There’s something irresistible about the warm aroma of cinnamon filling the kitchen, especially when it comes from a batch of freshly baked doughnuts. Cinnamon Baked Doughnuts offer all the comforting flavors of a classic doughnut without the need for deep frying, making them a simpler and lighter option for breakfast, brunch, or an afternoon treat. Soft, tender, and coated in a sweet cinnamon-sugar mixture, these homemade doughnuts are guaranteed to become a family favorite.
Unlike traditional fried homemade doughnuts, baked doughnuts are quick and easy to prepare. The batter comes together with pantry staples such as flour, sugar, baking powder, milk, eggs, butter, and vanilla extract. Ground cinnamon is mixed into the batter, adding warmth and depth to every bite. Once combined, the batter is spooned or piped into a doughnut pan, creating the classic ring shape that makes doughnuts so fun to serve and enjoy.
As the doughnuts bake, they develop a soft cake-like texture with a light golden exterior. The real magic happens after they come out of the oven. While still slightly warm, each doughnut is brushed with melted butter and generously coated in a mixture of cinnamon and sugar. This finishing touch creates a sweet, fragrant crust that perfectly complements the tender interior.
One of the reasons these doughnuts are so popular is their versatility. They pair wonderfully with a morning cup of coffee, tea, or hot chocolate and can easily be customized with additional flavors. A touch of nutmeg, a splash of maple extract, or even a light vanilla glaze can add a unique twist while still preserving the classic cinnamon flavor that everyone loves.
Cinnamon Baked Doughnuts are also a great baking project for beginners. They require no yeast, no rising time, and no complicated techniques, making them an accessible recipe for home bakers of all skill levels. In less than an hour, you can have a batch of warm, homemade doughnuts ready to enjoy.
Whether you’re preparing a cozy weekend breakfast, hosting a brunch gathering, or simply craving a sweet snack, Cinnamon Baked Doughnuts deliver comfort and flavor in every bite. Their soft texture, warm spice, and delightful cinnamon-sugar coating make them a timeless treat that’s perfect for any occasion. One taste, and you’ll be reaching for another.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup melted butter for brushing
- 1/2 cup granulated sugar for coating
- 1 1/2 teaspoons ground cinnamon for coating
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a doughnut pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- In a separate bowl, whisk the egg, milk, melted butter, and vanilla until combined.
- Add the wet ingredients to the dry ingredients and stir just until no dry streaks remain. Do not overmix.
- Spoon or pipe the batter into the prepared doughnut pan, filling each cavity about 2/3 full.
- Bake for 10 to 12 minutes, or until the doughnuts spring back when lightly touched.
- Let the doughnuts cool in the pan for 5 minutes, then transfer to a wire rack.
- While still warm, brush each doughnut with melted butter.
- Mix the coating sugar and cinnamon in a shallow bowl, then roll each doughnut in the mixture until well coated.
- Serve warm and enjoy.
Nutrition
Baked??? Where’s the fryer? Don’t know what’s the point of not frying them. They need that crispy edge!
I think they turned out ok but they were kinda dry. Maybe I overbaked them?
Looks delicious, but my oven is broken. Can I make them on the stove? 🤔
These are way better than those store ones that make me sick. Love it!
These doughnuts were amazing! I made them for breakfast and my family loved them. Will definitely make again!
Delicious and sooo easy! Made them for brunch and everyone loved them!
Not bad! But not what my taste buds expected. Cinnamon flavor is overpowering for some reason.
They turned out dry. I followed the recipe exactly, but not happy with the result.
Ugh, that’s disappointing. I’ve had the same issue with other recipes though. Some ovens can be weird!
Sorry to hear that! Maybe next time try just baking a bit shorter? It helped me before.
These are sooo good! My kids loved them! Will make again for sure.
Cinnamon is the best spice! Never tried baking doughnuts, but now I will!
I ain’t no baker, but these turned out pretty good. Instructions were clear. Nice!
I ain’t no chef but this was easy peasy! Mine looked perfect too 🥳
Glad you enjoyed it! These doughnuts are a hit! 🍩
Um, what if you don’t have a doughnut pan? Can you use a muffin tin?
I like cinnamon, but these doughnuts were just too sweet for me. Might cut down the sugar next time.
Just ok. I think I prefer traditional fried doughnuts better. 🤷♂️
I get you! Traditional ones have that crispy crust that’s hard to beat. But these are a nice healthy alternative. 😉
Doughnuts or donuts? What’s the difference? Either way, this recipe rocks!
