Cinnamon Sugar Donuts

These baked Cinnamon Sugar Donuts are a cozy, quick treat that fill the kitchen with warm spice and caramelized sugar aroma. Each donut has a tender, cakey crumb with a soft interior and a lightly crisped exterior from the butter-and-sugar coating. The brown sugar in the batter gives a subtle molasses note that plays nicely with the ground cinnamon and nutmeg, while the sour cream keeps the texture moist without weighing the donuts down. These are ideal for weekend mornings with coffee, an afternoon snack, or a simple dessert when you want something homemade without frying. If you like baked donut recipes with a soft center and crackly sugar shell, try pairing this with other easy sweets such as a richer cookie recipe like brown sugar pop tart cookies or a classic batch of chewy sugar cookies for a small gathering.

Ingredients

1 cup all-purpose flour, measured and leveled for reliable structure.
1 teaspoon baking powder, for lift and lightness.
1/4 teaspoon baking soda, helps a tender crumb and rise.
1/2 teaspoon salt, balances sweetness.
1/2 teaspoon ground cinnamon, adds warm spice to the batter.
1/4 teaspoon ground nutmeg, complements the cinnamon with aromatic depth.
1 large egg, binds ingredients and contributes richness.
1/3 cup packed light or dark brown sugar, provides moisture and a caramel note.
1/4 cup milk, adds moisture; use any milk you have on hand.
1/4 cup sour cream or plain yogurt, keeps the donuts tender and slightly tangy.
2 tablespoons unsalted butter, melted, folded into the batter for richness.
1 and 1/2 teaspoons pure vanilla extract, enhances overall flavor.
1 cup granulated sugar, for the cinnamon-sugar coating.
1 teaspoon ground cinnamon (for coating), mixed with granulated sugar for that classic finish.
1/2 cup unsalted butter, melted (for coating), used to help the sugar stick and create a crisp shell.

Step-by-Step Instructions

Preheat the oven to 350°F (177°C) and grease donut pan(s) with nonstick spray. Make sure the pan is fully coated so the donuts release easily.
In a large bowl, whisk the flour, baking powder, baking soda, salt, 1/2 teaspoon ground cinnamon, and nutmeg together. Set aside. This dry mix ensures even spice distribution.
In a medium bowl, whisk the egg, brown sugar, milk, and sour cream until smooth. Whisk in the melted butter and vanilla. Mix until the brown sugar is dissolved into the wet ingredients.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. A few small streaks of flour are fine; overmixing will make the donuts tough.
Spoon the batter into the donut cavities, filling each about halfway. For even donuts, use a piping bag or a zip-top bag with a corner snipped.
Bake for 10 minutes or until lightly browned. Cool donuts in the pan for 2 minutes, then transfer to a cooling rack. Let them cool just until you can handle them for coating.
Prepare the topping by combining the granulated sugar and cinnamon in a medium bowl. Stir well so the cinnamon is evenly distributed.
Dip donuts in melted butter, then dunk in the cinnamon-sugar mixture to coat. Make sure to fully cover each donut so the sugar sticks.
Serve shortly after coating for the best texture. These are best enjoyed warm when the sugar has a slight crunch.

Recipe Details

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 donuts
Calories: approximately 345 kcal per donut

Tips, Storage & Variations

Tips: Fill each cavity only about halfway to avoid overflows. Use a small cookie scoop or piping bag for uniform sizes. Do not overmix the batter to keep donuts tender. For easy removal, cool donuts in the pan for the recommended 2 minutes before turning them out.
Storage: Store completely cooled, coated donuts in an airtight container at room temperature for up to 2 days. The sugar coating will soften over time, so they are best on day one.
Refrigeration: If you prefer chilled treats, store in the refrigerator for up to 4 days, though the texture will change. Bring to room temperature or warm briefly before serving.
Freezing: Freeze uncoated donuts in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 1 month. Thaw, warm briefly in a low oven, then coat with butter and cinnamon sugar before serving.
Flavor variations using existing ingredients only:
- Swap sour cream for plain yogurt to lighten the tang.
- Use dark brown sugar in place of light brown sugar for a deeper molasses flavor.
- Add an extra dusting of the cinnamon-sugar coating for a stronger cinnamon kick.
- If you prefer more spice, increase the nutmeg in the batter slightly, or add a little more cinnamon to the coating for a bolder finish. For a soft, cinnamon-forward treat, you might also enjoy serving these alongside cinnamon roll cookies for a themed spread.

FAQ

Can I use plain yogurt instead of sour cream?
Yes, plain yogurt works well in a 1:1 swap and keeps the donuts moist and tender.
Do I need a donut pan to make these?
A donut pan ensures shape and even baking, but you can bake the batter in a muffin tin for small cakes if needed.
Can I make the batter ahead of time?
You can mix the batter and refrigerate it for up to 24 hours, then stir gently and fill the pan before baking.
Why should I not overmix the batter?
Overmixing develops gluten, which leads to dense, tough donuts rather than a light, cakey texture.
How do I get the cinnamon-sugar to stick evenly?
Dip donuts in melted butter while they are still slightly warm, then roll immediately in the cinnamon-sugar so it adheres evenly.

Conclusion

These Cinnamon Sugar Donuts are a quick, comforting baked treat that deliver soft, spiced cake and a sweet, crunchy coating. If you enjoy experimenting or want another take on this classic, you may like the Cloudy Kitchen version for a super fluffy option at Cinnamon Sugar Doughnuts (Super Fluffy) – Cloudy Kitchen, or Sally’s Baking Addiction for another tested baked approach at Baked Cinnamon Sugar Donuts – Sally’s Baking Addiction. Try the recipe, share your photos, and enjoy a warm, cinnamon-scented moment with friends and family.

Cinnamon Sugar Donuts

Print Recipe

These baked Cinnamon Sugar Donuts are a cozy, quick treat with a tender, cakey crumb and a lightly crisped exterior, ideal for weekend mornings or as a sweet snack.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 8 donuts 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 light or dark 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 (for coating)
1/2 cup unsalted butter, melted (for coating)

Instructions

Preheat the oven to 350°F (177°C) and grease donut pan(s) with nonstick spray.
Whisk the flour, baking powder, baking soda, salt, 1/2 teaspoon ground cinnamon, and nutmeg together in a large bowl.
In a medium bowl, whisk the egg, brown sugar, milk, and sour cream until smooth, then whisk in the melted butter and vanilla.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Spoon the batter into the donut cavities, filling each about halfway.
Bake for 10 minutes or until lightly browned.
Cool the donuts in the pan for 2 minutes, then transfer to a cooling rack.
Prepare the topping by combining the granulated sugar and cinnamon in a medium bowl.
Dip donuts in melted butter, then dunk in the cinnamon-sugar mixture to coat.
Serve shortly after coating for the best texture.