Save My mom used to make these on Saturday mornings, and the smell of cinnamon wafting through the kitchen meant we were in for a treat before anyone else in the neighborhood was even awake. Years later, I realized I could recreate that magic in my own kitchen—and honestly, baked donuts are far easier than I expected. There's something wonderfully satisfying about pulling warm, fluffy donuts from the oven and immediately rolling them in that fragrant cinnamon sugar coating.
I tested these for a friend's Sunday brunch last spring, and watching people's faces light up when they bit into a warm donut was worth every bit of the effort. One guest asked if I'd bought them from a bakery—and I'll admit, I felt a little smug letting them know they came straight from my oven.
Ingredients
- All-purpose flour (2 cups): The foundation of tender, cake-like donuts; don't sift unless you want them too dense.
- Granulated sugar (3/4 cup for batter): Sweetens the donut itself so the coating doesn't make it cloying.
- Baking powder and baking soda (2 tsp and 1/2 tsp): Work together to give these donuts their signature fluffy, airy crumb.
- Salt (1/2 tsp): Balances the sweetness and brings out the cinnamon's warmth.
- Ground cinnamon (1 tsp in batter, 1 1/2 tsp for coating): The star of the show—use fresh cinnamon if possible because stale spice changes everything.
- Buttermilk (3/4 cup): Creates moisture and tenderness; if you don't have it, mix regular milk with a teaspoon of vinegar and let it sit for a minute.
- Eggs (2 large): Bind everything together and add richness without making the donuts heavy.
- Melted butter (2 tbsp for batter, 3 tbsp for coating): Keep it melted when you brush the warm donuts so the cinnamon sugar sticks perfectly.
- Vanilla extract (1 tsp): A small but essential touch that rounds out all the flavors.
- Granulated sugar (1/2 cup for coating): Mixed with cinnamon to create that addictive outer layer.
Instructions
- Heat your oven and prep the pan:
- Preheat to 375°F and give your donut pan a light grease—just enough so the donuts slip out easily after baking. I use a quick spritz of cooking spray and a gentle wipe with a paper towel.
- Whisk the dry team:
- Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl, stirring gently to distribute the leavening agents evenly. This step ensures every donut gets the same rise and structure.
- Mix the wet ingredients:
- In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla until they're well combined and smooth. The key is to blend these thoroughly so your batter stays consistent.
- Bring them together gently:
- Pour the wet mixture into the dry ingredients and stir just until combined—stop the second you don't see dry flour anymore. Overmixing activates gluten and makes donuts tough, so trust your restraint here.
- Fill the pan:
- Spoon or pipe the batter into each donut cavity until it's about three-quarters full; this leaves room for the donuts to puff up without overflowing. I find a pastry bag makes this cleaner and more even.
- Bake until golden:
- Slide the pan into the oven for 10 to 12 minutes, watching until the donuts spring back when you gently touch the top with your finger. They'll smell incredible right before they're done.
- Cool just enough:
- Let them sit in the pan for about 3 minutes—this firms them up enough to handle—then transfer them to a wire rack before they get too cool. Timing matters here because you want them warm for the coating step.
- Coat while warm:
- Mix sugar and cinnamon in a shallow bowl, then brush each warm donut with melted butter and immediately roll it in the cinnamon sugar so it clings beautifully. Work quickly while they're still warm or the coating won't stick as well.
- Serve and savor:
- Enjoy them warm or at room temperature, though I promise they taste best within the first few hours.
Save There's a quiet joy in pulling a batch of these from the oven and filling your kitchen with that warm cinnamon aroma—it transforms an ordinary morning into something special. I keep them around for those moments when I need a little comfort in something sweet.
Why Baked Donuts Beat Fried
The first time I made baked donuts instead of the traditional deep-fried version, I was skeptical—would they really have that tender, fluffy texture? They absolutely do, and you get the bonus of less oil in your kitchen and on your hands. The donut pan is a one-time investment that opens up endless possibilities for flavor variations.
Flavor Variations to Explore
Once you've mastered the basic recipe, the fun begins—I've added everything from a pinch of nutmeg to make them feel more autumnal, to maple extract for a different sweetness dimension. You can also experiment with the coating by swapping in brown sugar for half the granulated sugar, or adding cardamom for something unexpected. The beauty of this recipe is that it's a canvas waiting for your personal touch.
Storage and Make-Ahead Tips
These donuts are best within a few hours of making them, but they'll keep in an airtight container for up to two days—just know they'll soften slightly as they sit. If you want to prep ahead, you can mix the batter the night before and store it covered in the fridge, then bake them fresh the next morning. For a dairy-free version, swap in plant-based milk and margarine, and you won't notice a difference in texture or taste.
- Store cooled donuts in an airtight container at room temperature for freshness.
- Refresh slightly stale donuts by wrapping them loosely in foil and warming in a 300°F oven for five minutes.
- These freeze beautifully for up to a month if you skip the coating and add it after thawing.
Save These cinnamon-sugar baked donuts have become my go-to when I want something that feels homemade and special without demanding hours in the kitchen. Share them warm with someone you love.
Recipe FAQs
- → What makes these donuts soft and fluffy?
The combination of baking powder, baking soda, buttermilk, and careful mixing creates a tender crumb and soft texture.
- → Can I use a dairy-free alternative for buttermilk?
Yes, plant-based milk with vinegar or lemon juice makes a good buttermilk substitute without affecting texture.
- → How do I achieve the cinnamon sugar coating?
Brush warm donuts with melted butter, then immediately dip them into a cinnamon and sugar mixture for an even, flavorful coating.
- → What tools are needed to bake these donuts?
A donut pan, mixing bowls, whisk, pastry brush, and wire rack are essential for preparation and finishing.
- → How long can these donuts be stored?
They are best enjoyed fresh but can be stored airtight for up to two days without losing much freshness.