Cinnamon Sugar Donuts

Introduction
These baked Cinnamon Sugar Donuts are warm, tender, and lightly spiced, perfect for a cozy morning or an afternoon treat. The crumb is soft and cake-like with a delicate chew from the brown sugar and sour cream, while the cinnamon and nutmeg give a comforting, homey aroma as they bake. After a brief dip in melted butter, each donut is rolled in a classic cinnamon-sugar coating that adds a satisfying crunch and sparkle. These donuts are ideal for weekend breakfasts, brunch gatherings, or when you want a quick homemade sweet that feels special. If you enjoy simple, nostalgic pastries, you might also like this take on brown sugar pop tart cookies which share similar warm spice notes.

Ingredients

1 cup all-purpose flour (125g), for structure and a tender crumb.
1 teaspoon baking powder, to give the donuts lift and lightness.
1/4 teaspoon baking soda, helps with a gentle rise and texture.
1/2 teaspoon salt, balances sweetness and enhances flavor.
1/2 teaspoon ground cinnamon, adds warm spice to the batter.
1/4 teaspoon ground nutmeg, complements the cinnamon with a subtle depth.
1 large egg, binds the batter and adds richness.
1/3 cup packed light or dark brown sugar (65g), provides moisture and a caramel note.
1/4 cup milk (60g/ml), hydrates the batter and keeps it tender.
1/4 cup sour cream or plain yogurt (60g), adds tang and keeps donuts moist.
2 tablespoons unsalted butter, melted (28g), adds flavor and tenderness.
1 and 1/2 teaspoons pure vanilla extract, rounds out the flavor.
1 cup granulated sugar (200g), for the crunchy cinnamon-sugar coating.
1 teaspoon ground cinnamon (for coating), mixed with granulated sugar for the classic finish.
1/2 cup unsalted butter, melted (113g, for coating), used to help the sugar stick and create a glossy finish.

Step-by-Step Instructions

Preheat the oven to 350°F (177°C) and grease donut pan(s) with nonstick spray. Lightly greasing the cavities helps the donuts release cleanly.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, 1/2 teaspoon cinnamon, and nutmeg. Make sure the dry ingredients are evenly combined for consistent flavor.
In another bowl, whisk the egg, brown sugar, milk, sour cream, melted butter, and vanilla until smooth. Whisk just until the sugar is mostly dissolved.
Combine wet and dry ingredients and mix just until combined; do not overmix. A few small lumps are fine and will keep the donuts tender.
Fill the donut cavities halfway with batter. A piping bag or a zip-top bag with the corner snipped makes this easier and neater.
Bake for 10 minutes or until lightly browned and springy to the touch. A quick toothpick check should come out clean or with a few moist crumbs.
Let cool for 2 minutes in the pan, then transfer to a cooling rack. Brief cooling makes them easier to handle without tearing.
In a bowl, mix 1 cup sugar and 1 teaspoon cinnamon for the coating. Stir well so the cinnamon is evenly distributed.
Dip each donut in melted butter, then roll in the cinnamon-sugar mixture. Work quickly while the donuts are still warm for the best coating adhesion.
Serve immediately for the best texture. These are at their peak when warm and fresh.

Recipe Details

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 22 minutes
Servings: About 8 donuts
Calories: Approximately 340 per donut

Tips, Storage & Variations

Practical tips: Use a light hand when mixing after adding the flour to avoid dense donuts. If you do not have a donut pan, bake the batter in a muffin pan for small muffins and reduce baking time by a minute or two.
Coating tip: For an even coating, dip while the donuts are warm and roll quickly, pressing gently so the sugar sticks.
Storage: Store cooled donuts in an airtight container at room temperature for up to 2 days. Reheat briefly in a low oven or microwave for a few seconds to regain softness.
Freezing: Freeze uncoated donuts in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 1 month. Thaw at room temperature and apply the butter and sugar coating just before serving.
Flavor variations using existing ingredients only:
- Use dark brown sugar in the batter for a deeper molasses flavor.
- Increase the cinnamon in the batter to 1 teaspoon for a more pronounced spice.
- Swap sour cream for plain yogurt for a slightly tangier result.
For inspiration on other sweet treats that pair well with these donuts, see this simple chewy sugar cookies recipe and a spiced favorite of cinnamon roll cookies.

FAQ

How long do baked cinnamon sugar donuts last at room temperature?
Store in an airtight container for up to 2 days for best texture.
Can I use yogurt instead of sour cream?
Yes, plain yogurt works fine and keeps the donuts moist.
Do I have to use a donut pan?
No, you can bake in a muffin tin, but watch the bake time as it may change slightly.
How can I make the coating stick better?
Dip warm donuts in melted butter then roll in the sugar-cinnamon mixture immediately.
Are these donuts suitable for make-ahead serving?
You can bake them ahead, freeze uncoated, and finish the coating just before serving for best texture.
Can I use a different sugar for the coating?
You must use the provided 1 cup granulated sugar for the coating as written, but pressing the sugar gently helps it adhere.

Conclusion

These Cinnamon Sugar Donuts are an easy way to bring warm, spiced comfort to your kitchen with minimal fuss. If you want to compare techniques, take a look at this version of Cinnamon Sugar Doughnuts (Super Fluffy) – Cloudy Kitchen for another fluffy approach, and this classic recipe at Baked Cinnamon Sugar Donuts – Sally’s Baking Addiction for extra inspiration. Try the recipe, share your results, and enjoy the cozy scent and simple pleasure of homemade donuts.

Cinnamon Sugar Donuts

Print Recipe

These baked Cinnamon Sugar Donuts are warm, tender, and lightly spiced, perfect for a cozy morning or an afternoon treat.

Author: amanda-lewis
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 22 minutes
Yield: 8 donuts 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup all-purpose flour (125g)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg
1/3 cup packed light or dark brown sugar (65g)
1/4 cup milk (60g/ml)
1/4 cup sour cream or plain yogurt (60g)
2 tablespoons unsalted butter, melted (28g)
1 and 1/2 teaspoons pure vanilla extract
1 cup granulated sugar (200g)
1 teaspoon ground cinnamon (for coating)
1/2 cup unsalted butter, melted (113g, for coating)

Instructions

Preheat the oven to 350°F (177°C) and grease donut pan(s) with nonstick spray.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, 1/2 teaspoon cinnamon, and nutmeg.
In another bowl, whisk the egg, brown sugar, milk, sour cream, melted butter, and vanilla until smooth.
Combine wet and dry ingredients and mix just until combined; do not overmix.
Fill the donut cavities halfway with batter.
Bake for 10 minutes or until lightly browned and springy to the touch.
Let cool for 2 minutes in the pan, then transfer to a cooling rack.
In a bowl, mix 1 cup sugar and 1 teaspoon cinnamon for the coating.
Dip each donut in melted butter, then roll in the cinnamon-sugar mixture.
Serve immediately for the best texture.

Notes

Use a light hand when mixing after adding the flour to avoid dense donuts. If you do not have a donut pan, bake in a muffin pan and reduce baking time by a minute or two.