There is something especially comforting about starting the week with a warm doughnut and a cup of coffee. These baked cinnamon sugar doughnuts deliver all the cozy flavor of a classic cinnamon doughnut without frying. They are soft, tender, lightly spiced with cinnamon and nutmeg, and finished with a buttery cinnamon-sugar coating that makes every bite feel like a bakery treat.
If you love homemade doughnuts but prefer a simpler method, baked doughnuts are a wonderful option. The batter comes together quickly, the baking time is short, and there is no need to heat oil or manage a deep fryer. A doughnut pan gives them their classic shape, while buttermilk, eggs, butter, and vanilla help create a soft crumb with rich flavor.
The finishing touch is what makes these baked cinnamon sugar doughnuts so irresistible. Once the doughnuts have cooled, they are dipped in melted butter and coated in cinnamon sugar. The butter helps the sugar mixture cling to the surface, creating a sweet, lightly crisp coating that contrasts beautifully with the fluffy interior.
Perfect Baked Doughnuts
For the neatest baked doughnuts, transfer the batter to a large piping bag or a zip-top bag with one corner snipped off. This makes it easy to fill each doughnut cup evenly and keeps the pan tidy. Fill each cup about three-quarters full so the doughnuts have enough room to rise while still holding their shape.
Before baking, gently tap the doughnut pan on the counter to help settle the batter and remove any large air pockets. Bake the doughnuts until they are lightly golden and the tops spring back when touched. This usually takes about 8 minutes, so keep a close eye on them to avoid overbaking.
After baking, turn the doughnuts out onto a wire rack and allow them to cool completely. Cooling is important because warm doughnuts can absorb too much butter and become heavy. Once cooled, dip each doughnut lightly in melted butter, then press it into the cinnamon-sugar mixture. If you have extra cinnamon sugar, you can coat the tops a second time for a sweeter finish.
More baked doughnut recipes you’ll love:
- Baked Carrot Cake Doughnuts
- Baked Coconut Doughnuts
- Baked Cherry Doughnuts
Did you try these Baked Cinnamon Sugar Doughnuts? Leave a comment and rating below to share how they turned out.
Baked Cinnamon Sugar Doughnuts
- Author: Laura Kasavan
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 12 doughnuts
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
These baked cinnamon sugar doughnuts are tender, fluffy, warmly spiced, and coated in melted butter with cinnamon sugar. They are a simple homemade breakfast treat and a delicious way to enjoy doughnuts without frying. This recipe makes 12 doughnuts.
Ingredients
Doughnuts
- 2 cups cake flour (see note below)
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup low-fat buttermilk, at room temperature
- 2 eggs, lightly beaten
- 2 Tbsp unsalted butter, melted
- 2 tsp vanilla extract
Topping
- 4 Tbsp unsalted butter
- 1/2 cup sugar
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 425°F. Spray a standard doughnut pan with nonstick spray.
- In a large bowl, whisk together the cake flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. In a medium bowl, combine the buttermilk, eggs, melted butter, and vanilla. Add the wet ingredients to the flour mixture and fold gently until just incorporated. Do not overmix.
- Spoon the batter into a pastry bag fitted with a large round tip, or use a zip-top bag with one corner cut off. Fill each doughnut cup about 3/4 full.
- Bake for about 8 minutes, or until the tops spring back when lightly touched. Turn the doughnuts out onto a wire rack and let them cool completely. Repeat with the remaining batter, allowing the pan to cool and spraying it again with nonstick spray between batches.
- Place the rack of cooled doughnuts over a sheet of waxed paper. Melt the butter in a microwave-safe bowl. In a shallow bowl, stir together the sugar and cinnamon. Dip the tops of the doughnuts lightly in the melted butter, then coat them in cinnamon sugar. Repeat on the other side. If extra cinnamon sugar remains, coat the tops again.
- These doughnuts taste best on the day they are made. Store leftovers at room temperature, or wrap well and freeze for up to 2 months.
Notes
To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then fill the rest of the cup with flour. Sift the mixture several times so the cornstarch is evenly distributed.
