Sweet, fluffy, and rolled in a comforting cinnamon sugar coating, these Cinnamon Sugar Twisted Donuts are everything I crave in a homemade treat. Whether it’s a cozy morning or a lazy afternoon, I love how these soft, oven-baked donuts satisfy my sweet tooth with just the right touch of nostalgia and warmth.
Why You’ll Love This Recipe
I like this recipe because it’s surprisingly simple. No frying, no yeast, and no special equipment—just a donut pan and a few pantry staples. These twisted donuts are soft, airy, and perfectly spiced. The cinnamon sugar coating adds a sweet crunch that contrasts beautifully with the fluffy inside. Plus, they bake up in under 15 minutes, making them perfect for spontaneous cravings or weekend brunches.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Donuts 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 cup granulated sugar 1 large egg 1/2 cup whole milk 1/4 cup unsalted butter, melted 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping 1/4 cup granulated sugar 1 tablespoon ground cinnamon 1/4 cup unsalted butter, melted (for brushing)
Optional Toppings Chocolate glaze or vanilla icing for drizzling Chopped nuts or sprinkles for added fun
Directions
Step 1: Preheat the Oven I preheat the oven to 350°F (175°C) and grease a donut pan lightly with butter or non-stick spray.
Step 2: Mix Dry Ingredients In a large bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar.
Step 3: Combine Wet Ingredients In a separate bowl, I mix the egg, milk, melted butter, and vanilla extract until smooth.
Step 4: Combine Wet and Dry Mixtures I gently fold the wet mixture into the dry ingredients, mixing just until combined. I avoid overmixing to keep the donuts fluffy.
Step 5: Fill the Donut Pan Using a piping bag or a zip-top bag with the corner cut, I pipe the batter into each donut cavity about halfway full.
Step 6: Bake I bake the donuts for 10–12 minutes until they’re golden and springy to the touch. Then, I let them cool in the pan for 5 minutes before transferring to a wire rack.
Step 7: Make the Cinnamon Sugar While the donuts are cooling, I stir together the cinnamon and sugar in a shallow bowl.
Step 8: Coat the Donuts While still warm, I brush each donut with melted butter and roll them in the cinnamon sugar mixture.
Step 9: Serve I enjoy them warm or let them cool for a more defined texture. Either way, they never last long on the plate.
Servings and timing
Servings: Makes 12 donuts Prep Time: 15 minutes Cook Time: 10–12 minutes Cooling Time: 10 minutes Total Time: About 35–40 minutes
Variations
Gluten-Free: I swap the flour with a 1:1 gluten-free baking blend.
Dairy-Free: I use almond or soy milk and a dairy-free butter substitute.
Spice It Up: Sometimes, I add a pinch of nutmeg or cardamom to the batter for extra warmth.
Frosted Fun: I like drizzling chocolate or vanilla glaze for a bakery-style twist.
Filled Donuts: For something extra, I slice them and spread jam or cream cheese inside.
storage/reheating
Room Temperature: I store leftovers in an airtight container for up to 2 days.
Refrigerator: To keep them longer, I refrigerate them for up to 5 days.
Freezer: I freeze the uncoated donuts for up to 2 months. After thawing at room temperature, I brush with butter and coat in fresh cinnamon sugar.
Reheating Tip: I pop them in the microwave for 10–15 seconds to bring back that fresh-baked warmth.
FAQs
Can I make these donuts in advance?
Yes, I often prep the batter a day ahead and refrigerate it. When I’m ready to bake, I just give it a quick stir and go.
Can I make them without a donut pan?
Definitely. I’ve used a muffin tin before—it works well. I just bake them a bit longer, around 15–18 minutes.
What if I don’t have cinnamon?
If I’m out of cinnamon, I use pumpkin spice, allspice, or nutmeg. The flavor changes, but they’re still delicious.
How do I keep the donuts fluffy?
I’m careful not to overmix the batter. Just stirring until the ingredients are combined helps maintain a soft, fluffy texture.
Can I use a glaze instead of cinnamon sugar?
Absolutely. When I want a change, I mix powdered sugar with a bit of milk to create a quick glaze to drizzle on top.
Conclusion
There’s something so comforting about a warm, cinnamon-sugar donut that’s soft, golden, and made from scratch. I love how easy these Cinnamon Sugar Twisted Donuts are to prepare, and they always turn out irresistibly fluffy. Whether I’m treating myself on a weekend or sharing with friends, this recipe always brings joy to the table. So go ahead—twist, bake, and enjoy every sweet bite.
These Cinnamon Sugar Twisted Donuts are soft, oven-baked treats coated in a sweet cinnamon sugar layer. Quick and easy to make, they offer nostalgic flavor with a fluffy, golden texture—perfect for breakfast or a cozy snack.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup granulated sugar
1 large egg
1/2 cup whole milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
For Cinnamon Sugar Topping:
1/4 cup granulated sugar
1 tablespoon ground cinnamon
1/4 cup unsalted butter, melted (for brushing)
Instructions
Preheat oven to 350°F (175°C) and grease a donut pan.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar.
In another bowl, mix the egg, milk, melted butter, and vanilla until smooth.
Fold the wet ingredients into the dry just until combined—do not overmix.
Transfer batter to a piping bag and pipe into the donut pan, filling each cavity halfway.
Bake for 10–12 minutes until golden and springy. Cool in the pan for 5 minutes, then transfer to a wire rack.
Mix cinnamon and sugar in a shallow bowl for the topping.
Brush each warm donut with melted butter and roll in cinnamon sugar until coated.
Serve warm or at room temperature and enjoy!
Notes
Don’t overmix the batter—this keeps the donuts soft and airy.
Customize with chocolate glaze, vanilla icing, or chopped nuts for variety.
You can bake in a muffin tin if you don’t have a donut pan (increase bake time slightly).
