I’m sharing a quick Cinnamon Sugar Donuts recipe that goes from start to finish in under 30 minutes and I can’t wait to show you how simple it is.

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I never thought a Sugar Donuts Recipe could feel this sly, but these baked treats are light and fluffy, ready in less than 30 minutes from start to finish. I use all purpose flour and a good hit of ground cinnamon to make them smell like something you should not be allowed to eat before noon.

They turn out lick the sugar off your fingers delicious without turning into a big baking project. If you’re into Cinnamon Donuts but hate standing over hot oil, this little shortcut will make you grin, maybe even hoard one for yourself, I know I do.

Ingredients

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Mostly carbs, small protein, little fiber, gives structure but not much extra nutrients
Pure simple carbs, adds sweetness and browning, empty calories if eaten lots quick energy
Rich in saturated fat and calories, gives moistness and flavor, not health food
Offers protein calcium and some fat, supports tender crumb and mild sweetness
High quality protein, emulsifies batter for lift, adds richness and color
Tiny calories, antioxidant spice, big warm flavor, makes it smell amazing
Minimal nutrition, powerful aroma that tricks you into thinking it’s sweeter
Optional spice, warm notes, antioxidants in tiny amounts, brightens depth

Ingredient Quantities

1 1/4 cups all-purpose flour (about 155 g)

1/2 cup granulated sugar (100 g)

1 1/2 teaspoons baking powder

1/2 teaspoon fine salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

1/2 cup milk (120 ml), whole or 2% will do

1 large egg, room temp

2 tablespoons unsalted butter, melted or 1/4 cup neutral oil

1 teaspoon vanilla extract

1/2 cup granulated sugar for coating

2 teaspoons ground cinnamon for coating

3 tablespoons unsalted butter, melted for brushing

How to Make this

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1. Preheat oven to 425F (220C). Grease a 6 or 12-cup donut pan well with butter or oil, or spray, so the donuts pop out easy.

2. In a medium bowl whisk together 1 1/4 cups flour, 1/2 cup granulated sugar, 1 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon and 1/4 tsp nutmeg if using. Make sure no lumps.

3. In another bowl whisk 1/2 cup milk, 1 large egg, 2 tbsp melted butter or 1/4 cup neutral oil, and 1 tsp vanilla until smooth. If the butter is very hot let it cool a bit first or you’ll cook the egg.

4. Pour wet into dry and stir gently just until combined. Dont overmix, a few small streaks of flour are ok. Batter will be thick but scoopable.

5. Fill each donut well about 3/4 full. Use a spoon, small scoop, or put batter in a zip bag, snip a corner and pipe for neat rings. Tap the pan once on the counter to settle the batter.

6. Bake 8 to 10 minutes until tops spring back and edges are lightly golden. Baking time varies by pan size so keep an eye on them.

7. Let donuts cool in the pan 1 to 2 minutes then flip onto a wire rack. While still warm brush each donut with some of the 3 tbsp melted butter so the coating sticks.

8. Mix 1/2 cup granulated sugar with 2 tsp ground cinnamon in a shallow bowl. One by one dip or roll the butter-brushed donuts in the sugar-cinnamon until evenly coated.

9. Serve warm for best flavor, theyre light and fluffy and you might want napkins because you will lick your fingers. If you dont have a donut pan bake in a muffin tin for 10 to 12 minutes then cut centers out with a small cookie cutter and coat the same way.

Equipment Needed

1. 6- or 12-cup donut pan (or a muffin tin if you dont have one)
2. Two medium mixing bowls
3. Measuring cups and measuring spoons
4. Whisk
5. Rubber spatula
6. Cookie scoop or tablespoon plus a zip-top bag to pipe (snip the corner)
7. Wire cooling rack
8. Small shallow bowl for the cinnamon-sugar coating
9. Pastry brush and oven mitts

FAQ

Q: Can I use oil instead of butter in the batter?

A: Yes you can. The recipe already allows 1/4 cup neutral oil instead of the 2 tablespoons melted butter. For brushing before the cinnamon sugar, melted butter gives better flavor and helps the sugar stick, but melted coconut oil or a vegan butter works fine if you need dairy free.

Q: How do I know when they are done baking?

A: Bake until the tops are lightly golden and the centers feel springy. A toothpick inserted in the center should come out with a few moist crumbs not raw batter. Let them cool a couple minutes before brushing with butter so the coating clings better.

Q: Can I make these ahead or freeze them?

A: Yes. Cool completely then store in an airtight container at room temp for up to 2 days. For longer keeping freeze on a flat tray until firm, then transfer to a freezer bag for up to 2 months. Rewarm in a low oven or toaster oven to freshen before coating or serving.

Q: Why did mine turn out dense or dry?

A: Common causes are overmixing the batter, packing too much flour when measuring, old baking powder, or baking too long. Mix only until just combined, spoon and level your flour, use fresh leavening, and watch the bake time.

