I just made a Homemade Donuts Recipe that yields impossibly light, lick-the-sugar-off-your-fingers donuts in under 30 minutes, and you’re going to scroll for the trick.

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I’m obsessed with these Cinnamon Donuts because they’re light and fluffy and make me lick the sugar off my fingers without shame. I love how just a hint of 1 teaspoon ground cinnamon sneaks into every bite and how the outside gets that addictive sugary grit.

I’ll choose Baked Donuts over fried any day when I want quick satisfaction. They’re the sugar-dusted, stick-to-your-teeth kind that wrecks diets and starts tiny arguments over who gets the last one.

Donut Mix? Nah, homemade beats that.

Pure, simple, and totally irresistible. I’d fight for it, no joke ever.

Ingredients

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Flour gives structure and soft crumb, plain but essential.
Sugar adds sweetness and slight crunch on the outside.
Baking powder makes things light and a bit airy.
Salt brightens flavors so it’s never flat or boring.
Cinnamon adds warm spice and cozy, familiar flavor.
Milk keeps batter tender and makes it easy to mix.
Egg adds protein and helps things hold together well.
Melted butter brings richness and that slightly caramelized taste.
Vanilla adds a sweet, warm background note you’ll notice.
Coating sugar gives a crunchy, sweet first bite every time.
Coating cinnamon boosts spice—use more if you like punchy.
Nonstick spray or oil prevents sticking, saves your patience.
Brushing extra butter makes crust golden and a little indulgent.

Ingredient Quantities

1 cup all purpose flour (sifted if you want)

1/2 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup milk (whole or 2 percent works)

1 large egg, room temp

2 tablespoons melted butter (plus extra for brushing)

1 teaspoon vanilla extract

1/2 cup granulated sugar for coating

1 to 2 teaspoons ground cinnamon for coating, to taste

Nonstick spray or a little oil to grease the donut pan

How to Make this

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1. Preheat oven to 425°F and grease a donut pan with nonstick spray or a little oil; if you want extra crisp edges, brush the rings with a little melted butter too.

2. Whisk together 1 cup all purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1 teaspoon ground cinnamon in a bowl until evenly mixed; sift the flour first if you like a lighter texture.

3. In another bowl, beat 1 large room temperature egg with 1/2 cup milk, 2 tablespoons melted butter (cooled a bit so it does not cook the egg), and 1 teaspoon vanilla extract until smooth.

4. Pour the wet into the dry and gently fold with a spatula until just combined; small lumps are ok, do not overmix or the donuts will be tough.

5. Spoon the batter into the prepared donut pan or pipe it in using a zip-top bag with a corner snipped; fill each cavity about 3/4 full so they have room to rise.

6. Bake at 425°F for about 8 to 12 minutes, or until the tops are springy and a toothpick comes out with only a few crumbs; ovens vary so start checking at 8 minutes.

7. While donuts bake, mix 1/2 cup granulated sugar with 1 to 2 teaspoons ground cinnamon in a shallow bowl, adjusting the cinnamon to your taste.

8. When donuts are done, let them cool in the pan 2 minutes, then transfer to a wire rack set over a sheet of parchment or a plate. Brush each warm donut lightly with melted butter, this helps the coating stick.

9. Immediately toss or roll the butter-brushed donuts in the cinnamon-sugar mixture until evenly coated; do this while they are still warm for the best sticky, sugary crust.

10. Let cool a few more minutes so they set, then enjoy right away or store in an airtight container for up to 2 days; to refresh, warm 10 to 15 seconds in the microwave.

Equipment Needed

1. Oven (you already gotta preheat to 425°F)
2. Donut pan, greased well or brushed with butter
3. Two mixing bowls, one for dry stuff and one for wet stuff
4. Whisk for the dry mix and for smoothing the wet ingredients
5. Spatula for folding the batter gently (don’t overmix)
6. Measuring cups and spoons, plus a sifter if you want lighter flour
7. Pastry brush to brush melted butter on warm donuts
8. Wire rack set over a baking sheet or parchment to cool the donuts
9. Zip-top bag with a corner snipped or a piping bag to fill the pan
10. Shallow bowl for the cinnamon sugar coating and a spoon to toss them in

FAQ

Q: Can I make these in a muffin tin instead of a donut pan?
A: Yes. Use a muffin tin but bake a little longer, about 14 to 18 minutes, until a toothpick comes out clean. The shape will be different but the flavor is the same.

Q: What if I dont have whole milk?
A: You can use 2 percent or even skim, but whole gives a richer crumb. For a dairy free option try almond or oat milk, same amount.

Q: How do I get the coating to stick better?
A: Brush warm donuts with a tiny bit of melted butter before tossing in the cinnamon sugar. Do it while theyre still warm so the sugar sticks nicely.

Q: Can I make the batter ahead of time?
A: You can mix the dry and wet parts separately and combine right before baking. Fully mixed batter is best used right away, but you can refrigerate it up to 24 hours if needed, then stir gently and bake.

