There’s something magical about waking up to the smell of freshly baked cinnamon sugar donuts filling the kitchen. These Baked Cinnamon Sugar Donuts have been my go-to weekend treat ever since my aunt taught me the recipe during a cozy winter visit. No deep frying needed – just soft, pillowy donuts with that irresistible crackly cinnamon sugar coating that makes everyone reach for seconds. I love how simple they are to whip up, yet they feel like such a special indulgence. Perfect with coffee, perfect for sharing, and absolutely perfect for creating those sweet kitchen memories with people you love.
Why You’ll Love These Baked Cinnamon Sugar Donuts
Listen, these aren’t just any donuts—they’re the kind that disappear before they even cool! Here’s why they’ve become a staple in my kitchen:
- No messy frying: Baking means less cleanup (and no lingering grease smell!)
- Cloud-soft texture: The yogurt keeps them tender for days
- That crackly sugar crust: Double-dipping in cinnamon sugar is my not-so-secret trick
- Weekend magic in 20 minutes: Faster than driving to the donut shop
- Kid-approved: My niece calls them “cinnamon hugs” – need I say more?
Ingredients for Baked Cinnamon Sugar Donuts
Gathering the right ingredients makes all the difference with these donuts. Trust me, I’ve learned the hard way that substitutions can change everything! Here’s what you’ll need:
For the donuts:
- Dry ingredients:
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/3 cup packed light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- Wet ingredients:
- 1 large egg, room temperature
- 1/3 cup plain non-fat yogurt (not Greek)
- 1/4 cup vegetable oil
- 1/4 cup whole milk, slightly warmed
- 1 teaspoon pure vanilla extract
For the coating:
- 1 1/2 cups granulated sugar
- 1 tablespoon ground cinnamon (I prefer Vietnamese for extra warmth)
- 1/4 cup unsalted butter, melted and cooled slightly
Pro tip: Measure your flour correctly by spooning it into the cup and leveling off – don’t scoop directly from the bag! This small step makes all the difference in texture.
Equipment You’ll Need
You probably have most of this already! Here’s what I grab before starting:
- Standard donut pan (6 or 12 cavities)
- 2 mixing bowls (1 large, 1 medium)
- Whisk and spatula
- Piping bag or ziplock with corner snipped
- Pastry brush for the butter
That’s it – no fancy gadgets required. Though I do swear by my lightweight aluminum donut pan for perfect golden edges every time!
How to Make Baked Cinnamon Sugar Donuts
Okay, let’s get to the fun part! Making these donuts is seriously easy, but I’ve got a few tricks up my sleeve to ensure they come out perfect every time. Follow these steps, and you’ll be biting into cinnamon-sugar heaven before you know it!
Step 1: Prepare the Donut Batter
First things first – preheat that oven to 350°F (175°C) and give your donut pan a quick grease. Now, here’s where the magic starts. In one bowl, whisk together all your dry ingredients – that’s the flour, brown sugar, baking soda, baking powder, and salt. Get them nice and friendly with each other.
In another bowl, whisk the egg until it’s smooth, then add the yogurt, oil, milk, and vanilla. This is where I always take a deep breath – that vanilla scent is everything! Now, pour the wet ingredients into the dry and gently fold them together. Don’t overmix! A few lumps are totally fine – overworking the batter makes tough donuts, and we want clouds, not hockey pucks!
Step 2: Bake the Donuts
Transfer your batter to a piping bag or ziplock with the corner snipped off (about ½ inch). Pipe the batter into your prepared pan, filling each cavity about ¾ full. Pro tip: If you overfill, you’ll lose that pretty donut hole in the middle!
Bake for exactly 10 minutes – set a timer! They’re done when they spring back lightly when touched. Let them cool in the pan for 5 minutes, then transfer to a wire rack. Resist the urge to coat them while hot – patience makes for better sugar coverage!
Step 3: Coat with Cinnamon Sugar
Mix your granulated sugar and cinnamon in a shallow bowl. Melt the butter and let it cool slightly (hot butter makes the sugar clump – learned that the messy way!). Using a pastry brush, lightly coat each donut with butter on both sides, then dunk them in the cinnamon sugar. For that extra crackly crust I love, I always do a second quick dip!
Now try not to eat them all at once – though I won’t judge if you do. That first warm bite with the crispy sugar coating giving way to the soft interior? Pure bliss!
