Cinnamon Sugar Baked Donuts

I baked my first batch on a cloudy Saturday morning when the coffee ran out and I needed something sweet to salvage the mood. The kitchen smelled like a bakery within minutes, and I realized I'd been missing out on homemade donuts my whole life. No deep fryer, no mess, just a simple pan and a dusting of cinnamon sugar that clung to every warm curve. My neighbor knocked on the door halfway through, lured by the scent drifting into the hallway. We ate three donuts each before noon, and neither of us regretted it.

I made these for a friend's birthday brunch once, and she ate four before anyone else arrived. She kept saying they tasted like the ones her grandmother used to make, even though her grandmother definitely fried hers. I think it was the cinnamon that triggered the memory, or maybe just the fact that something this simple can feel like love when it's still warm. Either way, I've been the designated donut person ever since.

Ingredients

• All-purpose flour: The backbone of the donut, giving it structure without weighing it down—measure it properly or you'll end up with dense pucks instead of fluffy rings.
• Granulated sugar: Sweetens the batter and creates that crisp, sparkly coating when mixed with cinnamon—don't skimp on the coating sugar or you'll regret it.
• Baking powder and baking soda: The dynamic duo that makes these donuts rise and stay tender, so check the expiration dates or they won't puff up right.
• Ground cinnamon: Used twice, once in the batter for warmth and again in the coating for that unmistakable spiced sweetness.
• Buttermilk: Adds tang and keeps the crumb soft and moist—if you don't have it, the milk and vinegar trick works perfectly.
• Eggs: Bind everything together and give the donuts their tender, cake-like texture.
• Unsalted butter: Melted into the batter for richness and brushed on warm donuts so the cinnamon sugar sticks like it's supposed to.
• Vanilla extract: A quiet background note that makes everything taste more like itself.

Instructions

Prep the oven and pan:

Heat your oven to 375°F and grease the donut pan generously so nothing sticks. I learned this the hard way when half my first batch crumbled trying to pry them out.

Mix the dry ingredients:

Whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until there are no lumps hiding in the corners. This step matters more than it seems.

Combine the wet ingredients:

In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth and slightly frothy. The butter should be warm, not hot, or it'll scramble the eggs.

Fold wet into dry:

Pour the wet mixture into the dry and stir gently until just combined—streaks of flour are fine, but overmixing will make the donuts tough. Stop stirring the second it comes together.

Fill the pan:

Spoon or pipe the batter into each donut cavity, filling them about three-quarters full so they don't overflow and lose their shape. A piping bag makes this easier, but a spoon works if you're patient.

Bake until golden:

Slide the pan into the oven and bake for ten to twelve minutes, until the tops spring back when you press them lightly. They'll smell incredible before they're done, so trust the timer.

Cool briefly:

Let the donuts sit in the pan for three minutes to firm up, then turn them out onto a wire rack. If you wait too long, they'll stick.

Coat while warm:

Brush each donut with melted butter and immediately roll it in the cinnamon-sugar mixture so the coating clings. The warmth is what makes the magic happen.

Save

Save

The first time I brought these to a potluck, someone asked if I'd picked them up from a bakery. I said no, and she looked at me like I'd performed a magic trick. That's when I realized homemade doesn't have to mean complicated, it just has to taste like you cared enough to turn on the oven. These donuts do that without trying.

How to Store Them

These donuts are at their best within a few hours of baking, when the coating is still crisp and the inside is pillowy soft. If you have leftovers, keep them in an airtight container at room temperature for up to two days, though they'll lose some of their magic as the sugar dissolves. I've reheated them in the microwave for ten seconds to bring back a little warmth, but nothing beats eating them fresh.

Flavor Variations

You can swap the cinnamon for cardamom if you want something more floral, or add a pinch of nutmeg to the batter for a deeper, spicier warmth. I've also dipped them in melted chocolate instead of cinnamon sugar when I wanted something richer, and it worked beautifully. If you're feeling adventurous, a tiny bit of orange zest in the batter makes them taste like a fancy bakery experiment.

Serving Suggestions

I like to pile them on a plate and set them out with coffee or tea, letting people grab one as they pass through the kitchen. They're perfect for lazy Sunday mornings, school bake sales, or any time you want something sweet without committing to a layered cake. Kids love them because they're handheld and not too messy, and adults love them because they taste like nostalgia with less guilt than fried dough.

• Serve them warm with a mug of spiced cider or hot chocolate.
• Pack them in a tin for a road trip snack that won't crumble everywhere.
• Dust them with powdered sugar instead of cinnamon for a simpler, sweeter finish.

Save

Save

Every time I make these, I remember that the best treats are the ones you don't have to stress over. They come together fast, taste like you spent all morning baking, and disappear even faster than that.

Kitchen Guide

→ What type of flour works best for these donuts?

All-purpose flour provides the ideal texture, balancing softness with structure for the baked donuts.

→ Can I use a substitute for buttermilk?

Yes, mixing regular milk with a teaspoon of vinegar or lemon juice creates an effective buttermilk substitute.

→ How do I achieve the cinnamon-sugar coating?

Brush warm donuts with melted butter, then immediately dip them into a mixture of granulated sugar and ground cinnamon.

→ Can these be made dairy-free?

Use plant-based milk and margarine instead of butter for a dairy-free alternative without sacrificing flavor.

→ What is the best way to store these baked donuts?

Store in an airtight container at room temperature for up to two days to maintain freshness and texture.

→ Is it necessary to avoid overmixing the batter?

Yes, overmixing can cause dense donuts; stir until just combined for a light, fluffy texture.