Name: Baked Cinnamon Sugar Donuts
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp ground cinnamon; 1/2 cup buttermilk (Can substitute with milk mixed with vinegar.); 1 large egg; 2 tbsp melted butter; 1/4 cup granulated sugar (For coating.); 1 tsp ground cinnamon (For coating.)

The first time I baked these cinnamon sugar donuts, the house smelled like a bakery in ten minutes. They’re light, cakey, and dusted with the kind of cinnamon-sugar coating that makes mornings feel a little celebratory. They’re perfect when you want a quick weekend treat, a kid-approved brunch bake, or an easy way to turn a cup of coffee into a moment.

If you want a smaller portion or a different shape, try this mini version for parties: mini baked cinnamon sugar donuts.

Why you’ll love this dish

These baked cinnamon sugar donuts hit the sweet spot between comfort and convenience. They’re:

Fast: Ready in about 20–25 minutes from start to finish.
Low-fuss: No fryer or yeast required — just a donut pan and a mixing bowl.
Budget-friendly: Simple pantry staples create big flavor.
Crowd-pleasing: Mildly spiced and lightly sweet — kids and adults both reach for seconds.

“Warm, tender, and perfectly spiced — these are my go-to when I want bakery vibes without the fuss.” — a regular tester

They’re especially good for weekend breakfasts, school lunch add-ons, or a holiday brunch where you want something homey but not time-consuming.

Step-by-step overview

Before you dig into the ingredients, here’s what happens: dry ingredients get whisked together, wet ingredients are combined separately, then you fold wet into dry until just combined. Spoon the batter into a greased donut pan, bake 10–12 minutes, and toss warm donuts in a simple cinnamon-sugar coating. Expect tender, cake-style donuts with a crisp cinnamon edge.

What you’ll need

Key ingredients (yields about 6–8 standard donuts):

1 cup all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup buttermilk (see substitutions)
1 large egg
2 tbsp melted butter
1/4 cup granulated sugar (for coating)
1 tsp ground cinnamon (for coating)

Notes and swaps:

Buttermilk: If you don’t have it, stir 1/2 tbsp white vinegar or lemon juice into 1/2 cup milk and let sit 5 minutes.
Butter: Melted butter gives flavor; use neutral oil for a slightly lighter crumb.
Flour: For gluten-free, try a 1:1 gluten-free blend and reduce liquid slightly—results vary by brand.

Step-by-step instructions

Preheat and prep: Heat the oven to 350°F (175°C). Grease a donut pan well or spray with nonstick spray.
Mix dry ingredients: In a large bowl combine flour, 1/2 cup sugar, baking powder, baking soda, salt, and 1/2 tsp cinnamon. Whisk to blend.
Combine wet ingredients: In another bowl whisk buttermilk, the egg, and melted butter until smooth.
Combine gently: Pour wet into dry and stir just until you have a uniform batter. Do not overmix. A few streaks are fine.
Fill the pan: Spoon batter into each donut cavity about 3/4 full. Use a piping bag or zip-top bag with the corner snipped for neater filling.
Bake: Place in the oven for 10–12 minutes, until centers spring back and edges are lightly golden.
Prepare coating: While donuts bake, stir 1/4 cup sugar with 1 tsp cinnamon in a shallow bowl.
Coat warm donuts: Let donuts cool in the pan 2–3 minutes, then gently remove. While still warm (not piping hot), toss each donut in the cinnamon-sugar until coated.
Serve: Enjoy warm. They’re best the day they’re made.

Serving suggestions

Best ways to enjoy these donuts:

Serve warm with a mug of coffee, chai, or hot chocolate.
Plate three donuts with a side of fresh berries and a drizzle of warmed maple syrup for brunch.
For a more decadent treat, dip half the donut in melted chocolate and then coat with crushed nuts.

If you want another take on the cinnamon-sugar finish for parties, check this variation for more topping ideas: cinnamon-sugar donut variations.

Storage and reheating tips

Keeping leftovers fresh:

Room temp: Store in an airtight container at room temperature for up to 2 days. Keep the cinnamon-sugar separate if donuts are very moist.
Refrigerator: Not necessary for short-term storage; it can dry them out. Use only if your kitchen is hot and humid.
Freezing: Freeze cooled donuts in a single layer on a tray. Once solid, transfer to a freezer bag for up to 2 months. Thaw at room temp and reheat.
Reheating: Warm in a 300°F (150°C) oven for 5–7 minutes, or microwave for 10–15 seconds per donut (watch closely to avoid rubberiness). After reheating, recoat lightly in cinnamon sugar for best texture.

Food safety: Donuts with dairy or eggs should not sit at room temperature more than 2 hours in warm conditions. Freeze if you need longer storage.

Pro chef tips

Don’t overmix: Overworking the batter makes denser donuts. Mix until just combined.
Fill evenly: Use a piping bag to keep cavity levels consistent so donuts bake uniformly.
Warm timing: Coat while warm. The heat helps the cinnamon-sugar stick and creates a slightly caramelized surface.
Test for doneness: A toothpick inserted into a donut center should come out with a few moist crumbs, not raw batter.
Pan prep: If your donut pan is nonstick but older, brush with melted butter and dust with flour to prevent sticking.

Creative twists

Glazed version: Swap the cinnamon-sugar coating for a simple vanilla glaze (powdered sugar + milk + vanilla) and dip.
Brown butter: Use brown butter instead of melted butter for a nutty depth.
Pumpkin spice: Add 1/4 cup pumpkin puree to the batter and increase cinnamon to 1 tsp; reduce buttermilk slightly.
Maples & nuts: Drizzle warm maple syrup and sprinkle toasted pecans for a fall-ready donut.
Vegan: Replace egg with flax egg and use plant-based milk mixed with vinegar for “buttermilk,” swap butter for oil—texture will be slightly different but still tasty.

Helpful answers

Q: Can I fry these instead of baking?
A: This batter is formulated for baking. For frying you’d want a different texture and possibly a slightly thicker batter. If you prefer fried donuts, look for a fry-specific recipe.

Q: How long does prep and bake take?
A: Prep is about 8–10 minutes. Bake time is 10–12 minutes. Plan 20–25 minutes total from start to warm-dusted donuts.

Q: Will these be cakey or fluffy?
A: These are cake-style donuts—tender and slightly dense compared with yeast donuts, but light if you avoid overmixing.

Q: Can I make the batter ahead?
A: You can mix the batter and refrigerate up to 24 hours. Resting cold batter may slightly thicken; bring back to room temp for easier piping into the pan.

Q: What if my donuts stick to the pan?
A: Let them rest 2–3 minutes in the pan, then run a small offset spatula or knife around the edges. Always grease the pan well or use a silicone pan for easiest release.

Conclusion

If you want to compare proportions, techniques, or see step-by-step photos, these pages are great references: Baked Cinnamon Sugar Donuts – Sally’s Baking and Baked Cinnamon Sugar Donuts – Broma Bakery. They offer useful visuals and extra tips that complement this quick, reliable recipe.