baked cinnamon doughnuts
You know those days? The ones where a craving hits, a sweet, spicy, comforting craving, and you just *need* something that feels like a warm hug in edible form? That’s precisely when I turn to my absolute favorite baked cinnamon doughnuts. Forget those greasy, overly sweet things you sometimes find at the bakery; this is a whole different ballgame. These aren’t fried, which honestly, is a lifesaver for my kitchen cleanup routine, but they still deliver that incredible, melt-in-your-mouth texture and that quintessential cinnamon-sugar magic. They’re like a dream version of the doughnuts you remember from childhood, but even better because you made them yourself, right in your own oven. Honestly, the aroma that fills the house when these are baking? Pure bliss. It’s better than any fancy candle, I promise. If you love the cozy, comforting flavors of cinnamon and sugar, and are looking for a treat that feels special but is surprisingly simple to whip up, then you’ve landed in the right spot. This recipe for baked cinnamon doughnuts is truly a gem.
What are Cinnamon Doughnuts?
So, what exactly are we talking about when I say “baked cinnamon doughnuts”? Think of them as tender, cake-like little rings that are baked, not fried. Instead of being dunked in a heavy glaze, they get a generous coating of melted butter followed by a delightful dusting of cinnamon sugar. It’s this simple but brilliant combination that gives them their signature flavor and a slightly crisp, wonderfully caramelized exterior. They’re a fantastic alternative to their fried cousins, offering a lighter, yet still indulgent, treat. The “doughnut” part comes from the shape – typically made in a doughnut pan, which gives them that classic hole in the middle. This allows them to bake evenly and perfectly. It’s essentially a super moist, spiced Cake Batter transformed into a portable, irresistible doughnut form. It’s the kind of treat that makes an ordinary morning feel like a celebration, or a mid-afternoon slump disappear with just one bite.
Why you’ll love this recipe?
There are so many reasons why this baked cinnamon doughnut recipe has become a staple in my kitchen, and I’m absolutely certain you’ll feel the same way. First off, the flavor is just out of this world. That warm, sweet spice of cinnamon combined with the tender crumb of the cake doughnut is pure perfection. It’s not cloyingly sweet, either; it hits that perfect balance that makes you want another bite (and maybe another!).
Then there’s the simplicity. Honestly, if you can mix a few things together, you can make these. There’s no fiddly frying, no oil splatters to contend with. You just mix the batter, bake them in a doughnut pan, and then give them their signature cinnamon-sugar bath. It’s seriously that easy. This is one of those recipes that’s a lifesaver on busy weekend mornings or when unexpected guests pop by. You can often have them ready from start to finish in under an hour.
Cost-efficiency is another big win here. Most of the ingredients are pantry staples – flour, sugar, eggs, butter, milk, and of course, cinnamon. Compared to buying gourmet doughnuts, making these at home is incredibly budget-friendly, especially when you consider the quality and flavor you’re getting. You get a dozen or more delicious doughnuts for a fraction of the price.
And versatility! While they’re amazing just as they are, you can play around a bit. Add a touch of nutmeg to the Cinnamon Sugar, or even a hint of cardamom for a different fragrant note. You can also experiment with different kinds of milk or even a dairy-free alternative in the batter – I’ve tried it with oat milk and it made them surprisingly creamy!
What I love most about this recipe, though, is the feeling it evokes. It’s pure comfort and joy. It reminds me of simpler times, of family gatherings, and of the pure pleasure of homemade treats. It’s the perfect bake when you’re craving something sweet at 10 pm but don’t want to bake a whole cake. These baked cinnamon doughnuts truly hit the spot every single time.
How do you bake cinnamon doughnuts?
Quick Overview
Making these delightful baked cinnamon doughnuts is wonderfully straightforward. You’ll start by whisking together your dry ingredients, then combine your wet ingredients separately. Once those are mixed, you’ll gently fold them together to create a thick, smooth batter. This batter gets spooned into a greased doughnut pan. They bake up quickly, and the magic happens when they’re still warm – dipped in melted butter and then generously coated in a sweet, spicy cinnamon-sugar mixture. It’s a simple process that yields incredibly rewarding results. The key is not to overmix, and to get them coated in that glorious Cinnamon Sugar right after baking while they’re still warm!
