Warm, tender, and lightly spiced, these Cinnamon Sugar Donuts are a cozy treat you can bake at home in under 30 minutes. The crumb is soft from a touch of sour cream or plain yogurt, while a hint of nutmeg and cinnamon in the batter creates a warm aroma that fills the kitchen as they bake. After a quick bath in melted butter, each donut gets a crisp, sparkling coating of cinnamon and granulated sugar for a perfect contrast between tender interior and sugary exterior. These donuts are ideal for weekend breakfasts, holiday brunches, or anytime you want a comforting homemade sweet. If you enjoy exploring cinnamon-forward recipes, you might also like this take on Sweet and Spicy Cinnamon Sugar Blondies for a different but equally satisfying treat.

Ingredients

• 1 cup all-purpose flour, for structure and soft crumb.
• 1 teaspoon baking powder, to give the donuts a light lift.
• 1/4 teaspoon baking soda, helps with tenderness and rise.
• 1/2 teaspoon salt, balances sweetness and enhances flavor.
• 1/2 teaspoon ground cinnamon, adds warm spice to the batter.
• 1/4 teaspoon ground nutmeg, offers a subtle, aromatic depth.
• 1 large egg, binds the batter and adds richness.
• 1/3 cup packed light or dark brown sugar, adds moisture and molasses flavor.
• 1/4 cup milk, thins the batter and adds tenderness.
• 1/4 cup sour cream or plain yogurt, keeps the donuts moist and tender.
• 2 tablespoons unsalted butter, melted, adds richness to the batter.
• 1 and 1/2 teaspoons pure vanilla extract, for sweet aromatic notes.
• 1 cup granulated sugar, for the cinnamon-sugar coating.
• 1 teaspoon ground cinnamon, mixed with sugar for the topping.
• 1/2 cup unsalted butter, melted, for dipping before coating.

These donuts pair wonderfully with a spiced coffee or a morning mug of something creamy like Cinnamon MCT Oil Coffee.

Step-by-Step Instructions

1. Preheat the oven to 350°F (177°C) and grease donut pan(s) with nonstick spray. Make sure the pan is well greased so the donuts release easily.
2. In a large bowl, whisk the flour, baking powder, baking soda, salt, 1/2 teaspoon cinnamon, and nutmeg together. Whisk until evenly combined.
3. In a medium bowl, whisk the egg, brown sugar, milk, and sour cream until smooth. Mix until the brown sugar is mostly dissolved.
4. Whisk in the melted butter and vanilla. Stir just until the mixture is uniform.
5. Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix. A few small streaks of flour are okay. Overmixing will make the donuts tough.
6. Spoon the batter into the donut cavities or transfer it to a zip-top bag, cut a corner, and pipe it into the cavities, filling each about halfway. Filling halfway prevents overflow and gives the classic donut shape.
7. Bake for 10 minutes or until lightly browned. A toothpick inserted into the center should come out clean or with a few moist crumbs.
8. Cool donuts in the pan for 2 minutes, then transfer to a cooling rack. Let them cool slightly so they hold their shape during coating.
9. To prepare the topping, combine the granulated sugar and 1 teaspoon ground cinnamon in a medium bowl. Stir until the mixture is even.
10. Dip donuts in the melted butter, then dunk in the cinnamon-sugar mixture to coat all sides. Work quickly while the butter is warm so the sugar sticks well.
11. Serve shortly after coating for the best texture. For a playful twist, try pairing these with a chocolate roll variation like this Chocolate Cookie Cinnamon Rolls if you want a richer dessert spread.

Recipe Details

• Prep Time: 10 minutes.
• Cook Time: 10 minutes.
• Total Time: 20 minutes.
• Servings: 8 donuts.
• Calories: Approximately 340 calories per donut.

These times assume a standard sized donut pan and an oven preheated to the proper temperature. For a cake-like result, avoid overmixing.

Tips, Storage & Variations

• Tips
  • Fill each cavity about halfway for perfect donut shape.
  • Let donuts cool slightly before coating so the sugar sticks but the donuts do not become soggy.
  • Use either light or dark brown sugar depending on your flavor preference. Dark brown sugar yields a deeper molasses note.
• Storage
  • Store coated donuts in an airtight container at room temperature for up to 2 days. They are best the day they are made.
  • For longer storage, keep uncoated donuts in the refrigerator for up to 4 days, then reheat briefly and coat before serving.
• Freezing
  • Freeze uncoated donuts in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Thaw, warm slightly, and dip in butter and cinnamon sugar before serving.
• Flavor Variations using only the provided ingredients
  • Use plain yogurt instead of sour cream for a tangier bite.
  • Increase the 1/2 teaspoon ground cinnamon in the batter to 3/4 teaspoon for a stronger cinnamon flavor.
  • Add a touch more nutmeg if you like a warmer spice profile.
  • Swap light brown sugar for dark brown sugar to make the flavor richer and more caramel like.

For a cinnamon dessert that transforms into a cake style treat, see this Cinnamon Roll Cake for inspiration. If you enjoy bite sized cinnamon sweets, also check out Cinnamon Roll French Toast Bites.

Frequently Asked Questions

Q: Can I make these donuts without a donut pan?
A: Yes, you can spoon batter into a muffin tin for mini cake donuts, but bake time may vary.

Q: Can I use oil instead of butter in the batter?
A: The recipe calls for melted butter for flavor, but a neutral oil can work with slightly different texture.

Q: How do I keep the sugar coating from falling off?
A: Dip donuts in warm melted butter and coat immediately so the sugar adheres.

Q: Can I make these gluten free?
A: This recipe uses all-purpose flour. Substitute a gluten free blend one for one, but texture may change.

Q: Are these donuts best served fresh?
A: Yes, they are best served shortly after coating for optimal texture.

People Also Ask

Q: What size donut pan should I use?
A: Use a standard donut pan that makes 8 similar sized donuts for the baking time to match.

Q: Can I bake these as mini donuts?
A: Yes, reduce the bake time by a few minutes and watch closely for doneness.

Q: How do I prevent donuts from sticking to the pan?
A: Generously grease the pan with nonstick spray or brush melted butter in each cavity.

Q: Is it okay to use low fat yogurt instead of sour cream?
A: Yes, low fat yogurt can be used, but the texture will be slightly less rich.

Q: Can I double the recipe?
A: Yes, double all ingredients and bake in batches or use multiple pans.

Q: Will the cinnamon sugar topping dissolve overnight?
A: The topping may soften; store donuts uncoated to maintain crunch and coat before serving.

Conclusion

These Cinnamon Sugar Donuts are quick, comforting, and perfect for sharing with friends and family. Their tender center and crisp cinnamon sugar coating make them a reliable favorite for breakfasts and gatherings alike. For another take on baked cinnamon sugar treats, explore this fluffy version at Cinnamon Sugar Doughnuts, or try a classic baked approach with helpful tips at Baked Cinnamon Sugar Donuts. Give this recipe a try, share your results, and enjoy a cozy moment with these little homemade delights.