Name: Cinnamon Sugar Donuts
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 cups all-purpose flour (All-purpose flour is best.); 2.5 teaspoons baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.5 teaspoon ground cinnamon; Pinch ground nutmeg; 2 large eggs; 0.5 cup granulated sugar (for the dough); 0.5 cup sour cream (Plain Greek yogurt works as a substitute.); 0.5 teaspoon vanilla extract; 0.67 cup granulated sugar (for coating); 2 teaspoons ground cinnamon (for coating); 2-3 cups oil for frying (Vegetable or canola oil.)

I’ve been making these cinnamon sugar donuts since a chilly weekend morning when the house smelled like a bakery and everyone lined up for seconds. They’re tender, slightly cakey, and rolled in an addictive cinnamon-sugar coating. Perfect for weekend brunch, a cozy dessert, or an easy treat for kids’ bake sales.

Why you’ll love this dish

These cinnamon sugar donuts hit the sweet spot between bakery-quality and weeknight-easy. The dough uses sour cream for moisture and tang, which keeps the interior soft without relying on yeast or long rising times. They fry quickly, so you get fresh, warm donuts in under an hour — ideal when you want homemade without the day-long commitment.

Quick: no yeast, no proofing.
Budget-friendly: pantry staples.
Kid-approved: crunchy outside, tender inside.
Versatile: serve plain, dipped, or doubled-up with fillings.

“Every bite tasted like the fair — crisp edges, cakey center, and that cinnamon sugar was perfect. A new weekend staple.” — a friend after the first batch

How this recipe comes together

Step-by-step overview:

Mix dry ingredients (flour, baking powder, baking soda, spices).
Whisk wet ingredients (eggs, sugar, sour cream, vanilla) and combine with dry for a soft dough.
Chill briefly if needed, then roll and cut into donut shapes.
Heat oil to 350°F (175°C) and fry donuts until golden, about 60–90 seconds per side.
Drain briefly, then toss in cinnamon sugar while warm.

This sets expectations and keeps the process straightforward: mix, shape, fry, coat.

What you’ll need

2 cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
Pinch ground nutmeg
2 large eggs
½ cup granulated sugar (for the dough)
½ cup sour cream (for moisture; plain Greek yogurt works as a substitute)
½ teaspoon vanilla extract
⅔ cup granulated sugar (for coating)
2 teaspoons ground cinnamon (for coating)
Oil for frying — vegetable or canola. You’ll need 2–3 cups depending on pan size.

Notes/substitutions:

Sour cream: swap with equal plain yogurt for slightly tangier but still tender donuts.
Flour: all-purpose is best; a 50/50 mix with cake flour will make them lighter.
Sweeteners: light brown sugar can replace part of dough sugar for deeper flavor.
To bake instead of fry: use a glazed or cinnamon-sugar topping and reduce baking time (see variations).

How to prepare it

In a medium bowl, whisk together flour, baking powder, baking soda, salt, ½ teaspoon cinnamon, and a pinch of nutmeg. Set aside.
In a large bowl, beat the eggs and ½ cup sugar until pale. Stir in sour cream and vanilla until smooth.
Add the dry ingredients to the wet mixture. Fold gently until just combined. The dough should be soft and slightly sticky. Do not overmix.
Lightly flour a work surface. Turn dough out and pat to about ¾-inch thickness. If dough is too sticky to handle, chill 10–15 minutes.
Cut donuts with a 3-inch round cutter and a 1-inch cutter for the hole. If you don’t have cutters, use a glass and a bottle cap. Re-roll scraps once.
Pour oil into a heavy skillet or Dutch oven to a depth of about 1½–2 inches. Heat oil to 350°F (175°C). Use a candy or deep-fry thermometer for accuracy.
Fry donuts in small batches. Cook 60–90 seconds per side, until golden brown. Don’t overcrowd the pan — they should float freely.
Transfer to a cooling rack set over paper towels to drain briefly (20–30 seconds). While still warm, toss each donut in the cinnamon-sugar mixture (combine ⅔ cup sugar with 2 teaspoons cinnamon in a shallow bowl). Ensure even coating.
Let cool slightly before serving. Enjoy warm.

