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If you love donuts, you’re going to go crazy for these baked Cinnamon Sugar Donuts! They’re soft, fluffy, and taste absolutely incredible!
These baked Cinnamon Sugar donuts are my new favorite breakfast treat. I mean, what’s not to love about tender and fluffy baked donuts coated in a buttery cinnamon sugar mixture? They’re sweet, indulgent, and perfect for special occasions or anytime you’re craving something sweet.
These donuts are so easy to make, too. The dough comes together quickly and doesn’t require any rising time. That means you can have fresh, warm Cinnamon Sugar Donuts.
Why This Recipe Works
- Dipping them in butter before coating them in the cinnamon sugar mixture helps the coating stick to the donuts and adds an extra flavor.
- The aromatic nutmeg spice adds an extra layer to the already delicious taste.
- Buttermilk gives them just enough tanginess without being too indulgent or heavy on your tongue!
- The blend of butter and oil creates a rich, tender texture that will leave you wanting more!
Ingredient Notes
All-purpose flour: I use unbleached all-purpose flour for this recipe.
Sugar: Granulated or super-fine/caster sugar are both suitable for this recipe.
Eggs: Use room temperature large eggs.
Butter: I use salted butter for extra flavor, but if you’re not sure of the salt levels in your brand, be sure to use unsalted butter so you can control the amount of salt in the recipe.
Oil: I use a neutral-tasting oil like canola or vegetable oil, but any oil with a high smoke point will work.
Ground nutmeg: This spice is optional, but I love the flavor it adds! If you don’t have any on hand, feel free to leave it out or use allspice instead.
Buttermilk: whole or low-fat buttermilk both work fine with this recipe. You can also use whole milk with a tablespoon of lemon juice or vinegar if you don’t have any buttermilk on hand.
Cinnamon: Use good quality cinnamon for the best flavor.
Step By Step Instructions
Grease your donut pan well with a good quality baking spray, and Preheat the oven to 350°F/176°C.
Combine the melted butter and allow it to cool enough so that when combined with eggs won’t cook them.
Add the dry ingredients to a large mixing bowl.
Mix well to combine and set aside.
Mix the melted butter with the oil, buttermilk, vanilla, and eggs.
Pour the wet ingredients into the flour mixture.
Mix to combine until all of the flour is mixed in, being careful not to overmix. The mixture will be thick and resemble a dough. If the mixture looks dry, add a little extra buttermilk until it is moistened.
Pipe the dough into the donut cavities using a piping bag (or to use a large ziplock bag, just cut a corner off the bottom of the bag and pipe the batter into each cavity).
If the ends don’t meet properly, just wet your finger and pat down the dough to form neat rings.
Bake for 12 to 14 minutes or until they are golden and a cake tester comes out clean.
Transfer to a wire rack to cool enough to handle. While the donuts cool, melt the butter for the coating. Then in a small bowl, mix the cinnamon and sugar together.
Dip each of the donuts in the butter to coat.
Then add it to the cinnamon and sugar to coat.
You can coat just the top or both sides. It’s up to you. I coat the whole donut.
Repeat the process with the rest of the donuts before serving.
Storage & Freezing Instructions
- These donuts are best served the day they are baked. If you have leftovers, you can keep them at room temperature for up to 3 days.
- To freeze: Freeze by adding the cooled donuts to an airtight freezer-safe container and freeze for up to three months. Thaw at room temperate and coat before serving.
Erren’s Top Tips & Variations
- Be sure to measure your flour correctly! Too much flour will make these donuts tough, so be precise when measuring. I highly recommend using a kitchen scale for this recipe.
- The dough should be sticky but still soft enough to pipe. If it’s too loose, add a little more flour; if it’s too dry, add a little more buttermilk.
- Do not over-mix the batter! Over-mixing will result in tough donuts.
- Make sure the donuts are cooked through before removing them from the oven. They should be firm to the touch, and a toothpick inserted into the center should come out clean.
Rate This Recipe
Recipe
Cinnamon Sugar Donuts
Ingredients
For the Donuts
- Baking spray
- 6 tablespoons butter melted and cooled
- 2 tablespoons canola oil
- 2 eggs at room temperature
- 2 teaspoons vanilla extract
- 1¼ cup buttermilk (plus more as needed at room temperature)
- 2¼ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon nutmeg
- ¾ teaspoon salt
For the coating
- 1¼ cups granulated sugar
- 1 tablespoon ground cinnamon
- 6 tablespoons butter (melted and cooled)
Instructions
- Preheat the oven to 350°F/176°C and spray your donut pan with baking spray. This recipe makes 12 to 15 donuts, so have more pans handy.
- Add the cooled melted butter, oil, eggs, vanilla extract, and buttermilk to a mixing bowl and whisk until well combined.
- Mix the flour, granulated sugar, baking powder, baking soda, nutmeg, and salt in a large mixing bowl until well combined.
- Add the wet ingredients to the dry and mix until smooth and combined, being careful not to overmix the batter. The mixture will be quite thick, but all of the flour should incorporate into the dough. If it seems stiff or dry, add a little more buttermilk.
- Pipe the dough evenly into the pans, filling the cavities ¾ full.
- Bake for 12 to 14 minutes or until a cake tester comes out clean.
- Remove from the oven and let cool for fix minutes before coating.
- Melt the butter for the topping and set aside to cool.
- To make the cinnamon sugar, combine both ingredients in a small bowl.
- Dip each side of the donut into the butter, or use a brush to brush the butter onto the donut. Then dip the buttered donut into the cinnamon mixture until well coated.
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