Who doesn’t dream about diving into a warm, perfectly soft donut? The thing is, the deep-fried ones can be messy and heavy, right? That’s why I developed this method—it’s about getting that classic, melt-in-your-mouth, cake-like texture without ever heating up the fryer. My time in California restaurant kitchens taught me that phenomenal flavor doesn’t need heavy technique, just precision. With just a few simple steps, you’ll have the most satisfying Baked Cinnamon Sugar Donuts you’ve ever made at home. Trust me, these are pure comfort food, only lighter!
Why You Will Love These Baked Cinnamon Sugar Donuts
There’s really no reason *not* to whip these up for breakfast; they are seriously that easy! Forget the messy cleanup of frying; we are baking these beauties, which keeps things super cozy and clean.
- No Fry Required: Enjoy that incredible donut satisfaction without the splatter.
- Fast Results: From mixing to coating, these are some of the best breakfast recipes around.
- Texture Perfection: They turn out tender and cake-like, never tough!
- Classic Flavor Bomb: That warm, heady cinnamon sugar coating hits the spot every single time.
Essential Ingredients for Perfect Baked Cinnamon Sugar Donuts
The success of any baked good starts right here, with *what* you put in the bowl. For these amazing baked cinnamon sugar donuts, we keep things simple, but precision matters, especially when measuring the flour. You’ll need two separate ingredient lists: one for the cake batter itself, and another totally separate one for that addictive cinnamon sugar dusting we toss them in later.
Don’t stress about finding super niche items; these are all pantry staples! Just make sure you grab the right amount of sugar for each step.
For the Baked Cinnamon Sugar Donuts Batter
- 2 cups (240g) all purpose flour, properly measured
- ½ tsp ground nutmeg
- ½ cup (99g) granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- ½ cup plus 2 Tbsp milk
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup plus 2 Tbsp vegetable oil
For the Classic Cinnamon Sugar Coating
This coating is what makes them taste like those treats you used to get at the fair, but way better because they’re homemade!
- ⅔ cup (132g) granulated sugar (for coating)
- 2 tsp cinnamon (for coating)
Expert Tips for Making the Best Baked Cinnamon Sugar Donuts
Okay, listen up, because this is where the chef training comes into play! Getting these baked cinnamon sugar donuts perfect is all about knowing the little secrets. First thing: that non-stick spray in step one? Don’t skimp on it. I mean it—spray it, then wipe it down with a paper towel around the whole pan. If you skip that, you’ll be fighting your donuts later. Also, make sure you are measuring that flour correctly; scoop lightly and level off, or you end up with dense hockey pucks, not tender cake donuts.
The trickiest part, and I learned this the hard way during recipe testing, is making sure that coating sticks beautifully. That’s why the note says they have to be warm! If they’re cold, the sugar mixture slides right off. A little melted butter brush right before bagging them up works like heaven’s glue. For more baking finesse, you should check out my tips on perfecting those famous cookies, because the texture control is similar: don’t overwork the batter!
Ingredient Notes and Substitutions for Baked Cinnamon Sugar Donuts
While I built this recipe using simple all-purpose flour because it gives that classic soft texture, you can absolutely try swapping half of it out for white whole wheat flour if you want a little more fiber. Just know the texture might be slightly heartier. As for the oil, vegetable oil is standard, but melted coconut oil works too, though it will subtly shift the flavor profile, which I actually kind of love!
When it comes to milk, whole milk is best for maximum richness, but don’t sweat it if you only have 2%. Even non-dairy milks like oat or almond work fine here since this isn’t a fussy risen yeast dough. Just don’t swap the baking powder; that’s what makes these delightful little cakes rise up nicely in the mold!
Step-by-Step Instructions for Your Baked Cinnamon Sugar Donuts
Alright, let’s get baking! Since these are such quick dinner ideas, you can literally decide you want donuts on a weekday morning. The process is surprisingly straightforward, but pay attention to how gently we treat that batter—overmixing destroys the cake texture we’re aiming for. You want light, fluffy results, not a workout! When you follow these steps, you end up with what I consider one of the best food recipes for a quick morning treat.
Preparing the Pan and Dry Ingredients
First things first: get your oven cranked up to preheat at 350ºF. Now, about that donut pan—you absolutely must grease it well! I mean it—spray it, then wipe it down with a paper towel around the whole pan. This prevents sticking, pronto. While that’s heating up, grab a medium bowl. Whisk together your flour (measure it carefully!), the nutmeg, the batter sugar, baking powder, and salt until everything looks happy and combined. Set that aside while you tackle the wet side.
Mixing the Batter and Filling the Pan for Baked Cinnamon Sugar Donuts
In a separate, larger bowl, whisk your milk, eggs, vanilla extract, and oil together until they are nicely incorporated. Next, slowly introduce that dry flour mixture into the wet ingredients. And here’s the big rule for these easy recipe ideas: mix only until you see *just* the flour disappear. Seriously, stop mixing when there are still a few pale streaks left! We aren’t making bread here. Your best approach for filling is bagging the batter, snipping the corner, and piping it in, dividing it between 1/2 to 3/4ths full per well. If piping feels too fussy, you can always use a cookie scoop, like you would for my easy banana chocolate chip muffins, just be sure to keep an eye on the baking time then!
Baking and Coating Your Homemade Baked Donuts
Pop those pans into the preheated oven and set your timer for 10 to 11 minutes. You are looking for a clean toothpick test right in the center. Once they’re done, let them nap in the pan for 10 minutes. Don’t rush this cooling step! Then, flip that pan right over onto the counter. If they stick a little, just tap it a few times. Now, for the fun part: mix your coating sugar and cinnamon in a ziplock bag. Working quickly while they are still warm, toss them in that bag one by one and shake to coat. That residual warmth is crucial for getting the coating to stick perfectly!
