Homemade Cinnamon Sugar Donuts are made with a tender, spiced cake batter and coated in cinnamon sugar for one ridiculously delicious baked donut!
These Cinnamon Donuts are tender and light and full of warm cinnamon flavor. Finished with a sweet cinnamon-sugar coating, these baked donuts are like a cinnamon muffin on steroids.
They are a decadent treat, but because they are baked, you can feel a bit better about enjoying them on a regular basis!
Notes on Ingredients and Equipment
- Donut Pan: To make baked donuts, you need a donut pan. See notes below on how to make mini donut muffins if you don't have a donut pan.
- Mini Cookie Scoop: This is not necessary, but it does make transferring the donut batter into the donut molds MUCH easier.
- Flour: Use either all-purpose flour or white wheat flour for a serving of whole grains.
➡️To make Dairy-Free Cinnamon Donuts, use non-dairy milk in place of milk and vegan butter in place of butter.
How to Make Baked Donuts
- Generously grease the donut pan with melted butter being sure to get every nook and cranny so that your donuts will not stick to the pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until evenly distributed.
- In a smaller mixing bowl, mix together the milk, egg, butter, and vanilla until well combined.
- Gently fold the batter together until just combined.
- Use a small spoon or a mini cookie scoop to evenly distribute the batter around the mold.
- Bake these donuts until the batter is just set and a toothpick inserted into the center comes out clean, about 10-13 minutes at 350 degrees Fahrenheit.
- Once the donuts are baked, place the donut pan on a cooling rack for 10 minutes.
- After 10 minutes, carefully remove the donuts from the donut pan and allow them to finish cooling for another 10 minutes before coating in the cinnamon-sugar coating.
- For the cinnamon sugar coating, mix together the cinnamon and sugar into a small bowl. In a separate small bowl melt the butter. Dip each donut into the butter, then the cinnamon-sugar mixture, turning to coat each side of the donut. Place the donuts back on the cooling rack and once dry, brush off the excess cinnamon-sugar coating.
How to Store Homemade Donuts
Once the donuts have cooled, store them in a sealed container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Baked donuts can also be frozen for up 3 months. To freeze, allow the donuts to fully cool after baking and coat with the cinnamon sugar as directed. Place into a freezer-safe storage bag or container and seal tightly, removing as much air as possible. Freeze for up to 3 months. Defrost in the refrigerator overnight or microwave for 45 seconds.
No Donut Pan?
If you don't have a donut pan, you CAN make donut holes instead, which are essentially just mini muffins.
Prepare the batter as directed. Grease a mini muffin tin well and then fill each muffin cup with about 1 tablespoon of batter and bake at 350 degrees Fahrenheit for 10-13 minutes of until set. Allow to cool for 10 minutes and then remove from muffin tin. Coat in cinnamon sugar mixture as directed.
More Cinnamon-Spiced Baked Goods
- Cinnamon Coffee Cake from Sugar Spun Run
- Cinnamon Applesauce Muffins
- Overnight Cinnamon Rolls
- Cinnamon Raisin Bread
- Gluten-Free Cinnamon Streusel Muffins
I would love for you to leave a comment and rating below, letting us know how you enjoyed these Cinnamon Sugar Donuts.
Baked Cinnamon Donuts
For the Cinnamon Donuts
- 1 cup whole white wheat flour or all-purpose flour
- ¼ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ⅓ cup milk
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons melted butter plus more for greasing donut mold
For the Topping
- ¼ cup butter melted
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- Preheat oven to 350. Grease the donut pan well with butter.
- Combine the flour, baking powder, salt, and sugar together in a large mixing bowl.
- In a separate smaller mixing bowl, mix together the egg, butter, milk, and vanilla together.
- Gently fold the wet ingredients into dry ingredients until just combined.
- Divide the batter evenly between 6 donut molds. It helps to use a mini cookie scoop to evenly distribute the batter between the donut molds.
- Bake for 10-13 minutes, or until the donuts are set and a toothpick inserted into the center of the donut comes out clean.
- Cool for 10 minutes in the pan and then remove donuts from the pan and cool for an additional 10-15 minutes on a cooling rack.
- Place the butter into a bowl and melt. In a separate bowl, mix together the cinnamon and sugar.
- Dip the cooled donuts into the melted butter and then in the cinnamon sugar., coating on both sides. Dust off excess sugar mixture and serve.
- All-purpose flour works in place of white wheat flour.
- Once donuts have cooled, store in a sealed container at room temperature for 2 days or in the refrigerator for 4 days. These donuts can also be frozen for up 3 months after baked and cooled.
- To make Dairy-Free Cinnamon Donuts, use almond milk in place of milk and coconut oil or vegan butter in place of butter.