Crispy Baked Cinnamon Sugar Donuts are soft on the inside with a perfectly crisp outer layer, coated in a sweet cinnamon-sugar mixture. Made without frying, these oven-baked donuts are a lighter, mess-free alternative that delivers the classic taste you love.

Why You’ll Love This Recipe

Baked, not fried—healthier and less messy
Crisp edges with a fluffy, tender center
Coated in a nostalgic cinnamon-sugar mix
Quick and easy—ready in under 30 minutes
Ideal for breakfast, snacks, or coffee breaks

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the donuts:

All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Salt
Granulated sugar
Buttermilk or milk with vinegar
Eggs
Vanilla extract
Unsalted butter, melted

For the coating:

Granulated sugar
Ground cinnamon
Melted butter (for brushing)

directions

Preheat oven to 375°F (190°C). Lightly grease a donut pan or use non-stick spray.
Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and sugar.
Mix wet ingredients: In another bowl, combine buttermilk, eggs, vanilla, and melted butter.
Combine: Add wet ingredients to dry and stir until just combined. Do not overmix.
Fill the pan: Spoon or pipe batter into the prepared donut cavities, filling each about ¾ full.
Bake: Bake for 10–12 minutes, or until golden brown and a toothpick comes out clean.
Cool slightly: Let donuts rest for 2–3 minutes in the pan before removing.
Coat: Brush each donut with melted butter, then toss in the cinnamon-sugar mixture while still warm. Serve immediately.

Servings and timing

Servings: 10–12 donuts
Prep time: 10 minutes
Bake time: 12 minutes
Total time: 25 minutes

Variations

Filled version: Inject with apple butter or jam using a piping bag.
Pumpkin spice: Add ¼ cup pumpkin puree and replace cinnamon with pumpkin pie spice.
Chocolate dipped: Skip the cinnamon sugar and dip in melted chocolate instead.
Mini donuts: Use a mini donut pan for bite-sized treats. Adjust baking time accordingly.

storage/reheating

Storage: Store at room temperature in an airtight container for up to 2 days.
Reheating: Warm in a toaster oven or microwave for a few seconds to restore freshness.
Freezing: Freeze uncoated donuts for up to 1 month. Thaw and coat before serving.

FAQs

Can I make these without a donut pan?

Yes, you can bake the batter in a muffin pan—adjust the shape and bake time slightly.

Are these donuts really crispy?

They develop a light crisp on the outside, especially when eaten fresh from the oven.

What makes them rise?

Baking powder and baking soda help create lift and a tender crumb.

Can I use regular milk instead of buttermilk?

Yes—add 1 teaspoon of vinegar or lemon juice to milk and let sit for 5 minutes.

Do I have to use butter for the coating?

Butter helps the cinnamon sugar stick and adds richness, but you can skip it if needed.

Can I add nutmeg or other spices?

Yes, nutmeg, cloves, or cardamom work beautifully with cinnamon.

Will they still be good the next day?

Yes, but they’re best fresh. Reheat briefly to improve texture.

Can I reduce the sugar?

You can slightly reduce the sugar, but it affects flavor and browning.

Can I make them gluten-free?

Use a 1:1 gluten-free flour blend to make the recipe gluten-free.

What can I use instead of eggs?

Try a flax egg (1 tbsp ground flax + 3 tbsp water) or egg replacer for a vegan version.

Conclusion

Crispy Baked Cinnamon Sugar Donuts offer all the warm, nostalgic flavors of a classic donut—without the deep fryer. Perfect for breakfast, brunch, or snacking, these donuts come together quickly and will satisfy your sweet tooth with their tender crumb and cinnamon-kissed crunch.