Name: Cinnamon Sugar Doughnuts Recipe
Prep time: 45 min
Cook time: 5 min
Total time: PT-489385H6M8S
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 (enough for deep frying); 100 g granulated sugar; 1 Tbsp cinnamon; ½ tsp ground cardamom (optional); Pinch of salt

Jump to Recipe· 4.6 from 65 reviews

If you’re craving a warm, comforting treat that hits that sweet spot just right, I’ve got you covered with my **Cinnamon Sugar Doughnuts Recipe**. These doughnuts are delightfully soft, perfectly spiced, and coated in that classic cinnamon sugar goodness that everyone loves. Whether you’re making them for a cozy weekend breakfast or a special dessert, I promise this recipe will become your go-to for homemade doughnut bliss. Stick with me, and I’ll share all my tips so you can nail these every time!

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Why This Recipe Works

Balanced Sweetness: Just the right amount of cinnamon sugar coating ensures sweetness without overwhelming the doughnut’s tender crumb.
Soft, Pillowy Texture: The dough’s long fridge rise develops flavor and creates a beautifully light doughnut inside.
Simple Ingredients: You likely have everything on hand — nothing fancy but deliciously cozy.
Foolproof Frying Technique: I’ll walk you through the oil temp and frying tips so your doughnuts cook evenly with golden perfection every time.

Cinnamon Sugar Doughnuts, homemade cinnamon sugar doughnuts, soft cinnamon doughnuts, easy cinnamon sugar 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

Ingredients & Why They Work

The magic behind these cinnamon sugar doughnuts lies in simple, quality ingredients that work together to build flavor, texture, and that irresistible aroma you’ll be craving. Here’s what I use and why each part is important.

Whole milk: Lukewarm milk activates the yeast perfectly and adds richness to the dough.
Granulated sugar: Feeds the yeast and sweetens the dough just a touch while forming that golden crust when fried.
Active dry yeast: Essential for the doughnuts’ lift and airy texture — make sure to proof it properly to get that perfect rise.
All-purpose flour: The sturdy base that gives structure but still keeps the dough tender.
Salt: Enhances flavor and balances sweetness beautifully.
Egg: Adds moisture, richness, and helps bind everything.
Neutral or light olive oil: Keeps the dough soft and helps achieve a tender crumb without overpowering flavor.
Cinnamon: Provides the warm, spicy kick that makes these doughnuts classic and comforting.
Ground cardamom (optional): A little twist I love adding for complexity and a hint of exotic warmth.
Pinch of salt: Balances the cinnamon sugar and keeps the coating from tasting too sweet.

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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.

Tweak to Your Taste

I love how versatile this Cinnamon Sugar Doughnuts Recipe is — it’s easy to adjust to match your cravings or dietary needs. Over time, I’ve tried a few fun spins, and I encourage you to personalize it too!

Lower sugar: If you prefer a milder cinnamon touch, reduce the cinnamon in the sugar mix or sprinkle just a tiny bit on top; still tasty, just less spicy.
Gluten-free version: I’ve experimented swapping out half the flour for a gluten-free blend — results are great if you’re patient with the dough’s handling.
Cardamom boost: Adding ground cardamom is my favorite — I find it takes the doughnuts from familiar to something a bit more special and aromatic.
Doughnut holes: Don’t forget the centers! They’re perfect for snacking and great for dipping into coffee.

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

Step 1: Bloom the yeast for a perfect rise

Start by warming your milk until it’s just lukewarm — too hot and you’ll kill the yeast, too cold and it won’t activate properly. Mix in sugar and active dry yeast, then let it sit for 5-10 minutes until it’s foaming nicely. This little test is a game changer for dough success. If it doesn’t bubble, start over with fresh yeast.

Step 2: Mix and knead until silky smooth

Add the flour, salt, egg, and oil to your bowl and mix on low speed with a dough hook. It helps to mix for about 10-12 minutes until the dough passes the windowpane test — when you stretch a little piece, it should become thin enough that light shines through without tearing. This step builds the gluten for that perfect chewy-yet-soft doughnut.

Step 3: Chill out — literally

Shape the dough into a ball, cover it tightly with plastic wrap, and pop it into your fridge for at least 3 hours or overnight. This slow, cold fermentation develops flavor and makes handling easier. I swear by this step — it’s what makes these doughnuts stand out in flavor and texture.

Step 4: Roll, cut, and proof

On a lightly floured surface, roll the dough to about ½ inch thick. Use a round cutter (I like around 3¼ inches) to cut out your doughnuts, then use a smaller cutter for the holes. Place each on parchment squares they’re easy to transfer and peel off gently when frying. Don’t forget to set the doughnut holes on the tray too! Cover them and let them proof for 35-45 minutes. They’re ready when gently poking leaves an indentation that bounces back.

