Ever caught yourself staring at the clock wishing for a sweet, cozy treat but not in the mood for frying? Let me tell you, this baked cinnamon sugar donuts recipe has saved my sanity so many lazy mornings. First time, I was skeptical—can baked actually beat fried? Yup, it can, and it’s so much easier. If you’re all-in for simple kitchen joy (with way less mess), you’re right at home. And hey, if you’re into fuss-free comfort food, you’ve got to peek at this amazing baked cream cheese chicken comfort recipe too. Now, on to the good stuff.
Why You’ll Love These Baked Donuts
Alright, I gotta gush a little—these just melt in your mouth. The outside’s got that cinnamony, sweet crunch that kinda gets all over your fingers. The inside, though? So fluffy it makes boxed donuts look sad. The best part, in my world, is you skip the hot oil splatters. No deep fryer, barely any waiting. Plus, your whole kitchen smells like one of those five-star cinnamon bakeries. More than once, I’ve had to stop myself from eating them right out of the pan. Friends who “don’t bake”? They nailed it, so you can too. Really, your family might think you popped over to a bakery before sunrise—feel free to let them wonder. 
Quick Overview: How to Make Baked Cinnamon Sugar Donuts
Super easy. You’ll whip up a quick batter in one bowl (seriously, not even kidding—one bowl!). Pour it in a donut pan, bake for about ten, maybe twelve minutes, and poof. Done. While they’re still warm, you shake them in a cinnamon sugar mix and—hot tip—don’t skip that step. It’s the secret sauce. I’d say it takes maybe half an hour from start to finish, including cleanup if you’re speedy or impatient (I never let dishes pile up, but that’s just me). Busy weekday mornings or lazy weekends, these are a go-to. Oh, and if you’ve got kids? Best bribe ever. Just sayin’. 
Ingredients for baked cinnamon sugar donuts
You won’t need a million things, promise. The list is basic, pantry staples, nothing that’ll send you running to five different stores.
Flour and sugar: All-purpose stuff works perfect. No need to fuss.
Baking powder: This gets the donuts nice and puffy.
Milk, eggs, and butter: Classic trio for rich, soft donuts.
Cinnamon (lots) and a pinch of salt: Because, well, cinnamon sugar donuts taste best with that balance.
That’s it. Honestly, if you’re like me, you already have it all sitting in your kitchen. I once swapped regular milk for almond—came out just fine if you’re dairy-free.
How to make baked cinnamon sugar donuts?
First, you grab a bowl. Toss in your dry stuff—flour, baking powder, a bit of salt, and a sprinkle of cinnamon. I sometimes add a smidge more cinnamon just ‘cause I love that kick. Next, in goes the sugar, melted butter, milk, and egg. Stir until smooth but don’t stress if it’s a tad lumpy. That’s real life.
Get your donut pan—grease it good so you don’t end up wrestling your treats out. Spoon or pipe the batter in. If you don’t own a fancy piping bag, a zip-top bag with the corner cut works like a charm. Bake at 350°F for about ten to twelve minutes. Watch the edges; when they’re golden, they’re done. Let them cool for a hot second, then wiggle out of the pan.
Right after, shake ‘em while warm in your cinnamon sugar mix. I use a paper bag for this part—old habit, but it gets every side coated. Try not to eat them all at once, I dare you.
More Donut Recipes
If you’re into classic flavors but sometimes want to switch it up, you gotta try other donut recipes too. My personal favorite for busy mornings, besides these, is hunting down easy cream and jam donuts. Seriously, those disappear faster than I make ‘em. And hey, if apples are your jam, check out sweet baked apple fritters for something different but equally drool-worthy.
“Followed your recipe and the house smelled better than any bakery in town—my kids actually helped clean up after. Best donuts ever!” – Megan P.
For brunch, folks will wrestle you for the last one at the table. One tip—keep a second batch in the freezer, reheats like a dream.
Serving Suggestions
- Best straight out of the oven, honestly
- Perfect with hot coffee or cold milk
- Try adding a drizzle of simple glaze if you want ’em extra fancy
- Goes well with fresh berries or a scoop of vanilla ice cream
Maybe that last pairing is a Texas summer thing or maybe I’m just a sugar fiend.
Common Questions
Can I prep the batter ahead of time?
Not the best idea—these rise better fresh. But you can mix the dry ingredients the night before.
Do I need a donut pan?
Yes, kinda. But a muffin tin works in a pinch, just won’t have that classic shape.
How do you store baked cinnamon sugar donuts?
Once they cool, pop ‘em in a container for a day or two. Any longer, freeze ‘em.
Can I make them gluten-free?
Sure, just swap the regular flour for your favorite gluten-free blend.
Can I use margarine instead of butter?
I prefer butter, always have, but margarine will work ok if that’s what you got.
Give These Donuts a Go (Seriously)
Look, there’s nothing complicated here—just cozy, soft donuts with that unbeatable cinnamon sugar flavor. You get the “wow” factor without the grease or fuss. If you’re hunting for even more inspiration, check out the gold-standard recipes by Baked Cinnamon Sugar Donuts – Sally’s Baking Addiction or see what’s cooking over at Baked Cinnamon Sugar Donuts – Broma Bakery. Honestly, once you try making these baked cinnamon sugar donuts, you’ll wonder why you ever went out to buy them. So grab that pan (even the cheap ones work), whip ‘em up, and don’t be shy with the cinnamon. Happy baking! 
Baked Cinnamon Sugar Donuts
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease the donut pan.
- In a large bowl, mix together flour, baking powder, salt, and cinnamon.
- Add sugar, melted butter, milk, and eggs to the dry ingredients and stir until smooth.
- Spoon or pipe the batter into the greased donut pan.
- Bake for 10-12 minutes, or until edges are golden.
- Let the donuts cool slightly, then coat them in a mixture of sugar and cinnamon.
- Serve warm and enjoy!