Name: Cinnamon Sugar Donuts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup 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; 1/3 cup packed brown sugar; 1/4 cup milk; 1/4 cup sour cream or plain yogurt; 2 tablespoons unsalted butter, melted; 1 and 1/2 teaspoons pure vanilla extract; 1 cup granulated sugar; 1 teaspoon ground cinnamon; 1/2 cup unsalted butter, melted (for dipping)

Cinnamon Sugar Donuts

These cinnamon sugar donuts are a warm, nostalgic treat that feel like a hug in pastry form. Light, tender cake donuts get a buttery dip and a generous coating of cinnamon sugar, creating a crisp, sweet exterior and a soft, moist interior. The aroma of cinnamon and nutmeg fills the kitchen as they bake, and the first bite delivers a gentle spice, caramel notes from brown sugar, and a satisfying sugary crunch. They are perfect for weekend breakfasts, casual brunches, holiday mornings, or anytime you want a quick homemade indulgence. Pair them with coffee or a simple latte for a cozy start to the day. If you love warm spiced treats, try serving them alongside some brown sugar pop tart cookies for a varied brunch spread that will please a crowd.

Ingredients

1 cup all-purpose flour, measured and lightly spooned into the cup for accurate structure and tenderness.
1 teaspoon baking powder, to give the donuts a light lift.
1/4 teaspoon baking soda, for a hint of rise and a finer crumb.
1/2 teaspoon salt, to balance sweetness and enhance flavor.
1/2 teaspoon ground cinnamon, adds warm spice directly into the batter.
1/4 teaspoon ground nutmeg, a small amount gives depth without overpowering.
1 large egg, for structure, moisture, and richness.
1/3 cup packed brown sugar, brings moistness and a mild caramel flavor.
1/4 cup milk, adds liquid to make a smooth batter.
1/4 cup sour cream or plain yogurt, contributes tang and keeps donuts tender.
2 Tablespoons unsalted butter, melted, folded into the batter for richness.
1 and 1/2 teaspoons pure vanilla extract, for fragrant sweetness.
1 cup granulated sugar, for the coating to give a classic crunch.
1 teaspoon ground cinnamon, for the coating to pair with the sugar.
1/2 cup unsalted butter, melted, for dipping so the sugar mixture adheres well.

Step-by-Step Instructions

Preheat the oven to 350°F (177°C) and grease your donut pan(s) well so the donuts release cleanly.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, 1/2 teaspoon cinnamon, and nutmeg until evenly combined.
In a medium bowl, whisk the egg, brown sugar, milk, and sour cream or yogurt until smooth. Whisk in the 2 Tablespoons melted butter and the vanilla extract.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing to keep the donuts tender.
Spoon the batter into the donut cavities, filling each about halfway. A piping bag or a zip-top bag with the corner snipped makes this neater.
Bake for 10 minutes or until lightly browned and a toothpick inserted into the thick part comes out clean, or the donuts spring back when pressed.
Cool the donuts in the pan for 2 minutes, then transfer them to a cooling rack to finish cooling slightly before coating.
While the donuts cool, combine the 1 cup granulated sugar and 1 teaspoon ground cinnamon in a shallow bowl and stir to blend.
Dip each donut briefly into the 1/2 cup melted butter, then roll it in the cinnamon sugar to coat evenly.
Serve shortly after coating for the best texture and crunch. For a simple pairing idea, try these alongside homemade pastries like brown sugar pop tart cookies.

Recipe Details

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: About 8 donuts
Calories: Approximately 335 calories per donut

Tips, Storage & Variations

Tips:
- Use a small ice cream scoop or piping bag for even portions so all donuts bake uniformly.
- Do not overfill donut cavities; filling halfway prevents overflow and yields the right thickness.
- If your pan is dark or older, check a minute early as bake time can vary slightly.
- For a slightly tangier finish, choose plain yogurt instead of sour cream.
- For more sugar-focused recipes, check ideas like chewy sugar cookies for inspiration on coating techniques.
Storage:
- Store cooled, coated donuts in an airtight container at room temperature for up to 2 days to keep the exterior crisp.
- For longer storage, keep them in the refrigerator up to 5 days, though the coating may soften.
Freezing:
- Freeze uncoated donuts in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw, warm gently, then dip in melted butter and coat in cinnamon sugar before serving.
Flavor variations using existing ingredients only:
- Use plain yogurt instead of sour cream for a slightly brighter tang.
- Add a little extra cinnamon to the batter for a stronger warm spice.
- Skip the nutmeg if you prefer a cleaner cinnamon flavor.
- For a richer butter flavor, gently brush the donuts with any remaining melted butter before coating.

FAQ

How do I know when the donuts are done baking?
- They should be lightly browned and spring back when gently pressed, or a toothpick inserted into the thick part should come out clean.
Can I use yogurt instead of sour cream?
- Yes, plain yogurt is an equal substitute and will give a slightly tangier, tender crumb.
Do I have to dip the donuts in butter before coating?
- Dipping in butter helps the cinnamon sugar stick and adds flavor, but you can brush them lightly if you prefer less butter.
Can I make these ahead of time?
- Bake ahead and freeze uncoated, then warm and coat just before serving for best texture.
Will these work in a nonstick silicone donut pan?
- Yes, silicone pans work fine but still grease lightly to help release and retain shape.

Conclusion

These cinnamon sugar donuts are quick to make and deliver cozy, nostalgic flavor with minimal fuss. They are perfect for serving warm at breakfast or as an afternoon treat, and they pair well with simple coffee or homemade pastries. If you want more baking inspiration, take a look at Cloudy Kitchen cinnamon sugar doughnuts for a fluffy variation and Sally’s Baking Addiction baked cinnamon sugar donuts for another reliable baked approach. Try the recipe, share your results, and enjoy a cozy bite.

Cinnamon Sugar Donuts

Print Recipe

Delight in these warm, nostalgic cinnamon sugar donuts, featuring a crisp exterior and a soft, moist interior. Perfect for any cozy breakfast or brunch.

Author: hannah-reed
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup 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
1/3 cup packed brown sugar
1/4 cup milk
1/4 cup sour cream or plain yogurt
2 tablespoons unsalted butter, melted
1 and 1/2 teaspoons pure vanilla extract
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted (for dipping)

Instructions

Preheat the oven to 350°F (177°C) and grease your donut pan(s) well.
Whisk together the flour, baking powder, baking soda, salt, 1/2 teaspoon cinnamon, and nutmeg until combined.
In a separate bowl, whisk the egg, brown sugar, milk, and sour cream or yogurt until smooth. Add the melted butter and vanilla extract.
Pour the wet mixture into the dry ingredients and mix gently until just combined.
Spoon the batter into the donut cavities, filling each about halfway.
Bake for 10 minutes or until lightly browned and a toothpick comes out clean.
Cool the donuts in the pan for 2 minutes, then transfer to a cooling rack.
Combine the granulated sugar and 1 teaspoon cinnamon in a shallow bowl.
Dip each donut in melted butter, then roll in the cinnamon sugar to coat.
Serve shortly after coating for best texture.