Q: How should I store leftovers and reheat them?
A: Keep cooled donuts in an airtight container at room temp for 1 to 2 days. To refresh, microwave one for 8 to 12 seconds or warm in a 300 F oven for 5 minutes.

Q: Any tips if my donuts come out dense or gummy?
A: Dont overmix the batter. Stir until just combined, small lumps are OK. Also check your baking powder is fresh; old leavener makes heavy results.

Best Baked Cinnamon Recipe Substitutions and Variations

Flour: swap all purpose for whole wheat pastry flour or a 1 to 1 gluten free baking blend. Whole wheat pastry makes it a little denser and nuttier, GF blend usually works cup for cup if it already has xanthan gum.
Milk: use almond, oat, or soy milk cup for cup. Plant milks keep the texture about the same, just pick unsweetened so you dont add extra sweetness.
Egg: replace with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) or 1/4 cup applesauce. Flax gives structure, applesauce adds moisture and a touch of sweetness.
Butter: use melted coconut oil or a neutral oil like canola or vegetable oil, same amount. Coconut adds a faint coconut note, neutral oil is flavorless and reliable.

Pro Tips

1. Let the egg and milk actually come to room temp first, it makes the batter mix smoother and the donuts rise more evenly. If you forgot, pop the milk in a warm water bath for a few minutes, and set the egg in warm (not hot) water for 5–10 min.

2. Don’t over mix the batter, fold until you just don’t see big streaks of flour. A few small lumps are fine, overworking it makes the donuts tough and chewy, nobody wants that.

3. Fill the cavities about 3/4 full and don’t be tempted to overfill. They need that top room to puff up without spilling over. Also brush the rings lightly with melted butter for extra crisp edges, it really helps flavor.

4. Toss the donuts in the cinnamon-sugar while they’re still warm and the butter is tacky. If you wait till they’re cool the coating won’t stick well. To refresh day-old donuts, 10–15 seconds in the microwave brings them back surprisingly good.

Best Baked Cinnamon Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I just made a Homemade Donuts Recipe that yields impossibly light, lick-the-sugar-off-your-fingers donuts in under 30 minutes, and you’re going to scroll for the trick.

Servings

servings

Calories

263

kcal

Equipment: 1. Oven (you already gotta preheat to 425°F)
2. Donut pan, greased well or brushed with butter
3. Two mixing bowls, one for dry stuff and one for wet stuff
4. Whisk for the dry mix and for smoothing the wet ingredients
5. Spatula for folding the batter gently (don’t overmix)
6. Measuring cups and spoons, plus a sifter if you want lighter flour
7. Pastry brush to brush melted butter on warm donuts
8. Wire rack set over a baking sheet or parchment to cool the donuts
9. Zip-top bag with a corner snipped or a piping bag to fill the pan
10. Shallow bowl for the cinnamon sugar coating and a spoon to toss them in

Ingredients

1 cup all purpose flour (sifted if you want)
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup milk (whole or 2 percent works)
1 large egg, room temp
2 tablespoons melted butter (plus extra for brushing)
1 teaspoon vanilla extract
1/2 cup granulated sugar for coating
1 to 2 teaspoons ground cinnamon for coating, to taste
Nonstick spray or a little oil to grease the donut pan

Directions

Preheat oven to 425°F and grease a donut pan with nonstick spray or a little oil; if you want extra crisp edges, brush the rings with a little melted butter too.
Whisk together 1 cup all purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1 teaspoon ground cinnamon in a bowl until evenly mixed; sift the flour first if you like a lighter texture.
In another bowl, beat 1 large room temperature egg with 1/2 cup milk, 2 tablespoons melted butter (cooled a bit so it does not cook the egg), and 1 teaspoon vanilla extract until smooth.
Pour the wet into the dry and gently fold with a spatula until just combined; small lumps are ok, do not overmix or the donuts will be tough.
Spoon the batter into the prepared donut pan or pipe it in using a zip-top bag with a corner snipped; fill each cavity about 3/4 full so they have room to rise.
Bake at 425°F for about 8 to 12 minutes, or until the tops are springy and a toothpick comes out with only a few crumbs; ovens vary so start checking at 8 minutes.
While donuts bake, mix 1/2 cup granulated sugar with 1 to 2 teaspoons ground cinnamon in a shallow bowl, adjusting the cinnamon to your taste.
When donuts are done, let them cool in the pan 2 minutes, then transfer to a wire rack set over a sheet of parchment or a plate. Brush each warm donut lightly with melted butter, this helps the coating stick.
Immediately toss or roll the butter-brushed donuts in the cinnamon-sugar mixture until evenly coated; do this while they are still warm for the best sticky, sugary crust.
Let cool a few more minutes so they set, then enjoy right away or store in an airtight container for up to 2 days; to refresh, warm 10 to 15 seconds in the microwave.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.