Cinnamon Sugar Baked Donuts (Printable)

Fluffy donuts baked and coated with a sweet cinnamon-sugar mix for a delightful treat.

# 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 baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon

→ Wet Ingredients

07 - 3/4 cup buttermilk or milk with 1 teaspoon vinegar
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted
10 - 1 teaspoon vanilla extract

→ Coating

11 - 1/2 cup granulated sugar
12 - 1 1/2 teaspoons ground cinnamon
13 - 3 tablespoons unsalted butter, melted

# Directions:

01 - Preheat the oven to 375°F and lightly grease a standard donut pan.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
03 - In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until fully combined.
04 - Add the wet ingredients to the dry mixture and stir gently until just combined, avoiding overmixing.
05 - Spoon or pipe the batter evenly into the prepared donut pan, filling each cavity about three-quarters full.
06 - Bake for 10 to 12 minutes, or until the donuts spring back lightly when touched.
07 - Let the donuts cool in the pan for 3 minutes, then transfer to a wire rack to cool slightly.
08 - Combine sugar and cinnamon in a shallow dish. Brush each warm donut with melted butter, then immediately dip into the cinnamon-sugar mixture to coat evenly.
09 - Serve the donuts warm or at room temperature for optimal flavor.

# Expert Hints:

01 -
  • They're ready in under 30 minutes from craving to eating, no yeast waiting around required.
  • Baking instead of frying means you don't need to deal with hot oil splatters or a grease-stained kitchen.
  • The cinnamon-sugar coating is dangerously addictive but made with ingredients you already have.
02 -
  • Don't overmix your batter or you'll end up with tough, cake-like donuts that taste more gym class than bakery.
  • The cinnamon-sugar coating only works if you do it while the donuts are still warm—cold donuts won't hold it the same way.
03 -
  • Use a donut pan with a removable or nonstick coating—it saves you from wrestling with warm donuts and cursing under your breath.
  • If your cinnamon clumps up in the coating mixture, sift it first or just break up the clumps with your finger before you start dipping.
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