Baked Cinnamon Doughnuts Recipe

If you’re craving a sweet, cozy treat that doesn’t leave you feeling guilty, you’ve got to try this Baked Cinnamon Doughnuts Recipe. These baked beauties are wonderfully soft, full of warm cinnamon flavor, and coated in a perfect cinnamon sugar mix. Trust me, I’ve been through my fair share of doughnut recipes, and this one is my go-to when I want something quick, easy, and absolutely delicious without the mess of frying.

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Ingredients You’ll Need

The magic in this Baked Cinnamon Doughnuts Recipe starts with simple ingredients that come together beautifully. You’ll want to use fresh baking powder and good-quality cinnamon for the best flavor. Here’s what I always recommend having on hand.

• Unsalted Butter: I love using a high-quality baking spread or butter for that rich, moist doughnut texture.
• Caster Sugar: Fine sugar helps create a smooth batter and sweet coating without any graininess.
• Egg: Just one large egg keeps it light but structured.
• Plain Flour: Make sure it’s sifted to keep your batter airy and smooth.
• Baking Powder: This is what helps your doughnuts puff up perfectly in the oven.
• Ground Cinnamon: The star flavor, so use fresh ground for that authentic warmth.
• Salt: Just a pinch to balance all the sweetness.
• Whole Milk: Adds moisture and richness that make these doughnuts so tender.
• Vanilla Extract: A splash elevates the flavor beautifully.
• Caster Sugar & Ground Cinnamon (for coating): These two combined become your irresistible cinnamon sugar dusting.

Variations

I love that this Baked Cinnamon Doughnuts Recipe is such a great base to get creative with. Whether you’re shifting for a specific diet or just want to mix up the flavors, there’s tons you can try! Here are a few I’ve personally played around with.

• Gluten-Free Version: I once swapped plain flour for a gluten-free blend with great success—just be sure your baking powder is GF too.
• Maple Cinnamon Twist: Adding a tablespoon of maple syrup into the batter gave the doughnuts a lovely sweetness I couldn’t get enough of.
• Chocolate Cinnamon: Mixing in a tablespoon of cocoa powder and swapping cinnamon for chocolate chips inside resulted in a crowd-pleaser with my kids.
• Vegan Adaptation: Replacing the egg with flaxseed “egg” and the butter with coconut oil works surprisingly well, though the texture is slightly different.

How to Make Baked Cinnamon Doughnuts Recipe

Step 1: Cream Butter and Sugar Until Light and Fluffy

Start by softening your unsalted butter (or baking spread) and mixing it with the caster sugar. I like to use a stand mixer for this, but a hand mixer works great too. You want to beat them together until the mixture is pale, smooth, and creamy. Sometimes, the batter might look a bit split after adding the egg—that’s totally normal! Just keep beating gently and it will come back together nicely.

Step 2: Whisk Dry Ingredients and Combine Milk with Vanilla

In a separate bowl, whisk together the plain flour, baking powder, ground cinnamon, and salt. Meanwhile, in a small cup or bowl, mix your whole milk and vanilla extract. This helps to evenly distribute the vanilla flavor throughout the batter.

Step 3: Alternate Adding Dry and Wet Ingredients to the Batter

Add half of your flour mixture to the creamed butter and sugar, then half of the milk mixture. Beat on a low speed until smooth, then add the remaining flour and milk mixtures. The batter should be well combined and slightly thick but smooth. Patience here is key—I’ve learned that rushing this step can result in dense doughnuts.

Step 4: Pipe the Batter Into Greased Mini Doughnut Moulds

Grab a large disposable piping bag and fill it with the batter—that gives you a lot more control when filling the moulds. Make sure your mini doughnut tins are well greased to avoid sticking. Pipe the batter so that it’s level or just a little below the middle ring of each doughnut mould. This little trick stops your doughnuts from overflowing as they rise in the oven.

Step 5: Bake and Let Cool Before Coating

Pop them into a preheated oven at 180°C (170°C fan) and bake for 10 to 13 minutes. You’ll know they’re done when they’re golden and firm to the touch, and they won’t sound hollow or bubbly if you tap lightly. Once baked, flip the moulds upside down onto a tray and let them cool there for about two minutes—this makes removing the doughnuts a breeze without breaking them.

Step 6: Toss Doughnuts in Cinnamon Sugar Then Cool

While the doughnuts cool, whisk together the caster sugar and ground cinnamon in a bowl for that classic coating. Carefully take the doughnuts out of the moulds once they’ve cooled slightly, then roll each one in the cinnamon sugar until well coated. That sweet and spicy finish is simply addictive!

How to Serve Baked Cinnamon Doughnuts Recipe

Garnishes

I usually keep garnishes simple—after all, the cinnamon sugar coating speaks for itself. But sometimes I’ll sprinkle a little powdered sugar on top or dip the doughnuts halfway in melted chocolate for a special treat. Fresh fruit like sliced apples or pears on the side pairs wonderfully if you want something light.

Side Dishes

These baked cinnamon doughnuts go great with a steaming cup of coffee or chai tea. For brunch, I like serving them alongside scrambled eggs or a fresh fruit salad to balance the sweetness. Trust me, once you’ve had them warm with jam or honey on the side, you’ll be hooked.

Creative Ways to Present

For holidays or parties, I’ve tried stacking them in a tower drizzle with cream cheese glaze and fresh berries—everyone loves the look and flavor combo. You can also serve these doughnuts on pretty plates with little cinnamon sticks as a garnish; it adds charm and extra aroma to the table.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container at room temperature for up to two days. To keep the cinnamon sugar coating nice and fresh, I toss them in a little extra sugar and cinnamon before serving again. If you live somewhere humid, refrigerate them but let them come to room temp before eating.

Freezing

These doughnuts freeze surprisingly well! I pop them in a freezer bag with parchment paper between layers to prevent sticking. When you want a treat, just thaw them at room temperature and then warm in the oven or microwave for a few seconds. It’s a real lifesaver for busy days.

Reheating

To reheat, I gently warm the doughnuts in a 160°C oven for about 5 minutes. This brings back that fresh-baked softness and crispness on the outside without drying them out. If you’re in a rush, the microwave works too—just be careful not to overheat or they can turn rubbery.

FAQs

Final Thoughts

I absolutely love how this Baked Cinnamon Doughnuts Recipe turns out every time—soft, flavorful, and just sweet enough to satisfy that doughnut craving without feeling heavy or greasy. When I first tried baking doughnuts instead of frying, I was amazed at how easy and quick it was, and my family goes crazy for them too! If you’re looking for a comforting, homemade treat that’s a little healthier and seriously delicious, this recipe is definitely worth making. Give it a try, and I promise it’ll become a regular in your kitchen like it did in mine.

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