Name: Cinnamon Sugar Donuts
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Ingredients: 1.25 cups almond or oat milk (or regular milk if not vegan); 6 tablespoons melted vegan butter (or regular butter if not vegan); 1 cup sugar; 1.5 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon vanilla extract; 2 cups regular or gluten-free all-purpose flour (Use a 1:1 gluten-free blend if needed.); 0.25 cups sugar (for coating); 1 teaspoon ground cinnamon (for coating); 2 tablespoons melted vegan butter (or regular butter if not vegan) (for brushing before coating)

I first made these cinnamon sugar donuts on a sleepy Sunday morning and they vanished faster than I could cool a pan. Light, tender, and dusted in buttery cinnamon sugar, they’re the kind of treat that suits a casual brunch, a cozy dessert, or a crowd-pleasing snack. They’re also flexible — vegan or not, gluten-free-friendly, and quick enough for a last-minute craving.

Why you’ll love this dish

These donuts hit a sweet spot: they’re simple to make, forgiving for beginner bakers, and utterly crowd-pleasing. Because they’re baked (not fried), they’re lighter while still delivering the classic crisp-sugar exterior and soft interior you expect from a homemade donut. Make them for weekend brunches, classroom parties, or as an after-school treat.

“Perfectly tender, just the right amount of cinnamon, and easy to make — I served these at a family brunch and everyone asked for the recipe!”

They’re also budget-friendly (pantry staples), customizable for dietary needs (swap in oat milk and vegan butter), and fast — about 20–25 minutes active time plus baking.

How this recipe comes together

Before you measure anything, here’s the quick roadmap:

Whisk dry ingredients in one bowl.
Combine wet ingredients in another.
Stir wet into dry just until combined — don’t overmix.
Pipe or spoon batter into a greased donut pan.
Bake until lightly golden and springy.
Brush warm donuts with melted butter and toss in cinnamon sugar.

This overview sets expectations: simple steps, minimal equipment (donut pan or alternatives), and fast results.

What you’ll need

1 1/4 cups almond or oat milk (regular milk works if you’re not vegan)
6 tbsp melted vegan butter (regular butter works if you’re not vegan) — for the batter
1 cup sugar
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
2 cups regular or gluten-free all-purpose flour
1/4 cup sugar (for coating)
1 tsp ground cinnamon (for coating)
2 tbsp melted vegan butter (regular butter works if you’re not vegan) — for brushing before coating

Notes/substitutions:

Flour: Use a 1:1 gluten-free all-purpose blend if needed. Measure by spooning into the cup and leveling.
Sweeteners: You can swap coconut sugar for a deeper flavor — coating texture will differ slightly.
Milk: Plant milks (oat, almond) keep this vegan. For richer donuts, use whole milk.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Grease a 6–12 cup donut pan lightly with oil or butter.
In a large bowl, whisk together 2 cups flour, 1 cup sugar, 1 1/2 tsp baking powder, and 1 tsp baking soda until evenly mixed.
In a separate bowl, combine 1 1/4 cups milk, 6 tbsp melted butter, and 1 tsp vanilla extract.
Pour the wet ingredients into the dry. Stir gently with a spatula until just combined. The batter should be thick but spoonable — don’t overmix.
Transfer batter to a piping bag or a zip-top bag with the corner snipped. Pipe or spoon batter into the donut pan, filling each cavity about two-thirds full.
Bake for 9–12 minutes, or until the tops spring back when lightly touched and a toothpick comes out clean.
Let donuts cool in the pan for 2 minutes, then transfer to a wire rack.
In a shallow bowl, mix 1/4 cup sugar with 1 tsp cinnamon. Brush each warm donut with 2 tbsp melted butter (divide among donuts) and immediately toss or dip into the cinnamon sugar so it adheres.
Let the coated donuts cool slightly before serving so the sugar sets.

Best ways to enjoy it

Plate three donuts on a rustic wooden board for brunch with a scattering of berries.
Serve alongside a strong coffee or chai latte; the spice of the cinnamon pairs beautifully with robust brews.
For a dessert plate, add a scoop of vanilla ice cream and a drizzle of caramel sauce.
Make mini donut holes with any leftover batter: reduce bake time to 6–8 minutes and coat the same way.

Storage and reheating tips

Room temperature: Store in an airtight container for up to 2 days. Keep the coating side-up to preserve the sugar crust.
Refrigerator: If your kitchen is warm, refrigerate for up to 5 days, but allow donuts to come to room temperature before serving for best texture.
Freezing: Flash-freeze uncoated donuts on a tray, then transfer to a freezer bag for up to 1 month. Thaw at room temperature and warm briefly in a 300°F oven for 5–7 minutes, then brush with butter and coat in cinnamon sugar.
Reheating: Microwave 10–15 seconds for a quick revive, or warm in a 300°F oven for 4–6 minutes to restore a slight crisp on the outside.

Food safety note: these are quick-bake items with low moisture; discard any donuts with off smells or visible mold.

Helpful cooking tips

Don’t overmix: Overworked batter yields dense donuts. Mix until just combined.
Measure flour correctly: Spoon and level rather than scooping to avoid dense results.
Fill evenly: Use a piping bag for consistent shapes and even baking.
Don’t skip the butter brush: It helps the cinnamon sugar adhere and gives that classic flavor and texture.
If you don’t have a donut pan: Use a muffin tin and create a hole in the center after baking with a small round cutter, or pipe into a greased mini muffin tin for mini-donuts.

Creative twists

Glazed: Skip the cinnamon coating and dip in a simple powdered sugar glaze (powdered sugar + milk + vanilla).
Chocolate-dipped: Dip half the cooled donut into melted chocolate and let set.
Apple-cinnamon: Fold 1/2 cup finely diced apples and 1/2 tsp extra cinnamon into the batter.
Pumpkin spice: Add 1/2 cup pumpkin purée and 1/2 tsp pumpkin pie spice — reduce milk by 2 tbsp if batter thins.
Maple-cinnamon: Replace the butter brush with warmed maple syrup for a different sticky finish.

Helpful answers

Q: Are these donuts vegan?
A: They can be. Use almond/oat milk and vegan butter for both the batter and the brush. Regular dairy works if you don’t need vegan.

Q: Can I fry these instead of baking?
A: This recipe is formulated for baking. To fry, you’d need a tighter, more forgiving batter and a tested frying method — otherwise the interior may remain undercooked. If you prefer fried, try a recipe specifically for yeast or cake-style fried donuts.

Q: How long do they take to make from start to finish?
A: About 30–40 minutes total: 10–15 minutes prep (including mixing and filling the pan) and 9–12 minutes baking, plus a few minutes for coating and cooling.

Q: Can I make the batter ahead of time?
A: You can mix the dry and wet separately and combine shortly before baking. Once wet and dry are mixed, bake within an hour for best rise.

Q: How can I make them fluffier?
A: Ensure your baking powder is fresh, measure flour accurately (avoid packing), and don’t overmix. Slightly underbaking by a minute can also keep them more tender.

Conclusion

For more ideas on cinnamon-sugar coated donuts and technique inspiration, check out this detailed take on cinnamon-sugar doughnuts from Cinnamon Sugar Doughnuts (Super Fluffy) – Cloudy Kitchen. If you want variations and another baked-donut method to compare, see Baked Cinnamon Sugar Donuts – Sally’s Baking for useful tips and visual guidance.

Enjoy these warm, sugary rounds with coffee or milk — and don’t be surprised when everyone asks for seconds.