Save to Pinterest There's something about the smell of cinnamon and butter hitting the kitchen at nine in the morning that just makes you feel like you're doing something right. I stumbled into baked donuts by accident, really—my donut pan had been sitting in a drawer for months, and one Saturday I was tired of the cleanup that comes with frying. These baked cinnamon-sugar donuts turned out to be softer and fluffier than I expected, and somehow even more satisfying because they came together so quickly. Now they're my go-to when I want that bakery-fresh feeling without the oil splatters.
I made these for my neighbor one Sunday morning after she mentioned missing bakery donuts, and the way her face lit up when I handed her a warm one, still slightly tacky from the butter and cinnamon, made me realize how much joy something this simple could bring. She ate two right there on her doorstep, and I've been making them ever since whenever I know she's having a rough week.
Ingredients
- All-purpose flour (2 cups): The backbone of your donut—use the spoon-and-level method rather than scooping straight from the bag to avoid packing it down.
- Granulated sugar (3/4 cup): This sweetens the batter itself, so don't skip it thinking the coating will be enough.
- Baking powder and baking soda: These two work together to lift the batter, creating that tender, fluffy crumb that makes baked donuts worth making.
- Salt and ground cinnamon (1/2 tsp and 1 tsp): Salt amplifies sweetness in unexpected ways, and the cinnamon in the batter gives you a head start on flavor.
- Buttermilk (3/4 cup): If you don't have buttermilk, milk mixed with a teaspoon of vinegar or lemon juice works just as well and sits for five minutes before using.
- Eggs (2 large): They bind everything together and add moisture that keeps these donuts from being cake-like.
- Melted butter and vanilla extract: Butter adds richness, and vanilla deepens the whole flavor profile in a way you'll feel but probably won't consciously notice.
- Coating sugar and cinnamon (1/2 cup sugar, 1 1/2 tsp cinnamon): Mix this in a shallow bowl—you'll want to dip rather than coat, so shallow is key.
- Melted butter for brushing (3 tbsp): This is what makes the cinnamon-sugar actually stick, so don't skip it or use it sparingly.
Instructions
- Heat your oven and prep:
- Set your oven to 375°F and lightly grease a donut pan—I use cooking spray and a paper towel because it gets into all the little crevices. Room-temperature ingredients mix better than cold ones, so if your eggs came straight from the fridge, let them sit for a few minutes.
- Mix your dry ingredients:
- Whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. This distributes the leavening agents evenly so every donut rises the same way, and it aerates the flour slightly.
- Combine the wet ingredients:
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until they're well combined and slightly frothy. Don't use a blender—you want to avoid overdeveloping gluten, which would make tough donuts.
- Bring it together gently:
- Pour the wet mixture into the dry ingredients and stir just until combined—some small flour streaks are actually okay here. Overmixing is the enemy of tender donuts, and you'll feel the difference immediately when you bite into one.
- Fill the pan:
- Use a piping bag (or a sturdy sandwich bag with a corner snipped off) to fill each donut cavity about three-quarters full. If you don't have a piping bag, a spoon works, but piping gives you more even donuts.
- Bake until golden:
- Bake for ten to twelve minutes—they're done when they spring back gently when you touch the top. Overbaking makes them dry, so check at the ten-minute mark.
- Cool strategically:
- Let them sit in the pan for three minutes so they firm up, then transfer to a wire rack. This resting period prevents them from falling apart, but you want them warm enough that the butter coating will stick.
- Coat while warm:
- Mix your coating sugar and cinnamon in a shallow bowl, brush each warm donut with melted butter, and immediately dip it in the mixture. Working quickly while they're still warm is what makes the coating adhere instead of sliding off.
- Serve and enjoy:
- Eat them warm if you can—that's when the texture is most tender and the coating is still fragrant and slightly sticky.
Save to Pinterest What surprised me most was how these donuts made my kitchen feel like a place where good things happen. There's something about the ritual of brushing them with butter and watching the cinnamon-sugar coat them that feels both simple and special, every single time.
Storage and Keeping
Fresh is always best, but these donuts hold up remarkably well. I've kept them in an airtight container for two days and found them still soft enough to enjoy, though the coating softens a bit. You can refresh them by wrapping them loosely in foil and warming them in a 300°F oven for about five minutes if they've been sitting a while.
Flavor Variations Worth Trying
Once you nail the basic recipe, the door opens to so many directions. I've added a pinch of nutmeg to the batter for warmth, experimented with cardamom for something more exotic, and even tried a hint of maple extract instead of vanilla. Some people dust the coating with a tiny bit of cayenne pepper, which sounds wild but actually works—it adds a subtle heat that makes your mouth water for another bite.
Why Baked Beats Fried (In My Kitchen, Anyway)
Fried donuts are delicious, no argument there, but these baked ones fit better into how I actually cook. No oil splattering across the stove, no lingering grease smell in the house, and honestly, less fuss overall. They're lighter without being dry, and there's something satisfying about knowing exactly what's in them because you made every part yourself. Plus, you can make them on a weekday morning without special equipment or advanced planning.
- Baked donuts are ready in under thirty minutes from start to finish.
- The cleanup is genuinely minimal—just some bowls and a donut pan instead of dealing with hot oil.
- You can make a full batch and freeze half for later if you want donuts on demand without the daily effort.
Save to Pinterest These cinnamon-sugar baked donuts have become my answer to that 9 a.m. craving for something warm, sweet, and comforting without the production. Make them once, and I think you'll understand why they keep coming back to my kitchen.
Recipe FAQs
- → What makes these donuts soft and fluffy?
The combination of baking powder, baking soda, and buttermilk creates a tender texture with a light crumb, ensuring softness.
- → Can I make a dairy-free version?
Yes, substitute buttermilk with plant-based milk plus a teaspoon of vinegar, and use margarine instead of butter.
- → How is the cinnamon-sugar coating applied?
After baking, warm donuts are brushed with melted butter and immediately dipped in a cinnamon-sugar mixture for a flavorful finish.
- → What tools are needed to prepare these donuts?
A donut pan, mixing bowls, whisk, pastry brush, and wire rack are essential for preparation and finishing.
- → How should the donuts be stored?
Store in an airtight container at room temperature; best enjoyed fresh within two days for optimal softness.