Cinnamon Sugar Donuts

Warm, pillowy, and dusted with a sweet cinnamon crunch, these Cinnamon Sugar Donuts are a baked treat you can enjoy any morning or afternoon. The baked donuts are tender and lightly cake-like from a touch of sour cream or plain yogurt, while the cinnamon and nutmeg in the batter give a cozy, spiced aroma as they bake. A simple dip in melted butter followed by a roll in cinnamon-sugar creates a crisp, sparkling exterior that contrasts beautifully with the soft interior. These donuts are ideal for weekend breakfasts, brunch gatherings, or anytime you want a quick homemade sweet without frying. If you like exploring similar cinnamon-forward treats, you might enjoy a riff on sweet and spicy cinnamon sugar blondies for a chewy, bar-style dessert.

Ingredients

• 1 cup all-purpose flour — Provides structure and tenderness for the baked donuts.
• 1 teaspoon baking powder — Leavens the batter so the donuts rise and become light.
• 1/4 teaspoon baking soda — Works with the sour cream or yogurt for a subtle lift and tender crumb.
• 1/2 teaspoon salt — Balances sweetness and enhances overall flavor.
• 1/2 teaspoon ground cinnamon — Adds warm, familiar spice inside the donut.
• 1/4 teaspoon ground nutmeg — A small amount adds depth and a complementary warmth.
• 1 large egg — Binds ingredients and adds richness.
• 1/3 cup packed light or dark brown sugar — Adds moisture, caramel notes, and sweetness to the batter.
• 1/4 cup milk — Keeps the batter soft and helps achieve the right consistency.
• 1/4 cup sour cream or plain yogurt — Adds tang and tender crumb; use either option listed.
• 2 tablespoons unsalted butter, melted — Adds richness and flavor inside the donuts.
• 1 and 1/2 teaspoons pure vanilla extract — Rounds out the flavor with a sweet floral note.
• 1 cup granulated sugar — For the outside coating to give crisp, sweet texture.
• 1 teaspoon ground cinnamon — Mixed with granulated sugar for the coating.
• 1/2 cup unsalted butter, melted for coating — Used to make the cinnamon-sugar stick to the donuts and to add gloss.

For another cinnamon-sweet baked breakfast idea, see this take on chocolate cinnamon rolls that pairs cocoa with warming spice.

Step-by-Step Instructions

1. Preheat the oven to 350°F (177°C) and grease donut pan(s). Make sure each cavity is lightly greased so donuts release easily.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures even spice distribution.
3. In another bowl, whisk the egg, brown sugar, milk, and sour cream until smooth. Stir in the melted butter and vanilla. Mixing wet ingredients separately keeps the batter uniform.
4. Combine the wet and dry ingredients; mix until just combined. Do not overmix to keep the donuts tender. A few small lumps are fine.
5. Spoon batter into donut cavities, filling each halfway. Filling halfway will allow room for the donuts to rise. Use a piping bag or zip-top bag with a corner snipped for neater filling.
6. Bake for 10 minutes or until lightly browned. A toothpick inserted into the center should come out clean or with a few moist crumbs.
7. Cool in the pan for 2 minutes, then transfer to a cooling rack. Let them cool slightly so the coating adheres without melting off.
8. For the coating, mix the granulated sugar and cinnamon in a bowl. Stir until evenly combined.
9. Dip donuts in the melted butter, then coat in the cinnamon-sugar mixture. Work quickly while the butter is still warm so the sugar sticks well. For a lighter coating, tap off excess sugar. For a stronger cinnamon kick, increase the cinnamon in the coating slightly. You can also refer to a simple spiced beverage pairing like cinnamon MCT oil coffee to complement your donuts.
10. Serve shortly after coating. These are best warm or at room temperature.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 8 donuts
• Calories: Approximately 340 calories per donut

Tips, Storage & Variations

• Tip: Fill donut cavities only halfway and check doneness at 10 minutes to prevent overbaking.
• Tip: Use light or dark brown sugar as listed to change the depth of caramel flavor; dark brown sugar adds a richer molasses note.
• Storage: Store cooled, coated donuts in an airtight container at room temperature for up to 2 days. The coating may soften slightly over time.
• Refrigeration: If your kitchen is warm, store in the refrigerator for up to 4 days, but bring to room temperature before serving for best texture.
• Freezing: Freeze uncoated donuts individually on a tray until solid, then transfer to a freezer bag for up to 2 months. Thaw, then dip in melted butter and coat with cinnamon-sugar before serving.
• Variations using only recipe ingredients:
  • Use the alternative listed dairy, swapping sour cream for plain yogurt to adjust tang.
  • Increase the 1 teaspoon ground cinnamon in the coating if you prefer a more pronounced cinnamon flavor.
  • Use dark brown sugar instead of light for deeper flavor in the batter.
• For a warm drink pairing that highlights cinnamon, try a lightly sweetened cinnamon MCT oil coffee alongside your donuts.

FAQ

Q: Can I make these donuts without a donut pan?
A: Bake in a mini muffin or regular muffin pan, but watch the bake time as smaller donuts may need less time. Fill pans about halfway.

Q: Can I use yogurt instead of sour cream?
A: Yes, plain yogurt works interchangeably with the sour cream amount listed and will keep the donuts tender.

Q: How do I prevent the coating from sliding off?
A: Coat warm donuts immediately after dipping in melted butter so the sugar adheres while the surface is slightly tacky.

Q: Are these donuts vegan or gluten-free?
A: No, the recipe uses all-purpose flour and an egg, so it is not vegan or gluten-free as written.

Q: Can I make the batter ahead of time?
A: You can prepare the batter and refrigerate it for up to 24 hours, then stir gently and portion into the pan before baking.

People Also Ask

Q: What is the best way to grease a donut pan?
A: Use a pastry brush or paper towel to spread a thin layer of melted butter or neutral oil in each cavity for even release.

Q: Can I halve or double this recipe?
A: Yes, adjust ingredient amounts proportionally and bake in batches as needed. Baking time remains similar for the same sized donuts.

Q: Why does my baked donut come out dense?
A: Overmixing, too much batter in each cavity, or inaccurate measurements can cause density. Mix until just combined and fill cavities halfway.

Q: How do I reheat leftovers?
A: Warm in a 300°F oven for 5 to 8 minutes or microwave for 10 to 15 seconds to restore softness.

Q: Will these work with gluten-free flour?
A: Results vary by blend. Use a 1-to-1 gluten-free baking flour that contains xanthan gum for best texture.

Q: Is it better to use melted or softened butter in the batter?
A: The recipe calls for melted butter to integrate smoothly with the wet ingredients and create a tender crumb.

Conclusion

I hope these Cinnamon Sugar Donuts become a cozy staple in your kitchen. They are quick to make, warmly spiced, and ideal for sharing with family and friends on a relaxed morning. For more inspiration on cinnamon-sweet baked goods and variations, check out this fluffy take on Cinnamon Sugar Doughnuts (Super Fluffy) and a well-loved baked version at Baked Cinnamon Sugar Donuts. If you try the recipe, please share how they turned out and any small twists you added. Enjoy a warm donut and a moment of comfort.