Name: Cinnamon Sugar Doughnuts Recipe
Prep time: 45 min
Cook time: 5 min
Total time: PT-489261H24M12S
Cuisine: American
Ingredients: 230g whole milk, lukewarm; 2 Tbsp granulated sugar; 2 tsp active, dry yeast; 425g all-purpose flour; ½ tsp salt; 1 large egg, at room temperature, lightly beaten; 50g neutral oil or light olive oil; Neutral oil or light olive oil for frying; 100g granulated sugar; 1 tbsp cinnamon (reduce if less spicy desired); ½ tsp ground cardamom (optional); Pinch of salt

If you’re craving a treat that’s perfectly soft, wonderfully fragrant, and has that nostalgic, melt-in-your-mouth appeal, you’re going to love this Cinnamon Sugar Doughnuts Recipe. I absolutely love how these doughnuts turn out—crispy on the outside, pillowy soft on the inside, and coated in a perfect cinnamon sugar blend that’s just the right balance of sweet and spicy. When I first tried making these at home, I was amazed at how they rivaled my favorite bakery’s, and with this step-by-step, you’ll see it’s so doable in your own kitchen!

❤️

Why You’ll Love This Recipe

Simple Ingredients: You don’t need anything fancy—basic pantry staples come together for unbeatable flavor.
Perfect Texture: Soft, fluffy dough inside with a lightly crisp exterior you’ll want to bite into right away.
Fun to Make: Shaping and frying the doughnuts is a satisfying experience that’s perfect for weekend baking sessions.
Customizable Flavor: You can tweak the cinnamon sugar to be as bold or as mild as you like—I’ll share my favorite mix with you!

The image shows six cinnamon sugar-coated donuts placed on a metal cooling rack over a white marbled surface. Five whole round donuts sit flat on the rack, each with a rough, textured surface covered evenly in cinnamon sugar, giving them a warm brown color. One donut is held upright, showing a soft, pale beige inside with a visible bite taken out, revealing its fluffy texture. To the top right, there is a round metal pan filled with cinnamon sugar and a wooden pastry brush resting on its edge, its bristles dusted with sugar. The overall scene has a warm, inviting feel with a focus on the donuts' texture and sugar coating, photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Cinnamon Sugar Doughnuts Recipe really hinges on the quality and harmony of its ingredients. I always recommend using fresh yeast if you can find it, and whole milk at just the right temperature to get that perfect proof. The cinnamon sugar blend? That’s the real star, with a pinch of cardamom to add a little unexpected zing.

Whole milk: Lukewarm is key here—too hot and you’ll kill the yeast, too cold and it won’t activate properly.
Granulated sugar: A little sweetness to feed the yeast and sweeten the dough.
Active dry yeast: This is what makes the doughnuts fluffy and light, so make sure it’s fresh and active.
All-purpose flour: Provides structure but won’t make the dough heavy.
Salt: Balances the sweetness and enhances flavor.
Large egg: Adds richness and helps bind everything.
Neutral oil or light olive oil: For the dough and frying—keeps the doughnuts tender and crisp.
Cinnamon: The star spice—adjust to taste to make it subtle or bold.
Ground cardamom (optional): Adds an earthy warmth that I’ve come to really love in this mix.
Pinch of salt in cinnamon sugar: Helps balance the sweetness perfectly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Cinnamon Sugar Doughnuts Recipe is—you can totally make it your own! Over time, I’ve played around with some fun twists and feel free to explore too.

Glaze option: Sometimes, instead of the cinnamon sugar coating, I dip my doughnuts lightly in a simple vanilla glaze for an extra shiny finish.
Spice mix variations: My kids aren’t big fans of cardamom, so I swap it for nutmeg or just stick with cinnamon only.
Vegan tweak: Use a flax egg substitute and plant-based milk, and fry in your favorite vegan oil to keep it animal-friendly.
Baked doughnuts: If you prefer less mess, you can bake these doughnuts, but the texture will be different—still tasty but missing a bit of that deep-fried magic.

How to Make Cinnamon Sugar Doughnuts Recipe

Step 1: Bloom the Yeast Like a Pro

Start by combining lukewarm whole milk with the granulated sugar and active dry yeast in your stand mixer bowl. I like to stir it gently and then let it sit for 5 to 10 minutes until you see a nice frothy layer on top—that’s your signal the yeast is alive and kicking. This step makes a huge difference in getting fluffy doughnuts, so don’t skip it!

Step 2: Mix and Knead the Dough

Next, add in your flour, salt, beaten egg, and oil. I keep the mixer on low speed with the dough hook attachment and let it come together. After that, keep kneading for 10-12 minutes until the dough passes the ‘window pane test’—if you stretch a bit of dough and can see light through it without it tearing, you know you’re golden. Don’t rush this part; good kneading builds that perfect chewy texture we crave.

