baked cinnamon sugar doughnuts


It’s Monday, so naturally I’m craving a warm doughnut and a latte to kick off the week. Grab a mug of coffee or hot chocolate, and let’s bake doughnuts! Tender and fluffy, baked and not fried, these cinnamon sugar doughnuts are a fab way to get our doughnut fix.

Baked Cinnamon Sugar Doughnuts

Spiced with cinnamon and nutmeg, dipped in melted butter and dunked in cinnamon-sugar, these are the way to (baked) doughnut bliss!

Perfect Baked Doughnuts

For easy baked doughnuts, transfer the batter to a large piping bag and fill each doughnut cup about 3/4 full. Tap the doughnut pan to settle the batter, then bake until golden and the tops spring back to the touch. Turn doughnuts out onto a wire rack to cool completely. Once the doughnuts are cool, dip in melted butter and dunk in cinnamon sugar.

Baked Cinnamon Sugar Doughnuts

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Baked Cinnamon Sugar Doughnuts

Baked Cinnamon Sugar Doughnuts

  • Author: Laura | Tutti Dolci
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 12 doughnuts


Indulge your doughnuts cravings with tender and fluffy baked cinnamon sugar doughnuts, a scrumptious way to get your doughnut fix!



  • 2 cups cake flour (see note below)
  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup low-fat buttermilk, at room temperature
  • 2 eggs, lightly beaten
  • 2 Tbsp unsalted butter, melted
  • 2 tsp vanilla extract


  • 4 Tbsp unsalted butter
  • 1/2 cup sugar
  • 1/2 tsp cinnamon


  1. Preheat oven to 425°F and spray a standard doughnut pan with nonstick spray. Whisk together cake flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl. Combine buttermilk, eggs, melted butter, and vanilla in a medium bowl; add to flour mixture and fold in just until incorporated.
  2. Spoon batter into a pastry bag fitted with a large round tip and fill each doughnut cup 3/4 full. Bake about 8 minutes, until the tops spring back when touched. Turn doughnuts out on a wire rack to cool completely. Repeat with remaining batter, allowing pan to cool completely and spraying with nonstick spray in between batches.
  3. Set rack with cooled doughnuts over a piece of waxed paper. Heat butter in a microwave-safe bowl until melted. Combine sugar and cinnamon in a shallow bowl. Dip doughnut tops lightly in melted butter, and dunk in cinnamon sugar; repeat with other side. If you have extra cinnamon sugar, dunk tops again. Doughnuts taste best the first day – store leftover doughnuts at room temperature or wrap well and freeze up to 2 months.


To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.


  • Calories: 225
  • Carbohydrates: 38

Keywords: Cinnamon, Sugar, Doughnut, Donut, Breakfast

Baked Cinnamon Sugar Doughnuts

More baked doughnut recipes you’ll love:

Baked Carrot Cake Doughnuts
Baked Coconut Doughnuts
Baked Cherry Doughnuts

  1. Wow, these look perfect!!! And since they’re not fried, they’re practically guilt free—that’s my rationale for today 🙂 So tempting.

  2. Thank you for those wonderful recipes, Laura! Could you please clarify if the mentioned oven temperatures are for conventional or fan assisted ovens?

  3. These donuts are beautiful and I must agree, they don’t even look baked! I wish I could reach through my screen and grab everything I see. I’ve fallen in love with your desserts through Instagram and had to stop by when I saw your Easter roundup. There are so many things I would love to try! Have a wonderful day xo

  4. Hello,
    I would really like to make this recipe but a little concerned that there is no egg and such a small amount of butter.
    How can they be light and fluffy, as well as staying fresh after baking?
    Thank you,

    1. Hi Angela, there are 2 lightly beaten eggs in the recipe, and the cake flour keeps them light and fluffy. Baked doughnuts taste best on the first day, and can be wrapped well and frozen for up to 2 months. Hope that helps!

      1. Oh I am so sorry. I can’t understand how I missed seeing eggs in the ingredient list! My sincere apologies.
        Can’t wait to bake this.
        Thank you again for all your help.
        Kindest regards,
        P.S. How do you think they would go with gluten-free flour?

  5. Hia, made these yesterday. Amazing!!!!
    One question – when you make the cake flour using the alternative recipe. Do you only make 1 cups worth or 2? I made 1 and they turned out the same as yours? What would be the difference?
    Thank you

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