Coating sugar and cinnamon? Sounds like too much work. Just toss ’em in a powdered sugar bag!
Why do you need ground cinnamon when you already put cinnamon in the batter? Seems redundant to me.
It’s just like the ones from the store, but homemade! Yummy 😊
I tried this recipe but I think I added too much flour. They came out kinda dry. Gotta give it another shot.
My doughnuts came out flat and sad. I must’ve messed up somewhere. Sad face. 🙁
I added chocolate chips and they turned out great! 10/10 would recommend. 😊
Super easy recipe! Even my kid helped make them. Can’t believe I baked doughnuts at home!
These doughnuts are a game changer! So easy to make and they taste divine. Definitely making again!
OMG! These are the best! My kids couldn’t get enough! Thank you for sharing!
So simple! Just made them and already eaten half. However, I think they could use more spice.
I agree, they were super easy to make! But I added a pinch of nutmeg and it gave them a nice kick! Maybe try that next time?
I dunno, I think they taste just fine. Maybe you’re just not used to cinnamon?! 🤷♂️
Made them for brunch and everyone asked for the recipe. The baking time was pretty close—mine took ~12 minutes. The melted butter brushing step really makes them shine.
Way too much cinnamon for me personally. I get that it’s called cinnamon baked doughnuts, but the coating was almost overpowering. Still, texture was good.
Ah yeah, I get that. With 1 1/2 tsp cinnamon mixed into the coating sugar, it can totally be overpowering if you’re not a cinnamon person. Texture sounds like it nailed it though!
I’m impressed—baked doughnuts can actually be tender! The “don’t overmix” step matters. When I stirred less, they were way better.
I was skeptical about baked doughnuts, but this recipe is legit. The texture is close enough to fried for me, especially when warm.
Same! I didn’t expect baked to get that “fried-ish” bite, but warm they’re actually pretty spot on. The cinnamon coating helps a lot.
These turned out way better than I expected—soft inside, nice cinnamon smell, and the coating actually sticks. Followed the “don’t overmix” part and it mattered!
Kinda bland for my taste. I used the full cinnamon amount, but it still felt like “dessert bread” not doughnuts. Maybe more vanilla or sugar next time?
Good flavor, but mine browned a little too fast on the edges. I think my doughnut pan runs hot. Still tasty though—next time I’ll rotate the pan halfway through.
Pretty tasty, but mine were a little dry after 12 minutes. Next time I’ll start checking at 9-10. Still a solid easy bake.
Good call on checking earlier! I’ve found doughnuts can go from “just right” to dry pretty fast—9-10 min seems spot on with my oven too.
Mine were dry once at 12 minutes as well. I also noticed overmixing makes it tougher. I now stir until it’s barely combined and pull them at ~10.
Could you use a muffin pan instead? I don’t have a doughnut tray. Also I wish the instructions said how thick to fill—mine overflowed slightly.
One word: Delicious.
The instructions are clear, but the amounts for coating vs batter felt a little confusing at first. I accidentally used all the cinnamon sugar to coat and it worked anyway lol.
Pretty good—sweet but in a comforting way. I did overmix once and they got a little denser, so definitely follow the “don’t overmix” part. Great baked donut texture though.
Not sure what I did wrong, but my cinnamon doughnuts stuck to the pan even though I greased it. Could be my pan, though. Flavor was good.
Baked doughnuts?? sounds sad lol. But I’ll try anyway.
Followed the recipe exactly and they released from the pan easily. 10 minutes was perfect in my oven—any longer and they started browning too much.
Yes! I had the same thing happen—12 minutes started browning my tops too much. 10–11 min seems like the sweet spot for my oven too. 🙌
I think 350°F is fine, but mine were a bit dry after cooling—maybe I baked closer to 12 than 10. The cinnamon smell is amazing though.
Too sweet for my taste. I’d cut the sugar in the batter by like 1/4 cup or maybe even skip some of the coating. Cinnamon is great, but it overwhelms the doughnut.
Good flavor, but my batter seemed a little thick for piping, so I just spooned them in. Baking time was about 12 minutes in my oven. Still tasty though—kid-approved.
Meh. 1/4 cup coating sugar seemed like too much work for not enough payoff. Also mine stuck to the pan even though I greased it. Might just buy donuts next time lol.
These are super easy and the cinnamon coating is legit. Mine took closer to 13 minutes, but they still turned out fluffy. Will make again for sure!
I’m a little skeptical about the ‘don’t overmix’ part—mine turned out slightly dense because I stirred too long. Still edible, just not as fluffy as I wanted.
