Description
These easy homemade cinnamon sugar donuts are baked, not fried, making them lighter and healthier while still being incredibly fluffy and delicious! Tender cake-like donuts coated in sweet cinnamon sugar are ready in just 30 minutes—perfect for weekend breakfasts or special brunches!
Ingredients
Scale
For the Donuts:
- 2 cups (250g) all-purpose flour
- ½ cup (100g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional but recommended)
- 2 large eggs, at room temperature
- ¾ cup (180ml) buttermilk, at room temperature
- 4 tablespoons (60g) unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
For the Cinnamon Sugar Coating:
- ½ cup (100g) granulated sugar
- 1½ tablespoons ground cinnamon
- 4 tablespoons (60g) unsalted butter, melted
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously spray two 6-cavity donut pans with non-stick cooking spray, making sure to coat all the grooves and the center posts well. If using a muffin tin, spray 12 cavities. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg (if using) until well combined and no lumps remain. This ensures even distribution of leavening agents throughout the batter.
- Mix Wet Ingredients: In a medium bowl, whisk together the eggs until lightly beaten. Add the buttermilk, melted butter, and vanilla extract. Whisk until smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the mixture together just until combined. The batter should be thick and slightly lumpy—do NOT overmix! Overmixing develops gluten and creates tough, dense donuts. A few flour streaks are perfectly fine. The batter will be thick, almost like a very thick cake batter or soft cookie dough.
- Fill the Donut Pan: Transfer the batter to a piping bag or large zip-top bag. Snip off about ½ inch from the corner/tip. Pipe the batter into the prepared donut cavities, filling each about ⅔ to ¾ full—don’t overfill or they’ll lose their shape and puff over the edges. If you don’t have a piping bag, carefully spoon the batter into each cavity using two spoons, though this method is messier. Smooth the tops gently if needed.
- Bake: Bake for 10-12 minutes, or until the donuts are lightly golden brown on top, spring back when gently touched, and a toothpick inserted comes out clean or with just a few moist crumbs (not wet batter). The exact time depends on your oven and whether you’re using a donut pan or muffin tin. Muffin-shaped donuts may need 13-15 minutes. Don’t overbake or they’ll be dry!
- Cool Slightly: Let donuts cool in the pan for 3-4 minutes. This brief cooling period helps them set and makes them easier to remove without breaking. Then carefully turn the pans over onto a cooling rack or gently remove donuts from the pan using your fingers or a small offset spatula. They should release easily if the pan was well-greased. Let cool for another 3-5 minutes until they’re warm but cool enough to handle.
- Prepare Coating: While donuts cool slightly, prepare the cinnamon sugar coating. In a shallow bowl or plate, mix together the granulated sugar and ground cinnamon until evenly combined. Place the melted butter for coating in another shallow bowl.
- Coat the Donuts: Working with one donut at a time while they’re still warm (this is important!), use a pastry brush to brush all surfaces with melted butter—don’t skip any spots! Alternatively, you can dip each donut quickly into the melted butter. Immediately roll the buttered donut in the cinnamon sugar mixture, coating all sides generously. Press gently to help the coating adhere. Place coated donuts on a plate or cooling rack.
- Serve: Serve donuts warm or at room temperature. They’re best enjoyed fresh on the day they’re made, though they’ll keep for 2-3 days. The cinnamon sugar coating tastes best when the donuts are still slightly warm!
Notes
- Don’t Overmix: Mix just until the dry ingredients are moistened. Overmixing creates tough, dense donuts instead of tender, fluffy ones.
- Room Temperature Ingredients: Bring eggs and buttermilk to room temperature for easier mixing and more even rising. Cold ingredients don’t incorporate as well.
- Fill Carefully: Don’t overfill the donut cavities—⅔ to ¾ full is ideal. Overfilling causes donuts to lose their shape and create a mess.
- Coat While Warm: The cinnamon sugar adheres best to warm donuts. If they cool too much, the butter won’t brush on as easily and the coating won’t stick as well.
- No Donut Pan: Use a standard muffin tin to make donut “holes” or muffin-shaped donuts. They won’t have the ring shape but will taste identical!
- Adjust Cinnamon: Use less cinnamon (1 tablespoon) for a milder flavor, or more (2 tablespoons) for intense cinnamon lovers.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 215
- Sugar: 18g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg