If you’re craving a sweet treat that’s both nostalgic and utterly addictive, you’re going to fall head over heels for this Cinnamon Sugar Doughnuts Recipe. I absolutely love how these doughnuts come out perfectly pillowy, with a golden crunch on the outside, and that irresistible cinnamon sugar coating that sticks like magic. Trust me, once you try making these at home, you’ll find yourself looking for any excuse to whip up another batch.
Why You’ll Love This Recipe
- Soft, Light Texture: The dough is perfectly risen and has that melt-in-your-mouth softness you expect from classic doughnuts.
- Simple Ingredients: You probably have everything in your kitchen already—no fancy extras needed to get a bakery-worthy result.
- Customizable Sugar Coating: The cinnamon sugar blend has a hint of cardamom—but feel free to tweak it to your taste.
- Fun to Make at Home: From proofing to frying, this recipe walks you through the process so you avoid common pitfalls and win big every time.
Ingredients You’ll Need
These ingredients come together beautifully to create a dough that’s soft and elastic, perfect for frying into doughnuts that taste like a hug. I always suggest using fresh yeast and good-quality cinnamon—you’ll notice the difference in flavor.
- Whole milk: Lukewarm milk activates the yeast gently without killing it, which is key to a good rise.
- Granulated sugar: Sweetens the dough and also feeds the yeast during proofing.
- Active dry yeast: Make sure it’s fresh and active for that beautiful fluffy texture.
- All-purpose flour: The backbone of your dough, providing structure while remaining soft.
- Salt: Enhances flavor and balances the sweetness perfectly.
- Egg: Adds richness and helps bind the dough together smoothly.
- Neutral oil or light olive oil: Used in the dough and for frying—choosing a neutral oil keeps flavors clean and lets the cinnamon sugar shine.
- Cinnamon sugar mix: Granulated sugar blended with cinnamon and a pinch of optional cardamom for warmth and depth.
Variations
I love playing around with this Cinnamon Sugar Doughnuts Recipe to keep things interesting. Depending on the season or what I’m in the mood for, I tweak the spices or the toppings—and you should totally do the same!
- Spice it Up: Adding a pinch of nutmeg or ginger to the cinnamon sugar gives it a cozy, autumn vibe that my family adores in the fall season.
- Glazed Option: For a change, you can dip the doughnuts in a simple vanilla glaze instead of cinnamon sugar. It adds a shiny, sweet layer that’s a total crowd-pleaser.
- Vegan Swap: Replace the egg with a flax egg and use plant-based milk and oil, and you’ll still get a lovely soft doughnut with a little practice.
- Doughnut Holes Snacks: Don’t toss the holes! Fry and coat them too—they’re perfect for nibbling during movie nights.
How to Make Cinnamon Sugar Doughnuts Recipe
Step 1: Activate Your Yeast and Prepare the Dough
Start by mixing the lukewarm milk, sugar, and yeast in your stand mixer bowl. I always watch closely here—the mixture should get bubbly and foamy within 5 to 10 minutes. If it doesn’t, your yeast might be old or the milk too hot/cold. Then, add the flour, salt, lightly beaten egg, and oil and mix on low speed until your dough comes together. Keep kneading for 10 to 12 minutes until it’s smooth and stretchy—when you pull a little piece of dough, you should be able to almost see light through it (that’s the windowpane test). This tells you the gluten is perfectly developed.
Step 2: Chill and Proof the Dough
Shape your dough ball, cover it tightly with plastic wrap, and pop it into the fridge for at least 3 hours or even overnight. This slow chill really amps up the flavor and makes the dough easier to handle. When you’re ready, roll it out gently to about half an inch thick on a lightly floured surface and cut out your doughnuts and holes with circle cutters. Pro tip: place each doughnut on a small square of parchment paper—that makes transferring and frying way less sticky!
Step 3: Final Proof Before Frying
Let your doughnuts proof for another 35 to 45 minutes until they’re puffed up and when you press gently with a finger, the dough springs back leaving a small indentation. This step is key for light, airy doughnuts. While they’re proofing, prep your oil for frying—heat it to 350°F (180°C) in a heavy-bottomed pot.