Q: Can I add mix ins like nuts, raisins, or chocolate chips?

A: Sure. Fold in about 1/2 cup total of chopped nuts or dried fruit. If adding raisins or dried fruit, plump them in warm water first so they dont steal moisture from the batter. Dont add so much that the batter becomes heavy.

Q: Can I reduce the sugar or change the spice level?

A: Yes. You can cut the batter sugar a bit, but remember the cinnamon sugar coating adds a lot of the sweet. Reduce the cinnamon or nutmeg to taste, but keep at least some spice so the cinnamon coating feels balanced.

Best Baked Cinnamon Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour at a 1:1 weight ratio (about 155 g). It might be a tad denser so add 1 to 2 tablespoons milk if batter seems too thick. Or use a gluten free 1 to 1 baking blend (one that contains xanthan gum) same weight, works well.
Milk: use buttermilk or plain yogurt thinned with equal parts water, same volume (120 ml) for a richer, tangy flavor. For dairy free pick unsweetened almond or oat milk 1:1, no other changes needed.
Egg: make a flax egg 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes until gelled, or use 1/4 cup applesauce per egg (may make it more moist so you can cut 1 tablespoon sugar if you want).
Melted butter (or oil): replace with a neutral oil like vegetable or canola 1:1 for same moisture, or coconut oil 1:1 for a slight coconut note. For brushing use melted oil or vegan margarine same amount.

Pro Tips

1) Use room temp egg and milk, and let melted butter cool a bit before you add it, otherwise you’ll start cooking the egg and get weird bits in the batter. I messed this up once and it was ugly.

2) Dont overmix. Stir until you cant see big streaks of flour, a few little lumps are fine. Overmix and the donuts get tough not light.

3) For even shapes use a small scoop or put batter in a zip bag, snip a corner and pipe. Tap the pan on the counter once to pop air bubbles so you dont get big holes.

4) Brush just a thin coat of warm butter while the donuts are still slightly warm, then roll in the sugar-cinnamon. If the butter is too hot theyll get soggy, if its too cool the coating wont stick.

5) To keep them fluffy next day store in a single layer in an airtight container at room temp and reheat in a low oven (about 300 F) for 5 to 6 minutes before serving.

Best Baked Cinnamon Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing a quick Cinnamon Sugar Donuts recipe that goes from start to finish in under 30 minutes and I can’t wait to show you how simple it is.

Servings

servings

Calories

250

kcal

Equipment: 1. 6- or 12-cup donut pan (or a muffin tin if you dont have one)
2. Two medium mixing bowls
3. Measuring cups and measuring spoons
4. Whisk
5. Rubber spatula
6. Cookie scoop or tablespoon plus a zip-top bag to pipe (snip the corner)
7. Wire cooling rack
8. Small shallow bowl for the cinnamon-sugar coating
9. Pastry brush and oven mitts

Ingredients

1 1/4 cups all-purpose flour (about 155 g)
1/2 cup granulated sugar (100 g)
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/2 cup milk (120 ml), whole or 2% will do
1 large egg, room temp
2 tablespoons unsalted butter, melted or 1/4 cup neutral oil
1 teaspoon vanilla extract
1/2 cup granulated sugar for coating
2 teaspoons ground cinnamon for coating
3 tablespoons unsalted butter, melted for brushing

Directions

Preheat oven to 425F (220C). Grease a 6 or 12-cup donut pan well with butter or oil, or spray, so the donuts pop out easy.
In a medium bowl whisk together 1 1/4 cups flour, 1/2 cup granulated sugar, 1 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon and 1/4 tsp nutmeg if using. Make sure no lumps.
In another bowl whisk 1/2 cup milk, 1 large egg, 2 tbsp melted butter or 1/4 cup neutral oil, and 1 tsp vanilla until smooth. If the butter is very hot let it cool a bit first or you'll cook the egg.
Pour wet into dry and stir gently just until combined. Dont overmix, a few small streaks of flour are ok. Batter will be thick but scoopable.
Fill each donut well about 3/4 full. Use a spoon, small scoop, or put batter in a zip bag, snip a corner and pipe for neat rings. Tap the pan once on the counter to settle the batter.
Bake 8 to 10 minutes until tops spring back and edges are lightly golden. Baking time varies by pan size so keep an eye on them.
Let donuts cool in the pan 1 to 2 minutes then flip onto a wire rack. While still warm brush each donut with some of the 3 tbsp melted butter so the coating sticks.
Mix 1/2 cup granulated sugar with 2 tsp ground cinnamon in a shallow bowl. One by one dip or roll the butter-brushed donuts in the sugar-cinnamon until evenly coated.
Serve warm for best flavor, theyre light and fluffy and you might want napkins because you will lick your fingers. If you dont have a donut pan bake in a muffin tin for 10 to 12 minutes then cut centers out with a small cookie cutter and coat the same way.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.