Let me start by saying baked donuts are seriously underrated. They’re surprisingly simple to make—about as easy as muffins—and they bring the same fun of a classic donut without deep-frying. Baking lets you skip excess oil and control the sweetness or ingredients, so homemade donuts can be much lighter and more customizable. These Baked Cinnamon Sugar Donuts are an easy, crowd-pleasing treat with a golden, tender crumb and a crackly cinnamon-sugar exterior.
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Ingredients you’ll need
These simple pantry ingredients make light, flavorful baked donuts with a warm cinnamon note.
- All-purpose flour — base for the batter.
- Light brown sugar — adds sweetness and a mild molasses flavor.
- Ground cinnamon and nutmeg — use quality spices for best flavor.
- Baking powder and baking soda — for lift and tender texture.
- Kosher salt — balances the sweetness.
- Egg — lightly beaten for structure and lightness.
- Dairy-free yogurt — plain or vanilla works well and keeps these donuts dairy-free.
- Almond milk — any dairy or non-dairy milk is fine as a substitute.
- Butter — melted in the batter and used to brush donuts before coating; use non-dairy butter if you prefer.
- Vanilla extract — enhances the overall flavor.
- Granulated sugar — combined with cinnamon for the outer coating.
Equipment you’ll need
These tools make the process quick and tidy, but you can work around many of them with common kitchen items.
- Two 6-cavity donut pans (or bake in batches)
- Mixing bowls
- Whisk and spatula
- Piping bag or a large resealable plastic bag for filling the pans
- Basting brush to apply melted butter for the coating
Filling the pans
Filling the donut cavities is the trickiest part. Aim to fill each cavity about ¾ full. Overfilling can close the hole as the donut bakes, though the flavor will still be great.
A piping bag (or a zip-top bag with the corner cut off) is the easiest way to fill molds neatly. Cut a hole about the size of a dime or nickel and squeeze the batter into a circular motion. Use a clean finger to smooth batter evenly around the ring if needed so donuts bake uniformly.
The cinnamon sugar layer
After the donuts are baked and slightly cooled, brush them generously with melted butter and toss them in a shallow bowl of cinnamon and granulated sugar. A second toss gives a thicker coating and more crunch. The butter helps the sugar adhere and adds richness to each bite, creating that classic cinnamon-sugar finish that makes these donuts feel indulgent despite being baked.
Frequently Asked Questions
Can I use a different kind of milk or yogurt?
Yes. This recipe works with dairy or non-dairy milk and yogurt. Plain or vanilla-flavored dairy-free yogurt and almond milk are great choices, but soy or oat milk will also work.
Why is butter included if the recipe is dairy-free?
The author develops dairy-free recipes due to lactose intolerance but can tolerate butter. If you prefer fully dairy-free, substitute melted non-dairy butter or a neutral oil in both the batter and for brushing before coating.
How should I store baked cinnamon sugar donuts?
Store donuts at room temperature in a paper bag or loosely covered container for up to 2 days. Reheat briefly in the microwave to soften. To freeze, place donuts in a sealed freezer bag for up to 3 months; thaw and warm briefly before serving. Note the cinnamon sugar exterior may soften slightly after freezing, but the flavor remains delicious.
Below is the recipe for Baked Cinnamon Sugar Donuts. These are tender, lightly sweet, and quick to make—perfect for breakfast, brunch, or a simple dessert. I hope you love them; leave a comment to share how yours turned out.
Baked Cinnamon Sugar Donuts
Author: Jessica Vogl
Summary: Light, fluffy baked cinnamon sugar donuts that can be made dairy-free with simple swaps.
Prep time: 25 mins • Cook time: 10 mins • Total time: 35 mins
Servings: 12 donuts • Course: Breakfast, Dessert • Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon (plus extra for topping)
- 1 teaspoon ground nutmeg
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- ½ cup light brown sugar
- 1 egg, lightly beaten
- ½ cup dairy-free yogurt (plain or vanilla)
- ½ cup plus 2 tablespoons almond milk (or other milk)
- 2 tablespoons unsalted butter, melted (or non-dairy alternative)
- 2 teaspoons vanilla extract
For topping
- 4 tablespoons unsalted butter, melted (or non-dairy alternative)
- ¾ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Spray two 6-cavity donut pans generously with cooking spray.
- In a large bowl, sift or whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir in the brown sugar.
- In a separate bowl, whisk the egg, yogurt, milk, melted butter, and vanilla extract. Stir the wet ingredients into the dry ingredients just until combined—do not overmix.
- Transfer the batter to a piping bag or a resealable plastic bag with the corner cut off. Pipe the batter into each donut cavity, filling about ¾ full.
- Bake for 10–12 minutes, or until a toothpick inserted into a donut comes out clean. Let the donuts cool in the pan for a few minutes, then transfer to a cooling rack.
- Combine granulated sugar and cinnamon in a shallow bowl. Brush each warm donut with melted butter and toss in the cinnamon-sugar mixture to coat. Repeat for a thicker coating if desired.
Tried this recipe? Leave a comment and share your results—I love hearing how people adapt and enjoy these baked cinnamon sugar donuts.