Classic Homemade Cinnamon Sugar Donuts
Introduction
There’s something undeniably comforting about warm, freshly fried donuts rolled in cinnamon sugar. These soft, pillowy treats are bursting with sweet, spiced flavor — perfect for weekend brunches, holiday gatherings, or simply because you deserve a little indulgence. Made entirely from scratch, this recipe delivers that nostalgic bakery taste without preservatives or mystery ingredients.
Ingredients
2 ½ cups all-purpose flour
¼ cup granulated sugar
2 ¼ tsp active dry yeast (1 packet)
1 tsp salt
1 large egg
1 large egg yolk (for richer dough)
¾ cup whole milk, warmed to 110°F (43°C)
¼ cup unsalted butter, melted and slightly cooled
1 tsp pure vanilla extract
For Cinnamon Sugar Coating:
1 cup granulated sugar
2 tsp ground cinnamon
Instructions
Prepare the Dough
In a large mixing bowl, combine the flour, sugar, yeast, and salt. Whisk to blend evenly.
Add the warm milk, melted butter, egg, egg yolk, and vanilla extract. Mix with a wooden spoon or stand mixer (with dough hook) until a shaggy dough forms.
Knead the dough on a floured surface for 5–7 minutes, or until smooth and elastic. Alternatively, knead in the mixer for 4–5 minutes on medium speed.
Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1–1.5 hours, until doubled in size.
Shape the Donuts
Punch down the dough gently and roll out to ½-inch thickness on a floured surface.
Use a donut cutter (or two round cutters) to cut out donuts.
Place donuts on a parchment-lined baking sheet, cover loosely, and let rise for 30–45 minutes.
Fry the Donuts
Heat vegetable or canola oil in a deep pot or Dutch oven to 350°F (175°C). Use a candy thermometer for accuracy.
Fry donuts in small batches (2–3 at a time), flipping halfway through, for 60–90 seconds per side until golden brown.
Remove with a slotted spoon and drain on a wire rack lined with paper towels.
Cinnamon Sugar Coating
While warm, dip both sides of each donut into the cinnamon-sugar mixture, ensuring even coverage.
Let cool slightly before serving — they’re best eaten fresh!
Variations
Chocolate Lovers: Dip half of each donut in melted dark chocolate, sprinkle with sea salt or chopped nuts.
Baked Version: Skip frying — bake at 375°F (190°C) for 12–15 minutes, then brush with melted butter and toss in cinnamon sugar.
Gluten-Free: Substitute with a 1:1 gluten-free baking blend and ½ tsp xanthan gum (if not included).
Vegan: Replace egg with flax egg (1 tbsp ground flax + 3 tbsp water), and use plant-based milk and butter.
Tips
Fry at 350°F — too hot burns, too cool absorbs oil.
Don’t overcrowd the pot; fry in small batches to maintain consistent temperature.
Use a slotted spoon or spider strainer for safe flipping and removal.
Roll in cinnamon sugar while still warm; it sticks better and melts slightly.
Store leftovers in an airtight container for up to 2 days; reheat briefly for freshness.
Nutrition
(per donut, approx. 8 servings)
Calories: 280
Total Fat: 10g (Saturated Fat: 3g)
Cholesterol: 35mg
Sodium: 180mg
Carbohydrates: 44g (Fiber: 1g, Sugars: 18g)
Protein: 5g
Healthy Benefits
While these donuts are a treat, homemade versions are healthier than store-bought:
No trans fats or artificial preservatives
Full control over sugar content
Eggs and milk provide protein and calcium
Yeast fermentation may aid digestibility
Sugar can be reduced or swapped with coconut sugar
- Pair with fruit or milk for a balanced snack
Conclusion
These cinnamon sugar donuts are more than just a sweet treat — they’re a celebration of simple, wholesome ingredients turned magical. Bite into a warm, crispy-yet-soft donut, and you’ll understand why homemade always wins. Bake, fry, and savor — life’s too short for mediocre donuts!