Equipment Needed for Baked Cinnamon Sugar Donuts
Getting organized before diving into these tasty recipes makes the process smooth as silk. You really only need a few specialized items, but the star of the show is definitely the donut pan. You’ll want a standard 6-cavity or 12-cavity donut pan—and make absolutely sure it’s well-seasoned or sprayed down! Beyond that, grab standard mixing bowls, a whisk, a spatula for folding, and your trusty ziplock bags for the coating process.
Storage and Reheating Instructions for Baked Cinnamon Sugar Donuts
Because these are cake donuts, they really shine when eaten the day they are made, especially when that cinnamon sugar coating is still warm and fragrant. If you have extras (which I highly doubt, because who stops at one?), you need to store them correctly.
Keep the leftovers in a completely airtight container right on the counter for up to three days. Don’t refrigerate them; that speeds up drying! If they feel a little stale the next day—which happens because they are baked, not fried—just give them a quick 10-second zap in the microwave. That little burst of heat makes them soft again, almost like they just came out of the oven. So perfect!
Frequently Asked Questions About Baked Cinnamon Sugar Donuts
I know you’ve got questions—I always do when I try a new recipe! After taking these through the test kitchen, I’ve collected the things I hear most often about making these baked cinnamon sugar donuts perfectly. Getting this easy food recipe right, especially avoiding that greasy feel, is all about nailing the technique.
Can I make these Baked Cinnamon Sugar Donuts ahead of time?
You certainly can try, but honestly, these are at their peak freshness right out of the bag after coating them while warm! If you must make them early, treat them just like a regular cake. Store them airtight at room temperature for up to three days. Just know they won’t have that perfectly tender crumb they have on Day One. A quick 10-second zap in the microwave revives them beautifully, though!
What is the secret to making these easy meals taste professional?
The real secret to making these easy meals taste like they came from a pro bakery is twofold. First: do not overmix the batter after adding the flour! Mix until *just* combined. Second, and this is crucial for the look and feel: you must coat them when they are still warm. The quick toss in the cinnamon sugar bag makes them look glossy and gets that satisfying crunch on the outside. That’s the signature finish that elevates these from simple baked goods to tasty recipes!
Are there healthier alternatives for these tasty recipes?
For sure! While the sugar coating is what makes these baked cinnamon sugar donuts shine, you can definitely lighten the batter side up. Try substituting half of your all-purpose flour with white whole wheat flour for added fiber, which is great for more easy cooking recipes. You can also cut down the granulated sugar in the *batter* portion by about 25% without totally wrecking the structure, or use a granular sugar substitute if you prefer.
Nutritional Estimate for Baked Cinnamon Sugar Donuts
Listen, these are homemade, so the final count can wobble a bit depending on how heavy-handed you are with that gorgeous cinnamon sugar mix! But based on my measurements, one of these beauties clocks in around 250 calories. Just remember, as you explore more healthy recipes, these estimates are a great guideline, but using different oils or extra sugar means the numbers change. You get about 4 grams of protein and 18 grams of sugar per serving, which is totally reasonable for a treat this good!
Share Your Experience Making These Easy Cooking Recipes
Now that you’ve got your hands dusted with cinnamon sugar, I want to know what you thought! Did these baked cinnamon sugar donuts turn out just right? Did you try the extra butter brush trick? Jump down below and leave a quick star rating—it truly helps other cooks decide to try these fun easy cooking recipes. I love seeing your results, so tag me in your photos!
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Baked Cinnamon Sugar Donuts
- Total Time: 26 min
- Yield: About 6 servings 1x
- Diet: Vegetarian
Description
Make soft, cake-like donuts with a classic cinnamon sugar coating using this simple baked recipe, avoiding the need for frying.
Ingredients
- 2 cups (240g) all purpose flour, properly measured
- ½ tsp ground nutmeg
- ½ cup (99g) granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- ½ cup plus 2 Tbsp milk
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup plus 2 Tbsp vegetable oil
- ⅔ cup (132g) granulated sugar (for coating)
- 2 tsp cinnamon (for coating)
Instructions
- Preheat your oven to 350ºF. Spray a donut pan with non-stick cooking spray, then use a paper towel to coat the entire donut well.
- In a smaller bowl, combine the flour, nutmeg, sugar, baking powder, and salt. Mix until combined and set this dry mixture aside.
- In a mixing bowl, combine the milk, eggs, vanilla extract, and vegetable oil. Beat with a whisk or spatula.
- Gradually add the flour mixture to the wet ingredients, mixing by hand with a spatula just until combined. Do not overmix.
- Transfer the batter to a ziplock bag, cut off one corner, and pipe the batter into the donut wells. Alternatively, use a cookie scoop to drop batter into the wells. Smooth the tops with a small spatula if needed. Fill the wells 1/2 to 3/4ths full.
- Bake for 10-11 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the donuts to cool for 10 minutes in the donut pan. Then, turn the pan upside down and tap it against a counter a few times to release the donuts.
- For the coating, combine the cinnamon and sugar in a ziplock bag. Add one donut at a time to the bag and shake to coat. Repeat as needed. If the coating does not stick, lightly brush the donuts with melted butter, then shake them in the bag.
Notes
- For the coating to stick well, the donuts should be warm when you coat them.
- If you do not have a donut pan, you can use a standard muffin tin, but the shape will be different.
- Prep Time: 15 min
- Cook Time: 11 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: baked cinnamon sugar donuts, oven baked cinnamon donuts, easy baked donut recipe, cinnamon sugar donuts without frying, homemade baked donuts, easy meals, tasty recipes