Name: Cinnamon Sugar Doughnuts Recipe
Prep time: 45 min
Cook time: 5 min
Total time: PT-489386H47M7S
Cuisine: American
Ingredients: 230 g whole milk, lukewarm; 2 Tbsp granulated sugar; 2 tsp active, dry yeast; 425 g all-purpose flour; ½ tsp salt; 1 large egg, at room temperature, lightly beaten; 50 g neutral oil or light olive oil; Neutral oil or light olive oil, for frying; 100 g granulated sugar; 1 tbsp cinnamon; ½ tsp ground cardamom (optional); Pinch of salt

Jump to Recipe· 4.6 from 19 reviews

If you’re like me and have an undeniable soft spot for fresh, warm treats, then you’re going to absolutely adore this Cinnamon Sugar Doughnuts Recipe. These doughnuts come out soft, fluffy, and perfectly coated in a sweet cinnamon sugar blend that’s just irresistible. Trust me, once you try making them at home, you’ll never want to go back to store-bought doughnuts again. So let’s get comfy in the kitchen and whip these up together—you’re in for a real fan-freaking-tastic treat!

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Why This Recipe Works

Tender Yet Fluffy Texture: This dough uses proper fermentation and kneading techniques that create a doughnut that’s soft and airy without being dense.
Perfectly Balanced Cinnamon Sugar: The cinnamon sugar mix used here isn’t overpowering—it’s just the right blend of sweet, spicy, and a hint of warmth from cardamom.
Simple Ingredients, Delicious Results: You don’t need fancy stuff to make a bakery-worthy treat; pantry basics come together to make magic.
Frying Technique: The oil temperature and frying method help achieve the signature crispy-on-the-outside, tender-on-the-inside doughnuts.

Cinnamon Sugar Doughnuts, homemade doughnuts, fluffy cinnamon donuts, soft baked doughnuts, easy cinnamon sugar treat - The image shows seven round donuts with a hole in the middle, all covered in a light layer of brown sugar and cinnamon. They are placed on a black wire cooling rack. One donut at the bottom right has a bite taken out of it. At the top right corner, there is a small metal bowl filled with more cinnamon sugar, and resting on the bowl is a wooden brush with light bristles. The background surface is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Cinnamon Sugar Doughnuts Recipe are thoughtfully chosen to give you the perfect balance of flavor, texture, and ease. Each component plays a part in the doughnuts’ magic, and I’ll share little tips that can really make your doughnuts shine.

Cinnamon Sugar Doughnuts, homemade doughnuts, fluffy cinnamon donuts, soft baked doughnuts, easy cinnamon sugar treat - Flat lay of fresh whole milk in a small glass bottle with creamy white color, light brown cinnamon sticks with rough texture, golden granulated sugar crystals sparkling softly, smooth pale nutmeg seeds, glossy large light brown egg, plump golden olive oil in a small jar showing richness, pale wheat flour dusted lightly with soft powdery texture, and green cardamom pods with a slightly wrinkled surface, all beautifully arranged in a natural, flowing composition with gentle shadows and warm tones, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Whole Milk: Lukewarm milk wakes the yeast gently—too hot and you’ll kill it, too cold and it won’t activate properly.
Granulated Sugar: Feeds the yeast to help the dough rise and also sweetens the doughnut dough perfectly without overpowering.
Active Dry Yeast: The powerhouse that creates lightness by making the dough rise; ensure it’s fresh for best results.
All-Purpose Flour: Provides structure but leaves enough tenderness; I find this is the perfect balance.
Salt: Balances sweetness and strengthens dough gluten, enhancing texture.
Egg: Adds richness, structure, and a lovely golden hue to your doughnuts.
Neutral Oil or Light Olive Oil: Keeps the dough soft and is great for frying because it doesn’t impart strong flavors.
Cinnamon Sugar Mix: Cinnamon adds warming spice, granulated sugar adds crunch and sweetness, cardamom (optional) gives a subtle exotic twist, and a pinch of salt enhances all the flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the great things about this Cinnamon Sugar Doughnuts Recipe is how easy it is to make your own with tweaks. I love to keep the basics the same but play around with flavors and toppings to suit my mood—or the season. Don’t be afraid to experiment; this dough is forgiving and fun.

Variation: I’ve tried swapping cardamom with a little nutmeg for autumn vibes, and it’s delicious. If you want less spice, feel free to cut back on the cinnamon too—it’s your doughnut party!
Dietary Modification: You can experiment with dairy-free milk and oil alternatives, but keep in mind that it might slightly change texture—still tasty but a bit different.

Step-by-Step: How I Make Cinnamon Sugar Doughnuts Recipe

Step 1: Wake Up Your Yeast

Start by mixing the lukewarm milk with sugar and active dry yeast in your mixer bowl. I like to let it sit for about 5 to 10 minutes until it gets foamy on top—that’s the yeast telling you it’s alive and ready to create fluffy doughnuts. If it doesn’t foam, your yeast might be old or the temperature was off.

Step 2: Mix & Knead Your Dough

Add your flour, salt, lightly beaten egg, and oil to the yeast mixture and stir on low speed until the dough comes together. This step is key—as you knead for 10-12 minutes, you develop gluten that gives the doughnuts their signature texture. The dough should be soft and smooth, and if you stretch a bit, you’ll see light through it (called the windowpane test). This took me a couple of tries before it clicked, but it’s worth it!

Step 3: Chill & Proof

Shape your dough into a ball and let it rest covered in the fridge for at least 3 hours or overnight if you have time. This slow chill is my secret for extra flavor and easier handling. When you’re ready, roll the dough out to about half an inch thick and cut your doughnuts and holes using circle cutters. Don’t toss the scraps—press them back together and cut again or save them for frying as little snack bites.

Step 4: Final Proof & Fry Time!

Let your cut doughnuts proof again for 35-45 minutes until they’re puffy and springy—poke gently and watch for that lovely slight indentation that bounces back. Meanwhile, heat your oil to 350°F (180°C). I like using a heavy bottom pot or cast iron pan to keep temperature steady. Test the oil with a scrap of dough before frying. Gently drop doughnuts two at a time and fry about 3 minutes, turning once, until golden brown. Remove and set on a wire rack.

Step 5: Sugar, Sugar!

After letting the doughnuts cool just 30 seconds, toss them in your cinnamon sugar mix for that signature finish. Repeat until all doughnuts and holes are sugared up and ready. I find this step the most fun—watching the sugar coat the warm dough and sparkle. Be sure to enjoy these treats the same day for the best texture and flavor!

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Tips from My Kitchen

Oil Temperature: Too hot and the doughnuts brown too fast without cooking through; too cool and they absorb oil and get greasy—350°F is just right!
Proofing Patience: Don’t rush the second rise; underproofed doughnuts will be dense, and overproofed ones may collapse when frying.
Rolling Dough Thickness: Keeping it about ½ inch thick gives the perfect balance of soft inside and crunchy edges.
Handling Doughnuts: Let them cool just briefly before tossing in sugar; if they’re too hot, the sugar melts off, and if too cool, it won’t stick well.

How to Serve Cinnamon Sugar Doughnuts Recipe

Cinnamon Sugar Doughnuts, homemade doughnuts, fluffy cinnamon donuts, soft baked doughnuts, easy cinnamon sugar treat - Seven cinnamon sugar donuts are arranged loosely on a black wire cooling rack. Each donut has a smooth, light brown surface coated with a fine layer of cinnamon sugar that gives a slightly grainy texture. The donuts have a soft, round shape with a distinct hole in the middle, and their edges are gently rounded. The cooling rack sits on a white marbled surface, which contrasts softly with the warm colors of the donuts. photo taken with an iphone --ar 2:3 --v 7

Garnishes

While the classic cinnamon sugar coating is my go-to, I sometimes like to sprinkle a tiny dusting of powdered sugar for extra sweetness or even drizzle a bit of melted dark chocolate for an indulgent twist. Fresh berries on the side can add a bright pop if you want to balance the sugary doughnuts. A tiny pinch of flaky sea salt on top of the cinnamon sugar can also enhance the flavors beautifully.

Side Dishes

These doughnuts are perfect with a steaming cup of coffee or chai tea—both help cut through the sweetness. For breakfast or brunch, I love pairing them with fresh fruit salad or yogurt on the side to lighten the plate. If you’re feeling festive, a warm mug of spiced hot chocolate hits the spot alongside these doughnuts.

Creative Ways to Present

For special occasions, I’ve arranged these doughnuts on a tiered cake stand with delicate flowers for a brunch party—guests always rave. You can also thread them onto a decorative skewer for a fun “doughnut kabob” or stack a pyramid and drizzle with caramel or glaze. Wrapping individual doughnuts in parchment and tying with twine makes a charming gift or party favor.

Make Ahead and Storage

Storing Leftovers

If you happen to have any doughnuts left (though it’s a challenge!), store them lightly covered at room temperature for up to one day. I usually keep them in a paper bag or loosely wrapped in foil to prevent sogginess. After a day, they start losing their fresh texture, so better to eat them sooner!

Freezing

I’ve frozen leftover doughnuts (uncoated, ideally) by wrapping them individually in plastic wrap and placing them in a freezer bag. When you’re ready to enjoy, thaw at room temperature and then reheat briefly to refresh.

Reheating

To reheat, I pop the doughnuts in the microwave for about 10-15 seconds or warm them gently in a 300°F oven for 5 minutes—this helps bring back some of the original softness. After reheating, toss them again in cinnamon sugar if needed for that fresh-coated taste.

FAQs

Can I bake these doughnuts instead of frying?

Yes! While this recipe shines when fried, you can bake the doughnuts at 375°F (190°C) for about 12-15 minutes until golden. They won’t have the same crispy exterior but will still be soft and tasty—perfect if you want a lighter option.
How do I know if the oil is at the right temperature?

Using a candy or deep-fry thermometer is best. Alternatively, drop a small piece of dough into the oil—it should sizzle and float quickly to the surface without burning instantly. Adjust heat as needed to maintain 350°F (180°C).
What if my doughnuts absorb too much oil?

This usually happens if the oil is too cool. Make sure your oil is hot enough before frying—350°F is ideal. Also, avoid overcrowding the pan, which lowers oil temperature.
Can I make the doughnuts dairy-free?

Absolutely! Substitute the milk with your favorite plant-based milk (like almond or oat), and use oil suited for frying. Texture may vary slightly but still comes out delicious.

Final Thoughts

This Cinnamon Sugar Doughnuts Recipe holds a special place in my kitchen routine—there’s something so comforting about frying dough and tossing it in warm cinnamon sugar while the house fills with that cozy aroma. I love sharing these with friends and family because they’re just that kind of treat that brings smiles. I’m confident you’ll enjoy making and savoring these as much as I do, and who knows, maybe they’ll become a beloved tradition in your home too!