Cinnamon Sugar Baked Donuts

I pulled my first batch of baked donuts out of the oven on a rainy Tuesday morning, half-convinced they'd turn out dense and boring. Instead, the kitchen filled with the smell of warm cinnamon and vanilla, and when I brushed on melted butter and rolled them in cinnamon sugar, they tasted like something I'd pay too much for at a bakery. My kids appeared in the doorway within seconds, still in pajamas, drawn by the scent. That morning taught me that homemade donuts don't need to be fried to feel like a small celebration.

I started making these on weekends when I wanted something special but didn't want to spend an hour in the kitchen. My daughter learned to pipe the batter into the pan using a zip-top bag with the corner snipped off, and she took pride in filling each cavity perfectly. We'd stand by the oven together, watching the tops puff up and turn golden. The moment they were cool enough to handle, we'd brush on butter and roll them in cinnamon sugar, our fingers sticky and sweet. Those mornings became our thing, a quiet ritual that didn't need much talking.

Ingredients

• All-purpose flour: The backbone of the donut, giving structure without heaviness. Spoon it into your measuring cup and level it off so you don't pack in too much.
• Granulated sugar: Sweetens the batter and creates that irresistible cinnamon-sugar crust. I've tried cutting it back, but these donuts deserve their sweetness.
• Baking powder and baking soda: Together they give the donuts a light, airy lift. Don't skip the baking soda, it reacts with the buttermilk and makes them extra tender.
• Ground cinnamon: Used in both the batter and the coating, it adds warmth and comfort. Freshly opened cinnamon makes a noticeable difference.
• Buttermilk: The secret to soft, fluffy donuts with a slight tang. If you don't have it, stir a teaspoon of vinegar into regular milk and let it sit for five minutes.
• Eggs: Bind everything together and add richness. Room temperature eggs blend more smoothly into the batter.
• Unsalted butter: Melted into the batter for moisture and brushed on warm donuts so the cinnamon sugar clings. Salted butter works too, just reduce the added salt slightly.
• Vanilla extract: A splash brightens the flavor and makes the whole kitchen smell like a bakery.

Instructions

Preheat and prepare:

Set your oven to 375°F and lightly grease every cavity of your donut pan with butter or nonstick spray. A well-greased pan means the donuts pop out cleanly without tearing.

Mix the dry ingredients:

Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl until evenly combined. This step ensures the leavening agents are distributed so every donut rises evenly.

Combine the wet ingredients:

In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth and slightly frothy. The mixture should look pale and unified.

Bring the batter together:

Pour the wet ingredients into the dry and stir gently with a spatula until just combined. A few lumps are fine, overmixing will make the donuts tough instead of tender.

Fill the pan:

Spoon or pipe the batter into each donut cavity, filling them about three-quarters full. I use a large zip-top bag with the corner cut off, it's faster and cleaner than spooning.

Bake until golden:

Slide the pan into the oven and bake for 10 to 12 minutes, until the tops spring back when lightly pressed. They should smell sweet and toasty, with edges just starting to brown.

Cool briefly:

Let the donuts rest in the pan for three minutes to firm up, then turn them out onto a wire rack. They're delicate when hot, so handle them gently.

Coat in cinnamon sugar:

Mix sugar and cinnamon in a shallow bowl. Brush each warm donut with melted butter, then roll it in the cinnamon sugar until completely coated. The butter acts like glue, and the sugar sparkles on the surface.

Serve:

Enjoy them warm, when the outside is crisp with sugar and the inside is still soft and fragrant. They're good at room temperature too, but nothing beats them fresh.

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One Saturday morning I made a double batch for a neighborhood brunch, and I watched people take one donut, then quietly come back for another. A friend asked if I'd used a secret ingredient, and I told her it was just butter, sugar, and good timing. That's when I realized these donuts didn't need to be fancy to make people happy. They just needed to be warm, sweet, and made with a little bit of care.

Storing and Reheating

These donuts are at their best within a few hours of baking, but they'll keep in an airtight container at room temperature for up to two days. The cinnamon-sugar coating softens slightly as they sit, but the flavor stays just as good. If you want to refresh them, pop them in a 300°F oven for about five minutes, then brush with a little melted butter and re-roll in cinnamon sugar. They'll taste almost as good as the moment they came out of the pan.

Flavor Variations

I've added a pinch of nutmeg to the batter for a warmer, spicier flavor, and it worked beautifully. You can also swap the cinnamon-sugar coating for a simple glaze made with powdered sugar and milk, or dip the tops in melted chocolate. Once I folded mini chocolate chips into the batter and my son declared them the best donuts I'd ever made. The base recipe is simple enough that it welcomes almost any twist you want to try.

Making Them Dairy-Free

If you need to avoid dairy, use your favorite plant-based milk in place of buttermilk (just add the vinegar to thicken it), and substitute the butter with melted coconut oil or margarine. The texture stays soft and the flavor is nearly identical. I've made them this way for a friend with a dairy allergy, and she had no idea they weren't the original version until I told her.

• Use oat milk or almond milk with a teaspoon of vinegar for the buttermilk substitute.
• Brush with melted coconut oil instead of butter before coating in cinnamon sugar.
• The donuts will still be tender and flavorful, just with a slightly different richness.

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These donuts remind me that some of the best things in the kitchen are the ones you don't have to work too hard for. They come together quickly, smell amazing, and make any morning feel a little more special.

Recipe FAQs

→ What gives these donuts their soft texture?

The combination of buttermilk and a gentle mixing method ensures a tender, fluffy crumb that keeps the baked donuts soft.

→ How do I achieve the cinnamon-sugar coating?

After baking, warm donuts are brushed with melted butter and immediately dipped into a cinnamon and sugar mixture to create a sweet, fragrant coating.

→ Can I substitute buttermilk in this dish?

Yes, buttermilk can be replaced with regular milk plus a teaspoon of vinegar to provide acidity for proper texture.

→ How long should the donuts bake?

They bake for 10 to 12 minutes at 375°F (190°C) until they spring back lightly when touched, indicating doneness.

→ Are these suitable for a vegetarian diet?

Yes, these treats contain no meat products and fit a vegetarian lifestyle, including dairy and eggs.

→ What equipment is needed for preparation?

A donut pan, mixing bowls, whisk, pastry brush, and wire rack are required for mixing, baking, coating, and cooling.