These are the best cinnamon sugar donuts! They're super moist, full of cinnamon flavor and rolled in a cinnamon-sugar mixture! These delicious donuts will be your new favorite recipe!
Try these other donut recipes: chocolate donuts, blueberry donuts, pumpkin donuts, or apple cider donuts!
Why You'll Love These Cinnamon Sugar Doughnuts
Super simple to make- They take under 30 minutes to make. They are also baked instead of fried so you don't have to mess with hot oil and the whole frying process!
Extra cinnamon flavor- They have cinnamon mixed into the batter and they're rolled in cinnamon sugar after baking to give them extra cinnamon flavor.
Super moist-These homemade donuts use sour cream and buttermilk to make them extra rich and give them a moist crumb.
Ingredients for Cinnamon Donuts
- Unsalted Butter
- Granulated Sugar
- Light Brown Sugar
- Eggs
- Vanilla
- Buttermilk
- Sour Cream
- All Purpose Flour
- Baking Powder & Baking Soda
- Salt
- Cinnamon
Step by Step Instructions
STEP ONE: In a medium bowl whisk together the flour, baking powder, baking soda, salt and cinnamon. Then set aside the flour mixture.
STEP TWO: In a large bowl, cream the butter, white sugar and brown sugar together with an electric mixer on high speed until fluffy.
STEP THREE: Add in the eggs and vanilla and mix on medium high speed until pale in color and fluffy.
STEP FOUR: Add in the sour cream and buttermilk and combine on low speed.
STEP FIVE: Add the dry ingredients to the wet ingredients and mix on low speed until all is combined.
STEP SIX: Add the donut batter to a piping bag. Pipe the batter into a greased doughnut pan or donut mold and bake until the edges are golden brown.
STEP SEVEN: Let the donuts cool in the pan for 2 minutes, then turn them out onto a cooling rack to cool.
STEP EIGHT: Once cooled, brush each donut with melted butter. Combine the sugar and cinnamon in a small bowl. Then roll each donut in the cinnamon sugar mixture. Then serve! They go great with a cup of coffee or glass of milk!
FAQs
How do I store these donuts? Store them in an airtight container or large ziplock bag for up to three days.
Can these donuts be fried? No, this recipe is specifically for baked cinnamon donuts.
Can these be made into mini donuts? If you have mini donut baking pans, sure! (You could also use a mini muffin pan.) Baking time will be different, start with 8 minutes and add more time as necessary.
Pro Tips
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Make sure all the wet ingredients are at room temperature. The donuts will bake the best and have the best texture when the wet ingredients are room temperature instead of cold.
If you make these donuts please tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
📖 Recipe
Cinnamon Sugar Donuts
Ingredients
For the Cinnamon Donuts
- 2 ¼ cups (281 g) all-purpose flour, spooned and leveled
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 10 tablespoon (140 g) unsalted butter, softened
- ¾ cup (150 g) granulated white sugar
- ¾ cup (165 g) light brown sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla
- ¾ cup (180 ml) buttermilk, at room temperature
- ¾ cup (184 g) sour cream, at room temperature
For the Cinnamon Sugar Topping
- ¼ cup (56 g) unsalted butter, melted
- 1 cup (200 g) granulated white sugar
- 2 ½ teaspoon ground cinnamon
Instructions
For the Cinnamon Donuts
- Preheat the oven to 350 degrees. Spray a donut pan with non stick spray, then set aside.
- In a medium bowl whisk together the flour, baking powder, baking soda, salt and cinnamon. Then set aside the flour mixture.2 ¼ cups (281 g) all-purpose flour, spooned and leveled, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 1 tablespoon ground cinnamon
- In a large bowl, cream the butter, white sugar and brown sugar together with an electric mixer on high speed until fluffy, about 2 minutes.10 tablespoon (140 g) unsalted butter, softened, ¾ cup (150 g) granulated white sugar, ¾ cup (165 g) light brown sugar
- Add in the eggs and vanilla and mix on medium high speed until pale in color and fluffy, about 1 minute.2 eggs, at room temperature, 1 teaspoon vanilla
- Add in the sour cream and buttermilk and combine on low speed.¾ cup (180 ml) buttermilk, at room temperature, ¾ cup (184 g) sour cream, at room temperature
- Add the dry ingredients to the wet ingredients and mix on low speed until all is combined.
- Add the donut batter to a piping bag. Pipe the batter into the greased donut pan until each well is a little more than ¾ full.
- Bake for 12-14 minutes, until the edges are a light golden brown.
- Let the donuts cool in the pan for 2 minutes, then turn them out onto a cooling rack to cool completely.
For the Cinnamon Sugar Topping
- Combine the sugar and cinnamon in a small bowl.1 cup (200 g) granulated white sugar, 2 ½ teaspoon ground cinnamon
- Once cooled, brush each donut with melted butter. Then roll each donut in the cinnamon sugar mixture. Then serve!¼ cup (56 g) unsalted butter, melted
Hi, I tried to make these and the donuts all sunk and weren’t fluffy. Do you know why that would happen?