Soft and Warm Cinnamon Sugar Doughnuts Made from Scratch
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Warm, fluffy Cinnamon Sugar Doughnuts are one of life’s simplest pleasures. This recipe uses a light brioche-style dough enriched with butter, eggs, and vanilla extract, then fries each doughnut to golden brown perfection. Once they’re tossed in the classic cinnamon sugar mixture, you’ll have bakery-worthy doughnuts that are soft inside and crisp on the outside.
Unlike baked cake-style donut recipes that use a donut pan, these are true yeast-raised donuts made from dough rather than batter. That means you get a pillowy bite with each one, perfect for weekend mornings, holiday brunch spreads, or whenever you want to treat yourself to a warm, sugar-coated batch.
Why You’ll Love Cinnamon Sugar Doughnuts
- Classic flavor combo: Sweet cinnamon sugar topping makes every bite irresistible.
- Fluffy texture: Yeast doughnuts rise beautifully for light, airy centers.
- Golden brown perfection: Frying creates the perfect balance of crisp outside and tender inside.
- Make-ahead friendly: Toss in melted butter before coating if serving later.
- Homemade treat: Better than any bakery, especially when enjoyed warm.
Ingredients Needed To Make Cinnamon Sugar Doughnuts
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
For the Doughnuts
- All-purpose flour
- Instant yeast
- Eggs
- Butter (melted and cooled)
- Warm milk
- Sugar
- Salt
- Vanilla extract
- Canola or vegetable oil (for frying)
For the Coating
- Granulated sugar
- Ground cinnamon
- Melted butter (optional for coating cooled doughnuts)
Variations, Tips, and Substitutions
- Add spice depth: Stir a teaspoon ground nutmeg or swap in light brown sugar for a richer flavor.
- Try filled donuts: Skip cutting centers and fill with Nutella, jam, or pastry cream once fried.
- Make doughnut holes: Fry the cut-out centers for quick cinnamon sugar doughnut bites.
- Bake instead of fry: Use a donut mold and bake in the oven for cake-style cinnamon donuts.
- Storage tip: Keep leftovers in an airtight container at room temperature for up to 2 days. Warm briefly in the oven for that fresh taste.
How To Make Cinnamon Sugar Doughnuts
- Mix the dough: In the bowl of a stand mixer, combine warm milk, eggs, sugar, vanilla, and melted butter. Add flour, yeast, and salt. Knead with the dough hook until smooth but slightly sticky. Cover and let rise until doubled.
- Shape the doughnuts: On a lightly floured surface, roll dough to ½ inch thick. Use biscuit cutters to cut rounds, then holes. Place each on parchment squares on a baking sheet. Cover and proof until puffy.
- Fry the doughnuts: Heat oil in a Dutch oven or skillet to 350°F. Fry a few doughnuts at a time until golden brown, turning once with a slotted spoon. Transfer to a cooling rack lined with paper towels.
- Coat in cinnamon sugar: Mix sugar and cinnamon in a medium bowl. Toss warm donuts in the mixture while still slightly hot. For cooled donuts, brush with melted butter first, then coat.
Quick Baked Donut Variation
If you’d rather skip frying, you can turn this into a baked cinnamon sugar donut recipe:
- Prepare a simple cake-style donut batter with flour, sugar, eggs, melted butter, sour cream (for moisture), vanilla extract, baking powder, and salt.
- Spoon the batter into a greased donut pan or pipe it into the cavities using a piping bag.
- Bake at 350°F for 10–12 minutes until springy and golden brown.
- While still warm, brush with melted butter and roll in the cinnamon sugar mixture.
The texture won’t be quite as fluffy as fried brioche doughnuts, but these baked donuts are quick, light, and perfect for an easy batch.
Commonly Asked Questions
Can I make the dough ahead of time?
Yes. After the first rise, cover the dough tightly and refrigerate overnight. Let it come to room temperature before rolling and shaping.
What’s the difference between brioche doughnuts and cake donuts?
Brioche doughnuts use yeast, eggs, and butter for a soft, fluffy texture, while cake donuts use baking powder or soda and bake up denser.
How do I keep my donuts fluffy?
Don’t add too much extra flour when rolling. The dough should stay soft and slightly sticky. Also, don’t let the oil get too hot! Maintain 350°F for even cooking.
Can I bake these in a donut pan?
You can, but they’ll turn out like cake donuts instead of fried yeast doughnuts. Still delicious, just a different texture.
How do I re-coat donuts if the sugar rubs off?
Lightly brush with melted butter and toss again in the cinnamon sugar mixture for a fresh coating.
Cinnamon Sugar Doughnuts
Equipment
- Stand mixer with dough hook
- Biscuit cutters (3” + 1”)
- Deep skillet or Dutch oven
- Thermometer (for oil)
- Cooling rack + parchment
- Slotted spoon or spider strainer
Ingredients
Doughnuts:
- 4 ¾ cups all-purpose flour or 1.1 gluten-free flour + ~½ cup extra for rolling
- 2 ¼ tsp instant yeast 1 packet
- 2 large eggs
- 8 tbsp butter melted & cooled
- 1 ⅓ cups warm milk ≤110°F
- ⅓ cup sugar
- 1 tsp salt
- 2 tsp vanilla bean paste or extract
- Canola or vegetable oil for frying
- Parchment paper cut into ~5” squares
Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 2 tsp ground cinnamon
Optional for Make-Ahead:
- 8 tbsp melted butter if doughnuts cool before coating
Instructions
Make the Dough
- In a stand mixer bowl, combine warm milk, eggs, sugar, vanilla, and melted butter. Mix briefly.
- Add yeast, flour, and salt. Mix with dough hook, starting low, then on speed 3 for 7–9 minutes until dough pulls away from bowl but is still slightly sticky.
- Cover bowl with plastic wrap and towel. Let rise until doubled, 1–3 hours.
Shape the Doughnuts
- Cut parchment into ~5” squares and set on baking sheets.
- On a floured surface, roll dough ½” thick. Use 3” cutter for rounds, 1” cutter for centers. Place each doughnut on parchment.
- Re-roll scraps gently as needed. Cover and let rise 30–60 minutes, until puffed 50% larger.
Fry the Doughnuts
- Heat 3” oil in Dutch oven/skillet to 350°F.
- Fry 2–3 doughnuts at a time, 2–3 minutes per side, until golden. Drain on paper towels.
Coat in Cinnamon Sugar
- Mix sugar + cinnamon in a shallow bowl. After 30 seconds of cooling, toss each doughnut in mixture and place on rack.
- If making ahead: If doughnuts have cooled, dip in melted butter first, then toss in cinnamon sugar.
- Enjoy warm!
Nutrition
These cinnamon sugar doughnuts are pure comfort: fluffy, golden, and coated in the perfect balance of sweetness and spice. I love serving them warm from the fryer when the sugar topping clings to every bite, but they’re just as good reheated the next morning with coffee. Whether you enjoy them plain or turn the dough into filled doughnuts or donut holes, this recipe is the kind you’ll keep coming back to.