How to plate and pair

Stack donuts on a simple white plate and dust with extra cinnamon sugar for a homey look.
Pair with strong coffee, chai, or milk. The spices in the donuts complement dark roasts and cardamom teas.
For brunch, serve alongside scrambled eggs, fruit salad, and yogurt — the donuts add a sweet contrast to savory dishes.
For an indulgent dessert, split warm donuts and add a spoonful of dulce de leche or vanilla ice cream.

Storage and reheating tips

Room temp: Store cooled donuts in an airtight container for up to 2 days. They soften over time.
Refrigerator: Keeps up to 5 days, but refrigeration can dry them; bring to room temperature before reheating.
Freezing: Wrap individually in plastic and freeze up to 2 months. Thaw at room temp and refresh in a 325°F (160°C) oven for 5–8 minutes.
Reheating: For best texture, reheat in a preheated 350°F (175°C) oven for 5–7 minutes or 20–30 seconds in the microwave (microwave will soften the coating). Avoid refrying — it can overbrown.

Food safety: discard any donuts left at room temperature for more than 2 hours if your kitchen is warm. Always use a thermometer for oil to avoid undercooked centers.

Pro chef tips

Temperature matters: keep oil steady at 350°F. Too hot = burned exterior, raw inside; too cool = greasy donuts.
Test one donut first to calibrate time.
Don’t overwork the dough. Overmixing develops gluten and makes donuts tough.
Use a slotted spoon or spider to flip gently. Handle minimally to keep shape.
For even frying, keep batches small so oil temperature recovers quickly.
Make the cinnamon-sugar in a wide, shallow container so donuts can be rolled easily while hot.

Creative twists

Chocolate-dipped: half-dip cooled donuts in melted dark or milk chocolate and let set.
Glaze swap: instead of cinnamon sugar, toss in a lemon glaze (1 cup powdered sugar + 2–3 tbsp lemon juice).
Filled version: use a piping bag to fill warm donuts with jam, custard, or Nutella.
Baked option: press dough into a donut pan and bake at 350°F for 10–12 minutes for a lighter, oil-free treat.
Spiced variations: add cardamom or pumpkin pie spice to the dough for seasonal flair.
Gluten-free: swap with a 1:1 gluten-free flour blend and don’t overmix; texture will differ.

Your questions answered

Q: How long does this take from start to finish?
A: About 45–60 minutes. Mixing and shaping take 20–30 minutes, frying and coating another 20–30 minutes depending on batch size.

Q: Can I bake these instead of frying?
A: Yes. Press the dough into a greased donut pan and bake at 350°F for 10–12 minutes until a toothpick comes out clean. Finish with cinnamon sugar or a glaze.

Q: My donuts were greasy. What went wrong?
A: Likely the oil was too cool or the pan was overcrowded. Heat oil to 350°F and fry in small batches so the temperature recovers between batches.

Q: Can I make the dough ahead?
A: You can refrigerate the dough for a few hours; bring to room temperature before rolling and cutting. Avoid refrigerating more than 24 hours to prevent texture changes.

Q: Any tips for working without a donut cutter?
A: Use a large glass for the outer ring and a bottle cap or small pastry tip for the hole. Re-roll scraps once — overworking reduces tenderness.

Conclusion

If you enjoy a classic fried donut, this cinnamon sugar version is simple and reliably delicious. For an alternate approach or inspiration, check out Cinnamon Sugar Doughnuts (Super Fluffy) – Cloudy Kitchen for a fluffy take, or try a lighter baked method with Baked Cinnamon Sugar Donuts – Sally’s Baking for an oil-free option.