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Cinnamon Sugar Donuts Recipe

Make fluffy cinnamon sugar donuts at home with pantry staples. Step-by-step guide for frying, coating, and serving in under an hour.

Classic Cinnamon Sugar Donuts are ring-shaped, yeast-raised pastries made from an enriched dough of all-purpose flour, warm milk, active dry yeast, eggs, butter, and a touch of granulated sugar. After the dough is mixed, proofed, and cut, the rounds are deep-fried until golden, then immediately rolled in a blend of cinnamon and sugar that forms a delicate, sweet crust around the soft, airy interior. Beloved for their balance of gentle warmth and subtle spice, these donuts are commonly served fresh in the morning alongside coffee or tea, but they are equally popular as an afternoon treat or simple dessert.

Dish Image

Cinnamon Sugar Donuts Recipe

Making them from scratch puts you in charge of freshness, frying oil, and sugar levels, so every bite rivals the best bakery box without an early-morning run. The dough scales and freezes well, letting you bang out a cozy half-dozen for brunch or a full party platter ahead of time.

Prep Time
45 minutes
Cook Time
30 minutes
Total Time
165 minutes
Servings: 12 Course: desserts

Ingredients

  • All-purpose flour 2 cups

  • Granulated sugar ½ cup, plus 1 cup reserved for the cinnamon-sugar coating
  • Baking powder 2 teaspoons
  • Kosher salt ½ teaspoon
  • Ground nutmeg ¼ teaspoon (optional but traditional for depth)
  • Whole milk ¾ cup
  • Unsalted butter 2 tablespoons melted, plus an extra 2 tablespoons melted for brushing the warm donuts before rolling in sugar
  • Large egg 1
  • Pure vanilla extract 1 teaspoon (optional, enhances flavor)
  • Vegetable or canola oil 4 cups, or enough to reach about 2 inches in the pot for frying
  • Ground cinnamon 1 tablespoon, combined with the reserved sugar for coating

Method

  1. Warm milk to lukewarm in a small saucepan

  2. Sprinkle yeast and a pinch of sugar over the warm milk
  3. Let the mixture stand until foamy
  4. Whisk eggs, remaining sugar, melted butter, and salt in a large bowl
  5. Pour the foamy yeast mixture into the egg mixture
  6. Stir the mixture until combined
  7. Add half of the flour to the wet ingredients
  8. Mix until a shaggy dough forms
  9. Add the remaining flour gradually
  10. Continue mixing until the dough pulls away from the bowl
  11. Turn the dough onto a lightly floured surface
  12. Knead the dough until smooth and elastic
  13. Shape the dough into a ball
  14. Grease a clean bowl with a thin film of oil or butter
  15. Place the dough ball in the greased bowl
  16. Turn the dough once to coat all sides
  17. Cover the bowl with plastic wrap or a clean towel
  18. Let the dough rise in a warm place until doubled in bulk
  19. Punch down the risen dough to release air
  20. Transfer the dough to a floured work surface
  21. Roll the dough to about one half inch thickness
  22. Dip a donut cutter in flour
  23. Cut out donuts and holes from the rolled dough
  24. Gather and reroll scraps if necessary
  25. Arrange the cut donuts on parchment lined baking sheets
  26. Cover the baking sheets loosely with a kitchen towel
  27. Let the donuts rise until visibly puffy
  28. Stir granulated sugar and ground cinnamon together in a shallow bowl
  29. Pour at least two inches of neutral oil into a heavy pot
  30. Heat the oil to 350 degrees Fahrenheit, checking the temperature with a thermometer
  31. Slide a few risen donuts into the hot oil without crowding the pot
  32. Fry the donuts for about one to two minutes on the first side
  33. Flip the donuts with a slotted spoon or tongs
  34. Fry the second side until deep golden brown
  35. Lift the donuts from the oil with a slotted spoon
  36. Drain the donuts on a paper towel lined rack
  37. Place a warm donut in the cinnamon sugar mixture
  38. Turn the donut until fully coated in cinnamon sugar
  39. Repeat frying and coating with the remaining donuts and holes
  40. Serve the cinnamon sugar donuts warm or at room temperature

Nutrition (whole recipe)

Calories
3080 kcal Protein
36 g Fat
111 g Carbs
494 g Fiber
9 g Sugar
310 g

Notes

For an ultra-light crumb, knead only until the dough just clears the bowl; overworking tightens the gluten and makes denser rings. Fry in small batches so the oil temperature never drops below 350°F—cool oil equals greasy donuts. For a fragrant twist, add ½ tsp ground cardamom to the cinnamon-sugar coating; it pairs beautifully with the warm spice profile.

why this recipe

This cinnamon sugar donuts recipe is a true testament to how a handful of humble pantry staples can transform into something irresistibly special; the dough fries up with a delicate, golden exterior that gives way to an airy, tender crumb, while the fragrant blend of cinnamon and sugar clings to every ridge, delivering warmth and sweetness in each bite. Unlike store-bought versions that can taste flat or overly sweet, these freshly made donuts maintain a balanced flavor and melt-in-your-mouth texture that only minutes-old pastries can provide. The straightforward method means even novice bakers can achieve professional-quality results, and the inviting aroma that fills the kitchen is an instant mood-booster, making the process every bit as rewarding as the final treat. Once you experience the comforting combination of crisp edges and pillowy centers, you’ll understand why this is the donut recipe you’ll reach for again and again.

FAQs

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Frequently Asked Questions

Can I prepare the dough the night before and let it rise in the refrigerator overnight?
Yes—mix and knead the dough as directed, then cover the bowl and refrigerate it for up to 12 hours; the slow, cold rise will deepen flavor without over-proofing. In the morning, let the chilled dough stand at room temperature for 45–60 minutes until slightly puffy before rolling, cutting, and giving the final rise, then fry as usual.
Can I bake these donuts instead of frying them, and if so, how should I adjust the recipe?
Yes—once the cut donuts have completed their second rise, place them in a greased donut pan (or on parchment-lined sheets), brush lightly with melted butter, and bake at 375 °F (190 °C) until just golden, about 9–12 minutes. While still hot, brush again with butter so the cinnamon-sugar clings, but expect a slightly more cake-like crumb and less crisp exterior than the fried version.
How should I store leftover donuts, and how long will they stay fresh?
Let any leftovers cool completely, then keep them in a single layer in an airtight container at room temperature for up to 24 hours; beyond that, they lose their crisp coating and become dry. For longer storage, omit the cinnamon-sugar, wrap the plain fried rings tightly in plastic, freeze for up to 2 months, then thaw, warm in a 300 °F (150 °C) oven for 5–6 minutes, and coat with fresh cinnamon sugar just before serving.

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