I made these one fall morning to use up extra apple cider, and now they’re a weekly tradition. Cinnamon sugar donuts are old-fashioned baked donuts coated in warm cinnamon-sugar — no deep frying, no mess. Soft cake-style texture, golden ring shape, crusty cinnamon-sugar coating. The fall breakfast that smells like a bakery. 30 minutes start to plate.
Fun fact: Americans eat over 10 billion donuts annually. The hole in the middle was reportedly invented by a sea captain in 1847 who didn’t like the doughy center of his mother’s fried dough. Baked donuts (these!) became popular in the early 2000s as a healthier alternative — same flavor, less guilt, no fryer mess.
Why this recipe works
Buttermilk for tenderness. The acidity makes the donuts moist and tender, like the best cake donuts.
Don’t overmix. Stir gently just until combined. Overmixing makes tough, dense donuts.
Brush with butter while warm. The melted butter helps the cinnamon-sugar adhere and creates that signature crusty coating.
Ingredients
Makes 12 donuts.
For the donut batter
2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder + 1/2 tsp baking soda + 1/2 tsp salt
1 tsp ground cinnamon + 1/2 tsp nutmeg
3/4 cup buttermilk (or 3/4 cup whole milk + 2 tsp vinegar)
1 large egg + 1/4 cup melted butter, cooled + 1 tsp vanilla
For the cinnamon-sugar coating
1/2 cup granulated sugar
1.5 tbsp ground cinnamon
6 tbsp melted butter (for brushing)
Equipment
Donut pan (6-cavity standard size, or 12-cavity if you have it)
Piping bag or large zipper bag with corner snipped
Smart substitutions
Apple cider version: Substitute 1/2 cup apple cider for 1/2 cup buttermilk — perfect fall flavor
Healthier: Whole-wheat pastry flour, applesauce for half the butter, reduce sugar by 1/4 cup
Glazed instead: Skip cinnamon-sugar; dip in glaze (1 cup powdered sugar + 2-3 tbsp milk + 1 tsp vanilla)
Gluten-free: 1:1 GF flour blend
Instructions
Step 1: Preheat and prep
Heat oven to 350°F. Spray donut pan generously with cooking spray (this matters — donuts stick to dry pans).
Step 2: Mix dry ingredients
In a bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3: Mix wet ingredients
In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla until smooth.
Step 4: Combine wet and dry
Pour wet mixture into dry; fold gently with a spatula just until no streaks of flour remain. The batter will be thick. Don’t overmix.
Step 5: Pipe into the donut pan
Transfer batter to a piping bag or zipper bag with corner snipped. Pipe into each donut cavity, filling about 2/3 full. Smooth the tops with a spatula.
Step 6: Bake and coat
Bake 12-14 minutes until tops are puffed, golden, and spring back when lightly pressed. Cool in pan 5 minutes. Meanwhile, mix coating sugar with cinnamon. Brush each donut with melted butter, then roll/dip in cinnamon sugar to coat all sides. Serve warm.
Nutrition information
Calories: 240 kcal per donut
Protein: 3 g
Carbohydrates: 38 g
Fat: 9 g
Pro tips
Mini donuts: Use a mini donut pan and bake 7-9 minutes. Makes about 30 minis.
Save leftover butter and cinnamon-sugar. Use on toast, French toast, or pancakes during the week.
Make ahead: Bake donuts the day before, coat in cinnamon-sugar just before serving — they stay fresher uncoated.
Apple cider donuts: Replace 1/2 cup buttermilk with reduced apple cider for the iconic fall flavor.
Frequently asked questions
What’s a donut pan and where do I find one?
A donut pan has 6-12 ring-shaped cavities. Wilton, Norpro, and USA Pan all make them — about $10-15. Amazon, Walmart, Target, baking supply stores. Worth the investment for any baker.
Can I make these without a donut pan?
You can make donut “holes” — drop tablespoons of batter onto a parchment-lined sheet pan. Bake 8-10 minutes. Coat in cinnamon-sugar same way. Different shape, same flavor.
How long do they keep?
Best fresh and warm. Room temperature in an airtight container 2 days. The cinnamon sugar can soften over time — re-coat for serving. Freeze uncoated 2 months.
Can I use a regular muffin pan?
Sure — makes 12 muffin-shaped “donut muffins.” Bake 18-22 minutes. Same coating method. Not quite as cute, but tastes identical.
Are these healthier than fried donuts?
Yes — baking saves about 100-150 calories per donut vs deep-frying. Plus no oil mess. Win-win.
Can I make them gluten-free?
Yes — substitute 1:1 GF flour blend (King Arthur GF works great). Texture is slightly more delicate but still excellent.
