Baked Cinnamon Sugar Donuts are soft, fluffy, and coated in buttery cinnamon sugar for the perfect homemade treat. Baked instead of fried, they’re an easy way to enjoy classic donut flavor at home.
Have you tried baked donuts before? If not, you’re in for a treat! Instead of deep frying, these donuts bake up soft, fluffy, and packed with classic cinnamon sugar flavor. They’re made with a simple cake-style batter in a donut pan, making them an easy recipe that’s ready in about 20 minutes.
If you love fried donuts too, be sure to check out my Cinnamon Sugar Biscuit Donuts. They’re just as delicious, but this baked version is perfect when you want something quick and easy!
Quick Look: Baked Cinnamon Sugar Donuts
- Prep Time: 10 minutes
- Bake Time: 10-12 minutes
- Total Time: 22 minutes
- Yield: 6 baked donuts
- Method: Baked in a donut pan
- Texture: Soft, fluffy cake donuts
- Flavor: Buttery cinnamon sugar
- Best For: Breakfast, brunch, or a sweet snack
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Add me as a trusted Google source.What Makes These So Good?
- Baked, not fried: Enjoy all the classic cinnamon sugar donut flavor without the deep frying.
- Quick to make: From mixing the batter to pulling them out of the oven, they’re ready in about 22 minutes.
- Soft cake texture: Buttermilk and cornstarch create light, fluffy baked donuts every time.
- Easy cinnamon sugar coating: Melted butter helps the cinnamon sugar stick to every bite.
- Simple pantry ingredients: Made with all-purpose flour, cinnamon, vanilla extract, and other kitchen staples.
- Perfect any time: Great for breakfast, brunch, dessert, or an afternoon snack. Pair them with my Ooey Gooey Cinnamon Rolls for the ultimate weekend brunch.
These were super easy to make and oh so delicious!
Ingredient Notes
Made with just a few simple pantry staples, these baked cinnamon sugar donuts come together quickly for an easy homemade treat. Full printable recipe card below.
- Cornstarch: Helps create a soft, light, cake-like texture in these baked donuts.
- Buttermilk: Adds moisture and tenderness to the batter. No buttermilk? Add 1 teaspoon of white vinegar or lemon juice to a measuring cup, then add enough milk to measure ⅓ cup. Let it sit for about 5 minutes before using.
- Nutmeg: Just a small amount gives these donuts that classic bakery-style flavor. If you’re not a fan, you can reduce it or leave it out.
- Unsalted Butter: You’ll use melted butter in both the batter and cinnamon sugar coating. It helps the coating stick evenly while adding buttery flavor.
How to Make Baked Cinnamon Sugar Donuts
Step 1. In a medium bowl, whisk together the flour, cornstarch, sugar, baking powder, salt, cinnamon, and nutmeg until the dry ingredients are well combined.
Step 2. In a small bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until the wet ingredients are fully combined.
Step 3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
Step 4. Lightly spray a doughnut pan with nonstick cooking spray, then spoon or pipe the batter into the donut wells, filling each about three-quarters full.
Step 5. Bake in a preheated 375 degree F oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Dip the warm donuts in melted butter, then coat in the cinnamon sugar mixture.
Step 6. Repeat with the remaining donuts. Serve warm and enjoy!
Tips for Perfect Baked Donuts
- Don’t overmix the batter: Stir until the wet and dry ingredients are just combined to keep the donuts soft and fluffy.
- Use a ziploc bag: No large piping bag? Spoon the batter into a large ziploc bag, snip off one corner, and pipe it into the donut pan with less mess.
- Coat while warm: Dip the warm donuts in melted butter before coating them in the cinnamon sugar mixture so it sticks evenly.
- Customize the sweetness: Coat just the tops for a lighter finish, or dip both sides for extra cinnamon sugar in every bite.
- Cool before storing: If saving leftovers, let the donuts cool completely before placing them in an airtight container.
- Make a breakfast spread: These pair perfectly with fresh fruit, coffee, and other homemade favorites like my Cinnamon Applesauce Bread for an easy brunch menu.
Storage Tips
- Room Temperature: These baked cinnamon sugar donuts are best enjoyed the day they’re made, but leftovers can be stored in an airtight container at room temperature for up to 2-3 days.
- Freezer: Freeze the cooled donuts in a freezer-safe container or large zip-top bag for up to 2 months. Thaw at room temperature and warm for a few seconds in the microwave before serving. If you enjoy stocking your freezer with homemade baked goods, my Apple Fritter Bread freezes well too.