Ingredients
For the Main Batter:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk (whole milk or 2% works best for richness)
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
For the Filling:
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup confectioners’ sugar
- 1-2 tablespoons milk (or cream for extra richness)
- 1/2 teaspoon vanilla extract
- A pinch of salt
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). Make sure to place the oven rack in the center position. Now, grab your doughnut pan(s). You’ll want to grease them really well. I like to use a baking spray or softened butter, making sure to get into all the nooks and crannies of each mold. If you don’t have a doughnut pan, you can use mini muffin tins, but the cooking time might need a slight adjustment.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, ground cinnamon, and salt. You want to make sure these are all thoroughly combined. This step is important because it helps distribute the leavening agent (baking powder) and spices evenly, ensuring every bite of your doughnut is perfectly seasoned and has a great rise. Give it a good whisk for about 30 seconds.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the egg, milk, melted butter (make sure it’s cooled slightly so it doesn’t cook the egg!), and vanilla extract until everything is well combined and smooth. This is where we bring in all that moisture and richness that makes the doughnuts so tender.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, mix everything together until *just* combined. It’s really important not to overmix here! A few small lumps are totally okay. Overmixing will develop the gluten too much and can lead to tough doughnuts, which is the last thing we want. You’re looking for a thick, smooth batter that’s just come together.
Step 5: Prepare Filling
In a small bowl, stir together the melted butter, 1/4 cup granulated sugar, and 1 tablespoon of cinnamon. This mixture is what you’ll be brushing onto your doughnuts before the final cinnamon-sugar coating. It adds an extra layer of cinnamon-y goodness and helps the sugar adhere.
Step 6: Layer & Swirl
This is where the fun really begins! Spoon the batter into your prepared doughnut pan, filling each mold about two-thirds to three-quarters full. Don’t overfill, or they’ll spread too much. You can use a piping bag for a cleaner fill, but a spoon works perfectly fine. Now, using a pastry brush, lightly brush the tops of the unbaked doughnuts with the cinnamon-sugar filling mixture you prepared. This adds a lovely depth of flavor. Then, in a small bowl, mix together 1 cup of granulated sugar and 1 tablespoon of cinnamon for the final coating.
Step 7: Bake
Bake for 10-14 minutes, or until a toothpick inserted into the center of a doughnut comes out clean. The baking time will vary slightly depending on your oven and the size of your doughnut pan. Keep an eye on them around the 10-minute mark. They should be lightly golden brown and spring back when gently touched.
Step 8: Cool & Glaze
Once baked, let the doughnuts cool in the pan for about 5 minutes. This helps them firm up slightly. Then, carefully invert the pan to release the doughnuts onto a wire rack. While they are still warm (this is key!), dip the tops of each doughnut into the melted butter, letting any excess drip off. Immediately dip the buttered side into the cinnamon-sugar mixture, coating them generously. Let them cool completely on the wire rack.
Step 9: Slice & Serve
These baked cinnamon doughnuts are best enjoyed the day they are made, but they’ll keep for a couple of days. Slice them in half horizontally if you want to really appreciate the tender interior, or just grab one whole! They’re perfect with a cup of coffee or a cold glass of milk.
What to Serve It With
These baked cinnamon doughnuts are so versatile, they can elevate any meal or occasion. For a simple, yet delightful, Breakfast, they are just divine paired with a hot cup of coffee. The rich, slightly bitter notes of a good roast complement the sweet spice of the doughnuts beautifully. You could also serve them with a side of Fresh Berries for a pop of color and a touch of tartness to balance the sweetness.
At Brunch, they truly shine. Imagine them arranged artfully on a tiered stand alongside other brunch favorites like scrambled eggs, bacon, and maybe a fruit salad. For a more elegant presentation, a drizzle of the glaze (or a light dusting of powdered sugar) can make them look extra special. They pair wonderfully with a mimosa or a sparkling cranberry juice.
As a quick Dessert, these are a winner. They’re less heavy than a traditional cake, making them a perfect sweet ending after a hearty meal. Serve them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. They also make a wonderful addition to a dessert board alongside some fresh fruit and maybe a few nuts.
