Soft Cinnamon-Sugar Baked Donuts (Print View)

Soft, fluffy baked donuts coated in fragrant cinnamon-sugar for a delicious, easy treat.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour (250 g)
02 - 3/4 cup granulated sugar (150 g)
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon

→ Wet Ingredients

07 - 3/4 cup buttermilk (180 ml) or milk with 1 teaspoon vinegar
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted
10 - 1 teaspoon vanilla extract

→ For Coating

11 - 1/2 cup granulated sugar (100 g)
12 - 1 1/2 teaspoons ground cinnamon
13 - 3 tablespoons unsalted butter, melted

# Method:

01 - Preheat oven to 375°F (190°C). Lightly grease a standard donut pan.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
03 - In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until fully combined.
04 - Add the wet ingredients to the dry ingredients and stir gently until just incorporated, avoiding overmixing.
05 - Spoon or pipe the batter evenly into the prepared donut pan, filling each cavity approximately three-quarters full.
06 - Bake for 10 to 12 minutes, or until the donuts spring back when lightly pressed.
07 - Allow donuts to cool in the pan for 3 minutes, then transfer them to a wire rack.
08 - Combine sugar and cinnamon in a shallow bowl. Brush each warm donut with melted butter, then immediately dip into the cinnamon-sugar mixture to coat evenly.
09 - Serve donuts warm or at room temperature.

# Expert Advice:

01 -
  • They're genuinely soft and fluffy without a trace of greasiness, which feels like a small miracle when you've given up the deep fryer.
  • The whole process fits into a coffee break, and your kitchen smells like a bakery without the fuss.
  • That warm cinnamon-sugar coating is pure comfort, and it stays crispy while the donut inside stays tender.
02 -
  • Don't overmix the batter when combining wet and dry—I learned this the hard way when a batch came out dense and rubbery because I kept stirring trying to get rid of every lump.
  • The cinnamon-sugar coating has to go on while the donuts are still warm, or the butter won't stick and the sugar will slide right off into your bowl.
  • If your baking powder or baking soda is old, these won't rise properly, so check expiration dates before you start.
03 -
  • Invest in a decent donut pan—nonstick ones release perfectly every time and make cleanup almost joyful compared to struggling with a sticky regular pan.
  • If you don't have a piping bag, spoon the batter into a zip-top bag, snip the corner, and pipe it into the pan; it's just as effective and you save yourself a dish to wash.
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