I love easy sweets that feel like a hug. Baked Cinnamon Sugar Donuts are one of those treats. I make them when I want warm, soft donuts without frying.
My Dad James taught me to roll them in sugar. Mom Eva likes them with tea. Sister Jennifer always asks for a second plate.
Your Ingredients List
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
My Go-To Equipment
I keep a small set of tools just for sweet baking. I use a donut pan that makes the shape quick and neat. A small whisk and two bowls make mixing fast. I keep a pastry brush to add melted butter before the sugar coat. A cooling rack helps the donuts stay crisp where they need to be.
I also read a lot of recipes to learn new twists. When I want a deep cinnamon idea, I look at my notes on cinnamon roll sugar cookies for ideas I can borrow or adapt.
The Simple Steps to Follow
- Preheat the oven to 350°F and grease a donut pan.
- Whisk flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl.
- Beat milk, melted butter, eggs, and vanilla in another bowl.
- Stir wet ingredients into dry ingredients until just mixed.
- Spoon or pipe batter into the donut pan, filling each well two thirds full.
- Bake for 10 to 12 minutes until the donuts are light gold and a toothpick comes out clean.
- Let the donuts cool in the pan for a few minutes.
- Move the donuts to a rack to cool until warm but not hot.
- Mix the coating sugar and cinnamon in a shallow bowl.
- Brush each donut with a bit of melted butter.
- Roll each donut in the cinnamon sugar until fully coated.
- Serve the donuts warm or at room temperature.
Healthy Twists on a Classic
I like to make small swaps to feel lighter without losing the treat. Swap half the flour for whole wheat for a nuttier flavor. Use low fat milk or a nut milk if you want less dairy. I sometimes bake them in mini muffin pans when I do not have a donut pan. For a lower sugar coat, mix a small amount of maple syrup with the melted butter and dust with a thinner sprinkle of the cinnamon sugar blend.
If you love more texture, fold in a small handful of finely chopped apple or pear. For a warm spice note, add a pinch more cinnamon and a little ground ginger. When I want to try a richer filling I look at ideas from my favorite bake blog on cinnamon sugar blondies and adapt flavors to a donut shape.
Serving Suggestions From My Table
I serve these donuts in many ways. I like them with a cup of strong coffee in the morning. They also pair well with hot tea for an afternoon treat. For a brunch, I set them on a platter with fresh fruit, yogurt, and honey. Kids love them with a small glass of milk. For a party, I place them on a tiered stand so they look special and easy to grab.
If I want to dress them up, I drizzle a thin glaze of powdered sugar and milk before the cinnamon coat. I also like to add a scattering of chopped nuts on half the batch so guests can choose a crunch. For a simple dessert, I serve a warm donut with a scoop of vanilla ice cream and a light sprinkle of cinnamon sugar.
Getting It Just Right
The batter should be thick but pourable. I watch the oven time because every oven runs a bit different. Start checking at ten minutes. A toothpick should come out clean or with a few crumbs. Do not overmix the batter. Mix just until you see no big streaks of flour. Overmixing makes the donuts tough.
If your donuts sink in the center, fill the wells a bit less next time. If they stick to the pan, you might not have greased the pan enough or your pan may be old. Let the donuts cool a few minutes before you try to remove them. When you brush on butter before the sugar, use a light hand so the coating sticks but the donut stays soft.
How to Store Leftovers
I store leftover donuts in an airtight container at room temperature for up to two days. Place a paper towel under the donuts to catch any moisture. For longer storage, freeze them in a single layer on a tray and then move to a freezer bag. They keep well for up to two months in the freezer. Thaw them in the fridge or at room temperature and warm them briefly in a low oven for that fresh baked feel.
If you reheat, do not go too long or the sugar coat can melt away. Ten to fifteen seconds in a microwave or a few minutes in a 300°F oven will warm them through.
Enjoy Every Moment
I make these donuts when I want simple comfort. I like to set the table, brew a cup of tea, and sit with someone I love. Baking is a small way I show care. These donuts bring a calm smile to the room, and that is why I return to this recipe again and again.
A Few Common Questions
How long do Baked Cinnamon Sugar Donuts stay fresh?
They stay fresh at room temperature for one to two days in an airtight container. For longer life, freeze them for up to two months and thaw before serving.
Can I make Baked Cinnamon Sugar Donuts without a donut pan?
Yes. You can bake the batter in a mini muffin pan or a regular muffin pan for drop donuts. The shape will change but the taste stays close. Reduce bake time a bit and check for a clean toothpick.
Can I skip the cinnamon sugar on Baked Cinnamon Sugar Donuts?
Yes. You can skip the coat or use a simple glaze instead. A powdered sugar glaze or a light dusting of cocoa powder works well. I sometimes add a thin maple glaze for a different sweet note.
Print
Baked Cinnamon Sugar Donuts
- Total Time: 27 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightfully soft and warm donuts coated in cinnamon sugar, perfect for a comforting treat without frying.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Preheat the oven to 350°F and grease a donut pan.
- Whisk flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl.
- Beat milk, melted butter, eggs, and vanilla in another bowl.
- Stir wet ingredients into dry ingredients until just mixed.
- Spoon or pipe batter into the donut pan, filling each well two thirds full.
- Bake for 10 to 12 minutes until the donuts are light gold and a toothpick comes out clean.
- Let the donuts cool in the pan for a few minutes.
- Move the donuts to a rack to cool until warm but not hot.
- Mix the coating sugar and cinnamon in a shallow bowl.
- Brush each donut with a bit of melted butter.
- Roll each donut in the cinnamon sugar until fully coated.
- Serve the donuts warm or at room temperature.
Notes
These donuts can be frozen for up to two months. When reheating, warm them briefly to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: donuts, baked donuts, cinnamon sugar donuts, easy desserts, sweet treats