And for those Cozy Snacks moments? This is where they truly excel. On a chilly afternoon, curled up with a good book, a warm doughnut and a mug of tea is pure comfort. My kids especially love them after school with a big glass of milk – it’s a little treat that makes their day a bit brighter. They’re also fantastic for sharing at a casual get-together with friends; they always disappear in minutes!
I’ve found that serving them slightly warm is ideal for that melt-in-your-mouth experience, but they’re delicious at room temperature too. My family tradition is to have them on a Saturday morning, and the smell alone is enough to get everyone out of bed and into the kitchen, eager for their share.
Top Tips for Perfecting Your Baked Cinnamon Doughnuts
I’ve made these baked cinnamon doughnuts more times than I can count, and over the years, I’ve picked up a few tricks that I think really make a difference. If you want to ensure your doughnuts are consistently amazing, here are my go-to tips.
Mixing Advice: This is probably the most crucial step. When you combine the wet and dry ingredients, resist the urge to overmix! As soon as you no longer see streaks of dry flour, stop. A few small lumps are perfectly fine and actually a good sign that you haven’t overworked the batter. Overmixing develops the gluten in the flour, which can result in a chewy or tough doughnut instead of that tender, cakey crumb we’re aiming for. I always use a spatula and fold gently, scraping down the sides of the bowl to ensure everything is just incorporated.
Pan Prep is Key: Don’t skimp on greasing your doughnut pan! I’ve learned the hard way that even with non-stick pans, a thorough greasing is essential for easy release. Using a pastry brush to get into every crevice with butter or oil spray, and then maybe a light dusting of flour or even cocoa powder (if you were making chocolate doughnuts!) can prevent sticking and ensure your beautiful doughnuts come out in one piece.
Temperature Matters: Ensure your melted butter for the batter isn’t too hot when you add it to the other wet ingredients. It should be warm, not piping hot, so it doesn’t scramble your egg. Likewise, when you’re dipping the warm doughnuts into the butter and then the cinnamon sugar, make sure they’re still warm enough for the butter to melt slightly and for the sugar mixture to adhere well, but not so hot that they fall apart.
The Cinnamon Sugar Coating: The magic really happens when these are coated while still warm. Don’t wait too long! Dip them quickly into the melted butter, let the excess drip off, and then give them a good roll or dip into the cinnamon sugar. Press down gently to ensure a good coating. If you want an extra punch of cinnamon flavor, you can add a touch of finely ground espresso powder to the cinnamon sugar mixture – it really deepens the flavor without making it taste like coffee.
Ingredient Swaps: I’ve experimented a bit with variations. If you’re out of regular milk, you can absolutely use buttermilk or even almond milk, though buttermilk tends to give a slightly tangier, more tender crumb. For a dairy-free option, plant-based milk and a neutral-flavored oil like melted coconut oil (cooled) can work well. Sometimes, I’ll add a touch of nutmeg or cardamom to the cinnamon sugar mixture for a different flavor profile. Trust me, a pinch of nutmeg with the cinnamon is divine!
Baking Tips: Always trust your oven, but also use a timer as a guide. Ovens can vary! Keep an eye on the doughnuts towards the end of the baking time. They should be lightly golden around the edges and a toothpick inserted into the center should come out clean. If they seem to be browning too quickly on top, you can loosely tent them with foil for the last few minutes of baking.
Glaze Variations: While the cinnamon sugar coating is my absolute favorite, I know some people love a glaze. If you prefer a glaze, make sure it’s not too thin. You want it thick enough to coat but not so thick that it’s a solid mass. A good starting point is 1 cup confectioners’ sugar with 1-2 tablespoons of milk or cream, plus a dash of vanilla. Add the liquid a tablespoon at a time until you reach your desired consistency. Drizzle it over cooled doughnuts for a beautiful finish.
Storing and Reheating Tips
These baked cinnamon doughnuts are truly at their best when they’re fresh, ideally enjoyed the same day they’re made. The texture is just unparalleled. However, life happens, and sometimes you’ll have leftovers, or you might want to prep them a little ahead of time. Don’t worry, they store and reheat beautifully with a few simple tricks!
