Baked Cinnamon Sugar Donuts that taste just like their fried counterparts. Light and fluffy cinnamon donuts that are baked in the oven and then rolled in sweet cinnamon sugar.
Did somebody say donuts?
These Baked Cinnamon Sugar Donuts are one of the easiest and tastiest recipes on this blog. Light and fluffy cinnamon donuts baked in the oven and then generously sprinkled with cinnamon sugar.
They’re soft, sweet and simple. And they taste JUST like the fried version.
Cinnamon Donuts always remind me of my childhood. I remember stopping by the donut shop and eagerly watching the fresh donuts going around and around the conveyer belt before landing in a bowl of cinnamon sugar.
Of course, they were fried. But there’s no need to get the deep fryer out for these beauties. Made in the oven, these super easy Baked Cinnamon Sugar Donuts only take 10 minutes to make.
Now I won’t sugarcoat it. These Baked Cinnamon Sugar Donuts are essentially cake – made with butter, sugar and flour. And NO yeast. But they’re soft, buttery and covered in sweet cinnamon.
You’ll want to enjoy them for breakfast, morning tea, afternoon tea and dessert. There’s only one rule when eating cinnamon donuts – they must be eaten warm. There’s nothing quite like a freshly baked donut, especially ones that look as good as these 👇🏻
TIPS FOR MAKING CINNAMON DONUTS
- This is a very simple cake batter. Start by creaming the butter and sugar together using an electric mixer. Then add the vanilla and egg.
- Next comes the dry ingredients, flour, baking powder and soda and a little cinnamon. Add a little milk and you’ll have a soft, sweet cake batter.
- There is no trick to filling the donut pan, I simply spoon the batter in using a teaspoon. My best tip is to not overfill the donut holes – you only need to fill them halfway, as they will rise.
- Once the donuts are ready, brush them lightly with butter and sprinkle with cinnamon sugar.
- The final rule? Eat them warm when they are fresh out of the oven.
How to store cinnamon donuts
- Store the donuts in an airtight container for 2-3 days. But they are best on the day they are made.
Can you freeze cinnamon donuts?
- Yes, but they are best fresh.
More cinnamon recipes
- Cinnabon Cinnamon Rolls
- Snickerdoodle Cookies
- Cinnamon Donut Muffins
- Caramel Apple Cinnamon Rolls
- Cinnamon Swirl Bundt Cake
- Chocolate Cinnamon Donut Icebox Cake
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Baked Cinnamon Sugar Donuts
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: Makes 9 donuts
- Category: Dessert
- Cuisine: American
Description
Baked cinnamon sugar donuts made from scratch.
Ingredients
Donuts
- 140 grams (1 cup) plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 75 grams (1/3 cup) unsalted butter
- 70 grams (1/3 cup) caster sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 80 ml (1/3 cup) milk
Cinnamon sugar topping
- 60 grams (1/4 cup) unsalted butter
- 50 grams (1/4 cup) caster sugar
- 1 and 1/2 teaspoons ground cinnamon
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Lightly grease a 9-hole donut pan.
- In a large mixing bowl, sift flour, baking powder, baking soda and cinnamon. In a separate bowl, beat the butter, sugar and vanilla with an electric mixer for 1-2 minutes until combined. Add egg and beat again.
- Add half the flour mixture and half the milk and gently stir, before adding the remaining flour and milk.
- Spoon the donut mixture into each hole of the donut pan . Place in the oven and bake for 10 minutes.
- Meanwhile, combine the sugar and cinnamon in a bowl and melt the butter. Once the donuts are ready, gently transfer to a wire rack. Using a pastry brush, brush each donut, one at a time, with butter and then generously coat with cinnamon sugar.
Nutrition
- Serving Size: 1 donut
- Calories: 226
Keywords: Donuts, Cinnamon donuts, Baked doughnuts
This recipe was first published on Sweetest Menu in July 2014.
These look so good! Could I make a doughnut hole variation instead of actual doughnuts? Feel like something bite-sized.
Totally! Could do it in a mini muffin pan!
Scrumptious….Better than the real deal!
★★★★★
High praise! Thanks for the kind review Lesley!
Omg want to try! I have a mini donut tin, do you think it would still work/would you advise adjusting baking time?
Yes definitely! They will cook faster tho, just keep an eye on them!
Hi! These look delicious. Is it possible to make them without the donut pan? Thanks!
Hi Ryan, it would be a bit tricky. You could use a muffin pan but it would make many as it’s a small amount of batter. You could try my Cinnamon Teacake instead – it tastes like a cinnamon donut too.
Yum!
★★★★★
I made these, but the top is lightly colored, but the bottoms are darkened. Is there a solution?
Hi Joe! Love that you made these! It may have been that your pan/oven was too hot – feel free to email me at thesweetestmenu@gmail.com if you want to troubleshoot.
Will these cook fine in a plug in donut maker? ta xx
Hi Gemma, I’ve never used a plug in donut maker before so I’m not sure. My thought is that it should be fine but I can’t tell you that for certain. If you do try it, please let me know how you go! x
I am totally craving one of these donuts right now! Cinnamon-sugar donuts are one of my favorites and I am going to try these soon!
My husband has just walked past me and stopped just to look at those donuts, both of reckon we should put this recipe to the test, they just look so good. Plus they are baked not fried. Stopping by from Fabulous Foodie Friday.
That is so sweet, thanks Lizzie! I know right? So they are easy and lower in fat – bonus! Let me know if you do get a chance to try them 🙂
These look delicious! Where would one purchase a donut pan from?
Hi Shari, thanks for stopping by! Are you living in Australia? I purchased mine from Big W for about $13. You should be able to find one at any department store with a decent bakeware section. Hope that helps!
I can’t believe you can get donuts that perfect without any oil or frying – AMAZING!! Cinnamon is just the bestest thing ever. Yum! Thanks for linking up with our Fabulous Foodie Fridays party! xx
Thanks Lucy! 🙂