Baked Cinnamon Sugar Donuts & Donut Holes Recipe

I absolutely adore making this Baked Cinnamon Sugar Donuts & Donut Holes Recipe whenever I want to bring a little warmth and sweetness into my kitchen. From the moment the aroma of freshly baked dough mingled with cinnamon and sugar fills the air, I know I’ve got a treat that’s both comforting and irresistibly delicious. This recipe feels like a little celebration every time I serve it, perfect for sharing or indulging in quietly with a hot cup of tea or coffee.

Why You'll Love This Baked Cinnamon Sugar Donuts & Donut Holes Recipe

What makes this recipe truly special to me is its perfect balance of flavors and textures. The donuts are soft, tender, and fluffy, yet they have just enough chewiness to satisfy cravings for something substantial without feeling heavy. The cinnamon sugar coating adds that nostalgic, sweet-spicy kiss that reminds me of cozy mornings and afternoon treats alike. Each bite delivers that delightful contrast: a lightly crisp exterior from the cinnamon sugar and a warm, pillowy interior that just melts away.

One of my favorite things about this Baked Cinnamon Sugar Donuts & Donut Holes Recipe is how straightforward it is to make, despite seeming like a bakery-level delight. The dough is simple to put together with common ingredients, and since these donuts are baked instead of fried, cleanup is a breeze and there’s less mess, which I always appreciate. It’s a recipe I’ll happily recommend for casual weekend breakfasts, a festive brunch, or even a sweet snack to surprise your family or friends. It stands out because it combines the joy of classic cinnamon sugar donuts with a health-conscious twist, making it easier to enjoy them often.

Ingredients You'll Need

The ingredients for this recipe feel like kitchen essentials transformed into something magical. Each component contributes to the final product’s texture, flavor, and tender crumb. From creamy whole milk to buttery richness and that perfect dusting of cinnamon sugar, everything works harmoniously.

• Active dry yeast: This is essential for giving the donuts a lovely rise and light texture.
• Whole milk: Adds creaminess and moisture to the dough, making it tender.
• Unsalted butter: Melted butter enriches the dough and also helps give that golden-brown finish when brushed on.
• Redpath Dark Brown Sugar: Packed into the dough for a deeper, molasses-infused sweetness that balances the cinnamon.
• Kosher salt: Just a pinch to enhance all the flavors perfectly.
• Egg: Binds everything together and adds richness to the dough.
• All-purpose flour: The base for the dough that keeps the donuts light but sturdy.
• Redpath Granulated Sugar: Combined with cinnamon for that classic sweet coating that finishes each donut and hole beautifully.
• Ground cinnamon: Provides the warm, fragrant spice that gives these donuts their signature flavor.

Directions

Step 1: I start by whisking the active dry yeast with a bit of warm water and letting it bloom for about 5 minutes until it’s foamy and alive, signaling that the yeast is ready to work its magic.

Step 2: Then I gently warm the milk either on the stove or in the microwave; it needs to be warm but not hot, just so it helps activate the dough’s ingredients without killing the yeast.

Step 3: In a large bowl, I combine melted butter, dark brown sugar, and kosher salt, stirring until everything is dissolved and silky smooth. This forms the sweet, buttery base that the dough rests on.

Step 4: Next, I whisk the warm milk into the butter and sugar mixture, blending it into a lovely, smooth liquid.

Step 5: I add the yeast mixture and the egg to the wet ingredients and whisk until fully incorporated.

Step 6: It’s time to add the all-purpose flour. I stir vigorously with a wooden spoon until the dough pulls together into a rough ball.

Step 7: I turn the dough onto a lightly floured surface and knead it with floured hands for about 4 to 5 minutes, until the dough feels smooth and elastic.

Step 8: Then I transfer the dough to a lightly oiled bowl, turning it to coat, cover it loosely with plastic wrap, and let it rise at room temperature for about 1 and a half hours until doubled.

Step 9: While waiting, I melt some butter for brushing later on.

Step 10: After the rise, I punch down the dough and roll it out to about 2 centimeters thick on a floured surface – it’s always exciting to see the transformation at this stage.

Step 11: I use two glasses – one large and one small – to cut out the donuts and their holes, pressing the smaller glass into the center of each large circle.

Step 12: The donuts and holes go onto separate lined baking sheets; I gather the scraps, roll out the dough again, and repeat cutting until it’s all used. Brushing the tops lightly with melted butter before the second proof adds that perfect moisture and helps them brown.

Step 13: I loosely cover the donuts and holes and let them proof again on the counter for about 1 hour.

Step 14: I preheat the oven to 350°F (180°C), getting ready to bake these beauties.

Step 15: The donut holes bake for 6 to 8 minutes until golden and puffed, while the larger donuts take about 10 to 12 minutes to reach the perfect golden color and risen texture.

Step 16: After baking, I let them cool for about 2 minutes, just enough so they’re warm but not too hot to handle.

Step 17: While they cool, I prepare the cinnamon sugar by mixing granulated sugar and ground cinnamon together, then sifting the mix over a pie plate so it’s light and ready for coating.

Step 18: I lightly brush each donut and donut hole with melted butter on both sides, then toss them in the cinnamon sugar until evenly coated with that sparkling sweet spice.

Step 19: These are best enjoyed the day they are made – warm and fresh! But if you have leftovers, I love freezing them for up to 2 months to use later, perfect for making decadent bread pudding.

