These Baked Cinnamon Sugar Donuts are the perfect morning treat—soft, moist, and warmly spiced with cinnamon and nutmeg. Unlike traditional fried donuts, these are baked to golden perfection and finished with a buttery cinnamon-sugar coating that melts in your mouth.
Why You’ll Love This Recipe
No frying required—healthier and easier to make
Sweet, buttery, and full of cozy cinnamon flavor
Ready in under an hour
Great for breakfast, brunch, or dessert
Soft, cakey texture with a crisp sugar finish
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (125g) all-purpose flour
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, room temperature
1/3 cup (65g) packed light brown sugar
1/4 cup (60ml) milk
1/4 cup (60g) plain Greek yogurt or sour cream
2 tablespoons (30g) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
Cinnamon Sugar Coating:
1/4 cup (60g) unsalted butter, melted
1/2 cup (100g) granulated sugar
1 teaspoon ground cinnamon
Directions
Preheat the oven to 350°F (177°C) and grease a 6-count donut pan.
In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk egg, brown sugar, milk, yogurt, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined—do not overmix.
Spoon the batter into a large zip-top bag, cut off one corner, and pipe the batter evenly into the donut pan.
Bake for 9–10 minutes or until the edges are lightly golden and a toothpick inserted comes out clean.
Let donuts cool for 2 minutes in the pan, then transfer to a wire rack.
For the coating, combine granulated sugar and cinnamon in a bowl. Dip each warm donut into melted butter, then coat in the cinnamon sugar mixture.
Servings and timing
This recipe makes 8 baked donuts.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 45 minutes
Variations
Chocolate Cinnamon Donuts: Add 2 tablespoons of cocoa powder to the dry ingredients.
Apple Spice Donuts: Replace the milk with apple cider and add 1/4 teaspoon of allspice.
Maple Glazed: Skip the cinnamon sugar and drizzle with maple glaze instead.
Mini Donuts: Use a mini donut pan and bake for 7–8 minutes.
Storage/Reheating
Store leftover donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm in the microwave for about 10 seconds or in a 300°F oven for 5 minutes to refresh their texture.
FAQs
How do I make these without a donut pan?
Use a muffin pan instead and bake at 350°F for 18–20 minutes.
Can I use whole wheat flour?
Yes, but the texture will be denser. Try using half all-purpose and half whole wheat flour.
Can I freeze baked donuts?
Absolutely! Freeze uncoated donuts for up to 2 months. Thaw and coat in butter and cinnamon sugar before serving.
Can I use non-dairy milk?
Yes, almond or oat milk works well as a substitute.
Why are my donuts dry?
Overbaking or overmixing can make them dry. Bake until just golden and mix until combined.
Can I make the batter ahead of time?
It’s best baked immediately, but you can prepare the dry and wet ingredients separately and combine before baking.
What if I don’t have nutmeg?
You can omit it or replace it with a pinch of allspice or pumpkin pie spice.
Can I bake these as donut holes?
Yes, use a mini muffin tin and bake for about 8 minutes.
How do I make them less sweet?
Reduce the sugar in the coating or skip the cinnamon sugar for a lighter option.
What’s the best way to coat the donuts evenly?
Dip while still warm—this helps the butter and cinnamon sugar stick perfectly.
Conclusion
These Baked Cinnamon Sugar Donuts bring all the comforting flavor of classic bakery donuts without the mess of frying. Soft, sweet, and perfectly spiced, they’re a treat that’s easy enough for any morning but delicious enough to impress guests. Enjoy them fresh from the oven with coffee or warm cider for the ultimate cozy bite.
These Baked Cinnamon Sugar Donuts are soft, cakey, and spiced with warm cinnamon and nutmeg, then dipped in butter and rolled in cinnamon sugar for the perfect bakery-style treat—without frying.
Ingredients
Dry Ingredients:
1 cup (125g) all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Wet Ingredients:
1 large egg, room temperature
1/3 cup (65g) packed light brown sugar
1/4 cup (60ml) milk
1/4 cup (60g) plain Greek yogurt or sour cream
2 tbsp (30g) unsalted butter, melted
1 tsp pure vanilla extract
Cinnamon Sugar Coating:
1/4 cup (60g) unsalted butter, melted
1/2 cup (100g) granulated sugar
1 tsp ground cinnamon
Instructions
Preheat oven to 350°F (177°C) and grease a 6-count donut pan.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, whisk egg, brown sugar, milk, yogurt, melted butter, and vanilla until smooth.
Pour wet ingredients into dry and mix until just combined—do not overmix.
Transfer batter to a zip-top bag, snip a corner, and pipe into prepared donut pan, filling each about 3/4 full.
Bake for 9–10 minutes, or until edges are golden and a toothpick inserted comes out clean.
Cool donuts in pan for 2 minutes, then transfer to a wire rack.
While still warm, dip each donut in melted butter, then roll in cinnamon sugar mixture.
Notes
Don’t overmix the batter—it keeps the donuts light and tender.
Dip donuts in cinnamon sugar while warm so the coating sticks well.
Try variations like apple cider or chocolate for seasonal spins.
Store uncoated donuts if freezing and add cinnamon sugar after reheating.
