I can never resist these light, fluffy baked donuts with sweet sugar-dusted fingers to prove it. In less than 30 minutes, they come out bakery-worthy and dangerously snackable.

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I’m obsessed with these baked cinnamon donuts because they hit that sweet spot between light, fluffy, and shamelessly snackable. I love how the ground cinnamon comes through right away, then the vanilla extract slides in and makes every bite taste like I bought something way fancier than I did.

No greasy fingers, just sugar-dusted ones I absolutely lick clean. And yes, I will eat one standing at the counter before anyone else gets near the tray.

Maybe two. These are fast, soft, and dangerously easy to keep reaching for.

But the real hook? That cinnamon-sugar finish.

Completely irresistible every single time.

Ingredients

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All-purpose flour gives the bake its soft, sturdy base.
Nothing fancy, just dependable.
Granulated sugar adds sweetness and helps the edges get a little golden.
Baking powder keeps everything light, so it doesn’t turn dense or sad.
Baking soda gives a small lift and helps with that tender bite.
Ground cinnamon brings the cozy flavor you’re actually here for.
Salt balances the sweetness, because dessert still needs a little backbone.
Milk keeps the crumb soft and gives the batter a smoother feel.
Eggs add structure, richness, and a little protein.
Basically, they hold it together.
Melted butter makes it taste richer and more homemade.
Vanilla adds warmth and makes the cinnamon taste even better.
Cinnamon sugar coating gives that sweet, sparkly crunch on the outside.
Plus, brushed butter helps the coating stick and adds extra cozy flavor.

Ingredient Quantities

1 3/4 cups (220 g) all purpose flour

1/2 cup (100 g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup (180 ml) milk

2 large eggs

2 tablespoons melted unsalted butter

1 teaspoon vanilla extract

For the cinnamon sugar coating: 1/4 cup (50 g) granulated sugar

For the cinnamon sugar coating: 1 tablespoon ground cinnamon

For brushing: 2 tablespoons melted butter

How to Make this

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1. Preheat oven to 350 F (175 C) and lightly grease a 6 or 12 cavity donut pan.

2. In a large bowl whisk together 1 3/4 cups all purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.

3. In a separate bowl whisk 3/4 cup milk, 2 large eggs, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until combined.

4. Pour the wet ingredients into the dry ingredients and stir gently until just combined and no large streaks of flour remain; do not overmix.

5. Transfer batter to a piping bag or a resealable plastic bag with the corner snipped and pipe into the prepared donut cavities about three quarters full.

6. Bake for 8 to 12 minutes, or until the donuts are lightly golden and a toothpick inserted into the cake portion comes out clean.

7. While donuts bake, combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon in a shallow bowl for the coating; melt 2 tablespoons butter for brushing and set aside.

8. Remove donuts from the oven and let cool in the pan for 2 minutes, then transfer to a wire rack for 1 minute more so they are warm but not hot.

9. Brush each warm donut with melted butter, then immediately toss or roll in the cinnamon sugar until evenly coated.

Equipment Needed

1. Oven
2. 6 or 12 cavity donut pan
3. Large mixing bowl and a separate small mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Piping bag or resealable plastic bag (for filling)
7. Spatula or wooden spoon
8. Wire cooling rack and a shallow bowl for coating
9. Pastry brush and toothpick

FAQ

Can I use whole wheat or a gluten free flour instead of all purpose flour? Yes. For whole wheat, substitute up to half the flour for a slightly denser result. For gluten free, use a 1:1 cup-for-cup gluten free baking blend that contains xanthan gum for best texture.

How do I know when the baked cinnamon is done? It is done when the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter. Internal temperature should read about 200 to 205 F if you use a thermometer.

Can I reduce the sugar or use a sugar substitute? Yes. You can reduce the sugar by up to 25 percent with only a small change to texture. For sugar substitutes, use a granulated baking sweetener formulated to replace sugar 1:1 and follow the maker's guidance.

How should I store leftovers and how long will they keep? Cool completely, then store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat briefly in a low oven or microwave to refresh the texture.

