These Baked Cinnamon Sugar Donuts are soft and fluffy, lightly spiced with nutmeg, and finished with a buttery coating. They’re ready in under 20 minutes with no yeast or frying.

Baked cinnamon sugar donuts coated in sugar on a cooling rack.

After seeing how popular my vanilla glazed donuts were, I wanted to make a cinnamon version too. Donuts are one of my favorite breakfast treats, so this was an obvious one for me to try.

As they’re baked, they have a soft, cake-like texture that’s closer to a muffin than a traditional fried donut. I like them best when they’re still a little warm, especially with coffee. They’re quick enough to make in the morning, which is probably why I’ve made them so many times.

Recipe Highlights

  • No mixer needed: Everything comes together with two bowls and a whisk.
  • Small batch: The recipe makes six donuts, perfect when you don’t want lots of leftovers.
  • A fall favorite: Warm cinnamon and nutmeg make these especially good in the fall, just like my cinnamon pull-apart bread.

Key Ingredients & Substitutions

  • Flour: I use all-purpose flour. You can substitute it with a 1:1 gluten-free flour blend if needed.
  • Baking powder: Helps the donuts rise. Make sure it’s fresh.
  • Cinnamon and nutmeg: These give the donuts their warm, cozy fall flavor. If you don’t have nutmeg, leave it out.
  • Milk: I always go for skim milk, but full-fat or plant-based milk works too.
  • Butter: Melted butter goes into the batter, and more is brushed on the warm donuts afterward to help the cinnamon sugar coating stick.
  • Egg: You’ll need one large egg at room temperature.

See the recipe card below for a detailed ingredient list and step-by-step instructions.

How to Make Baked Cinnamon Sugar Donuts

  1. Make the batter: Whisk the dry ingredients in one bowl and the wet ingredients in another. Stir them together just until combined.
  2. Fill the pan: Divide the batter between the donut cavities, filling each about ¾ full.
  3. Bake: Bake for 8–10 minutes, then let the donuts cool briefly.
  4. Coat: Brush with melted butter and dip in cinnamon sugar.

Can I Make Baked Donuts Without a Donut Pan?

If you don’t have a donut pan, bake the batter in a muffin pan instead. They won’t have the classic ring shape, but you’ll still get the same cinnamon-spiced cake and sugar coating. Because muffin cavities are deeper, the baking time will need to be adjusted.

Recipe Variations

  • Pumpkin spice: Replace the cinnamon and nutmeg in the butter with pumpkin pie spice.
  • Mini donuts: Use a mini donut pan and start checking them a few minutes earlier, as they’ll bake faster than regular-size donuts.
  • Maple glaze: Skip the cinnamon sugar and finish the donuts with a maple glaze instead.

Elena’s Tips

  • Measure the flour accurately: Use a kitchen scale or the spoon and level method. Too much flour can make the donuts dry.
  • Use room-temperature ingredients: Let the egg and milk come to room temperature before mixing.
  • Don’t overmix: Stir just until the ingredients come together to keep the texture light and tender.
  • Fill the cavities about ¾ full: Too much batter can cause the holes in the center to close as the donuts rise.
  • Use a piping bag: A piping bag or zip-top bag with the corner snipped off makes it much easier to fill the pan evenly.
  • Tap the pan: Give the filled donut pan a light tap on the counter to release any large air bubbles.
  • Don’t overbake: Start checking at 8 minutes. They’re ready when they spring back lightly when touched.
  • Coat while warm: Brush the donuts with melted butter while they’re still slightly warm, then dip them in the cinnamon sugar. Once completely cool, the coating won’t stick as well.

Make Ahead, Storage & Freezing

Make ahead: These donuts are best the day they’re baked, but you can make them a day ahead if needed. Let them cool completely before storing.

Storage: Keep in an airtight container at room temperature for up to 3 days.

Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

Baked cinnamon sugar donuts on a cooling rack with a bowl of cinnamon sugar.

More Breakfast Recipes

If you’ve made these cinnamon sugar donuts, leave a comment and rating below. I’d love to know how they turned out for you.

Top view of freshly baked cinnamon sugar donuts on a cooling rack, accompanied by a small bowl of delicious cinnamon sugar for coating.
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How To Make It: Baked Cinnamon Sugar Donuts

Prep Time: 8 minutes
Cook Time: 10 minutes
Total Time: 18 minutes
Servings: 6
(5 stars) 16 ratings
Soft baked cinnamon sugar donuts ready in under 20 minutes, with no yeast or frying. Brush them with melted butter while warm, then coat in cinnamon sugar.

Ingredients

For the donuts

  • 1 cup (120 g) all-purpose flour
  • ¼ cup+1 tablespoon (65 g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅓ cup+1½ tablespoon (100 ml) milk
  • 2 tablespoons (30 g) unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract

For the cinnamon sugar coating

  • 2 tablespoons (30 g) unsalted butter, melted
  • ½ cup (100 g) granulated sugar
  • ½ teaspoon cinnamon

Equipment

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a donut pan with nonstick cooking spray.

Make the batter

  1. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
  2. In a separate bowl, whisk together the milk, melted butter, egg, and vanilla.
  3. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula just until combined. Don’t overmix.

Fill the donut pan

  1. Spoon the batter into the donut cavities or transfer it to a piping bag or large zip-top bag and snip off one corner. Pipe the batter into the cavities, filling each about ¾ full. Tap the pan lightly on the counter to release any large air bubbles.

Bake

  1. Bake for 8–10 minutes, or until the donuts spring back lightly when touched.
  2. Let them cool in the pan for a few minutes, then transfer to a wire rack until cool enough to handle.

Add the cinnamon sugar coating

  1. Mix the sugar and cinnamon in a shallow bowl.
  2. Brush each donut with melted butter, then dip or roll in the cinnamon sugar until evenly coated.

Notes

  • Flour: For the most accurate result, weigh the flour or measure it using the spoon and level method.
  • Milk: I use skim milk, but full-fat milk works too.
  • Cinnamon sugar: Brush the donuts with melted butter and coat them while slightly warm to help the cinnamon sugar stick.
  • No donut pan? Bake the batter in a muffin pan instead. The shape will be different, and the baking time will be longer.
  • Make ahead: These donuts are best the day they’re baked but can be made a day ahead.
  • Storage: Keep in an airtight container at room temperature for up to 3 days.
  • Freezing: Freeze for up to 2 months and thaw at room temperature before serving.

Nutrition

Calories: 222 kcal, Carbohydrates: 34.3 g, Protein: 3.6 g, Fat: 8.1 g, Saturated Fat: 4.8 g, Cholesterol: 47 mg, Sodium: 265 mg, Fiber: 0.7 g, Sugar: 18.6 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
Author: Elena Tomasi
Course: Breakfast
Cuisine: American