Step 4: Fry Until Golden and Toss in Cinnamon Sugar
Carefully lower the doughnuts (parchment and all) two at a time into the hot oil using tongs or a slotted spoon, flipping halfway through about 3 minutes total, until golden brown. Remove and drain on a wire rack. Let them cool for just 30 seconds, then toss in your cinnamon sugar blend so every nook is coated with that crisp, sweet cinnamon goodness. Repeat with remaining doughnuts and your doughnut holes. Pro tip: the parchment slips off easily when added to the hot oil, so don’t worry about frying with it on.
Pro Tips for Making Cinnamon Sugar Doughnuts Recipe
- Test Your Oil Temperature: Use a thermometer for precise heat or fry a scrap of dough first—if it bubbles and rises without browning too fast, you’re spot on.
- Don’t Overcrowd the Oil: Fry in small batches so the temperature stays steady and your doughnuts cook evenly.
- Use Parchment Squares: Dropping doughnuts with parchment paper helps avoid sticking and makes flipping easier.
- Work Quickly After Frying: Toss doughnuts in sugar while they’re still warm for the best adherence and crunchy coating.
How to Serve Cinnamon Sugar Doughnuts Recipe
Garnishes
I usually keep it classic with just the cinnamon sugar because it’s so perfect that way, but every once in a while I sprinkle a little powdered sugar or drizzle some melted chocolate for an extra indulgence. Fresh berries on the side also add a fun pop of color and freshness that balances the sweetness.
Side Dishes
For a cozy weekend brunch, pair these doughnuts with rich coffee or chai tea. Sometimes, my family loves having them alongside scrambled eggs or crispy bacon for that sweet-and-savory combo that just works.
Creative Ways to Present
For birthday parties or special mornings, I like stacking the doughnuts on a cake stand, dusted lightly with powdered sugar and scattered with edible flowers or fresh mint leaves. It turns a humble doughnut into a charming centerpiece that everyone’s excited to dig into.
Make Ahead and Storage
Storing Leftovers
These are best enjoyed fresh, but if you have leftovers, I store them in an airtight container at room temperature for up to 2 days. They do tend to lose a bit of that crispy sugar coating over time, but the doughnut itself stays soft.
Freezing
I’ve frozen these doughnuts successfully by wrapping each one individually in plastic wrap then sealing them in a freezer bag. When you want a treat, just thaw at room temp for about an hour, and they’re surprisingly good—almost like fresh.
Reheating
To bring back the original magic, I pop them in a 350°F oven for about 5 minutes or briefly warm them in a skillet. This revives that crispy exterior and warms the cinnamon sugar, making each bite heavenly.
FAQs
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Can I bake these doughnuts instead of frying?
While this Cinnamon Sugar Doughnuts Recipe is designed for frying to achieve that classic texture and flavor, you can bake them at 375°F (190°C) for about 10-12 minutes. However, the texture will be different—less crispy on the outside but still tasty. For a softer treat, baking works if you prefer a less oily version.
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What’s the best way to proof my doughnuts if I don’t have a warm spot?
If you don’t have a warm spot for proofing, try placing the doughnuts in an oven with just the light on or near a warm window. You can also fill a bowl with warm water and place the doughnuts on a tray above it, covering the whole thing with a clean towel to trap warmth and humidity, which helps the dough rise nicely.
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Can I make the dough in advance?
Absolutely! The dough actually benefits from a slow overnight rise in the fridge, which develops more flavor and improves texture. Just make sure to take it out to come to room temperature before rolling and cutting your doughnuts.
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How do I know when the oil is at the right temperature?
Using a candy or deep-fry thermometer is the most accurate way to hit 350°F (180°C). If you don’t have one, drop in a small piece of dough—if it floats and bubbles steadily without browning too quickly, you’re good to go. If it browns too fast or sinks, adjust the heat accordingly.
Final Thoughts
I still remember the day I nailed this Cinnamon Sugar Doughnuts Recipe after a few attempts of messing with temperatures and dough proofing times. Since then, it’s been a household favorite—and every time I make them, my family goes crazy. Whether it’s breakfast, dessert, or a special weekend treat, you can’t go wrong making these doughnuts at home. They’re surprisingly straightforward, and once you get the hang of the steps, you’ll feel like a doughnut pro. So, give it a go—you deserve this little moment of sugary joy.
