Baked Cinnamon Doughnuts Recipe

If you’re craving a sweet treat that’s a little lighter but just as delicious as the classic fried version, this Baked Cinnamon Doughnuts Recipe is for you. I absolutely love how these doughnuts come out soft, fluffy, and perfectly coated with cinnamon sugar, making them a total crowd-pleaser without the mess of frying. Stick with me because I’ll share all the little tips that make these baked doughnuts irresistible.

this …

Ingredients You’ll Need

Each ingredient in this baked cinnamon doughnuts recipe works together to create that perfect tender crumb inside with just the right amount of spice and sweetness on the outside. I always choose whole milk and fresh cinnamon for the best flavor, but I’ll also share other tips in case you need swaps!

• Unsalted butter/baking spread: I love using unsalted butter here so I can control the salt level better, but baking spread works great too.
• Caster sugar: Using caster sugar helps the doughnuts have a smooth texture since it dissolves easily.
• Large egg: Eggs add structure and help this batter rise beautifully.
• Plain flour: All-purpose flour works perfectly and keeps the doughnuts light.
• Baking powder: This little leavening agent is key to that fluffy texture.
• Ground cinnamon: Adds the warm spice that makes these doughnuts cozy and comforting.
• Salt: Just a pinch to amplify all the flavors.
• Whole milk: Whole milk keeps the batter moist and tender, but you can swap for your favorite milk.
• Vanilla extract: Vanilla brings out the sweetness and cinnamon notes perfectly.
• Extra caster sugar and ground cinnamon (for coating): This cinnamon sugar mix is what makes these doughnuts addictive.

Variations

One of the things I love about this baked cinnamon doughnuts recipe is how flexible it is. You can easily customize the spice levels or swap out ingredients for dietary preferences. I sometimes add a little nutmeg for extra warmth or use almond milk when I’m out of cow’s milk.

• Gluten-Free Variation: I’ve experimented with a gluten-free flour blend, and while the texture changes slightly, you still get that delicious cinnamon sugar crunch.
• Dairy-Free Option: Substitute the butter with coconut oil and use plant-based milk — this works surprisingly well if you’re careful with the baking powder freshness.
• Spice It Up: Adding a pinch of nutmeg or pumpkin pie spice to the batter gives the doughnuts extra cozy notes, especially in fall.
• Chocolate Cinnamon: Drop in mini chocolate chips or add a bit of cocoa powder for a chocolatey twist that my family goes crazy for.

How to Make Baked Cinnamon Doughnuts Recipe

Step 1: Cream Butter and Sugar Until Fluffy

Start by preheating your oven to 180°C (170°C fan). Then, grab a large mixing bowl or your stand mixer, and combine the unsalted butter and caster sugar. Cream them together until the mixture is smooth and creamy—this usually takes about 2-3 minutes. When you add the egg next, it might look a bit split or curdled, which is totally normal and nothing to worry about—it’ll come back together with the dry ingredients.

Step 2: Mix Dry Ingredients Separately

While your creamed mixture is resting, whisk together the plain flour, baking powder, ground cinnamon, and salt in another bowl. This ensures even distribution of the baking powder and that cinnamon flavor so it doesn’t clump in the batter.

Step 3: Combine Wet Ingredients

In a small cup or bowl, whisk the whole milk with vanilla extract. This adds moisture and the vanilla really brings out the warmth in these doughnuts.

Step 4: Alternate Adding Dry and Wet Mixtures

Add half of the dry flour mixture to the creamed butter and sugar, mix briefly, then add half the milk and vanilla. Beat these gently until smooth, then repeat with the remaining flour and milk mixtures. This alternating technique helps keep the batter smooth and prevents over-mixing.

Step 5: Pipe Batter into Greased Mini Doughnut Molds

Pour the batter into a large disposable piping bag — I love this trick because it’s easier and less messy than spooning batter in. Make sure your mini doughnut pan is well greased; this is key for easy removal later on. Pipe the batter into the doughnut molds, filling them level or just slightly below the center ring. This prevents overflow while baking.

Step 6: Bake Until Lightly Golden

Bake in your preheated oven for about 10-13 minutes. You’ll know they’re done when they’ve turned a light golden color and spring back when you press them gently—plus, no ‘bubbly’ sounds while baking! After baking, invert the molds onto a tray and let the doughnuts sit for two minutes to cool slightly.

Step 7: Toss in Cinnamon Sugar Coating

While the doughnuts cool upside down, whisk together the extra caster sugar and ground cinnamon in a bowl. Carefully remove each doughnut from the mold — trust me, this is the trickiest part, so be gentle to avoid breaks and burns — then toss them individually in the cinnamon sugar to coat thoroughly. Let them cool completely on a separate tray before serving.

How to Serve Baked Cinnamon Doughnuts Recipe

Garnishes

I like to keep it simple with just the classic cinnamon sugar, but if I’m feeling fancy, a light drizzle of honey or a dusting of powdered sugar adds a nice touch. Fresh berries on the side brighten up the plate and add a pop of color and tartness that pairs beautifully.

Side Dishes

These doughnuts are fantastic alongside a cup of steaming coffee or chai tea. For a brunch spread, I serve them with scrambled eggs and fresh fruit to balance the sweetness. I’ve also paired them with vanilla yogurt for a quick, indulgent snack.

Creative Ways to Present

For birthdays or special breakfasts, I arrange the doughnuts on a pretty tiered stand, sprinkle edible flowers over the top, and serve with flavored cream cheese or a cinnamon-maple glaze for dipping. Kids especially love decorating them with colorful sprinkles right before eating!

Make Ahead and Storage

Storing Leftovers

I store leftover doughnuts in an airtight container at room temperature for up to two days. They tend to soften slightly but are still tasty. If you want to keep them fresh longer, try refrigerating them wrapped well, but they’re best enjoyed fresh!

Freezing

Yes, you can freeze these baked cinnamon doughnuts! After they’ve cooled and been coated in cinnamon sugar, I place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. They keep well for up to 2 months—great for meal prep or unexpected guests.

Reheating

To warm frozen or leftover doughnuts, pop them in a toaster oven or regular oven at 160°C (320°F) for about 5 minutes. This revives their softness and refreshes that cinnamon sugar crunch. Avoid microwaving if possible, as it can make them chewy.

FAQs

Final Thoughts

I discovered this baked cinnamon doughnuts recipe during a marathon baking session when I wanted doughnuts without the hassle of frying—and it quickly became a family favorite. I love how easy it is to whip up a batch that tastes indulgent but feels a bit lighter. You’ll enjoy the sweet cinnamon sugar crunch and the soft, airy bite every single time. Seriously, once you try it, this will become your go-to recipe for a quick sweet fix that’s perfect all year round. So give it a try—you won’t regret it!

Print