Recipe

Baked Cinnamon Sugar Donuts

A simple baked, not fried donut recipe: made in a donut pan, tender inside, lightly crisp at the edges, and finished in buttery cinnamon sugar.

By Matt Campbell

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4.8

A plate of baked cinnamon sugar donuts stacked slightly askew on a wooden table with a small bowl of cinnamon sugar nearby, warm kitchen lighting

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There is a time and place for deep frying. It is usually not 8:14 on a Tuesday when you just wanted a donut and somehow ended up considering a thermometer, a Dutch oven, and a full oil disposal plan.

These baked, not fried donuts are the solution. They are made in a donut pan, so you get that classic ring shape without babysitting hot oil. The crumb is soft and cakey, the edges get just a little crisp, and the finishing move is my favorite kind of cooking trick: brush with butter, then toss in cinnamon sugar. It is messy in the best way.

Flour, sugar, baking powder, eggs, milk, vanilla, cinnamon, and butter measured out on a clean kitchen counter with a mixing bowl and whisk

Why It Works

No frying needed: Baking powder gives you lift, and the donut pan keeps the shape tidy.
Quick texture payoff: A hot oven sets the outside fast, so you get tender centers with lightly crisp edges.
That donut shop finish: Butter plus cinnamon sugar clings to the warm surface and tastes like you tried harder than you did.
Accessible ingredients: Everything is standard pantry and fridge stuff, with easy swaps if needed.

Pairs Well With

Storage Tips

Best day-of: Like most donuts, these are peak fresh the day you bake them. They are still good on day 2, but the texture will soften and the coating can get a little damp.

Room temperature: Store in an airtight container for up to 2 days. If the cinnamon sugar looks wet, it is normal. Sugar pulls moisture from the air.

For the best coating: If you are planning ahead, store donuts uncoated (skip the butter and sugar), then warm and coat right before serving.

Reheat: Warm a donut in the microwave for 8 to 12 seconds, starting with 8 seconds (microwaves vary). If you want a fresher coating, brush lightly with melted butter again and re-roll in cinnamon sugar.

Freezing: Freeze uncoated donuts (skip the butter and sugar) in a freezer bag up to 2 months. Thaw at room temp, then warm and finish with butter and cinnamon sugar.

Common Questions

Do I need a donut pan?

It is the easiest way to get the right shape and bake evenly. If you do not have one, bake the batter as mini muffins at 350°F for about 10 to 14 minutes, then do the same butter and cinnamon sugar finish.

Why are my baked donuts dry?

Usually it is one of three things: too much flour, overmixing, or overbaking. Spoon flour into the measuring cup and level it, mix just until you do not see dry streaks, and start checking at the 8 minute mark.

Can I make these without dairy?

Yes. For a quick dairy-free buttermilk swap, use 1/2 cup unsweetened plant milk mixed with 1 1/2 teaspoons vinegar or lemon juice, then let it sit 5 minutes. For the finish, use melted plant-based butter. The flavor is slightly different but still very good.

Can I glaze them instead of cinnamon sugar?

Absolutely. A quick glaze is 1 cup powdered sugar plus 2 to 3 tablespoons milk and a splash of vanilla. Dip warm donuts, let set 10 minutes, then try not to eat three while standing at the counter.

How do I fill the donut pan neatly?

Use a piping bag or a zip-top bag with the corner snipped. It is faster and way less chaotic than spooning batter into little rings.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Standard 6-count or 12-count donut pan
Mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons
Piping bag or zip-top bag (optional but highly recommended)
Wire rack (helpful for cooling and coating)

I wanted to go to culinary school because I love the craft, but I also love the reality of cooking: feeding people without turning your kitchen into a science fair. These baked donuts are exactly that vibe. They feel like a treat, they taste like you put in effort, and they do not require you to commit to a vat of hot oil. Plus, the butter-and-sugar step is pure fun. It is the kind of low-stakes chaos I can get behind.

Baked Cinnamon Sugar Donuts

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 10 donuts

Ingredients

1 1/2 cups all-purpose flour (180 g)
1/2 cup granulated sugar (100 g)
2 teaspoons baking powder
1/2 teaspoon fine salt
1 teaspoon ground cinnamon (optional in the batter, but I like it)
1 large egg, room temperature if possible
1/2 cup milk (or buttermilk for extra tenderness) (120 ml)
1/3 cup plain Greek yogurt or sour cream (80 g)
3 tablespoons unsalted butter, melted and slightly cooled (42 g)
2 teaspoons vanilla extract

For the cinnamon sugar coating

4 tablespoons unsalted butter, melted (56 g)
1/2 cup granulated sugar (100 g)
2 teaspoons ground cinnamon
Pinch of salt (tiny, but it makes it pop)

Instructions

Heat the oven and prep the pan. Preheat to 350°F. Grease a donut pan well (nonstick spray or butter). If your pan is nonstick, still grease it. Donuts love to cling.
Mix the dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon (if using).
Mix the wet ingredients. In a medium bowl, whisk the egg, milk, yogurt (or sour cream), melted butter, and vanilla until smooth.
Combine, gently. Pour wet into dry and fold with a spatula just until combined. Stop when you no longer see streaks of flour. Overmixing makes baked donuts tough and sad.
Fill the donut cavities. Transfer batter to a piping bag or zip-top bag and pipe into each cavity about 2/3 to 3/4 full.
Bake. Bake for 9 to 11 minutes, until the tops spring back when lightly pressed, look matte (not wet), and the edges are just barely golden. Cool in the pan for 2 minutes, then turn out onto a wire rack.
Make the cinnamon sugar. In a shallow bowl, mix sugar, cinnamon, and a pinch of salt. Put melted butter in a second bowl.
Coat while warm. Brush or dip each warm donut in melted butter, then toss in cinnamon sugar. For maximum coverage, do a quick second roll.
Eat. Give them 5 minutes to set, or do not. I am not your boss.