Baked Cinnamon Sugar Donuts Recipe FAQs
These are best enjoyed fresh, but you can measure the dry ingredients and whisk together the wet ingredients the night before. Store the wet mixture in the refrigerator, then combine everything and bake the next morning.
Dip the warm donuts in melted butter before coating them in the cinnamon sugar mixture. The butter helps the coating stick evenly and adds extra flavor.
A donut pan works best for the classic shape, but you can bake the batter in a mini muffin pan if needed. The texture will be similar, but they’ll look more like donut holes than traditional donuts.
More Donut Recipes You’ll Love
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Baked Cinnamon Sugar Donuts
Equipment
Ingredients
Donuts
- ¾ cup all purpose flour
- 2 tbsp cornstarch
- ⅓ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅓ cup buttermilk
- 1 large egg
- 1 tablespoon unsalted butter melted
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 3 tablespoon unsalted butter melted
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F. Lightly spray a 6-cavity donut pan with nonstick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, cornstarch, sugar, baking powder, salt, cinnamon, and nutmeg until the dry ingredients are evenly combined.
- In a separate small bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until the wet ingredients are fully combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix the donut batter.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- While the donuts bake, combine the sugar and cinnamon for the coating in a shallow bowl. Pour the melted butter into a separate shallow bowl.
- Dip the warm donuts in melted butter, then coat them in the cinnamon sugar mixture. Repeat with the remaining donuts, serve warm, and enjoy!
Notes
- Avoid overmixing the batter, as this can make the baked donuts dense instead of soft and fluffy.
- Nutmeg adds a classic bakery-style cake donut flavor but can be omitted if preferred.
- No piping bag? Spoon the donut batter into a large zip-top bag, snip off one corner, and pipe it into the pan.
- For a lighter cinnamon sugar coating, dip only the tops. For extra sweetness, coat both sides.
- These are best served fresh and warm, but leftovers can be stored in an airtight container at room temperature for 2-3 days.
- This recipe makes 6 donuts and can easily be doubled.
- Let the coating set: After coating the donuts in cinnamon sugar, place them on a cooling rack for a few minutes to allow the butter and coating to set before serving.
Nutrition
b says
Excellent baked donut. I had a bundt pan for six but only got five.
Loved the cinnamon topping. Will get the proper pan for next time.
Quick and easy. Love it.
Kristin Hayes says
So glad you enjoyed! These donuts are a favorite in my house!
Josh H. says
Easy and delicious!
Carolyn Peters says
They’re not bad. They’re not great, either. Won’t make them again.
Kristin Hayes says
Bummer to hear they weren’t a favorite!
Trishy says
We love these!
Can batter be made night before and baked in the morning?
Kristin says
Absolutely!! That works great! Enjoy!!
Lee Gasparro says
They sound really easy to make. I will have to give them a try. Thanks!
Kristin says
Hope you enjoy! Keep me posted!!
Lisa says
Any nutrition information?
Kristin says
Per serving
Calories: 222, Fat: 8.1g, Saturated Fat: 4.8g, Cholesterol: 47mg, Sodium: 265mg, Carbohydrates: 34.3g, Fiber: 0.7g, Sugar: 18.6g, Protein: 3.6g
Chasity says
If you are not a fan of nutmeg, which I am not. Decrease the amount you put in. It is very over powering. Sadly I did not enjoy but I will see if others will. Other than that it’s a great recipe!
Kristin says
Oh yes, you can honestly omit the nutmeg entirely as well if desired as the cinnamon/sugar are the main needed ingredients to flavor this! Hope others enjoy it and bummed to hear you didn’t!
Ann Little says
dont like nutmeg either
Kristin Hayes says
You can omit, use a 1:1 ratio of allspice, pumpkin pie spice, apple pie spice, etc. Enjoy!
Norma Czigler says
I am going to try your doughnut recipe. These are my favorite kind. Thank you
Kristin says
I hope you enjoy, keep me posted!!
paula says
Hi…what can i use if i do not have a donut pan?
Kristin says
Hmmm, I have actually heard of people making tin foil balls and sticking them in the middle of a muffin cup. Piping the batter around the tin foil ball? I haven’t tried it, but from the sounds of it…it could work! Or, try these as mini muffins??
Marcie says
These were super easy to make and oh so delicious!
Kristin says
Yea!! So glad you enjoyed them! Don’t they just melt in your mouth??