Baked Cinnamon Sugar Donuts

My kitchen smelled like a bakery before I even opened the oven door, that warm cinnamon scent curling through every room of the apartment. I'd been promising my roommates homemade donuts for months, ever since we discovered that tiny donut shop downtown closed on Tuesdays—our traditional movie night. The batter came together in this gorgeous moment of kitchen chemistry, thick and glossy, and I watched through the oven window as they rose into perfect golden rings. Something about dipping warm donuts into butter and cinnamon sugar feels like returning to childhood, but better because now you're the one standing there with sugar on your fingers.

The first time I made these, I accidentally doubled the vanilla because I was chatting on the phone while measuring, and honestly? It was the happiest mistake. My little sister was visiting from college and we'd stayed up too late talking, so naturally the next morning called for donuts. She grabbed one straight from the cooling rack, burned her fingers just enough to make it memorable, and said these beat anything from our college campus coffee shop. Now every time she visits, she sends me a text three days ahead: are we making the donuts?

Ingredients

• 2 cups all-purpose flour: This foundation creates the perfect structure—measure by spooning into your measuring cup and leveling off for accuracy
• 3/4 cup granulated sugar: Sweetens the tender crumb without making it cloying, plus helps create that gorgeous golden exterior
• 2 tsp baking powder: The lift that makes these fluffy rather than dense, giving them that light bakery texture
• 1/2 tsp ground cinnamon: A subtle warmth in the batter that echoes the coating and ties everything together
• 1/2 tsp salt: Essential for balancing sweetness and enhancing all the other flavors
• 3/4 cup milk: Room temperature is crucial here—cold milk can make melted butter seize up into tiny lumps
• 2 large eggs: Also at room temperature, these provide structure and richness for that tender bite
• 2 tbsp unsalted butter, melted: Adds flavor and tenderness—melt it gently so it stays smooth
• 2 tsp pure vanilla extract: Don't skimp here, it's the background note that makes these taste special
• 1/2 cup granulated sugar: For the coating, this creates that classic donut shop crunch on the outside
• 1 tbsp ground cinnamon: Generous coating is what makes these instantly recognizable and irresistible
• 4 tbsp unsalted butter, melted: The glue that holds the cinnamon sugar to each warm donut

Instructions

Get your oven ready:

Preheat to 375°F and generously grease your donut pan with nonstick spray or melted butter, getting into every crease so these release easily later

Whisk the dry ingredients together:

In a large bowl, combine flour, sugar, baking powder, cinnamon, and salt until everything is evenly distributed

Mix the wet ingredients:

In a separate bowl, whisk milk, eggs, melted butter, and vanilla until smooth and combined

Bring them together:

Pour the wet mixture into the dry ingredients and fold gently until just combined—some small lumps are okay, but overmixing will make them tough

Fill the pan:

Spoon or pipe the batter into the prepared donut cavities, filling each about three-quarters full for that perfect rise

Bake to golden perfection:

Bake for 10 to 12 minutes until they're lightly golden and a toothpick inserted into the thickest part comes out clean

Cool briefly:

Let them rest in the pan for 3 minutes—they're too fragile to move immediately—then carefully transfer to a wire rack

Make the coating:

While donuts cool slightly, stir together sugar and cinnamon in a shallow bowl until evenly blended

Butter and coat:

Brush each warm donut with melted butter, then immediately roll in the cinnamon sugar until completely coated

Enjoy the moment:

Serve these warm for maximum happiness, though they're still pretty incredible at room temperature

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Last Christmas morning, my dad stood in the kitchen watching me dip each donut into butter and cinnamon sugar, and he said it reminded him of his grandmother standing at her wood stove making treats for the neighbors. We ate them standing around the counter, powdered sugar dusting our pajamas, coffee mugs in hand, and nobody cared that presents were still waiting under the tree. Some foods create moments, and these donuts have become one of those traditions I can't imagine letting go of.

Baking Pan Wisdom

I've learned through crispy-edged disasters that donut pans vary wildly in size and depth, and the same batter can yield six enormous donuts in one pan and twelve modest ones in another. Fill each cavity about three-quarters full regardless of size, keeping in mind that they'll puff up beautifully but won't overflow if you respect that guideline. If you only have one pan, plan to bake in batches and keep the first batch warm under a clean kitchen towel while the second batch bakes.

Perfect Coating Technique

The secret to that professional-looking coating is working with donuts that are still warm but not hot enough to melt the butter into a puddle. I set up a little assembly line: donuts on the rack, bowl of melted butter, shallow bowl of cinnamon sugar, and a clean rack for coated donuts. Use a pastry brush for the butter—it gives you that thin, even layer without soaking the donut—and roll them gently in the sugar rather than pressing down, which keeps the coating light and crisp rather than thick and doughy.

Flavor Variations Worth Trying

Once you master the classic version, these donuts become a canvas for whatever flavors are calling to you. Add a tablespoon of cocoa powder to the dry ingredients for chocolate donuts that pair perfectly with a white sugar coating. Mix fresh lemon zest into the batter and roll them in powdered sugar instead of cinnamon for a bright, breakfast-appropriate twist. Or fold in a handful of fresh blueberries before baking and skip the coating entirely, letting the fruit shine through with a simple dusting of confectioners sugar while still warm.

• Add a pinch of nutmeg to the coating mixture for extra warmth and depth
• Try coconut sugar in place of granulated for a slightly caramel note
• A drop of almond extract in the coating creates that bakery-style flavor everyone loves

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There's something profoundly satisfying about making donuts at home, about turning simple ingredients into something that feels like a special occasion. I hope these become your go-to comfort treat, the thing you make when you need a little joy in the kitchen.

Recipe FAQs

→ Can I make these without a donut pan?

Yes! You can use a muffin tin instead, though the baking time may need slight adjustment. Alternatively, pipe the batter onto a baking sheet lined with parchment paper in ring shapes.

→ How do I keep the coating from falling off?

Brush the donuts with melted butter while they're still warm, then immediately roll them in the cinnamon sugar mixture. The warmth helps the coating adhere better.

→ Can I freeze these donuts?

Absolutely! Freeze uncoated donuts in an airtight container for up to 3 months. When ready to serve, thaw and warm briefly, then coat with cinnamon sugar.

→ Why are my donuts dense or dry?

Overmixing the batter can create dense donuts. Stir only until just combined. Overbaking also leads to dryness—remove from the oven when a toothpick comes out clean.

→ Can I reduce the sugar in the coating?

Yes! Adjust the cinnamon sugar ratio to your preference. You can also use coconut sugar or a sugar substitute, though the texture may vary slightly.