Homemade cinnamon sugar donuts are surprisingly quick and easy to make. Better yet, they’re soft, fluffy, and blend warmth and sweetness in every bite.
I love their bakery-style look and aroma. And that crispy sugar coating? Oh man, it’s a thing of beauty.
Whether you share them with loved ones or savor them solo with a cup of coffee, these homemade delights are sure to become a family favorite.
Why You’ll Love These Cinnamon Sugar Donuts
Baked, Not Fried: By baking instead of frying, these donuts offer a cleaner cooking process with less mess and easier cleanup, perfect for a quick and satisfying morning treat.
Fun to Make: From mixing the batter to piping it into molds and coating them in cinnamon sugar, the whole process is enjoyable and can be a fun activity to do with kids or friends.
Nostalgic Treat: Homemade donuts evoke childhood memories of county fairs and cozy weekend mornings, offering a comforting taste of nostalgia.
Melt-In-Your-Mouth Texture: A soft, cake-like interior and a crisp, sugary exterior create a delightful contrast that melts in your mouth with each bite.
Ingredients
- All-Purpose Flour: The foundation of the donuts.
- Light Brown Sugar: Adds moisture and a subtle molasses flavor.
- Baking Soda and Baking Powder: Dynamic duo that ensures fluffy, well-risen donuts.
- Salt: Balances the sweetness and enhances the overall flavor.
- Ground Cinnamon and Nutmeg: Warm spices that infuse the donuts with cozy, aromatic notes.
- Large Egg and Yolk: Bind ingredients together and contribute to structure and richness.
- Sour Cream and Buttermilk: Add tanginess and moisture.
- Vegetable Oil: Keeps donuts moist.
- Vanilla Extract: Adds depth and warmth.
- Cinnamon Sugar Coating: Granulated sugar, ground cinnamon, unsalted butter – aka, the pièce de résistance. This trio creates an irresistible sweet and spicy exterior that crunches with every bite.
How to Make Cinnamon Sugar Donuts
There’s no need to make that early morning trip to the donut shop when you can create these mouthwatering treats at home.
The smell of freshly baked cinnamon sugar donuts wafting through your kitchen is enough to get anybody out of bed.
And yes, they’re so easy to make, you can do it while your coffee brews.
1. PREP: Preheat the oven to 350°F and spray two donut pans with cooking spray.
2. MIX: Mix the wet and dry ingredients in two separate bowls until well blended. Then, gently stir them together by hand to create a thick batter.
3. BAKE: Pipe the batter into the donut pans and bake for 10-12 minutes.
4. COAT: While the donuts are baking, mix the cinnamon sugar and melt the butter. Let the donuts cool for 5-10 minutes, dip them in the butter, then coat on all sides with the cinnamon sugar.
5. SERVE: For the best taste and texture, serve the donuts while they’re still warm. Enjoy!
Tips For the Best Cinnamon Sugar Donuts
The beauty of these donuts lies in their simplicity.
They’re easy to make yet irresistibly delicious, and they bring the cozy charm of a bakery right to your kitchen.
But as effortless as they are to recreate, I still have a few tips to remember.
- Room-temperature ingredients. To help the batter mix more smoothly and evenly, ensure all the ingredients, especially the egg, sour cream, and milk, are at room temperature.
- Proper flour measurement. Fluff the flour with a fork, then spoon it into the measuring cup and level it off with a knife to avoid dense donuts.
- Avoid overmixing. Mix the wet and dry ingredients by hand with a spatula until just combined to keep the donuts light and fluffy. Overmixing can make the donuts tough.
- Makeshift piping bag. Use a large ziplock bag with a corner cut off to pipe the batter into the donut molds easily and with less mess.
- Fill molds correctly. Fill each donut mold about 3/4 full to ensure they rise properly without overflowing.
- Double dip. After the first coating has set, dip the donuts in the cinnamon-sugar mixture a second time for an extra sugary coating.
- Variations. Experiment with different spices in the coating, such as adding a pinch of cardamom or using pumpkin spice for a seasonal twist. You can also try different coatings like powdered sugar or a simple glaze.
How to Store
Full disclosure: I may have eaten two (okay, three) of these bad boys before my coffee even finished brewing. No regrets!
I mean, who needs fancy brunch plans when you can have homemade donuts in your PJs?
Now, please excuse me while I go for donut number four… no leftovers in this house!
To Store: Place fully cooled donuts in an airtight container lined with paper towels at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days.
To Freeze: Wrap each donut, without the coating, individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating and coating.
To Reheat: Microwave individual donuts for 10-15 seconds or warm in a 350°F oven for 3-5 minutes. Alternatively, reheat in a covered skillet over medium heat with an ice cube for 1-2 minutes.
More Donut Recipes You Have to Try
Donut Muffins
Apple Cider Donut Bundt Cake
Pancake Mix Donuts
Homemade Donut Holes
Baked Cinnamon Sugar Donuts
12
servings15
minutes10
minutes366
kcalHomemade cinnamon sugar donuts are quick and easy to make, delivering soft, fluffy baked treats that perfectly blend warmth and sweetness in every bite.
Ingredients
- For the Donuts
1 1/2 cups (180g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup light brown sugar
1 large egg + 1 egg yolk
1/2 cup sour cream
1/4 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla extract
- For the Cinnamon Sugar Coating
1 1/2 cup granulated sugar
2-3 teaspoons ground cinnamon
3/4 cup unsalted butter
Instructions
- Preheat the oven to 350°F (175°C), and grease two standard 6-cavity donut pans with non-stick spray.
- Make the donuts: In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside
- In a separate bowl, whisk the brown sugar, egg + yolk, sour cream, buttermilk, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix gently by hand until just combined. Be careful not to overmix; the batter should be slightly thick and lumpy.
- Transfer the batter to a large piping bag. Cut off the tip and pipe the batter into the donut molds, filling each about 3/4 full.
- Bake for 10-12 minutes, or until the donuts are lightly golden and spring back when touched. Allow to cool in the pan for 5 minutes.
- Make the coating: While the donuts are baking, mix the sugar and cinnamon until well combined. Melt the butter and set aside.
- Gently remove the warm donuts from the pan and dip them into or brush them with the melted butter on both sides. Then, immediately dunk them in the cinnamon-sugar mixture, coating all sides thoroughly.
- Serve warm or at room temperature, and enjoy!
Notes
- Fluff the flour with a fork, then spoon it into the measuring cup and level it off with a knife to avoid dense donuts.
- Use a large ziplock bag with a corner cut off to pipe the batter into the donut molds easily and with less mess.
Has anyone added cocoa to make chocolate donuts?
Hi Linda!
Here’s a recipe for Glazed Chocolate Donut Holes.
Just pipe the batter into a donut pan and make yummy chocolate donuts 🙂