Save There's something almost magical about biting into a warm, cinnamon-sugar donut straight from the oven—the kind that coats your fingers in sweet spice before you've even taken a proper bite. I stumbled upon baked donuts years ago when I wanted that nostalgic fried-donut experience without the oil splatter and kitchen mess. What started as a lazy Sunday experiment became my go-to whenever someone drops by unannounced or when I'm craving something indulgent but manageable. These are softer than their deep-fried cousins, almost cloud-like in texture, and the cinnamon coating does all the heavy lifting in the flavor department. Best part? They're ready in under 30 minutes.
I remember making these for my neighbor's kid who was obsessed with donuts but had a serious aversion to "fried food"—her words, spoken with the conviction only a seven-year-old can muster. I pulled a batch warm from the oven, brushed them with melted butter, and rolled them in cinnamon sugar while she watched from the kitchen counter. The moment she bit into one, her eyes went wide, and she declared them better than the bakery kind. That kid still texts me for the recipe, now that she's in college.
Ingredients
- All-purpose flour (2 cups): The foundation—make sure it's fresh and not packed down when measuring, or your donuts will be dense.
- Granulated sugar (3/4 cup for batter, 1/2 cup for coating): Keep them separate; the smaller batch is just for the cinnamon mixture.
- Baking powder and baking soda (2 tsp and 1/2 tsp): These are your leavening agents, crucial for that fluffy texture—check expiration dates because old leaveners won't give you lift.
- Salt (1/2 tsp): A small but mighty ingredient that makes everything taste more like itself.
- Ground cinnamon (1 tsp in batter, 1 1/2 tsp in coating): Fresh cinnamon from a new jar makes a noticeable difference in aroma and flavor.
- Buttermilk (3/4 cup): If you don't have buttermilk, stir 1 teaspoon of vinegar into regular milk and let it sit for five minutes—it works perfectly.
- Eggs (2 large): Room temperature eggs mix more smoothly into the batter.
- Unsalted butter (2 tbsp melted for batter, 3 tbsp for coating): Unsalted gives you control over the salt level; melted butter incorporates easier than solid.
- Vanilla extract (1 tsp): Real vanilla makes a subtle but real difference compared to imitation.
Instructions
- Heat your oven and prep the pan:
- Set your oven to 375°F and let it fully preheat while you gather ingredients. Grease your donut pan lightly—a quick spray or brush of oil prevents sticking without oversaturating.
- Combine the dry goods:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly distributed. Take a moment to crush any small clumps of cinnamon or baking soda between your fingers as you whisk.
- Mix the wet ingredients:
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until they're completely combined and smooth. This is where you're building the moisture that makes these donuts tender.
- Bring it together gently:
- Pour the wet mixture into the dry ingredients and stir just until combined—this takes maybe ten to fifteen seconds. Overmixing develops gluten and makes the donuts tough, so resist the urge to keep stirring even if the batter looks slightly lumpy.
- Fill the pan:
- Spoon or pipe the batter into your donut cavities until each is about three-quarters full. A piping bag (fitted with a plain round tip) makes this neater, but a spoon works fine too.
- Bake until golden:
- Bake for 10 to 12 minutes—they're done when they spring back gently when you touch the top. Don't overbake or they'll dry out; they should still feel slightly tender.
- Cool briefly then coat:
- Let them rest in the pan for three minutes so they firm up slightly, then transfer to a wire rack. While they're still warm, brush each donut with melted butter and immediately roll it in the cinnamon-sugar mixture.
- Serve and enjoy:
- Eat them warm if possible, or let them cool to room temperature. They're still wonderful either way.
Save One morning I brought a batch to my office and left them on the kitchen counter—I've never seen something disappear faster. Three people asked for the recipe that same day, and one coworker actually made them that weekend and reported back with a photo. It's one of those small victories that reminds you why home-baked donuts matter: they're shareable, they're impressive without being complicated, and they taste like care.
Why Baked Beats Fried
Baked donuts have gotten a reputation for being dry or dense, but that's usually because they're made without enough fat or leavening. These ones nail the balance—buttermilk keeps them moist, the cinnamon batter is rich enough to taste indulgent, and the cinnamon-sugar coating adds that crispy-sweet shell you expect. You also get the bonus of a grease-free kitchen, no oil splatters on your clothes, and leftover donuts that don't feel guilty when you eat them the next morning.
The Cinnamon-Sugar Coating Matters
Don't skip the melted butter step—it's what makes the coating stick and caramelize slightly against the warm donut. The butter also keeps the cinnamon sugar from tasting gritty and instead creates a thin, delicious shell. I've tried brushing them with oil or cream, and it's not the same; the real butter gives both flavor and texture.
Storage and Variations
These donuts are at their absolute best within a few hours of baking, but they keep well in an airtight container for up to two days. You can also experiment with the flavor profile by adding a pinch of nutmeg, cardamom, or even a tiny bit of espresso powder to the batter. Some people brush them with a thin vanilla glaze instead of coating, or skip the coating entirely and serve them plain with jam on the side.
- For dairy-free donuts, swap the buttermilk for unsweetened almond milk mixed with vinegar and use melted coconut oil instead of butter.
- Add a teaspoon of espresso powder to the dry ingredients for an unexpected depth that plays beautifully with the cinnamon.
- Make them ahead and reheat gently in a 300°F oven for five minutes to freshen them up.
Save There's something deeply satisfying about pulling warm donuts from your own oven, coating them in cinnamon sugar, and knowing exactly what went into them. This recipe is proof that simple is often best.
Recipe Q&A Section
- → What ingredients give these donuts their soft texture?
The combination of buttermilk, baking powder, and baking soda helps achieve a light, fluffy texture in these baked donuts.
- → How is the cinnamon-sugar coating applied?
Warm donuts are brushed with melted butter and then immediately dipped into the cinnamon-sugar mixture to create a sweet, fragrant coating.
- → Can I make these donuts dairy-free?
Yes, substituting plant-based milk and margarine for dairy ingredients will make the donuts suitable for a dairy-free diet.
- → What is the best way to store these donuts?
Store the donuts in an airtight container at room temperature and consume within two days for optimal freshness.
- → Are these donuts baked or fried?
These donuts are baked in the oven, resulting in a lighter texture and less oil absorption than frying.