Print
Cinnamon Sugar Doughnuts Recipe
- Prep Time: 45 minutes (excluding rising time)
- Cook Time: 5 minutes
- Total Time: 50 minutes plus 3 to 12 hours rising time
- Yield: 8 doughnuts plus doughnut holes
- Category: Dessert, Breakfast
- Method: Frying
- Cuisine: American
Description
These classic Cinnamon Sugar Doughnuts are light, fluffy, and fried to golden perfection. Coated with a fragrant blend of cinnamon, sugar, and a hint of cardamom, these homemade doughnuts make the perfect indulgent treat for breakfast or dessert. The dough is enriched with milk, egg, and oil, then proofed for a tender crumb before frying in neutral oil until crispy and delicious.
Ingredients
Doughnut Dough
- 230g whole milk, lukewarm
- 2 Tbsp granulated sugar
- 2 tsp active, dry yeast
- 425g all-purpose flour
- ½ tsp salt
- 1 large egg, at room temperature, lightly beaten
- 50g neutral oil or light olive oil
- Neutral oil or light olive oil, for frying
Cinnamon Sugar Topping
- 100g granulated sugar
- 1 tbsp cinnamon (adjust to taste)
- ½ tsp ground cardamom (optional)
- Pinch of salt
Instructions
- Activate yeast: In the bowl of a stand mixer fitted with a dough hook, combine lukewarm milk, sugar, and active dry yeast. Let stand for 5-10 minutes or until the mixture is foamy, indicating that the yeast is active.
- Make the dough: Add the all-purpose flour, salt, lightly beaten egg, and neutral oil to the yeast mixture. Mix on low speed until dough begins to come together, then continue mixing for 10-12 minutes until the dough is soft, smooth, and passes the windowpane test, meaning it stretches without tearing.
- First proof: Shape the dough into a ball, place it into a bowl, cover with plastic wrap, and refrigerate for at least 3 hours or overnight to allow the dough to develop flavor and rise slowly.
- Cut the doughnuts: On a lightly floured surface, turn the dough out and roll it to about ½ inch (1.2 cm) thickness. Use a 3 ¼-inch circle cutter to cut out dough rounds, then use a 1-inch cutter to make the doughnut holes from the centers. Place each doughnut and hole onto parchment paper on a baking sheet with spacing between them.
- Reuse scraps: Press together the dough scraps, re-roll, and cut more doughnuts or cut into smaller pieces to fry as doughnut snacks. Place these pieces on the same sheet to proof with the doughnuts.
- Second proof: Cover the doughnuts and holes and let them proof for 35 to 45 minutes at room temperature. They will feel puffy and when gently pressed, the indentation springs back slowly.
- Prepare for frying: While proofing, heat a large heavy-bottomed pot or deep fryer with neutral oil to 350°F (180°C). Place a wire rack over a parchment-lined baking sheet nearby to cool the fried doughnuts. Mix cinnamon, sugar, cardamom, and salt in a shallow bowl for coating.
- Fry the doughnuts: Test the oil temperature by frying a small scrap of dough. Once ready, gently lower two doughnuts at a time (with parchment paper underneath if desired) into the hot oil. Fry for about 3 minutes total, flipping halfway until golden brown. Remove with a slotted spoon and place on the wire rack.
- Coat with cinnamon sugar: Let the doughnuts cool for about 30 seconds, then toss them in the cinnamon sugar mixture until fully coated. Repeat the frying and coating process with the remaining doughnuts and holes.
- Cool and serve: Allow the coated doughnuts to cool on the wire rack slightly before serving. Enjoy warm for the best taste and texture.
Notes
- Ensure the milk is lukewarm, not hot, to properly activate the yeast without killing it.
- The double proofing process helps develop flavor and a tender crumb in the doughnuts.
- Use a neutral oil with a high smoke point, such as vegetable or light olive oil, for frying to achieve the best texture and flavor.
- Frying in small batches maintains the oil temperature for even cooking.
- The optional cardamom adds a subtle aromatic note to the cinnamon sugar coating but can be omitted if preferred.
- Use a candy thermometer to monitor oil temperature carefully to prevent greasy or undercooked doughnuts.
- Store leftover doughnuts in an airtight container at room temperature for up to 2 days; reheat briefly in an oven for freshness.
Nutrition
- Serving Size: 1 doughnut (without holes)
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
