These cinnamon sugar donuts are soft and warm from the oven with just the right amount of sweetness. Try this baked donuts recipe today!
If you’re craving a sweet treat but don’t want to drive anywhere, whip up a batch of these breakfast favorites using simple pantry staples!
Baked donuts have a lovely cakey texture that goes perfectly with your morning cup of coffee, and kids love them as snacks too.
Want the flavor of these cinnamon donuts with a crispier texture? Try these amazing churros that don’t require any hot oil to cook! Or give our Bomboloni Italian donuts a try, they are fabulous! Want something different, try this Cranberry Maple Donut Bread Pudding.
How To Make Cinnamon Sugar Donuts
Simply whisk together the ingredients in the order listed, fill your donut pans, and bake! Once they are done, coat in cinnamon sugar and cool slightly before eating.
Keep in mind that these will not turn golden brown like other baked goods, so it’s important to use a toothpick to test for doneness. Don’t go by how they look or you will end up overbaking them!
Tips and Tricks
- Mess-free prep. Because the batter is so thin, I recommend pouring it into a piping bag and using that to fill the wells. If you don’t have one, you can make your own by snipping off the bottom corner of a large ziploc bag.
- Only fill the wells part way. Aim for about ¾ of the way full to get perfectly shaped cinnamon sugar donuts.
- Easy removal tip: Push the same toothpick you tested the center between the pan and the side of each donut. They should slide right out!
- Toss in sugar immediately. The warmth from the oven is what allows the coating to stick to the surface, so you will need to work quickly.
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FAQ – Common Recipe Questions
Can I double this baked donuts recipe?
Absolutely! Grab extra pans or keep the batter covered while the first batch is in the oven.
How long will homemade cinnamon sugar donuts last?
While they are best fresh from the oven, you can store extras in an airtight bag or container for a few days.
If they start to get a little dry, reheat one at half power in the microwave with a glass of water. The liquid will create steam and add moisture back to your pastry!
I don’t have buttermilk. Can I use regular milk instead?
Yes, or you can mix up an easy buttermilk substitute in a pinch!
Simply whisk together 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar and let it sit until thickened and curdled.
With love from our simple kitchen to yours.
MORE DESSERT RECIPES
Cinnamon Sugar Donuts
- 1 cup all purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk, regular milk will work as well
- 1 egg
- 2 tablespoon vegetable oil
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons ground cinnamon
- Preheat oven to 350 degrees. Prepare 2 donut baking pans with non stick spray.
- *Note: I used Wilton donut baking pans
- In a medium sized bowl, whisk together the egg and oil. Mix in the buttermilk and vanilla. Add in the flour, sugar, baking powder and salt and mix everything together just until combined.
- The batter will be thin so you can either spoon the batter into the donut wells in the pan or you can pour into a piping bag, cut the tip and squeeze the batter into each well. Fill the wells about 3/4 of the way full.
- Bake for 10-12 minutes, just until a toothpick comes out clean. *Note: The donuts will not turn golden so do not wait for that to happen.
- While the donuts are baking, mix together the sugar and cinnamon in a small bowl for the coating. Pour the coating into a Ziploc bag and set aside until the donuts are done.
- Once the donuts are done, remove each donut from the baking pan and quickly place into the Ziploc bag, shake until the sugar is coated all over and then place onto a cooling rack until you are finished with all of the donuts.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2021
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