Delicious Baked Cinnamon Sugar Donuts

My apartment smelled like a carnival after my first attempt at these donuts. I had no idea baked donuts could capture that same magic as the fried ones, but the cinnamon sugar coating proved me wrong. Now they are my go-to when I need something that feels special but comes together quickly on a Tuesday morning.

Last winter my neighbor smelled these baking and actually knocked on my door to ask what I was making. I ended up sending her home with a few warm ones, and now she texts me whenever she catches that cinnamon scent drifting through the building walls.

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 fluffy
• 2 tsp baking powder: Essential for the rise that makes these feel like real donuts
• 1/2 tsp ground cinnamon: Adds warmth that complements the coating beautifully
• 1/2 tsp salt: Balances the sweetness and enhances all the flavors
• 3/4 cup milk: Room temperature milk blends better and creates a smoother batter
• 2 large eggs: Provides structure and richness to the crumb
• 2 tbsp unsalted butter, melted: Adds flavor and helps create a tender texture
• 2 tsp pure vanilla extract: Pure vanilla makes a noticeable difference in the final taste
• 1/2 cup granulated sugar: For the coating that creates the signature donut experience
• 1 tbsp ground cinnamon: Generous amount for that classic cinnamon sugar flavor
• 4 tbsp unsalted butter, melted: Helps the cinnamon sugar adhere perfectly

Instructions

Preheat and prep your pan:

Set your oven to 375°F and generously grease your donut pan to ensure easy release later

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 together milk, eggs, melted butter, and vanilla until smooth and fully combined

Combine the mixtures:

Pour the wet ingredients into the dry and stir gently until just combined, leaving some lumps is perfectly fine

Fill the donut cavities:

Spoon or pipe the batter into each cavity, filling them about three quarters full for the best rise

Bake until golden:

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

Cool briefly:

Let the donuts rest in the pan for 3 minutes before carefully transferring them to a wire rack

Make the coating:

Stir together the sugar and cinnamon in a shallow bowl until well combined

Coat the donuts:

Brush each warm donut with melted butter then roll in the cinnamon sugar until completely covered

Serve and enjoy:

These are best served warm but still delicious at room temperature

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These became my daughter's requested birthday treat instead of cake two years running. Something about that cinnamon sugar dusting makes everything feel like a celebration, no matter the occasion.

Getting The Coating Right

I learned that the butter for coating should be warm but not hot, and the cinnamon sugar needs to be in a bowl wide enough to roll the donuts around. The first time I made these, I tried dipping them and ended up with clumpy coating in some spots and bare patches in others.

Making Them Your Own

Sometimes I add a pinch of nutmeg to the coating when I want something reminiscent of snickerdoodle cookies. A friend of mine mixes a little cocoa powder into half her cinnamon sugar for a mocha variation that her kids go crazy for.

Storage And Serving

These really are best fresh, but I have learned that storing them in a paper bag helps maintain texture better than plastic. The coating can get a bit soft overnight, but a quick 10 second zap in the microwave brings back that just baked magic.

• Place a piece of bread in the container to help keep them moist
• Warm leftovers in the oven at 300°F for 5 minutes to refresh the coating
• Consider freezing uncoated donuts if you want to make a big batch ahead

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There is something deeply satisfying about pulling these from the oven and watching the cinnamon sugar stick to that warm buttered surface. Pure kitchen happiness.

Common Recipe Questions

→ Can I make these without a donut pan?

Yes. Use a muffin tin and bake for 12-15 minutes. The texture will be more like muffins, but they'll still taste delicious coated in cinnamon sugar.

→ How do I store leftover donuts?

Keep in an airtight container at room temperature for up to 2 days. For longer storage, freeze uncoated donuts for up to 3 months and coat with cinnamon sugar after thawing.

→ Can I make these gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture remains tender and the coating works perfectly.

→ Why did my donuts turn out dense?

Overmixing the batter creates dense donuts. Stir until just combined — some small lumps are fine. Also, ensure your baking powder is fresh for proper rise.

→ Can I reduce the sugar in the coating?

Yes. Cut the sugar in half or mix with a bit of powdered sugar for a lighter coating. Brush generously with melted butter first so the mixture adheres well.