Easy Baked Cinnamon And Sugar Donuts Recipe

I fell for the pillowy, cinnamon-sugared perfection of these baked donuts and can’t stop thinking about the next batch.

I am obsessed with these baked cinnamon and sugar donuts. They’re pillowy, tender, and they soak up that crunchy sugar cloak like nothing else.

I love the way spicy cinnamon hits first, then a whisper of vanilla extract rounds everything out. I eat them too fast, sticky fingers and all.

Not fancy. Just pure, delicious donut bliss.

And the contrast between soft crumb and crackly sugared shell makes me want another before the first is gone. But I save some for later, rarely succeeding.

Weekend mornings ruined because I can’t stop. Zero apologies, total surrender.

Worth every single irrational calorie.

Ingredients

• Flour: basic backbone, makes donuts hold together and stay pillowy soft.
• Brown sugar: adds mellow caramel notes and a touch of moisture, pretty cozy.
• Baking soda: lifts and browns, so your donuts aren’t dense or flat.
• Baking powder: extra puff, keeps texture light when soda needs backup.
• Salt: balances sweetness and sharpens the whole batter, don’t skip it.
• Egg: binds everything and adds protein, gives that classic donut bounce.
• Plain yogurt: keeps donuts tender and moist, plus a subtle tang.
• Vegetable oil: adds fat without weighing things down, makes crumbs soft.
• Whole milk: gives creaminess and helps batter come together smoothly.
• Vanilla extract: simple warm flavor hit, makes everything taste homey.
• Granulated sugar: for coating, gives that crunchy sugary kiss on top.
• Ground cinnamon: warm spice that’s cozy and pairs insanely well with sugar.
• Melted butter: helps the sugar stick and adds a rich, buttery note.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1/3 cup light brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 egg
• 1/3 cup plain non-fat yogurt
• 1/4 cup vegetable oil
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 1 1/2 cups granulated sugar
• 1 tablespoon ground cinnamon
• 1/4 cup butter melted

How to Make this

1. Preheat oven to 350F. Lightly grease a 6 or 12 cavity donut pan with a little oil or nonstick spray so the donuts don’t stick.

2. Whisk together 1 1/2 cups all purpose flour, 1/3 cup light brown sugar, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder and 3/4 teaspoon salt in a bowl. Make sure lumps of brown sugar are broken up, they like to clump.

3. In another bowl beat 1 egg then stir in 1/3 cup plain non fat yogurt, 1/4 cup vegetable oil, 1/4 cup whole milk and 1 teaspoon vanilla extract until mostly smooth. Don’t overbeat, just combine.

4. Pour the wet into the dry and fold gently until just combined. The batter should be thick but pipeable. If it looks too stiff add a tablespoon of milk. If it’s too runny the donuts will spread.

5. Spoon or pipe batter into the donut pan cavities filling about 3/4 full. Smooth tops if needed. Tap the pan on the counter once to remove air bubbles.

6. Bake for 8 to 12 minutes (depending on your oven and donut size) until tops are springy and a toothpick comes out clean. Don’t overbake or they get dry.

7. While donuts bake mix the coating: 1 1/2 cups granulated sugar with 1 tablespoon ground cinnamon in a shallow bowl. Melt 1/4 cup butter in a small dish.

8. When donuts are done let them cool in the pan for 2 minutes then turn them out onto a rack for another 1 minute. They should still be warm so the coating sticks.

9. Brush each warm donut with melted butter then toss or roll immediately in the cinnamon sugar until well coated. Serve warm for best results. Leftovers keep in an airtight container for one day then they’re best warmed up.

Equipment Needed

1. Oven (set to 350F)
2. 6 or 12-cavity donut pan
3. 2 mixing bowls
4. Whisk
5. Measuring cups and spoons
6. Spatula or wooden spoon
7. Piping bag or small spoon for filling cavities
8. Cooling rack
9. Pastry brush and a shallow bowl for the cinnamon sugar

FAQ

Easy Baked Cinnamon And Sugar Donuts Recipe Substitutions and Variations

• Egg
  • Flax “egg”: 1 tbsp ground flax + 3 tbsp water, let sit 5 min. Good for binding, a little denser.
  • Applesauce: 1/4 cup unsweetened replaces 1 egg. Adds moisture, slight fruit flavor.
  • Mashed banana: 1/4 cup replaces 1 egg. Works but will taste like banana.
• Plain non-fat yogurt
  • Sour cream: 1 for 1 swap, same tang and richness.
  • Buttermilk: use 1/3 cup, thins batter a bit so maybe reduce milk slightly.
  • Greek yogurt: use same amount, thicker so whisk smooth before folding in.
• Vegetable oil
  • Melted butter: use equal amount, gives richer flavor and a bit firmer crumb.
  • Melted coconut oil: 1 for 1 swap, adds subtle coconut notes.
  • Avocado oil: neutral flavor, swap 1 for 1 for a healthier fat option.
• Whole milk
  • Any plant milk: almond, oat or soy same amount, milder flavor.
  • Buttermilk: adds tang and tenderness, may need tiny less yogurt if using both.
  • Evaporated milk diluted 1:1 with water: richer, use same volume.

Pro Tips

1) Check the batter consistency before filling the pan. It should be thick but still pipeable; if it feels like cookie dough add a tablespoon of milk at a time until it loosens. If it gets too runny the donuts will spread and be flat.

2) Don’t overmix when you combine wet and dry. Stir until just combined — a few little streaks of flour are fine. Overbeating will make them tough and chewy instead of tender.

3) Watch your oven closely and use the toothpick test. Start checking at the low end of the time range because a minute or two can mean the difference between soft and dry. If you have a smaller or bigger pan adjust baking time, and rotate the pan halfway through if your oven has hot spots.

4) For best coating and texture brush the donuts while still warm with butter and roll immediately in cinnamon sugar. If you need to save them, store in an airtight container for one day and warm them in a microwave for 8 to 12 seconds or in a 300F oven for a few minutes to revive softness. Don’t leave them out overnight or they’ll get stale fast.