Cinnamon Sugar Baked Donuts (Printable Version)

Soft baked donuts with a fragrant cinnamon-sugar coating, perfect for an easy and satisfying dessert.

# What You 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

# How-To Steps:

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

# Expert Tips:

01 -
  • They bake in under fifteen minutes, which means you can have warm donuts before most people finish their coffee.
  • The cinnamon coating is addictive—sweet, fragrant, and way less greasy than fried versions.
  • One donut pan makes a full dozen, perfect for sharing or keeping to yourself (no judgment here).
02 -
  • Don't overmix the batter—I learned this the hard way with dense, tough donuts that tasted more like cake than donuts.
  • The donut pan matters; a good nonstick one prevents sticking and ensures even cooking on all sides.
  • Warm donuts take the coating beautifully; room-temperature donuts won't hold the cinnamon-sugar the same way.
03 -
  • Invest in a quality nonstick donut pan; it makes an enormous difference in how cleanly they release and how evenly they bake.
  • If you're making these for a crowd, you can prepare the batter up to an hour ahead and keep it covered in the refrigerator—just give it a gentle stir before filling the pan.
  • For a dairy-free version, swap in plant-based milk with a bit of vinegar instead of buttermilk, and use melted coconut oil or vegan butter for coating.
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