Cinnamon Sugar Baked Donuts (Print Version)

Fluffy baked donuts with a fragrant cinnamon sugar coating, perfect for an easy sweet snack.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon

→ Wet Ingredients

07 - 3/4 cup buttermilk (or milk with 1 teaspoon vinegar)
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted
10 - 1 teaspoon vanilla extract

→ For Coating

11 - 1/2 cup granulated sugar
12 - 1 1/2 teaspoons ground cinnamon
13 - 3 tablespoons unsalted butter, melted

# How To Make It:

01 - Preheat the oven to 375°F and lightly grease a standard donut pan.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly distributed.
03 - In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until thoroughly combined.
04 - Add the wet mixture to the dry ingredients and stir gently until just combined, avoiding overmixing.
05 - Spoon or pipe the batter into the donut pan cavities, filling each about three-quarters full.
06 - Bake for 10 to 12 minutes, or until the donuts spring back lightly when pressed.
07 - Allow the donuts to cool in the pan for 3 minutes, then transfer them to a wire rack.
08 - Mix sugar and cinnamon in a shallow bowl. Brush each warm donut with melted butter and immediately coat with the cinnamon-sugar mixture.
09 - Serve the donuts warm or at room temperature for best flavor and texture.

# Expert Tips:

01 -
  • They bake in 12 minutes, so you can have warm donuts before most people finish their coffee.
  • No yeast, no rising time, no early morning planning required—just mix, bake, coat.
  • The cinnamon-sugar crust stays crispy while the inside stays cloud-soft, which honestly feels like magic in a donut pan.
02 -
  • Overmixing the batter is the one thing that will sabotage you—tough donuts come from stirring too much, so use a light hand and stop as soon as the flour disappears.
  • Coating the donuts while they're still warm is essential because the heat helps the cinnamon-sugar stick; once they cool, the coating slides off no matter how much butter you use.
03 -
  • Use a donut pan with a non-stick surface or well-seasoned cast iron, because slippery pans mean donuts that release without drama.
  • If you like extra cinnamon spice, don't just dump more into the sugar—it can clump; instead, sift it together or mix it thoroughly so the coating stays even and doesn't taste like you're eating pure spice.
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