Room Temperature: If you have a few doughnuts left over and plan to eat them within a day or two, the best place for them is an airtight container at room temperature. Make sure they’ve cooled completely before sealing them up. This will help maintain their moisture and prevent them from getting stale too quickly. They’ll still be wonderfully tender and flavorful for about 2-3 days. I usually just place them in a zip-top bag or a cookie tin.
Refrigerator Storage: While I generally don’t recommend refrigerating them if you can avoid it (as it can sometimes dry out the cake crumb), if you live in a very warm climate or need to store them for longer than 3 days, the refrigerator is your best bet. Place them in an airtight container. They should be good for up to 5 days. When you’re ready to eat them, I highly recommend giving them a quick warm-up.
Freezer Instructions: For longer storage, these baked cinnamon doughnuts freeze exceptionally well. Once they’ve completely cooled, wrap each doughnut individually and tightly in plastic wrap. Then, place the wrapped doughnuts in a heavy-duty freezer bag or an airtight container. This double-wrapping helps prevent freezer burn. They can be stored in the freezer for up to 2-3 months. To thaw, simply remove them from the freezer and let them come to room temperature on a wire rack. If you’ve frozen them without a glaze, you can re-dip them in melted butter and cinnamon sugar once thawed for that fresh-from-the-oven flavor.
Glaze Timing Advice: If you’ve made a glaze instead of the cinnamon sugar coating and plan to store them, it’s generally best to glaze them *after* thawing or just before serving. If you glaze them before freezing or refrigerating, the glaze can sometimes become sticky or weep. For the cinnamon sugar version, the coating holds up beautifully even after freezing and thawing.
When it comes to reheating, a quick 10-15 seconds in the microwave on low power can bring them back to life, especially if they’ve been refrigerated. Just be careful not to overheat, as they can dry out quickly. For those frozen doughnuts, a gentle warming in the oven at around 300°F (150°C) for about 5-7 minutes can also work wonders, making them wonderfully soft and fragrant again.
Frequently Asked Questions
Final Thoughts
Honestly, making these baked cinnamon doughnuts brings me so much joy, and I really hope they bring you the same! They’re such a wonderful reminder that sometimes the simplest things, made with a little bit of love and good ingredients, are the most delicious. They hit that sweet spot of being comforting and familiar, yet special enough to make any day feel a little brighter. Whether you’re making them for a weekend brunch, a special treat for the kids, or just because you’re craving something sweet and wonderfully spiced, they truly never disappoint. The aroma alone is worth the effort, and the taste? Well, that’s just pure happiness.
If you enjoyed this recipe and are a fan of cozy, spiced baked goods, you might also love my recipe for Spiced Apple Crumble or my incredibly easy Pumpkin Bread. They use similar warm spices and have that same comforting, homemade feel.
I can’t wait to hear what you think of these baked cinnamon doughnuts! Please, if you make them, leave a comment below to let me know how they turned out, or share your favorite variations. Your feedback means the world to me!
Happy baking!
Easy Baked Cinnamon Doughnuts Vanilla Glaze Delight
Ingredients
Doughnuts
- 1 cup all-purpose flour
- 0.5 cup sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.25 teaspoon cinnamon
- 0.5 cup milk
- 0.5 teaspoon white vinegar
- 0.5 teaspoon pure vanilla extract
- 1 egg
- 4 tablespoons butter, softened
Vanilla Glaze
- 2 tablespoons milk
- 0.5 teaspoon pure vanilla extract
- 1 cup powdered sugar
Instructions
Preparation Steps
- Preheat oven to 350˚F. Grease and flour a doughnut pan.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Set aside.
- In a small saucepan, combine milk, white vinegar, vanilla extract, egg, and softened butter.
- Cook over medium heat, stirring constantly until butter melts and mixture is combined, about one minute. Remove from heat.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Spoon the doughnut batter into the prepared doughnut pan, filling each cavity about two-thirds full.
- Bake for 12 to 14 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and immediately invert the pan onto a wire rack to release the doughnuts.
- While the doughnuts are cooling, prepare the glaze.
Glaze Preparation
- In a small saucepan, combine milk, vanilla extract, and powdered sugar. Cook over medium-low heat, whisking constantly, until smooth and slightly thickened.
- Once the doughnuts are cool enough to handle, dip each one into the glaze, letting excess drip off. Place on the wire rack.
- Let the glaze set for a few minutes before serving.
