Save There's something about a warm baked donut that stops time in a kitchen. I discovered these years ago when a friend mentioned she didn't own a deep fryer but craved that fluffy, cinnamon-sugared donut experience anyway. A donut pan sat in her cabinet, untouched for months, until we decided to transform it into our secret weapon. That first batch came out of the oven golden and pillowy, and the smell of cinnamon and butter filled her entire apartment. We dipped them warm, and I realized right then that this was going to become my go-to recipe whenever I wanted something that felt indulgent but took barely half an hour.
I made these for my sister's unannounced visit on a Saturday morning, and she walked through the door just as they came out of the oven. She ate three before I even got them all coated, and now whenever she texts me a photo of a craving, it's almost always these donuts. That single morning turned them into something we reference in our family—the backup plan when we need comfort food that doesn't require planning ahead.
Ingredients
- All-purpose flour (2 cups): The foundation that keeps these light and tender rather than dense; don't sift unless your flour is clumpy, as it can overwork the gluten.
- Granulated sugar (3/4 cup): This sweetens the batter itself, so every bite has that vanilla cake-like quality baked donuts should have.
- Baking powder and baking soda (2 tsp and 1/2 tsp): The dynamic duo that creates lift and prevents a heavy, sunken center—don't skip either one.
- Salt (1/2 tsp): A tiny amount that lets all the warm spices shine without tasting salty.
- Ground cinnamon (1 tsp in batter, 1 1/2 tsp for coating): The star ingredient that should smell warm and fragrant when you open the tin; if it's been sitting for years, grab fresh cinnamon.
- Buttermilk (3/4 cup): The acid keeps the crumb tender and adds subtle tang; if you don't have it, whisk regular milk with vinegar and wait a minute before using.
- Eggs (2 large): They bind everything while keeping moisture in, so they need to be mixed just enough to combine.
- Melted butter (2 tbsp in batter, 3 tbsp for coating): Use unsalted so you control the salt level, and brush the warm donuts generously so the sugar coating sticks.
- Vanilla extract (1 tsp): A teaspoon of pure extract, not imitation, deepens the flavor without making it obvious.
Instructions
- Warm the oven and pan:
- Preheat to 375°F and grease your donut pan with a light hand so the donuts release cleanly. A cold pan will mess with the rise, so let it sit in the warm oven while you prep your batter.
- Combine the dry team:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until the cinnamon is evenly distributed—you're looking for pale tan specks throughout, not white flour patches.
- Mix the wet elements:
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until they look smooth and combined. This is where you prevent lumps, so take an extra 30 seconds here.
- Bring them together gently:
- Pour the wet ingredients into the dry and stir with a spatula just until there are no streaks of flour—overmixing toughens the crumb, so stop while you can still see a few small lumps. The batter should be thick and slightly textured, not smooth.
- Fill the pan with precision:
- Use a piping bag fitted with a plain tip or a spoon to fill each cavity about 3/4 full; if you overfill, they'll bulge and stick together. If you underfill, you'll end up with thin, sad donuts.
- Bake until they spring back:
- Bake for 10–12 minutes, watching until they're light golden and spring back when you press the top lightly. They'll firm up as they cool, so don't wait for them to feel rock-hard in the pan.
- Cool with patience:
- Let them rest in the pan for 3 minutes—this prevents them from crumbling when you transfer them—then move them to a wire rack to finish cooling. This is the hardest part because they smell incredible and you want to eat them immediately.
- Coat while they're still warm:
- Mix sugar and cinnamon in a shallow bowl, then brush each warm donut generously with melted butter and immediately roll or dip it in the cinnamon-sugar mixture. The warmth helps the coating stick and the cinnamon flavor really settles in.
Save One afternoon my nephew sat on the kitchen counter watching me pull a fresh batch from the oven, mesmerized by the steam rising off them. He asked why I loved baking these so much, and I realized it wasn't about the donuts themselves—it was that moment of watching someone's face light up when they bit into one still warm from the pan. That's when food stops being fuel and becomes a language.
Storage and Keeping
These donuts are absolutely best within a few hours of baking, when the cinnamon-sugar coating is still crisp and the interior is at its fluffiest. If you have leftovers—which rarely happens—store them in an airtight container at room temperature for up to 2 days, though they'll gradually soften as the coating absorbs moisture from the donut itself. To revive them, place one on a plate, cover it loosely with a paper towel, and microwave for 15 seconds; they won't be quite as pristine as fresh, but you'll get back some of that warmth and tenderness.
Flavor Variations Worth Trying
The beauty of this recipe is how easily it bends to your mood. Add a pinch of nutmeg or cardamom to the coating for a spiced-up version, or skip the cinnamon-sugar altogether and glaze them with a simple powdered sugar icing. You can also fold a tiny amount of maple extract into the batter or add finely grated lemon zest to the wet ingredients if you want something brighter and less sweet.
Making Them Dairy-Free
If you're keeping these plant-based, use unsweetened plant milk mixed with lemon juice or vinegar instead of buttermilk, and swap the regular butter for a neutral-tasting plant-based alternative—coconut oil won't work here because it'll throw off the flavor balance. The batter texture might be very slightly different, a touch firmer perhaps, but the donuts will still be wonderfully soft and the cinnamon-sugar coating stays exactly the same.
- Test your dairy-free butter ahead of time to make sure it browns well when you brush it on the warm donuts.
- Plant-based milk can be slightly thinner than buttermilk, so you might need an extra teaspoon of flour if your batter looks too loose.
- The baking time stays the same, so don't second-guess yourself if they look paler than expected.
Save These cinnamon-sugar baked donuts have become my answer to the question of what to make when someone stops by unexpectedly and you want to feel like you tried. They take less time than a store run and taste infinitely better than anything in a box.
Recipe Q&A
- → How do I prevent donuts from sticking to the pan?
Lightly grease the donut pan with butter or non-stick spray before adding the batter to ensure easy release after baking.
- → Can I substitute buttermilk in the batter?
Yes, replace buttermilk with regular milk plus 1 teaspoon of vinegar or lemon juice for a similar tangy effect.
- → What is the best way to achieve the cinnamon-sugar coating?
Brush each warm baked donut with melted butter, then immediately dip it into a cinnamon-sugar mixture for a fragrant, even coating.
- → How can I make these donuts dairy-free?
Use plant-based milk alternatives and margarine instead of butter to keep the donuts dairy-free without compromising texture.
- → How should I store the baked donuts?
Store in an airtight container at room temperature and consume within two days for best freshness.