Why You’ll Love Baked Cinnamon Sugar Donuts Recipe

No electric mixer required — just simple whisking.
Baked, not fried — less oil and easier cleanup.
Buttery and flavorful with warm spices (cinnamon and nutmeg).
Soft, cakey texture rather than heavy dough.
Coated in a generous cinnamon‑sugar topping that gives you that classic donut exterior.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the donuts

1 cup (125 g) all‑purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 large egg (room temperature)
⅓ cup (65 g) packed light brown sugar
¼ cup (60 ml) milk*
¼ cup (60 g) yogurt*
2 Tablespoons (28 g) unsalted butter, melted
1½ teaspoons pure vanilla extract

For the topping

1 cup (200 g) granulated sugar
1 teaspoon ground cinnamon
½ cup (8 Tbsp; 113 g) unsalted butter, melted

*Milk: any variety works (skim, 1%, whole, almond milk, etc) as long as it is room temperature.
*Yogurt: plain or Greek, non‑fat or low fat, vanilla or plain — just room temperature.

Directions

Preheat oven to 350 °F (177 °C). Spray a donut pan with non‑stick spray; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In another bowl, whisk the egg, brown sugar, milk and yogurt until smooth. Add the melted butter and vanilla extract, whisking until fully combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix — the batter will be very thick.
Spoon or pipe the batter into the donut cavities of the pan, filling each about ⅔ to ¾ full. A large zipper‑top bag with a corner snipped works well for piping.
Bake for about 9‑10 minutes or until the edges are lightly browned and a toothpick inserted comes out clean.
Allow donuts to cool in the pan for about 2 minutes, then transfer to a wire rack placed over parchment or on a baking sheet. Allow to cool for at least 10 minutes before topping.
To prepare the topping: combine the granulated sugar and ground cinnamon in a medium bowl. Melt the butter in another bowl.
Dip each donut into the melted butter and then generously coat in the cinnamon‑sugar mixture, making sure all sides are coated.
Serve immediately for best texture and flavor.

Servings and timing

This recipe yields 8 donuts. Prep time is ~20 minutes, cook time ~10 minutes, total time ~45 minutes.

Variations

Use sour cream instead of yogurt (same amount) for a slightly richer texture.
Use flavored yogurt (e.g., vanilla) if you want a subtle twist.
Add orange zest (½ teaspoon) to the batter for a citrus‑cinnamon variation.
Add chopped cranberries (½ to 1 cup) into the batter for a holiday twist.
Instead of cinnamon‑sugar topping, try a simple glaze (e.g., powdered sugar mixed with milk + vanilla) for a different finish.

Storage/Reheating

Store leftover donuts in an airtight container at room temperature for up to 2 days.
To freeze: after topping, place donuts on a tray to freeze until solid, then transfer to a freezer‑safe bag and freeze up to 2 months. To reheat, thaw overnight in the refrigerator, then warm briefly in the microwave for a couple of seconds.
To reheat fresh: pop in the microwave for ~10‑15 seconds (depending on your microwave) to restore that “just baked” warmth just before serving.

FAQs

1. Can I make these donuts without a donut pan?

Yes — you can use a standard muffin tin (to make donut muffins) instead. Fill each cup ⅔ full and bake at the same temperature (350 °F / 177 °C) for about 18‑20 minutes or until lightly browned.

2. What kind of yogurt works best?

Plain or Greek yogurt (non‑fat or low‑fat) works fine. Avoid flavored yogurts with large fruit pieces, unless you desire fruit chunks. Room temperature yogurt works best so the batter mixes evenly.

3. Can I use non‑dairy milk?

Yes — skim milk, 1%, 2%, whole milk, almond milk, soy milk, coconut milk all work. Just make sure it’s room temperature for the best texture.

4. Can I make the batter ahead of time?

You can mix the dry and wet components separately ahead of time, but for best rise and texture it’s recommended to combine and bake soon after mixing. The topping should be done just before serving.

5. Can I skip the cinnamon‑sugar topping?

Yes — you could skip it or replace it with a glaze or powdered sugar dusting. But the cinnamon‑sugar coating is what gives these donuts their signature flavour and finish.

6. Will the texture be like a traditional fried donut?

These are cake‑style baked donuts, so they have a slightly different texture than fried yeast donuts — they’re cakey, soft, rich, and moist. The cinnamon‑sugar coating helps mimic the classic donut feeling.

7. How do I make sure donuts don’t stick to the pan?

Be sure to use non‑stick spray on the donut pan and allow the donuts to cool for a couple of minutes before removing. If you used a metal pan, you can also condition it with light butter and flour.

8. Can I double the recipe?

Yes — you can double the recipe if you have a larger or second donut pan. Just be sure to bake batches separately if your pan is limited and monitor baking time remains the same.

9. Can I add mix‑ins like chocolate chips or berries?

You can, but adding heavy mix‑ins may change the texture and baking time. If you add ½ to 1 cup of mix‑ins, watch for doneness and lightly fold into batter to avoid overmixing.

10. What’s the best way to serve them?

They’re best served warm, right after coating in the topping. The flavour and texture are at their peak when still slightly warm.

Conclusion

If you’re craving the comforting, nostalgic taste of cinnamon‑sugar donuts but would prefer a simpler, baked version, this recipe is a winner. With minimal equipment, a quick bake time, and that irresistible cinnamon‑sugar coating, you’ll have homemade donuts that feel special yet are easy to put together. Whether for a weekend breakfast, a brunch treat, or a sweet snack, these donuts deliver. Enjoy baking and indulging!

Baked Cinnamon Sugar Donuts