Save to Pinterest There's something magical about the smell of cinnamon wafting through the kitchen on a quiet morning. I discovered these baked donuts when I was trying to recreate that bakery experience without the guilt or the oil splatters, and honestly, they've become my go-to when I want something warm and comforting in under half an hour. The first batch came out golden and tender, and I remember standing there with melted butter dripping off my fingers as I rolled them in cinnamon sugar—pure happiness in the simplest form.
I made these for my neighbor last winter when she was recovering from the flu, and I'll never forget how her face lit up when I brought the warm plate over. She said they tasted like someone actually cared about her breakfast, and that stuck with me—it's funny how a simple donut can feel like a hug when it's done right.
Ingredients
- All-purpose flour (2 cups): This is your structure—use it fresh from the bag, not packed down, or your donuts will be dense.
- Granulated sugar for the batter (3/4 cup): Sweetness without molasses flavor, letting the cinnamon shine through.
- Baking powder and baking soda (2 tsp and 1/2 tsp): The pair that gives you that tender crumb—baking powder does the heavy lifting, baking soda adds lift and helps them brown.
- Salt (1/2 tsp): Never skip this; it amplifies the cinnamon and sweetness in ways you don't expect.
- Ground cinnamon for batter (1 tsp): This is your quiet base—you'll add more on the outside, so don't go overboard here.
- Buttermilk (3/4 cup): The acid creates tender crumbs; if you don't have it, milk plus vinegar works perfectly and your donuts won't know the difference.
- Large eggs (2): They bind everything and give structure—use them at room temperature if you have time, straight from the fridge is fine too.
- Melted unsalted butter (2 tbsp for batter, 3 tbsp for coating): Unsalted lets you control the salt balance; melted butter mixes faster and creates a tender crumb.
- Vanilla extract (1 tsp): A touch of vanilla rounds out the spices without being obvious about it.
- Coating sugar and cinnamon (1/2 cup sugar, 1 1/2 tsp cinnamon): This is where the magic happens—the cinnamon flavor lives on the outside, so don't be shy with it.
Instructions
- Get your oven and pan ready:
- Preheat to 375°F and grease your donut pan well—I use a light brush of oil or cooking spray so the donuts release cleanly.
- Combine the dry ingredients:
- Whisk together flour, sugar, baking powder, baking soda, salt, and that first teaspoon of cinnamon in a large bowl. A quick whisk incorporates air and prevents lumps.
- Mix the wet ingredients:
- In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth and combined—this takes about 30 seconds.
- Bring it together gently:
- Pour the wet into the dry and stir with a spatula just until no flour streaks remain; lumpy batter makes tender donuts, overmixed batter makes tough ones. Stop as soon as you can't see white.
- Fill the pan:
- Use a pastry bag or a spoon to fill each cavity about three-quarters full—too full and the tops overflow, too little and you won't get that perfect donut shape. I like using a pastry bag because you can control the flow.
- Bake until golden:
- Bake for 10 to 12 minutes; they're done when you give the pan a gentle tap and the donuts spring back without leaving a dent. The tops should be light golden, not brown.
- Cool them just right:
- Let them sit in the pan for 3 minutes—this sets the structure just enough so they don't fall apart, but they're still warm enough to coat. Then turn them out onto a wire rack.
- Make the coating shine:
- While donuts are still warm, mix sugar and cinnamon in a shallow bowl, then brush each one generously with melted butter and immediately roll or dip in the cinnamon-sugar mixture. The warmth helps the sugar stick, and the butter adds richness.
Save to Pinterest I learned the hard way that these donuts are best within an hour of coming out of the oven—there's something about that still-warm texture with the butter melting just enough to soften the cinnamon sugar coat. My partner won't eat a cold one, but fresh, they're impossible to resist.
Why Baked Donuts Are Worth Your Time
Baking donuts instead of frying them isn't just about health; it's about practicality. There's no oil to heat, no splashes, no hours of lingering fried-food smell in your clothes and hair. You get that bakery-fresh texture in your own kitchen in under 30 minutes, and honestly, the tender crumb is every bit as satisfying as the fried version. The cinnamon sugar coating does all the heavy lifting flavor-wise, so you don't feel like you're missing anything.
Variations That Work
Once you nail the basic recipe, small changes open up a world of possibilities. A pinch of nutmeg or ginger adds warmth and complexity to the coating without overwhelming the cinnamon. Some mornings I've added a touch of cardamom to the batter itself, which turns these into something almost Scandinavian in feel. For chocolate lovers, you can dust the wet donuts with cocoa powder and cinnamon together, or dip the buttered donuts in a chocolate-cinnamon mix instead of plain cinnamon sugar.
Storage and Make-Ahead Tips
These donuts keep best in an airtight container at room temperature for up to two days, though they're really at their prime within the first 24 hours. You can also freeze the uncoated baked donuts for up to a month—just thaw them gently and brush with butter and cinnamon sugar when you're ready to eat them. I've also mixed the dry ingredients ahead of time and kept them in a jar, so on a busy morning I just whisk the wet, combine, and bake.
- Refresh day-old donuts by wrapping them loosely in foil and warming at 300°F for 5 minutes.
- For dairy-free or vegan versions, use plant-based milk and margarine—the texture is nearly identical.
- Double the batch if you're feeding people; they disappear faster than you'd expect.
Save to Pinterest These baked cinnamon-sugar donuts have become my answer to that 3 p.m. slump or an unexpected guest—they're simple enough not to stress about, impressive enough to feel special, and warm enough to feel like comfort. I hope they become your go-to too.
Recipe FAQs
- → How can I achieve fluffy baked donuts?
Use buttermilk and avoid overmixing the batter to keep the texture light and tender.
- → What is the best way to coat the donuts evenly?
Brush the warm donuts with melted butter before dipping them into the cinnamon-sugar mixture for a smooth, even coating.
- → Can these donuts be made dairy-free?
Yes, substitute buttermilk with plant-based milk plus vinegar, and replace butter with margarine.
- → What spices complement cinnamon in these donuts?
A small pinch of nutmeg adds warmth and enhances the cinnamon’s aroma without overpowering.
- → How should leftover donuts be stored?
Keep them in an airtight container at room temperature for up to two days to preserve freshness.
- → What tools are recommended for making these donuts?
A donut pan, mixing bowls, whisk, pastry brush, and wire rack help achieve the best results.