Yeah, I’m with you on that—“don’t overmix” always sounds kinda vague. If you stirred longer, that extra gluten can make them heavier fast.
Mine got dense one time too. I think I accidentally kept mixing “until smooth” 😅 Next batch I’ll stop as soon as there are no dry streaks like the recipe says.
Not bad, but mine were a little dry. I think I overbaked by a minute or two. Next time I’ll check at 9–10 mins and brush with butter sooner.
Okay but… is it supposed to be 350°F for like 12 minutes? Mine didn’t spring back, they were kinda dense. Might be my pan? Or I used low-fat milk. lol
Mine sank a little in the middle—could be my baking powder is old. Still edible though, and the cinnamon smell is amazing.
1/2 cup sugar for coating seems like a lot… but I guess that’s the point? Mine were delicious anyway. Quick question: can I freeze them before coating or after?
These came out super soft for baked donuts—way better than I expected. The cinnamon-sugar coating is the perfect finishing touch. I’ll make these again!
Not gonna lie, my coating got kinda clumpy and didn’t stick evenly—maybe because my doughnuts weren’t warm enough when I rolled them. Flavor was there, presentation not so much.
These came out way better than I expected—super tender inside and that cinnamon sugar coat is perfect. I did use a piping bag and didn’t overmix, like the recipe says. 10/10 would make again.
I’m skeptical about baked doughnuts being worth it… but wow. They’re surprisingly close to fried in texture. The butter brushing step is key.
Good flavor, but mine stuck a little even though I greased the pan. Next time I’ll use more butter/grease or parchment. Still tasty!
I followed it exactly and they stuck to the pan even though I greased it. Any tips? Other than that, flavor was great.
I’m skeptical about baking doughnuts without frying, but okay… these are actually pretty solid. Mine got a tiny bit dry on the edges, so next time I’ll pull them at 10 minutes.
I followed it exactly and… it was fine? Not bad, just not donut shop level. Maybe I needed more cinnamon in the batter. The coating helped a lot.
350°F for 10-12 mins felt too short for my oven. Also, I don’t have a piping tool so spooning was messy. Ended up with uneven shapes but still tasty.
Ugh I feel you—my oven runs a bit slow too. I usually add 2–4 minutes and watch for that “spring back” cue rather than the timer.
These turned out way better than I expected—sweet, fluffy, and the cinnamon coating is perfect. I didn’t overmix and they actually came out springy like the recipe said. Will make again!
These turned out super fluffy for baked doughnuts! The cinnamon coating is addictive—like, I ate two before they even fully cooled 😅
Yes!! That cinnamon sugar combo is dangerous 😅 I love that they’re fluffy without frying. Two before fully cooled is totally believable.
Good basic recipe. I did add like an extra pinch of cinnamon in the batter just because I love it. Bake time was perfect at 11 minutes in my oven.
These turned out super fluffy for baked doughnuts—totally beats my usual dry results. The cinnamon-sugar coating is the real star. Will make again!
1/4 cup melted butter for brushing—seems like a lot? Mine were greasy at first but it calmed down after cooling. The instructions were clear at least.
Eh. I wanted fluffy like fried ones, but these were kinda cakey. Still edible, just not my vibe. Could use more butter or sugar IMO.
Not bad, but mine tasted a bit eggy and I think I overbaked them slightly. Next time I’ll pull them closer to 10 minutes and maybe chill the batter a few minutes.
Followed the instructions exactly and didn’t overmix. They baked in about 11 minutes and the texture was spot on. Nice simple recipe.
Mine stuck to the pan even though I greased it. Maybe I used the wrong doughnut pan? Also the coating was more like a cinnamon sugar snowstorm. Taste was fine but presentation… eh.
Mine did the cinnamon sugar thing too lol—like snow. I think that’s normal tho. Sticking maybe means the oven runs a bit hot/cold or you underbaked. Try 1-2 more minutes next time? Not sure about the pan, but mine works best when I butter the ridges REALLY heavy.
Ugh, that’s so frustrating. I’ve had sticking happen when the pan isn’t truly well-greased AND the doughnuts need the full 5 minutes to firm up in the cavities. Did you let them cool in the pan before moving them? Also, some pans have a more nonstick-friendly coating—if yours is darker/older it can act different.
Not sure about the ‘donut spring back’ test… I just guessed time. Also, I ran out of vanilla so I used cinnamon extra and they turned out okay, but not the same.
I don’t have a doughnut pan, so I tried mini muffin tins. Still good, just different shape. Maybe call it “baked cinnamon bites”?