I still remember the first time I brushed warm, pillowy baked cinnamon sugar donuts with melted butter and rolled them in cinnamon sugar; the smell filled the kitchen and my kids lined up before I could finish plating. These are light, baked donuts that deliver crisp edges, tender crumb, and a classic cinnamon sugar coating without the fuss of frying. They come together fast, are great for brunch or an afternoon treat, and adapt easily to dairy or plant-based diets. If you love quick cinnamon desserts, you might also enjoy the similar texture and spice in this cinnamon roll French toast bites recipe.
Why you’ll love this dish
These baked cinnamon sugar donuts are a reliable crowd pleaser. They are:
- Fast to make, using one bowl for dry ingredients and one for wet.
- Lighter than fried donuts, but still crisp on the outside and tender inside.
- Kid-approved and easy to double for a crowd.
- Flexible for swaps, such as plant milk or coconut oil for dairy-free needs.
They shine at weekend brunches, school bake sales, or as a cozy morning treat with coffee.
"Soft in the middle, slightly crisp on the outside, and perfectly coated in cinnamon sugar. A pantry-friendly recipe that tastes indulgent but is surprisingly simple." — Home baker review
Step-by-step overview
This recipe follows a simple flow: whisk dry ingredients, combine wet ingredients, fold together gently, pipe or spoon into a greased donut pan, bake at high heat to get a light rise, then brush warm donuts with butter and roll in cinnamon sugar. Expect about 10 minutes of active prep and under 15 minutes of baking. The quick bake at 425°F gives a nice domed shape without overcooking the interior.
What you’ll need
- 2 cups all-purpose flour
- 3/4 cup granulated sugar (for the batter)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1 cup milk (or plant-based milk like almond or oat milk)
- 1 large egg
- 1/2 cup unsalted butter, melted and cooled slightly (or coconut oil for dairy-free)
- 1 tsp vanilla extract
- 1/4 cup melted butter (for brushing after baking)
- 1/2 cup granulated sugar (for coating)
- 1 tbsp ground cinnamon (for coating)
Notes and substitutions: use coconut oil in place of melted butter to make them dairy-free; use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) if you want an egg-free version, though texture will be slightly different. If you prefer a less sweet base, reduce batter sugar to 2/3 cup.
Step-by-step instructions
- Preheat the oven to 425°F (220°C). Grease a standard donut pan well, or spray with nonstick spray.
- In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, salt, and 1 tbsp ground cinnamon until evenly blended.
- In a separate bowl, whisk the milk, egg, 1/2 cup melted butter, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until mostly combined. A few small lumps are fine; do not overmix.
- Spoon the batter into the donut pan cavities, filling each about three quarters full. A piping bag or resealable bag with the corner snipped makes this neat and fast.
- Bake at 425°F for 8 to 12 minutes. Start checking at 8 minutes; a toothpick should come out clean or with a few moist crumbs.
- Let the donuts cool in the pan for 2 minutes, then transfer them to a wire rack to cool slightly.
- Meanwhile, mix 1/2 cup granulated sugar and 1 tbsp ground cinnamon in a shallow bowl for coating.
- Brush each warm donut with the 1/4 cup melted butter, then roll in the cinnamon sugar until evenly coated.
- Serve warm for the best texture and flavor.
Best ways to enjoy it
Serve these donuts warm with a cup of coffee or tea. For a brunch spread, pair them with fresh fruit, Greek yogurt, or a simple fruit compote. For a dessert twist, top with a light cream cheese glaze or a dusting of powdered sugar and present them on a communal plate for guests to help themselves.
Storage and reheating tips
Store cooled donuts in an airtight container at room temperature for up to 2 days. To keep the coating crisp, place a paper towel in the container to absorb excess moisture. For longer storage, freeze uncoated donuts in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature, then brush with melted butter and recoat with cinnamon sugar. Reheat gently in a 300°F (150°C) oven for 5 to 7 minutes or in the microwave for 12 to 15 seconds if you want them warm quickly. Always discard any donuts left out for more than 2 hours in warm conditions.
Pro chef tips
- Grease the pan thoroughly and test one donut after the first batch; some pans vary and you may need a little extra grease to prevent sticking.
- Avoid overmixing the batter. Overworked flour leads to tough donuts rather than tender ones. Stir until just combined.
- Use a piping bag to fill the cavities cleanly and evenly; this shortens bake time and creates uniform shapes.
- For even browning, rotate the pan halfway through baking if your oven has hot spots.
- If you prefer a softer coating, brush with less butter before rolling; for a richer finish, add a pinch of salt to the cinnamon sugar.
If you like the brunch-friendly spice of these donuts, try another bite-sized cinnamon treat like these cinnamon roll French toast bites for a complementary brunch option.
Creative twists
- Apple cinnamon donuts: fold 1/2 cup finely diced apple into the batter and reduce milk slightly.
- Maple glaze: skip the butter coating and drizzle with a glaze of powdered sugar and maple syrup.
- Pumpkin spice: replace the tablespoon of cinnamon with 1 tsp cinnamon and 1 tsp pumpkin pie spice, and add 1/4 cup pumpkin puree while reducing the milk by the same amount.
- Chocolate sugar: mix 1/4 cup cocoa powder into the batter and coat with sugar mixed with a pinch of instant espresso for a mocha note.
Common questions
How long do these donuts take from start to finish?
Plan about 10 minutes of prep and 8 to 12 minutes of baking. With cooling and coating, the whole process is around 30 minutes.
Can I make the batter ahead of time?
You can mix the dry ingredients ahead, and combine the wet ingredients later. I do not recommend mixing wet and dry together more than an hour before baking, since baking powder loses some lift over time.
What if I do not have a donut pan?
Use a mini muffin pan for smaller bites, or a standard muffin pan for thicker muffins. Reduce bake time slightly for mini muffins, and check with a toothpick for doneness.
Are these donuts vegan or can they be made dairy-free?
Yes, swap plant-based milk and use coconut oil instead of butter. Replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and expect a slightly denser texture.
How do I keep the cinnamon sugar coating from becoming soggy?
Brush and roll while the donuts are still warm, but not steaming wet. If donuts are too hot, the sugar can melt into the surface. Let them rest 1 to 2 minutes, brush lightly, and roll gently for best texture.
Baked Cinnamon Sugar Donuts
Ingredients
Method
- Preheat the oven to 425°F (220°C). Grease a standard donut pan well, or spray with nonstick spray.
- In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, salt, and 1 tbsp ground cinnamon until evenly blended.
- In a separate bowl, whisk the milk, egg, 1/2 cup melted butter, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until mostly combined. A few small lumps are fine; do not overmix.
- Spoon the batter into the donut pan cavities, filling each about three quarters full.
- Bake at 425°F for 8 to 12 minutes. Start checking at 8 minutes; a toothpick should come out clean or with a few moist crumbs.
- Let the donuts cool in the pan for 2 minutes, then transfer them to a wire rack to cool slightly.
- Meanwhile, mix 1/2 cup granulated sugar and 1 tbsp ground cinnamon in a shallow bowl for coating.
- Brush each warm donut with the 1/4 cup melted butter, then roll in the cinnamon sugar until evenly coated.
- Serve warm for the best texture and flavor.
