A cinnamon sugar donut recipe baked in the oven gives you soft, cake-style donuts with a crackly sugar crust and none of the hot oil mess. The crumb stays moist from a mix of milk and melted butter, while the oven heat sets the outside so the coating sticks. You get a breakfast treat that tastes like a county-fair donut but fits a standard muffin pan or donut pan.
These donuts use a simple batter you can mix in one bowl, then spoon or pipe into the cavities. Because they bake rather than fry, the edges stay tender and the tops dome just enough to hold a heavy layer of cinnamon sugar. The whole process takes about 30 minutes from bowl to cooling rack. Making this cinnamon sugar donut recipe baked at home is surprisingly straightforward once you know the key steps.
If you like warm spice and a crisp sugar finish, this cinnamon sugar donut recipe baked is a solid choice for weekend baking or a school-morning surprise. The ingredients are pantry staples, and the method is forgiving enough for a first-time baker. If you enjoyed this, our traditional baked garlic is worth trying next.
Why You’ll Love These Cinnamon Sugar Donut Recipe Baked
- No fryer or thermometer required — just a donut pan and your oven.
- Soft cake crumb with a crunchy cinnamon sugar coating on top.
- Ready in under 35 minutes from mixing to cooling.
- Freezes well, so you can bake a double batch for later.
- Less grease than fried donuts but the same comforting spice.
Ingredients You’ll Need
- All-purpose flour – 1 ½ cups (180 g), spooned and leveled for accurate measure.
- Granulated sugar – ½ cup (100 g) for the batter sweetness.
- Brown sugar – ¼ cup (50 g) for moisture and slight caramel note.
- Baking powder – 2 tsp, fresh and lump-free for lift.
- Ground cinnamon – 1 tsp in batter, plus 2 tsp for coating.
- Salt – ¼ tsp to balance the sugar.
- Milk – ¾ cup (180 ml) whole milk for tender crumb.
- Egg – 1 large room-temperature egg for structure.
- Unsalted butter – 3 tbsp melted, plus 4 tbsp for coating.
- Vanilla extract – 1 tsp for round flavor.
- Coating sugar – ½ cup (100 g) granulated for the outside.
Ingredient Substitutions
All-purpose flour: Replace with an equal weight of whole wheat flour for a nuttier, earthier flavor. Whole wheat absorbs more liquid than white flour, so add 1–2 extra tablespoons of milk to prevent the batter from tightening up. Expect a slightly denser crumb and a darker color in the finished donut. The cinnamon sugar donut recipe baked works well for weeknight cooking when time is limited.
Whole milk: Use an equal amount of almond milk for a dairy-free version with a lighter crumb. Almond milk has less fat, so the donuts will be a touch less rich but still soft. The bake time stays the same at 180°C / 350°F. Storing leftover cinnamon sugar donut recipe baked correctly keeps it tasting good for days.
Unsalted butter: Swap the melted butter for an equal amount of neutral oil if you want a dairy-free batter. Oil keeps the crumb moist longer but loses the buttery aroma. The coating step still needs a fat, so use oil there too or the sugar won’t adhere.
Brown sugar: Use an equal weight of coconut sugar for a lower-glycemic swap with a deeper molasses tone. Coconut sugar is drier, so the batter may need 1 tbsp extra milk. The donuts will brown a shade darker and taste a bit less sweet. For another easy option, check out our twice baked potato.
Step-by-Step Instructions
- Heat the oven to 180°C / 350°F and grease a 6-cavity donut pan with butter or spray. A well-greased pan releases the donuts without tearing the sugar crust.
- Whisk flour, granulated sugar, brown sugar, baking powder, 1 tsp cinnamon, and salt in a bowl. Breaking up every lump now prevents dense spots in the baked donut.
- In a second bowl, beat the egg, then stir in milk, melted butter, and vanilla. Pour the wet mix into the dry and stir do not overmix until just combined with a few streaks remaining.
- Spoon or pipe the batter into each cavity, filling about ⅔ full. Smooth the tops with a wet finger so the donuts bake with an even surface for the coating.
- Bake 12–14 minutes until the tops spring back and a toothpick comes out clean. Avoid opening the oven early or the donuts may sink in the center.
- Melt the 4 tbsp butter for coating. Stir coating sugar with 2 tsp cinnamon in a shallow dish. Brush each warm donut with butter, then press both sides in the sugar mix.
Pro Tips
Rest the batter for 5 minutes before filling the pan so the flour hydrates and the crumb bakes even. This short wait reduces tunneling in the donut.
Use a piping bag or a zip bag with the corner cut to fill cavities cleanly without a spoon smear. Neat batter gives a smoother top for the sugar coat.
Coat the donuts while still warm so the butter soaks in and the sugar locks on. Cold donuts shed the coating and taste dry.
Check oven accuracy with an independent thermometer because a 10°C swing changes bake time by several minutes. A steady temp gives golden and crispy edges without drying the middle.
For even sugar distribution, read about oven baking basics and apply the same pan-rotation habit to donuts.
Common Mistakes to Avoid
Overmixing the batter develops gluten and yields chewy, bread-like donuts instead of soft cake. Stop stirring the moment the flour disappears into the wet.
