Cinnamon Sugar Donuts: Baked Bliss in a Bite

You know that feeling when you’re standing in your kitchen, suddenly hit by a craving for something sweet, warm, and coated in sugar—but you’re absolutely not in the mood for deep-frying anything? Yeah, me too. That’s where these cinnamon sugar donuts come in. They’re baked (not fried), easy enough to whip up while still half-asleep, and taste like the warm hug you didn’t know you needed.

Why This Recipe is Awesome

Let’s get one thing straight: I love a good donut, but I’m not about to bust out a deep fryer on a random Tuesday. This recipe is for people who want donuts without the drama. No sizzling oil. No thermometer. No regrets.

They come out fluffy, golden, and covered in that perfect sweet-cinnamon crunch. And because they’re baked, you can totally eat two (or five) without the side of guilt. Win-win.

Also, the batter comes together in one bowl. So cleanup? Basically nonexistent. It’s idiot-proof—I mean, I didn’t mess it up, and I’ve accidentally broiled pancakes before.

Ingredients You’ll Need

1 cup all-purpose flour – You probably have this sitting in the back of your pantry. Shake off the cobwebs.
1/3 cup sugar – For that sweet, sweet base.
1 teaspoon baking powder – The magic that makes things rise.
1/2 teaspoon cinnamon – A little spice to warm things up.
1/4 teaspoon salt – Just enough to keep it balanced and not taste like sugar air.
1/3 cup milk – Any milk works. Even almond milk if you’re feeling fancy.
1 egg – Your binding BFF.
2 tablespoons melted butter – Brings richness and flavor. Don’t skip it.
1/2 teaspoon vanilla extract – Optional but adds that bakery-level aroma.

For the topping:

1/4 cup sugar
1 teaspoon cinnamon
2 tablespoons melted butter – For brushing, so the cinnamon sugar actually sticks. Science.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) – Yes, before you mix anything. Don’t be that person.
Grease your donut pan – Spray or butter it. You’ll regret skipping this when your donut crumbles into sad pieces.
In a bowl, whisk together flour, sugar, baking powder, cinnamon, and salt – Get those dry ingredients mingling like a good dinner party.
Add in milk, egg, melted butter, and vanilla – Stir until combined. Don’t overmix; we’re not trying to build gluten here.
Spoon or pipe the batter into the pan – Fill each donut mold about 3/4 full. Overfill = donut volcano.
Bake for 10–12 minutes – Or until they spring back when lightly poked. If you have to squint to see golden edges, they’re probably done.
Let them cool for 2–3 minutes, then pop them out – Use a fork or butter knife if they’re being clingy.
Brush each donut with melted butter, then dip in cinnamon sugar – This part is messy. It’s also the best part. Don’t rush it.

Common Mistakes to Avoid

Overbaking them – These guys bake fast. Leave them in too long and they’ll be dry and disappointing.
Forgetting to grease the pan – You’ll end up with a tray of half-donuts and a full sense of regret.
Not brushing with butter – The topping won’t stick without it. This isn’t optional. This is law.
Overmixing the batter – Stir just until everything is combined. No one likes chewy donuts.

Alternatives & Substitutions

No donut pan? Use a mini muffin tin and call them “donut holes.” No one will complain.
Dairy-free? Use plant-based milk and vegan butter. It still works and still tastes awesome.
Want it spicier? Add a pinch of nutmeg or cardamom to the batter. Fancy, right?
Too sweet for you? Who even are you? But okay—cut the sugar slightly in the batter and keep the topping the same.
Add-ins? Go for it. Mini chocolate chips, a tiny bit of orange zest, or even crushed cereal on top. YOLO.

FAQ (Frequently Asked Questions)

Can I make these ahead of time?
Sure. But they’re best the day of. The cinnamon sugar magic starts to fade after a while, like your willpower at a bake sale.

How should I store them?
Airtight container, room temp, up to 2 days. If you don’t eat them all by then, I have questions.

Can I freeze them?
Yes, but freeze them before adding the cinnamon sugar. Thaw and do the topping fresh for best results.

Can I double the recipe?
Absolutely. You’ll probably want to. They disappear fast.

Do I need a mixer?
Nope. Just a whisk, a bowl, and your glorious hands.

Can I fry them instead?
Technically yes, but that’s a different recipe. This one’s built for baking. If you want to fry, prepare for a whole different level of chaos.

Can I use whole wheat flour?
You can, but they’ll be a bit denser. Still tasty, just more… “wholesome.” Like a donut with a college degree.

Final Thoughts

Look, we all love donuts—but most of us don’t love the mess, stress, or hot oil-induced anxiety that comes with making them. This cinnamon sugar version gives you all the warm, cozy satisfaction without any of the fuss.

Perfect for breakfast, dessert, or a “just because I wanted one” snack, these little guys are your new go-to. So what are you waiting for? Go bake a batch. Eat three. Tell people you made donuts from scratch and bask in their admiration. You’ve earned it.