you can use muffin tins but the shape and bake time will differ slightly. While the oven warms, I combine the dry ingredients in a bowl: the 2 cups All-Purpose Flour, 3/4 cup Granulated Sugar, 1 tbsp Baking Powder, 1/2 tsp Salt, and 1 tbsp Ground Cinnamon. One little tip I always share is to whisk those dry ingredients together so the baking powder and cinnamon are evenly distributed, which prevents pockets of spice or uneven rise.
In another bowl I melt the 1/2 cup Unsalted Butter and let it cool a touch. Beat it with the 1 large Egg, then stir in the 1 cup Milk and 1 tsp Vanilla Extract until smooth. I pour the wet mix into the dry and fold gently until just combined. Do not overmix; that is the second tip I give: overworking batter makes baked donuts dense rather than light and airy. If you are short on time, spooning the batter into a zip-top bag and snipping the corner helps you pipe the batter into each donut well without mess.
I fill each donut well about three quarters full. They bake for roughly 10 to 12 minutes depending on your oven. You will know they are done when the donuts are a pale golden color, spring back gently when pressed, and a toothpick inserted into the thick part comes out clean. Take them out to cool in the pan for a minute, then flip them onto a wire rack.
While they are still warm, I brush each donut with 1/4 cup Melted Butter, then roll in a shallow bowl with the 1/2 cup Granulated Sugar and 1 tbsp Ground Cinnamon mixed together. That warm sugar coating sticks like a charm. If the melted butter cools and starts to firm up, warm it a few seconds in the microwave so coating remains easy to brush on. That’s a little trick I learned after my first batch hardened too quickly.
Getting the Texture Just Right
Texture is why I keep making these. The blend of 1 tbsp Baking Powder with careful mixing and the right amount of milk gives donuts that are tender and cakey without being gummy. If they seem dense, it is usually because the batter was overmixed or the baking powder is old. A third helpful tip I use is to let the batter rest for five minutes while the oven finishes heating; it evens out the hydration.
I sometimes swap out the milk for almond or oat milk if I am making them dairy-free, and I replace the 1/2 cup Unsalted Butter with coconut oil when needed. If you want to experiment, fold a teaspoon of nutmeg into the dry ingredients for extra warmth, or add a tablespoon of orange zest to the batter for a subtle citrus twist. For a seasonal spin, pair them with spiced apple compote. If you are curious about other crisp, cinnamon-forward snacks, I also like making cinnamon-sugar air fryer banana chips when I want something crunchy cinnamon-sugar air fryer banana chips.
When serving, I love how the sugar coating makes the donuts sparkle in the morning light. They go perfectly with a mug of dark roast coffee or a cup of strong black tea. On chilly days I serve them with a warm apple cider or a scoop of vanilla ice cream for dessert.
A Few Things About Leftovers and Quick Swaps
If you make a full batch and have leftovers, here is how I handle them naturally. I keep them in an airtight container at room temperature for up to two days; beyond that I pop them in the fridge for up to four days. For longer storage, I freeze them individually in a single layer on a baking sheet, then transfer to a freezer bag for up to two months. To revive them, a quick 8 to 10 minute spin in a 300 degree F oven or a 10 second zap in the microwave does the trick. That way, when I make extra on busy weekends, they still taste freshly baked by Tuesday. Another small tip: if the sugar coating dulls after refrigeration, warm the donut slightly and brush again with a touch more melted butter then re-roll in the cinnamon sugar.
If you want to pair this recipe with a savory dinner, I sometimes lean into a full brunch spread and serve these with a fennel-sage sausage or a hearty casserole. Oddly enough, when I need a savory anchor I reach for a recipe like this irresistible baked salmon with spinach and mozzarella for the main course, which balances the sweetness of the donuts on the table irresistible baked salmon with spinach and mozzarella.
Little Memories and Final Notes
I love this recipe because it somehow turns an ordinary morning into something celebratory without a lot of fuss. The smell of cinnamon and warm butter in the house, the crunch of the sugar on the first bite, the tender crumb beneath it all — those are my small, repeatable joys. If a batch ever goes wrong, it is rarely wasted; crumbled donuts make excellent topping for yogurt or a quick bread pudding experiment. And if you are looking to play with another autumnal donut idea, this reminds me of the kind of inspiration you’ll find in classic baked cider donut riffs.
Conclusion
If you want a different take on baked cinnamon-coated treats, this lovely recipe for baked apple cider donuts from Paint Me Pink is a great companion to what you will find here.
Baked Cinnamon Sugar Donuts
Ingredients
Method
- Preheat the oven to 350°F and lightly grease a donut pan. Alternatively, you can use muffin tins.
- In a bowl, combine the dry ingredients: all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon, whisking to ensure even distribution.
- In another bowl, melt the unsalted butter and allow it to cool slightly. Beat in the egg, then add the milk and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and fold gently until just combined. Be careful not to overmix.
- Fill each donut well about three-quarters full with batter.
- Bake for 10 to 12 minutes, until pale golden and a toothpick inserted comes out clean.
- Let cool in the pan for a minute, then flip onto a wire rack.
- While still warm, brush each donut with melted butter and roll in a mixture of granulated sugar and ground cinnamon.
