Baked Cinnamon Sugar Donuts (Printable)

Soft, fluffy baked donuts coated in sweet cinnamon sugar. Perfect warm breakfast or dessert treat ready in under 30 minutes.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon ground cinnamon
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup milk, room temperature
07 - 2 large eggs, room temperature
08 - 2 tablespoons unsalted butter, melted
09 - 2 teaspoons pure vanilla extract

→ Cinnamon Sugar Coating

10 - 1/2 cup granulated sugar
11 - 1 tablespoon ground cinnamon
12 - 4 tablespoons unsalted butter, melted

# Directions:

01 - Preheat oven to 375°F. Grease standard donut pan thoroughly with nonstick spray or melted butter.
02 - Sift flour, sugar, baking powder, cinnamon, and salt into large mixing bowl. Whisk until evenly distributed.
03 - Whisk milk, eggs, melted butter, and vanilla extract in separate bowl until fully incorporated and smooth.
04 - Pour wet mixture into dry ingredients. Fold gently until just combined, taking care not to overmix.
05 - Transfer batter to piping bag or zip-top bag. Pipe or spoon batter into prepared pan, filling each cavity three-quarters full.
06 - Bake 10-12 minutes until lightly golden and toothpick inserted into center comes out clean.
07 - Let donuts rest in pan 3 minutes. Carefully remove and transfer to wire rack.
08 - Combine granulated sugar and ground cinnamon in shallow bowl. Mix thoroughly.
09 - Brush each warm donut lightly with melted butter. Roll in cinnamon sugar mixture, pressing gently to adhere coating evenly.
10 - Serve immediately while warm, or allow to cool to room temperature.

# Expert Tips:

01 -
  • You get that classic donut shop flavor without dealing with hot oil or making a mess
  • The texture is incredibly soft and cakey, almost like a muffin but better
02 -
  • Overmixing the batter will make your donuts tough, so stop as soon as the flour disappears
  • The coating sticks best when donuts are still warm but not hot
03 -
  • Use a piping bag or zip bag with the corner snipped to fill the donut cavities neatly
  • Don't overfill the pan or the donuts will lose their holes while baking

Go back