Name: Baked Cinnamon Sugar Donuts
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup (140g or 5 oz) all-purpose flour; 3/4 teaspoons baking powder; 1/8 teaspoon baking soda; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/3 cup (65g or 2.5 oz) granulated sugar or light brown sugar; 1 large egg (, slightly beaten); 1/2 cup buttermilk*; 3 tablespoons (40g or 1/3 stick) butter, melted; 1 teaspoon vanilla extract; 2-3 tablespoons (30-45g) butter, melted; 1/4 cup (50g or 1.7 oz) granulated sugar; 2 teaspoons ground cinnamon ((or 1 teaspoon for less cinnamon flavor))

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Moist and fluffy donuts that are baked in a donut pan, instead of fried, and topped with a cinnamon-sugar mixture.

I think I’ve just found the secret to happiness. It’s these soft and cakey donuts and covered with cinnamon-sugar. They require no mixer to make and they’re not even fried.

You’re going to love these donuts simply because they are perfect and they take almost no time to make, using basic pantry ingredients. They are fun, small bites to bring to gatherings or just for yourself to snack when no one’s looking. They are fluffy and moist, yet hold their shape well. On their own, the donuts have a subtle flavor of cinnamon and nutmeg. It is the nutmeg that gives them that ‘donut’ taste.

Fluffy and soft cinnamon sugar donut with a bite taken on a white decorative plate, dusted with powdered sugar, with a spoonful and a bowl of cinnamon sugar nearby on a light textile surface.

Ingredients needed

For the donuts & topping:

All-purpose flour
Baking powder, baking soda, salt
Spices: Ground cinnamon and nutmeg
Granulated sugar
Large egg , slightly beaten
Buttermilk*
Butter, melted
Vanilla extract

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How to make baked cinnamon sugar donuts

Making donuts is quick and simple and you use a similar method to making muffins.

Mix dry ingredients in one bowl and wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients and mix just until all the ingredients are combined. Do not over-mix. Over-mixing can make them tough or rubbery.
Divide the batter in a greased donut pan half-full. If making these in a muffin pan, fill the muffin liners ¾ full using an ice-cream scoop.
Bake the donuts for about 10 minutes, checking the center with a toothpick, and leave to cool in the pan for 5 minutes. Take the donuts out of than pan and leave them to cool on a wire rack.
Dip the top of the donuts (or entire donut) in melted butter and then into the cinnamon-sugar mixture. Try not to eat every single donut right after dipping, but if you must I won’t judge you.

Overhead view of baked cinnamon sugar donuts on a white decorative plate with a spoonful and a bowl of cinnamon sugar and melted butter.

Dipping the donuts

I only dipped the tops of the donuts in cinnamon-sugar topping and didn’t cover the sides. You can cover the sides of the donuts with the cinnamon-sugar mixture as well, or even the entire donuts – whatever you like. If you decide to cover more than just the tops, make sure to double the topping recipe. If you’re not sure what to do, I suggest dipping the tops only. It’s easier and tastes sweet enough.

Baked cinnamon sugar donuts on a white decorative plate, with a spoonful and a bowl of cinnamon sugar nearby on a light textile surface.

Variation: Donut hole muffins

Bake this donut batter in a muffin pan or mini muffin pan to make baked donut holes.

Naked donut muffin being dipped in melted butter and cinnamon sugar mixture.

Donut muffin being dipped in cinnamon sugar mixture.

Donut hole muffins dipped in cinnamon and sugar.

More of my favorite donut recipes

Baked Apple Cider Donuts
Baked Chocolate Donuts
Baked Banana Donuts with Maple Glaze
Potato Donuts (Spudnuts)

Moist and soft cinnamon sugar donuts with spoonful of cinnamon sugar on the side.

Baked Cinnamon Sugar Donuts

Moist and fluffy donuts that are baked instead of fried, and topped with a cinnamon-sugar mixture.

Prep Time 15 minutes

Cook Time 10 minutes

Dipping Time 5 minutes

Total Time 30 minutes

YIELD 6 donuts

Author Stephanie @ Pretty.Simple.Sweet.

Ingredients

For the donuts:

1 cup (140g or 5 oz) all-purpose flour
¾ teaspoons baking powder
⅛ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
⅓ cup (65g or 2.5 oz) granulated sugar or light brown sugar
1 large egg , slightly beaten
½ cup buttermilk*
3 tablespoons (40g or ⅓ stick) butter, melted
1 teaspoon vanilla extract

For the cinnamon-sugar topping:

2-3 tablespoons (30-45g) butter, melted
¼ cup (50g or 1.7 oz) granulated sugar
2 teaspoons ground cinnamon (or 1 teaspoon for less cinnamon flavor)

Instructions

Preheat oven to 350℉/180℃ degrees. Grease donut pan with butter or nonstick spray.
In a large bowl sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add sugar and mix. Set aside.
In a small bowl whisk together the egg, buttermilk and vanilla extract. Whisk in the melted butter until combined. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or a rubber spatula just until combined. Be careful not to overmix the batter.
Divide the mixture evenly between the donut wells in the pan, about ½ full. Bake for about 10 minutes until a toothpick inserted into the center of the donuts comes out clean or with a few moist crumbs. Let donuts cool in the pan for 5 minutes and then move to a wire rack to cool completely.
Meanwhile, make the cinnamon-sugar topping. In a small bowl mix together the sugar and cinnamon. For each donut, dip the top (or the whole thing) in melted butter and then dip into the cinnamon-sugar mixture.

Recipe Notes

Topping: You can also cover the whole donut with cinnamon-sugar mixture instead of just the top. If you choose this option, I suggest doubling the topping recipe.
Pan options: Instead of a donut pan, use a mini muffin pan or standard-sized muffin pan. This recipe yields about 6 standard size muffins. No need to adjust bake times for mini muffins, but bake regular muffins for 15-18 minutes.
Buttermilk substitution: Take a liquid measuring cup and pour ½ tablespoon of white vinegar or lemon juice in it. Add milk until it reaches half a cup. Stir and let sit for 5 minutes.
Storing and serving: Donuts are best the same day they are made, but can be stored in an airtight container at room temperature for up to 3 days.
Donuts can be frozen (with their topping) in an airtight container for up to 2 months.

Baked Cinnamon Sugar Donuts

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