Step 5: Fry to golden perfection

Heat your oil to 350°F (180°C) in a heavy-bottomed pot or deep fryer. Use a scrap piece of dough to test the temperature — it should sizzle and rise immediately without burning. Fry two doughnuts at a time, flipping halfway through, until golden brown — about 3 minutes. Transfer onto a wire rack to drain. I like to fry right on the parchment paper to make handling easier — it releases cleanly when lowered in.

Step 6: Toss in cinnamon sugar and enjoy

After the doughnuts cool for around 30 seconds (just enough to handle but still warm), toss them in the cinnamon sugar mixture until fully coated. This warm coating clings better and melts slightly into the crust for that addictive crunch. Serve immediately — trust me, they don’t last long!

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Pro Tips for Making Cinnamon Sugar Doughnuts Recipe

Patience with Proofing: Don’t rush the rise — letting the dough proof fully makes your doughnuts so light and airy.
Oil Temperature Matters: Keep the oil steady at 350°F to avoid greasy or burnt doughnuts — a kitchen thermometer is your best friend.
Use Parchment Paper: Fry doughnuts on parchment squares to make flipping and removing easier and less messy.
Toss When Warm: Coat the doughnuts while still warm; the sugar sticks best and creates that delightful crunchy finish.

How to Serve Cinnamon Sugar Doughnuts Recipe

Garnishes

I usually keep it classic with just the cinnamon sugar, but sometimes I sprinkle a little powdered sugar on top for an extra sweet touch. For a bit of flair, a light drizzle of melted chocolate or a simple glaze of vanilla icing can make these feel special when serving guests. Fresh berries on the side add a lovely pop of color and balance.

Side Dishes

Pairing these doughnuts with a frothy cup of coffee or hot chai is my favorite — the spices complement each other beautifully. For brunch, they’re great alongside fresh fruit salad or creamy yogurt parfaits. I’ve also served them with a bowl of warm apple cider which feels like pure cozy magic.

Creative Ways to Present

Once, I made a doughnut board for a casual brunch — laying the doughnuts on wooden platters with small bowls of cinnamon sugar, whipped cream, and fresh fruit. Guests loved customizing theirs! For holidays, I’ve shaped the doughnuts into festive wreaths or hearts before frying, which makes for a fun conversation starter.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (rare, but possible!), store them loosely covered at room temperature to prevent moisture buildup and sogginess. I find a simple dish towel or loosely tented foil works best to maintain that fresh doughnut texture without drying them out.

Freezing

I sometimes freeze these doughnuts without the cinnamon sugar coating to keep texture intact. Wrap them individually in plastic wrap and then place in a freezer bag. When you want one, just thaw at room temp and toss them in warm cinnamon sugar before serving.

Reheating

To reheat, I pop doughnuts in the microwave for about 10-15 seconds to get that warmth back, then refresh the cinnamon sugar coating by tossing them gently again. If you’re reheating from frozen, let them thaw fully before microwaving to avoid sogginess.

FAQs

Can I bake these cinnamon sugar doughnuts instead of frying?

Absolutely! If you prefer baking, brush the doughnuts with melted butter and bake at 375°F (190°C) for about 10-12 minutes until golden. You can then toss them in cinnamon sugar for that classic coating. They won’t be quite as crispy, but still delicious and lighter.
What if my doughnuts taste doughy inside?

That usually means they need a bit more frying time or the oil wasn’t hot enough. Make sure your oil maintains around 350°F and fry long enough for a golden crust to form, which seals in moisture and cooks the inside completely. Also, avoid overcrowding the pot, which drops the oil temperature.
Can I make the doughnuts ahead and fry later?

Yes! After shaping and cutting, you can refrigerate the doughnuts unproofed for up to a day. Just let them come to room temperature and proof until puffy before frying. This gives flexibility if you want fresh-fried doughnuts on a schedule.
How do I keep cinnamon sugar from clumping?

Mix the sugar, cinnamon, cardamom, and salt thoroughly in a shallow bowl to distribute spices evenly and prevent clumps. Also, tossing the doughnuts promptly while warm helps the mixture adhere evenly without clumping.

Final Thoughts

Making this Cinnamon Sugar Doughnuts Recipe has become one of my favorite homemade treats because it’s not only delicious but genuinely fun to make. It’s a cozy little project that fills the kitchen with amazing aromas and brings smiles all around. I can’t recommend enough giving this recipe a try — imagine biting into soft dough, sweet cinnamon sugar coating, and a warm cup of coffee beside you. Trust me, you’ll want to make these again and again. Happy frying!