Skipping the pan grease leads to torn donuts when you invert the rack. A thin film of butter in every cavity is the fix.
Coating cold donuts means the sugar slides off and pools at the bottom. Always brush butter on donuts straight from the cooling rack while warm.
Using stale baking powder gives flat, dense rings. Test it in warm water; if it doesn’t bubble, replace it before baking. You might also like our garlic butter baked.
Serving Suggestions
Serve the donuts warm with a cup of black coffee or cold milk for a balanced breakfast. The spice and sugar pair well with bitter roast notes. If you want a bread-based spread alongside, try our cinnamon sugar focaccia for a brunch board.
For a dessert plate, add a scoop of vanilla ice cream and a drizzle of caramel. The warm donut against cold cream is a simple contrast that works. A side of cinnamon rolls makes a full cinnamon-themed spread.
Storage and Reheating
Keep the donuts in an airtight container at room temperature for up to 3 days if uncoated, or 2 days with coating. The sugar softens after the first day but the crumb stays moist.
Freeze uncoated donuts for freeze for up to 2 months in a zip bag. Thaw at room temperature, then warm in a 160°C / 325°F oven for 5 minutes and coat fresh.
Reheat coated donuts in a toaster oven 3–4 minutes to re-crisp the sugar. Don’t microwave them or the coating turns gummy and the crumb toughens. Pair this with our baked caesar chicken for more ideas.
Recipe Variations
Apple Cider Version
Replace the milk with an equal amount of reduced apple cider for a fall flavor. Boil 1 cup cider to ¼ cup before using so the batter doesn’t get thin. The donuts gain a tangy apple note and a deeper brown color.
Chocolate Dip
After coating in cinnamon sugar, dip the top half in melted dark chocolate. Let it set on parchment for 10 minutes in the fridge. The bitter chocolate cuts the sugar and adds a snap.
Pumpkin Spice
Swap ¼ cup of the milk for pumpkin puree and add ½ tsp pumpkin pie spice to the dry mix. The crumb becomes denser and more moist. Bake 14–16 minutes since the puree adds weight.
Lemon Glaze
Skip the sugar coat and brush warm donuts with a mix of ½ cup powdered sugar and 1 tbsp lemon juice. The tart glaze contrasts the cinnamon in the crumb. Let it dry 10 minutes before serving.
cinnamon sugar donut recipe baked
Description
These baked cinnamon sugar donuts are soft, cake-style treats with a crackly sugar crust and no frying mess. They mix in one bowl and bake in about 30 minutes using pantry staples.
Ingredients
Instructions
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Heat and grease oven pan
Heat the oven to 180°C / 350°F and grease a 6-cavity donut pan with butter or spray. A well-greased pan releases the donuts without tearing the sugar crust, so make sure every cavity has a thin film of fat.
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Whisk dry ingredients
Whisk flour, granulated sugar, brown sugar, baking powder, 1 tsp cinnamon, and salt in a bowl. Breaking up every lump now prevents dense spots in the baked donut, so mix until the texture looks uniform and no clumps remain.
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Mix wet ingredients
In a second bowl, beat the egg, then stir in milk, melted butter, and vanilla. Pour the wet mix into the dry and stir do not overmix until just combined with a few streaks remaining, which keeps the crumb soft rather than chewy.
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Fill donut cavities
Spoon or pipe the batter into each cavity, filling about ⅔ full. Smooth the tops with a wet finger so the donuts bake with an even surface for the coating and the batter does not mound unevenly.
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Bake the donuts
Bake 12–14 minutes at 180°C / 350°F until the tops spring back and a toothpick comes out clean. Avoid opening the oven early or the donuts may sink in the center, so wait until the edges look set and lightly golden.
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Prepare coating butter
Melt the 4 tbsp butter for coating in a small dish or microwave on low until fully liquid. This warm butter will help the sugar mixture stick to the donuts, so keep it ready before the donuts come out of the pan.
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Mix cinnamon sugar
Stir coating sugar with 2 tsp cinnamon in a shallow dish until evenly combined. The mix should look uniform with no separate cinnamon pockets, ready for pressing both sides of each warm donut.
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Coat warm donuts
Brush each warm donut with butter, then press both sides in the sugar mix to lock on the coating. Coat the donuts while still warm straight from the cooling rack so the butter soaks in and the sugar adheres instead of sliding off.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 7g35%
- Cholesterol 45mg15%
- Sodium 180mg8%
- Total Carbohydrate 35g12%
- Dietary Fiber 1g4%
- Sugars 20g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Keep donuts in an airtight container at room temperature for up to 3 days if uncoated, or 2 days with coating; refrigerate within 2 hours if your kitchen is warm.
- Make ahead: Rest the batter for 5 minutes before filling the pan so the flour hydrates and the crumb bakes even with less tunneling.
- Pro tip: Coat donuts while warm and try our cinnamon focaccia for a brunch board side.
- Reheating: Reheat coated donuts in a toaster oven 3–4 minutes to re-crisp the sugar; do not microwave or the coating turns gummy.