Tips for Perfect Baked Cinnamon Sugar Donuts
After making these dozens of times (okay, maybe hundreds), I’ve picked up some game-changing tricks:
- Room temp is your friend: Cold eggs and yogurt make lumpy batter – take them out 30 minutes early
- Grease every nook: Get into those donut pan crevices with butter or baking spray
- The 5-minute rule: Let donuts cool just enough to handle but still warm for maximum sugar stickage
- Double-dip magic: First coat seals with butter, second coat gives that irresistible crunch
- Storage secret: Keep uncoated donuts in an airtight container – coat just before serving for freshness
Oh! And always make extra – these disappear faster than you can say “cinnamon sugar!”
Variations for Baked Cinnamon Sugar Donuts
Once you’ve mastered the classic, try these fun twists! Add a pinch of nutmeg to the batter for extra warmth, or swap the cinnamon sugar for maple glaze (just mix powdered sugar with maple syrup). For a grown-up version, brush with rum butter before coating. My kids love rolling theirs in sprinkles right after the cinnamon sugar – messy but worth it!
Serving and Storing Baked Cinnamon Sugar Donuts
Nothing beats biting into these donuts while they’re still slightly warm – that’s when the cinnamon sugar coating is at its crispiest and the centers are at their cloud-soft best. I always serve them within an hour of baking, preferably with cold milk or coffee.
For storage, tuck cooled donuts (without the coating if possible) in an airtight container at room temperature for up to 2 days. The sugar coating will soften over time, but you can refresh them with a quick 5-second microwave zap. To freeze, wrap uncoated donuts tightly in plastic, then foil – they’ll keep for a month. Thaw at room temp, then butter and sugar them just before serving for that fresh-baked magic!
Nutritional Information
Here’s the scoop on what’s in these sweet treats – but remember, nutritional values are estimates and vary based on ingredients used. Each donut clocks in at about 220 calories with that irresistible cinnamon sugar coating. Not bad for a little moment of happiness!
Frequently Asked Questions
Can I use buttermilk instead of yogurt?
Absolutely! Buttermilk works beautifully in this recipe – just use the same amount. The slight tang complements the cinnamon sugar perfectly. I’ve even used sour cream thinned with a splash of milk when I was out of yogurt. The key is maintaining that moisture balance!
How can I make these gluten-free?
I’ve had great success swapping the all-purpose flour for a 1:1 gluten-free blend (look for one with xanthan gum). The texture stays wonderfully soft – just be extra gentle when mixing. My friend’s celiac-safe version with almond flour was denser but still delicious with extra cinnamon sugar love!
Why do my donuts stick to the pan?
Oh honey, we’ve all been there! Make sure you’re greasing every nook – I use melted butter and a pastry brush. Let them cool for exactly 5 minutes before gently loosening with a butter knife. Pro tip: Nonstick pans still need greasing for these sugar-coated beauties!
Can I prep the batter ahead?
You can mix dry and wet ingredients separately the night before, but combine them just before baking. The baking powder starts working immediately, so refrigerated batter makes dense donuts. Better to bake them fresh – they’re so quick anyway!
Try this recipe and share your results in the comments! Did you do the double-dip? Any brilliant variations? I love hearing your kitchen adventures! You can find more delicious recipes like this on Pinterest.
Print
Irresistible Baked Cinnamon Sugar Donuts You Must Try
- Total Time: 20 minutes
- Yield: 12 donuts 1x
- Diet: Vegetarian
Description
These soft, baked donuts are coated in a sweet cinnamon sugar glaze, making for a delightful treat that’s easy to prepare and perfect for sharing.
Ingredients
- 1 1/2 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 egg
- 1/3 cup plain, non-fat yogurt
- 1/4 cup vegetable oil
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard sized donut pan and set aside.
- In a medium bowl, whisk together the flour, light brown sugar, baking soda, baking powder, and salt.
- In a separate bowl, combine the egg, yogurt, vegetable oil, milk, and vanilla extract until well blended.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. The batter will be slightly lumpy and thick—avoid overmixing.
- Transfer the batter to a large ziplock bag and cut a ½ inch hole in one corner to create a piping bag. Pipe the batter into the prepared donut pan, filling each mold about ¾ full.
- Bake the donuts for 10 minutes. Once baked, allow them to cool in the pan for 5 minutes.
- In a shallow bowl, mix the granulated sugar with the ground cinnamon.
- Brush each donut with melted butter using a small brush. Then dip each side into the cinnamon sugar mixture. For an extra sugary coating, dip each donut twice.
- Serve and enjoy!
Notes
- Do not overmix the batter to keep the donuts soft.
- For best results, use a piping bag to fill the donut pan evenly.
- Double-dipping in the cinnamon sugar ensures a sweeter coating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg