Cinnamon Sugar Homemade Doughnuts Recipe

ByTaylor
Jump to Recipe· 4.9 from 3 reviews

If you’ve ever dreamed of biting into a warm, perfectly fluffy treat coated in sweet, spicy cinnamon sugar, you’re in for a real treat! This Cinnamon Sugar Homemade Doughnuts Recipe is exactly what you need to bring that dream to life right in your own kitchen. I’m talking about doughnuts that are tender, not too greasy, and bursting with that cozy cinnamon sugar goodness that makes you close your eyes and savor every bite. Trust me, once you make these, you’ll be making them again and again!

💙

Why This Recipe Works

  • Simple Yet Flavorful: The blend of cinnamon, sugar, and a pinch of cardamom creates a warm, inviting flavor that’s not overpowering.
  • Perfect Dough Texture: Using a stand mixer with a dough hook and letting the dough rest overnight yields light, airy doughnuts every time.
  • Easy Frying Method: Testing with scraps and frying doughnuts on parchment makes the process less messy and less intimidating.
  • Flexible Timing: You can make the dough up to the night before and enjoy fresh doughnuts whenever you want with minimal effort.
Cinnamon Sugar Homemade Doughnuts, easy homemade doughnuts, fluffy cinnamon sugar doughnuts, homemade doughnut recipe, best cinnamon doughnuts - 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 this …

Ingredients & Why They Work

The ingredients here come together pretty harmoniously to create that classic doughnut texture and that unbeatable cinnamon sugar coat. I’ve found that using whole milk keeps the dough tender and rich, while the light oil makes frying less heavy and greasy. Picking quality cinnamon really makes the flavor pop.

Cinnamon Sugar Homemade Doughnuts, easy homemade doughnuts, fluffy cinnamon sugar doughnuts, homemade doughnut recipe, best cinnamon doughnuts - 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: Warm milk activates the yeast perfectly and adds creaminess to the dough.
  • Granulated Sugar: Feeds the yeast and sweetens the dough while also forming the base of the cinnamon sugar coating.
  • Active Dry Yeast: Responsible for that fluffy, airy dough texture.
  • All-Purpose Flour: Gives the dough structure without weighing it down.
  • Salt: Balances sweetness and enhances flavor.
  • Egg: Adds richness and helps bind the dough together.
  • Neutral or Light Olive Oil: Keeps the dough moist and perfect for frying without overpowering tastes.
  • Cinnamon: The star of the sugar coating—opt for fresh, high-quality ground cinnamon for best aroma.
  • Ground Cardamom: Optional, but this little spice adds a lovely depth and warmth.
  • Oil for Frying: Choose a neutral oil with a high smoke point to ensure crispy, golden doughnuts.
📝
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.

Tweak to Your Taste

I love making this Cinnamon Sugar Homemade Doughnuts Recipe my own by playing with a few tweaks here and there. The beauty of this recipe is that it’s a fantastic base dough, so you can personalize the seasoning, the sugar coating, or even throw in some extras to keep things interesting.

  • Less Cinnamon, More Vanilla: When I want something milder, I cut the cinnamon back and add a teaspoon of vanilla powder or a splash of vanilla extract to the dough.
  • Egg-Free Version: For a slightly lighter dough, or if you want an egg-free option, you can experiment by leaving out the egg and adding a little more oil and a splash of milk — it changes texture but works well.
  • Spiced Up: Adding a pinch of nutmeg or pumpkin pie spice to the cinnamon sugar blend is my go-to for fall vibes.
  • Glazed Instead of Cinnamon Sugar: Sometimes I swap the cinnamon sugar for a lemon glaze or chocolate drizzle for a different flair.

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

Step 1: Activate the Yeast Like a Pro

Start by warming your milk to just lukewarm—think cozy bath temperature, not hot. Mix it with the sugar and yeast in your stand mixer bowl, then let it sit undisturbed for about 5-10 minutes. You’re aiming to see it get foamy and bubbly on top—that’s the yeast waking up and ready to work its magic. If nothing happens here, check your yeast freshness before moving forward.

Step 2: Make and Knead the Dough

Add your flour, salt, egg, and oil right into the bowl. Attach the dough hook and mix on low speed until the dough holds together in a shaggy ball. Now, here’s where patience pays off: keep kneading for 10-12 minutes until the dough feels soft, smooth, and slightly stretchy—try the windowpane test by stretching a small piece thinly until it’s translucent without tearing. It’s a great way to check gluten development and ensures fluffiness after frying.

Step 3: Chill and Rise

Shape your dough into a tight ball, place it in a clean bowl, cover it tightly with plastic wrap, and pop it in the fridge for at least 3 hours or overnight. This cold, slow rise adds flavor depth and makes the dough easier to handle later.

Step 4: Shape Your Doughnuts

Roll out your chilled dough on a lightly floured surface to about half an inch thick. Use a 3¼” circle cutter to cut out rounds, then cut smaller 1” circles from the middle for the holes. Place each doughnut and hole on squares of parchment paper atop a baking sheet to proof. I like keeping the holes alongside the doughnuts for proofing and frying—they cook up wonderfully, too.

Step 5: Final Proofing

Cover your doughnuts gently and let them proof for 35-45 minutes until you press them lightly with a finger and see a little spring back but still a slight indentation. Perfectly proofed doughnuts will be light and ready for frying.

Step 6: Frying to Golden Perfection

Heat your oil in a deep, heavy-bottomed pot or fryer to 350°F (180°C). Here’s a trick: drop a small piece of scrap dough in first to test the temperature—it should bubble quickly and rise gently. Using tongs, gently lower two doughnuts at a time (parchment and all!) into the hot oil. Fry about 3 minutes, flipping halfway, until golden brown. Remove using a slotted spoon, place on a wire rack to drain excess oil, and let them rest for about 30 seconds before tossing in your cinnamon sugar mix.

Step 7: Coating and Enjoying

Once slightly cooled but still warm, toss your doughnuts in the cinnamon sugar mixture thoroughly. The sugar sticks better while the doughnuts are warm, creating that signature crunchy, flavorful coating. Enjoy them fresh for the best experience!

💡

Pro Tips for Making Cinnamon Sugar Homemade Doughnuts Recipe

  • Don’t Skip the Chill: Refrigerating before rolling makes the dough easier to handle and improves texture, trust me on this one.
  • Use Parchment Paper in the Fryer: Lower doughnuts with the parchment attached to prevent sticking and to keep them perfectly round.
  • Temperature Control: Use a thermometer; too hot and doughnuts burn, too cool and they absorb oil and get greasy.
  • Proof Properly: Make sure your doughnuts have just the right bounce—overproofed will make them deflate in oil, underproofed will mean dense dough.

How to Serve Cinnamon Sugar Homemade Doughnuts Recipe

Cinnamon Sugar Homemade Doughnuts, easy homemade doughnuts, fluffy cinnamon sugar doughnuts, homemade doughnut recipe, best cinnamon doughnuts - 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

I keep it classic by sticking to the cinnamon sugar coating, but sometimes I sprinkle a little powdered sugar or drizzle a bit of honey over the top for extra sweetness and shine. For a fun twist, a dusting of finely chopped nuts or toasted coconut gives a nice crunch contrast that’s genuinely addictive.

Side Dishes

Pair these doughnuts with a robust cup of coffee or chai tea for that morning indulgence vibe. For brunch, I like serving them alongside fresh fruit like berries or apple slices to balance out the sweetness.

Creative Ways to Present

For parties or special occasions, I arrange doughnuts on tiered cake stands sprinkled with edible flowers or fresh mint leaves to bring color and elegance. You can even set up a little ‘doughnut bar’ with different toppings: cinnamon sugar, powdered sugar, chocolate glaze, and various nuts or sprinkles—everyone loves customizing their treat.

Make Ahead and Storage

Storing Leftovers

I usually store leftover doughnuts in an airtight container at room temperature for up to a day. Make sure they’re cooled completely before covering to avoid sogginess. These don’t keep well for long, so better to enjoy fresh, but a quick warm-up revives them wonderfully.

Freezing

If you want to freeze doughnuts, cool them down fully, then flash-freeze on a tray before transferring to a freezer-safe bag. They keep for up to a month this way. When craving, just thaw at room temp or gently warm them, and they taste nearly fresh.

Reheating

I love popping these in the microwave for 10-15 seconds just before eating to bring back that fresh-from-the-fryer softness. Alternatively, you can heat them briefly in a toaster oven to revive a gentle crisp on the outside.

FAQs

  1. Can I make this Cinnamon Sugar Homemade Doughnuts Recipe without a stand mixer?

    Absolutely! While a stand mixer with a dough hook makes kneading easier, you can knead by hand on a floured surface for about 15-20 minutes until the dough is smooth and elastic. It’s a little more work but totally doable.

  2. What oil is best for frying doughnuts?

    Neutral oils with high smoke points—like canola, vegetable, or light olive oil—are ideal. They won’t overpower the doughnut’s flavor and stand up well to the frying temperature without burning.

  3. How do I know when the oil is hot enough for frying?

    Use a thermometer to maintain 350°F (180°C). If you don’t have one, drop a tiny scrap of dough into the oil—it should sizzle and bubble immediately, rising to the surface in about 20 seconds.

  4. Can I bake these doughnuts instead of frying?

    Baking doughnuts is an option, though they won’t have the same crispy exterior. You can bake at 375°F for about 12-15 minutes until golden, then toss in cinnamon sugar. It’s a lighter alternative but slightly different texture.

  5. How long do these doughnuts stay fresh?

    They’re best eaten the same day for optimal texture and flavor. Stored covered at room temperature, they keep nicely for up to 24 hours. After that, they can dry out or get soggy, so reheating is recommended if kept longer.

Final Thoughts

This Cinnamon Sugar Homemade Doughnuts Recipe has become one of my absolute favorites to make for weekends or any time I want to surprise family and friends with something special. There’s just something so satisfying about that first bite—crispy outside, fluffy inside, with the perfect cinnamon sugar kiss. Trust me, once you try making these at home, you’ll understand why I keep going back to this recipe. I hope you enjoy making and eating them as much as I do. Happy frying!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cinnamon Sugar Homemade Doughnuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 3 reviews
  • Author: Taylor
  • Prep Time: 45 minutes
  • Cook Time: 5 minutes
  • Total Time: 50 minutes plus rising time
  • Yield: 8 doughnuts
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Cinnamon Sugar Doughnuts recipe delivers soft, fluffy doughnuts coated in a warm cinnamon sugar mixture. Made from a yeasted dough that is proofed overnight for optimal texture, then fried to golden perfection and tossed in a fragrant cinnamon-cardamom sugar blend. Perfect for a delicious breakfast or sweet snack, these doughnuts are best enjoyed fresh but can be stored and lightly reheated.

Ingredients

Doughnut Dough

  • 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

To Fry

  • Neutral oil or light olive oil (for frying, quantity as needed to fill pot 2-3 inches deep)

Cinnamon Sugar

  • 100 g granulated sugar
  • 1 tbsp cinnamon
  • ½ tsp ground cardamom (optional)
  • Pinch of salt

Instructions

  1. Activate Yeast: In the bowl of a stand mixer fitted with the dough hook, combine the lukewarm milk, 2 tablespoons of sugar, and 2 teaspoons of active dry yeast. Let it stand for 5-10 minutes until foamy to ensure the yeast is active.
  2. Make Dough: Add 425 grams of flour, ½ teaspoon salt, the beaten egg, and 50 grams of neutral oil to the yeast mixture. Mix on low speed until the dough begins to come together, then continue mixing for 10-12 minutes until the dough is soft, smooth, and passes the windowpane test.
  3. First Proof: Shape the dough into a ball, place it into a bowl, cover with plastic wrap, and refrigerate for a minimum of 3 hours or up to overnight to develop flavor and texture.
  4. Roll and Cut: On a lightly floured surface, roll the dough out to about ½ inch (1.2 cm) thickness. Using a 3 ¼ inch circular cutter, cut out doughnut shapes. Use a 1 inch cutter to cut holes from the centers. Place each doughnut and doughnut hole on separate squares of parchment paper on a baking sheet with room to proof. Re-roll scraps to cut additional doughnuts or cut into pieces to fry as snacks.
  5. Second Proof: Cover the doughnuts and holes, leaving them to proof at room temperature for 35-45 minutes until they spring back after a gentle poke.
  6. Prepare Frying Setup: While doughnuts proof, heat neutral or light olive oil in a heavy-bottomed pot or deep fryer to 350°F (180°C). Line a baking sheet with parchment paper and place a wire rack on top. Mix 100 grams sugar, 1 tablespoon cinnamon, ½ teaspoon cardamom, and a pinch of salt in a shallow bowl for the cinnamon sugar coating.
  7. Fry Doughnuts: Test oil temperature with small scraps of dough. Gently lower 2 doughnuts at a time into hot oil, either directly or on the parchment for easy transfer. Fry for about 3 minutes total, flipping halfway through, until golden brown.
  8. Drain and Sugar: Remove doughnuts with a slotted spoon, place on wire rack to cool for 30 seconds, then toss in the prepared cinnamon sugar mixture to coat evenly. Repeat with remaining doughnuts.
  9. Serve and Store: Allow the doughnuts to cool on the rack. Best enjoyed the day they are made. Store leftovers lightly covered at room temperature and refresh in the microwave if desired before eating.

Notes

  • Use lukewarm milk—not too hot—to activate yeast without killing it.
  • The windowpane test ensures the dough is kneaded enough for a light texture.
  • Proofing the dough overnight in the fridge develops better flavor and texture.
  • Use a heavy-bottomed pot or cast iron for even frying temperature.
  • Maintain oil temperature at 350°F to prevent greasy doughnuts.
  • The parchment paper helps lower doughnuts gently into oil and reduces sticking.
  • If you want less cinnamon spice, reduce cinnamon quantity accordingly.
  • Cardamom is optional but adds a nice aromatic note.
  • Doughnuts are best eaten fresh but can be stored loosely covered for a day.

Nutrition

  • Serving Size: 1 doughnut
  • Calories: 320 kcal
  • Sugar: 15 g
  • Sodium: 180 mg
  • Fat: 18 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 40 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star