Cinnamon Donuts
These cinnamon donuts are super simple and easy to make, packed full of cinnamon flavor. They’re baked and then dipped in melted butter and cinnamon sugar.
Sometimes you just want a simple fall-inspired donut but maybe a little more simple without having to reduce apple cider or go buy pumpkin puree.
Why you’ll love these cinnamon donuts
- SUPER quick and easy to make (I know I say that a lot but I’m honest when they’re not simple recipes haha)
- The cinnamon sugar coating gives it a nice texture and also keeps the inside of the donuts nice and moist for days!
- It counts as breakfast so idk who would complain about that…besides my husband lol.
If you’re a donut lover, I have some fabulous other recipes for you. I think you’ll love my apple cider donuts (that actually taste like apple). I also have an apple crumb donut, my FAVORITE s’mores donuts and everyone else’s favorite Brioche donuts.
Ingredients
- Flour: I use all purpose flour in most of my recipes and I HIGHLY recommend using a digital scale, as flour is so often over measured.
- Baking Powder I like to use just baking powder for leavening. I have not tested this recipe with baking soda so I don’t recommend swapping.
- Sugar: I used just light brown sugar. Dark brown or granulated sugar also works but a combo of those would be best if you don’t have light brown sugar.
- I used granulated sugar with a little bit of light brown sugar for the coating. The light brown sugar here just gives it a little bit of flavor and volume.
- Oil: In my head I always felt simple donuts should be made with butter but trust. The oil keeps them sooo soft and moist and they get dipped in butter before the cinnamon sugar coating so they still have plenty of flavor.
- Butter: You’ll need to dip or brush the donuts with melted butter so the cinnamon sugar can stick to it. I prefer salted butter because it balances the sweetness a little but unsalted works fine too.
- Eggs: use room temperature, large eggs.
- Place them in hot water for a few minutes if they’re cold.
- Sour Cream: I love sour cream in cakes, cupcakes and baked donuts. You can also sub for plain yogurt or greek yogurt – just make sure it’s unsweetened.
- Vanilla: Vanilla extract or vanilla bean paste is fine here.
- Cinnamon: I kept it simple and just used ground cinnamon in this recipe. A little nutmeg would also be great!
How to make Cinnamon Donuts
- Combine the oil with the sugars, then add the eggs and whisk until they’re well combined and have lightened in color.
- Add the vanilla and sour cream and whisk until they’re well combined.
- Add in the dry ingredients, folding just until the last streak of flour is combined.
- Pipe the batter into greased donut molds. If you only have one pan with 6 molds, you can just do one pan at a time and wait for those to finish.
- Bake for about 10 minutes, til they spring back when you press on them.
- Flip onto a cool rack and cool for a few minutes.
- Melt the butter and mix the cinnamon with the sugars. Dip one donut in the melted butter then roll generously in the cinnamon sugar and repeat with all the donuts.
Expert Tips On Getting Perfect Donuts
- Don’t swap ingredients unless I mentioned them in the ingredient section above.
- Don’t reduce the sugar. I know a lot of people do that for recipes but it alters the texture not just the flavor…Skip the sugar on the outside if you want I guess? Lol
- Weigh your ingredients with a digital scale
- Fill each donut mold about ¾ full – it should look full but not to the brim cuz if they’re over-filled they’ll get a little muffin top action going.
Frequently Asked Questions
Can I make these dairy free?
Yup! Just swap the butter for dairy free butter and the sour cream for a dairy free sour cream or yogurt.
Can I make these gluten-free?
I have not tested this recipe specifically but all of my cake recipes work with a 1:1 substitute of gluten-free flour so I don’t see why this wouldn’t work. I recommend King Arthur or Bob’s Red Mill.
How do I know when the donuts are done baking?
Once they no longer look wet on top, gently press your finger into them and if they spring back they’re done, if it leaves an indent they need a few more minutes.
Can I double or halve the recipe?
Yup! I recommend weighing your ingredients for the most accurate measurements though.
How to store cinnamon donuts
These donuts store well at room temperature for 3-4 days. It’s best to keep them covered so they keep their moisture.
How to freeze donuts
Bakes stay way more fresh when they’re frozen. You can place them tightly in an airtight container or you can wrap each slice individually in plastic wrap. Then place them in a freezer bag so you can easily remove one at a time.
Freeze for up to a couple of months. Bring back to room temperature before serving.
Thanks so much for reading today’s post, if you have any questions just comment down below. If you make these cinnamon donuts, I would love it if you left a star rating or a review!
As always, have a blessed day and happy baking!
Love, B
Cinnamon Donuts
Moist and fluffy cinnamon donuts baked in a donut pan and smothered in cinnamon sugar. The perfect, quick and easy fall treat!
Equipment
- 1 donut pan
- 1 medium bowl
- 1 Whisk
- 1 piping bag
Ingredients
Donut
- 300 grams (2 1/2 cups) all-purpose flour
- 1 Tbsp baking powder
- 1 Tbsp cinnamon
- 1 tsp fine sea salt
- 120 mL (1/2 cup) canola oil
- 250 grams (1 1/4 cup) light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 227 grams (1 cup) sour cream
Cinnamon Sugar
- 113 grams (1/2 cup) salted butter melted
- 300 grams (1 1/2 cups) granulated sugar
- 100 grams (1/2 cup) light brown sugar
- 1 Tbsp ground cinnamon
Instructions
Donuts
- Preheat the oven to 350F (177C) convection and grease a donut pan with baking spray. If you only have one donut pan with 6 molds, you bake one batch at a time.
- Place the oil, sugar and eggs in a large bowl and whisk aggressively for 1-2 minutes until it's lightened in color.120 mL (1/2 cup) canola oil, 250 grams (1 1/4 cup) light brown sugar, 2 large eggs
- Add the sour cream and vanilla and whisk just until it's well combined.227 grams (1 cup) sour cream, 1 tsp vanilla extract
- Add the flour, baking powder, salt and cinnamon and fold just until there's no more streaks of flour.300 grams (2 1/2 cups) all-purpose flour, 1 Tbsp baking powder, 1 Tbsp cinnamon
- Use a piping bag to pipe the batter into the donut molds and bake for 10 minutes. Cool for a minute and then flip over onto the a wire rack or a pan.
Cinnamon Sugar
- In a small bowl, mix the sugar with the cinnamon until they're well combined.300 grams (1 1/2 cups) granulated sugar, 100 grams (1/2 cup) light brown sugar, 1 Tbsp ground cinnamon
- Melt the butter in a bowl and dip one donut at a time in the butter then toss around in the sugar.113 grams (1/2 cup) salted butter
- Repeat with the rest of the donuts and serve fresh or store in an airtight container at room temperature for a couple of days.
Nutrition
Calories: 335kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 39mgSodium: 255mgPotassium: 61mgFiber: 1gSugar: 36gVitamin A: 264IUVitamin C: 0.1mgCalcium: 77mgIron: 1mg
Tried this recipe?Let us know how it was!