Servings and Timing

This recipe makes about 12 servings of delightful baked donuts and donut holes, enough to share around the breakfast table or with guests. Preparation time takes roughly 15 minutes, with resting periods adding up to about 2 and a half hours due to the yeast rising and proofing steps. Baking time is very quick – under 15 minutes combined for the holes and the donuts. Altogether, you should plan for about 45 minutes of active and inactive time to enjoy these warm treats fresh from the oven.

How to Serve This Baked Cinnamon Sugar Donuts & Donut Holes Recipe

When I serve these donuts, I love to keep it simple and welcoming. They shine best warm – you can greet guests with a basket lined in a colorful cloth napkin filled with fresh donuts and holes, inviting everyone to pick their favorites. A sprinkle of extra cinnamon sugar on top or a light dusting of powdered sugar adds an elegant touch if you want to make the presentation pop.

These donuts pair wonderfully with fresh fruit like berries or warm apple slices, which add a natural brightness that contrasts beautifully with the sweet cinnamon sugar. For beverages, I often enjoy them alongside a cup of cinnamon-spiced chai or a rich, freshly brewed coffee. For a non-caffeinated option, a chilled vanilla almond milk or a lightly flavored herbal tea with hints of chamomile or orange blossom complements the treats perfectly.

This recipe is perfect for casual weekend breakfasts, a festive brunch with family, or as a sweet surprise for special occasions like a birthday morning or holiday gathering. I recommend plating a few donuts with a small bowl of cinnamon sugar for dipping or serving the donut holes in a pretty bowl to encourage self-serving. Portion sizes can easily be customized depending on the occasion – just follow your heart and appetite!

Variations

One of the things I absolutely enjoy about this Baked Cinnamon Sugar Donuts & Donut Holes Recipe is how adaptable it is. If you want to make a gluten-free version, I’ve had success swapping in a gluten-free all-purpose flour blend designed for baking. Just be sure to check the blend contains xanthan gum or add a teaspoon for structure to mimic the gluten’s elasticity.

If you’re looking for a vegan twist, replacing the milk with almond or oat milk and using a flax egg substitute works well. Swap the butter for vegan margarine or coconut oil, which lends a subtle, tropical note that surprisingly complements the cinnamon sugar coating.

Flavor-wise, I sometimes jazz up the coating by mixing in a pinch of nutmeg or cardamom with the cinnamon sugar for a little extra warmth and depth. For a different cooking method, these donuts can also be lightly pan-fried in a non-stick skillet with a little butter for that traditional crispy edge, but baked is my go-to for ease and less oil.

Storage and Reheating

Storing Leftovers

If you find yourself with leftover baked cinnamon sugar donuts and donut holes, I always store them in an airtight container at room temperature, preferably lined with a paper towel to absorb any moisture. They keep well for about 2 days, staying soft while maintaining that wonderful sweet coating. Avoid refrigeration as it tends to dry them out and toughen the texture.

Freezing

This recipe freezes beautifully, which I find super helpful if I want to prepare ahead or save leftovers. I place the donuts and holes in a single layer on a baking sheet lined with parchment paper, freeze until solid for a couple of hours, then transfer them to a freezer-safe bag or container. They keep fresh for up to 2 months. When you’re ready to enjoy, just thaw at room temperature briefly before reheating.

Reheating

The best way to reheat is to pop them in a preheated oven at 300°F (150°C) for 5 to 7 minutes. This method restores their soft, fluffy interior and melts the butter slightly, refreshing the cinnamon sugar coating’s texture and flavor. I avoid microwaving as it tends to make donuts a bit rubbery or soggy. If you’re in a pinch, a quick low-power microwave zap for 10-15 seconds can work but oven reheating is always my top choice.

FAQs

Can I use instant yeast instead of active dry yeast?

Absolutely! Instant yeast can be used, and it usually speeds up the rising process. When substituting, use slightly less yeast than active dry since it’s more concentrated, and you can mix it directly with the flour without needing to proof it in water first.

Is it possible to make these donuts dairy-free?

Yes. Swap whole milk with plant-based milk such as almond or oat milk, and substitute the butter with a dairy-free margarine or coconut oil. These changes keep the texture moist and flavorful while making the recipe accessible for dairy-free diets.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffed and airy. A simple test is to gently press your finger into the dough—if the indentation slowly springs back and doesn’t fill right away, the dough is proofed and ready for the next step.

Can I make the dough ahead of time and refrigerate it overnight?

Definitely! After kneading, place the dough in an oiled bowl, cover it tightly, and refrigerate overnight. The dough will rise more slowly, developing extra flavor. Bring it back to room temperature before rolling and cutting, then continue with the recipe as usual.

What’s the best way to get evenly coated cinnamon sugar on the donuts?

Brushing the doughnuts and holes with melted butter before tossing them in the cinnamon sugar is key. The butter helps the sugar stick evenly and forms that iconic crunchy glazed surface. Also, gently rolling them around in a shallow dish of cinnamon sugar or using your hands to pat the sugar on helps achieve full coverage.

Conclusion

I truly can’t recommend this Baked Cinnamon Sugar Donuts & Donut Holes Recipe enough if you’re craving a warm, sweet treat that feels both nostalgic and homemade with a healthy twist. It’s one of those recipes that brings a little joy to the whole kitchen with every batch. Give it a try—you’ll love how easy it is to make and how irresistibly delicious the results are!

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