Can I make the batter ahead or freeze the finished product? Batter can rest in the refrigerator for up to 24 hours before baking. Fully cooled baked pieces freeze well for up to 3 months; wrap tightly and thaw at room temperature, then warm before serving.

Any tips for a stronger cinnamon flavor or crispier exterior? For more cinnamon flavor, increase the cinnamon in the batter by up to 1 additional teaspoon and make the cinnamon sugar coating slightly heavier. For a crisper exterior, brush the baked surface with the melted butter and re-toast under a broiler briefly or in a hot oven for a few minutes while watching carefully.

Best Baked Cinnamon Recipe Substitutions and Variations

All purpose flour: use a 1-to-1 gluten free baking blend in the same volume for a gluten free version, or substitute whole wheat pastry flour cup for cup for a slightly nuttier, denser crumb.
Milk: use equal amount unsweetened almond milk or oat milk for dairy free, or use buttermilk in the same volume for extra tenderness and slight tang; if using buttermilk, reduce baking soda by 1/4 teaspoon.
Eggs: replace each large egg with 1/4 cup unsweetened applesauce for moisture and binding, or use 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg (let sit 5 minutes) as a vegan binder.
Melted unsalted butter: swap with equal amount melted coconut oil for dairy free richness, or use neutral vegetable oil for a lighter, moist crumb.

Pro Tips

1. Use room temperature eggs and milk so the batter comes together smoothly and bakes evenly. Cold ingredients can make the batter lumpy and affect rise.

2. Don’t overmix. Stir just until you no longer see big streaks of flour. A few small lumps are fine and will keep the donuts tender.

3. Fill the cavities carefully. Pipe to about three quarters full, then tap the pan once on the counter to pop any trapped air bubbles so the donuts bake with an even top.

4. Brush and coat while the donuts are warm but not hot. If they are too hot the coating can slide off, and if too cool the butter won’t spread evenly. Work in small batches to keep the right temperature.

5. Store in an airtight container at room temperature for up to two days. To refresh, pop them in a 300 F oven for 5 minutes or microwave briefly for about 8 to 10 seconds for a just-baked texture.

Best Baked Cinnamon Recipe

Recipe by Bob Jones

0.0 from 0 votes

I can never resist these light, fluffy baked donuts with sweet sugar-dusted fingers to prove it. In less than 30 minutes, they come out bakery-worthy and dangerously snackable.

Servings

servings

Calories

172

kcal

Equipment: 1. Oven
2. 6 or 12 cavity donut pan
3. Large mixing bowl and a separate small mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Piping bag or resealable plastic bag (for filling)
7. Spatula or wooden spoon
8. Wire cooling rack and a shallow bowl for coating
9. Pastry brush and toothpick

Ingredients

1 3/4 cups (220 g) all purpose flour
1/2 cup (100 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (180 ml) milk
2 large eggs
2 tablespoons melted unsalted butter
1 teaspoon vanilla extract
For the cinnamon sugar coating: 1/4 cup (50 g) granulated sugar
For the cinnamon sugar coating: 1 tablespoon ground cinnamon
For brushing: 2 tablespoons melted butter

Directions

Preheat oven to 350 F (175 C) and lightly grease a 6 or 12 cavity donut pan.
In a large bowl whisk together 1 3/4 cups all purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
In a separate bowl whisk 3/4 cup milk, 2 large eggs, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined and no large streaks of flour remain; do not overmix.
Transfer batter to a piping bag or a resealable plastic bag with the corner snipped and pipe into the prepared donut cavities about three quarters full.
Bake for 8 to 12 minutes, or until the donuts are lightly golden and a toothpick inserted into the cake portion comes out clean.
While donuts bake, combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon in a shallow bowl for the coating; melt 2 tablespoons butter for brushing and set aside.
Remove donuts from the oven and let cool in the pan for 2 minutes, then transfer to a wire rack for 1 minute more so they are warm but not hot.
Brush each warm donut with melted butter, then immediately toss or roll in the cinnamon sugar until evenly coated.

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.