These cinnamon sugar twist doughnuts deliver a delightful balance of crisp, golden exteriors and soft, airy interiors reminiscent of classic churros and beignets. Infused with vanilla and a beautiful cinnamon-sugar dusting, each bite offers both comforting warmth and a satisfying burst of sweet indulgence.

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I recently tried making Cinnamon Sugar Twist Doughnuts and was pretty impressed with how they turned out. The recipe uses 3 1/2 cups of all-purpose flour, 1/2 cup granulated sugar, and 2 large eggs along with whole milk and 1/4 cup unsalted melted butter to give the dough a rich, satisfying texture.

I found that frying them in vegetable oil brought out a crunchy edge similar to a churro while keeping the inside soft like a beignet. I mixed a coating of 1/2 cup granulated sugar and 1 tablespoon ground cinnamon to toss the doughnuts in after frying, giving them that perfect sweet crunch.

With these doughnuts, I achieved the look and taste of Homemade Doughnuts With Biscuits Easy Recipes or even an Easy Cinnamon Donut Holes style. They are a treat with a bit of protein and fat from the eggs and butter that fills you up on a breakfast option.

Why I Like this Recipe

I really love this recipe because it gives me that awesome mix of crispy and soft textures. Its kinda like having the best of two worlds, parts churro and parts beignet, which makes every bite super fun.

I also like how simple the ingredients are, but they come together to make something that tastes way better than it looks. I mean, I can tell that even if the end result isn’t perfect every time, it still tastes great!

Another thing that gets me is the creative part – shaping the dough into twists or rounds lets me play around and make it my own. Even if I mess up sometimes, it always turns out deliciously unique.

Ingredients

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All-purpose flour gives structure and lots of carbohydrates to build the dough.
Granulated sugar adds sweetness and helps create a tender, melt in your mouth texture.
Eggs bring in protein and bind ingredients together for a solid dough mix.
Whole milk makes the batter smooth and adds a rich, creamy flavor overall.
Unsalted butter offers a subtle richness that enhances the taste without overpowering it.
Vanilla extract boosts all the flavors and gives a little extra aroma.
Cinnamon sugar coating provides spice and sweetness that makes the twist unique.

Ingredient Quantities

3 1/2 cups all-purpose flour

1/2 cup granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

1 1/4 cups whole milk

1/4 cup unsalted butter (melted)

1 teaspoon vanilla extract

Vegetable oil for frying

For the cinnamon sugar coating: 1/2 cup granulated sugar and 1 tablespoon ground cinnamon

How to Make this

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1. In a large bowl, whisk together 3 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 1/2 teaspoons baking powder and 1/2 teaspoon salt.

2. In a separate bowl, lightly beat 2 large eggs and then mix in 1 1/4 cups whole milk, 1/4 cup melted unsalted butter, and 1 teaspoon vanilla extract.

3. Pour the wet mixture into the dry ingredients and stir gently until just combined. It’s okay if the dough is a bit lumpy.

4. Lightly flour your work surface and turn the dough out. Knead a few times until the dough is smooth, but don’t overwork it.

5. Roll out the dough until it’s about 1/2 inch thick. You can then shape it by twisting strips, punching out rounds with a cup or cutter, or slicing into squares.

6. Heat vegetable oil in a deep pan over medium heat until it reaches about 350°F. Make sure there’s enough oil for frying.

7. Carefully drop the shaped dough pieces into the hot oil. Fry them in batches, turning once, until they are evenly golden brown.

8. Remove the doughnuts with a slotted spoon and place them on paper towels to drain the excess oil.

9. Mix 1/2 cup granulated sugar with 1 tablespoon ground cinnamon in a shallow dish.

10. While the doughnuts are still warm, toss them in the cinnamon sugar mixture. Enjoy your crispy yet soft treat!

Equipment Needed

1. A large mixing bowl for whisking the flour, sugar, baking powder, and salt.
2. A second bowl for lightly beating eggs and mixing in milk, melted butter, and vanilla extract.
3. A whisk for combining the dry ingredients (or a fork if that’s what you have on hand).
4. Measuring cups and spoons to get all your ingredients right.
5. A clean work surface lightly dusted with flour and a rolling pin to roll out the dough.
6. A cutter or even a simple cup to shape your dough, plus a knife or dough cutter if you wanna slice into squares.
7. A deep pan or a deep fryer with a thermometer to heat the vegetable oil up to about 350°F.
8. A slotted spoon to safely remove your fried doughnuts from the hot oil.
9. Paper towels to drain the extra oil.
10. A shallow dish to hold and toss the cinnamon sugar mixture.

FAQ

Can I use a different milk than whole milk?

Yeah, you can, but whole milk makes the twist doughnuts extra light and fluffy, so its best to stick with that if you can.

How long should I fry the doughnuts?

Fry 'em for about 2-3 minutes on each side until they get a nice golden brown color, but keep an eye on them cuz times can vary.

Why is baking powder needed?

The baking powder helps the doughnuts rise and become airy so they dont turn out too dense.

Can I substitute unsalted butter with another fat?

Sure, you can use melted coconut oil or even salted butter (just reduce the salt in the recipe), though the flavor might change a bit.

How do I know when its done frying?

When the doughnuts are evenly golden brown and their edges look slightly crunchy, they've probably reached the perfect fry stage.

Cinnamon Sugar Twist Doughnuts Recipe Substitutions and Variations

Instead of all-purpose flour you can use a mix of whole wheat flour and all-purpose flour. This gives a nuttier flavor and a denser texture
If you dont have whole milk, you can use 2% milk or even almond milk for a slight twist in taste
Instead of unsalted butter, you can substitute with salted butter or even coconut oil which will add a subtle coconut flavor
For the vegetable oil used in frying, canola oil or peanut oil works great as substitutes
If you run out of baking powder, try mixing 1/2 teaspoon cream of tartar with a pinch of baking soda as a quick fix

Pro Tips

1. Always keep an eye on your oil temperature – if it’s too hot the doughnuts might burn fast, but if it’s too low they’ll be greasy. A thermometer can be super useful here.
2. Dont overmix the dough. A few lumps are totally fine and over working it can make the doughnuts dense and chewy.
3. Let the doughnuts rest for a minute after frying before you toss em in the cinnamon sugar. That extra time helps the sugar stick a little better.
4. Be extra careful when frying and removing the doughnuts from the hot oil. Using a slotted spoon and doing it slowly helps prevent any messy burns.