Step 3: Chill and Shape

Shape your dough into a smooth ball and cover it tightly to chill in the fridge for at least three hours or overnight. I love that this slow chill also deepens the flavor and makes the dough easier to handle. When ready, roll it out on a lightly floured surface to about ½ inch thickness. Use a doughnut cutter or two different-sized round cutters to get your doughnuts and holes. Don’t toss those little holes—fry them up as tasty bite-sized treats!

Step 4: Proof and Prepare to Fry

Arrange your cut doughnuts and holes on parchment squares on a baking sheet and cover loosely to proof at room temperature for 35 to 45 minutes. The doughnuts should puff up and when you press them gently, the indentation springs back slowly—that perfect proof means you’re ready to fry.

Step 5: Frying – The Fun Part!

Heat your neutral oil to 350°F (180°C) in a deep pot or fryer. I use a cast-iron pot, which distributes heat beautifully for even frying. Test the temperature by dropping a scrap of dough in—it should bubble and rise gently to the surface. Gently lower doughnuts in, a couple at a time—don’t crowd the pot! Fry about 3 minutes, flipping halfway, until golden brown. I like to leave the parchment paper under the doughnuts when lowering them in; it easily slips off and makes handling neater.

Once done, transfer doughnuts to a wire rack to cool for about 30 seconds before tossing in your cinnamon sugar. The residual heat helps the sugar stick beautifully, making each bite a perfect balance of crisp, soft, and sweet.

👨‍🍳

Pro Tips for Making Cinnamon Sugar Doughnuts Recipe

Temperature Matters: Always check your milk temperature when activating yeast—I use a kitchen thermometer to be precise and avoid killing the yeast.
Don’t Skip the Chill: Refrigerating the dough overnight really helps flavor develop and makes rolling easier without stickiness.
Oil Temperature Control: Use a candy or deep-fry thermometer to keep the oil steady at 350°F—too hot and the doughnuts burn, too cool and they soak up oil.
Recycle Your Scraps: I rarely waste dough scraps; I roll them out again or cut into bites—you won’t believe how delicious fried dough pieces are!

How to Serve Cinnamon Sugar Doughnuts Recipe

A group of six sugar-coated donuts with a golden-brown color are placed on a metal cooling rack over a white marbled surface. One donut is stacked on top of another and has a bite taken out, revealing a soft, light yellow inside with a fluffy texture. In the background, there is a small black pan filled with a cinnamon sugar mixture and a light wooden brush resting on the edge. The lighting is soft and natural, enhancing the warm tones of the donuts. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of keeping it simple with this recipe. Classic cinnamon sugar does all the work, but sometimes I add a drizzle of warm honey or melted chocolate for a little extra something. Fresh berries or a sprinkle of powdered sugar can also make these feel extra special when serving guests.

Side Dishes

For a cozy breakfast or brunch, I like to serve these doughnuts alongside a creamy latte or chai tea. If you’re going for a full meal, crispy bacon or scrambled eggs make a lovely sweet-and-savory counterpoint.

Creative Ways to Present

For parties, I’ve arranged doughnuts stacked on a tiered cake stand, decorated with edible flowers and little bowls of dipping sauces like caramel or maple glaze. Kids love it when I add colorful sprinkles before the cinnamon sugar coats the doughnuts—a fun, festive touch that brings smiles all around!

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (which can happen if you’re making a big batch), store them in an airtight container at room temperature. I find they stay fresh for about 1-2 days but are best enjoyed the same day for that crispy exterior.

Freezing

Freezing is a great option if you want to save some for later. After cooling completely, wrap each doughnut individually in plastic wrap then place them in a freezer-safe bag. They keep well for up to 2 months. When you’re ready, thaw at room temperature.

Reheating

To revive that fresh-fried texture, I like to reheat doughnuts in a preheated oven at 350°F (175°C) for about 5 minutes. This crisps up the exterior nicely without drying out the inside. Avoid microwaving if you want to keep the texture crispy!

FAQs

Can I make these doughnuts without a stand mixer?

Absolutely! While a stand mixer with a dough hook makes kneading easier, you can knead the dough by hand. It just takes a bit more elbow grease—about 15 minutes of kneading until the dough is smooth and passes the window pane test.
Why do my doughnuts absorb too much oil?

This usually happens when the oil isn’t hot enough. Maintaining a temperature around 350°F (180°C) ensures the doughnuts cook quickly and don’t soak up excess oil. Using a thermometer helps keep the heat steady.
Can I bake these doughnuts instead of frying?

Yes, baking is an option for a lighter, less hands-on method. Your doughnuts won’t have the same crisp exterior, but baking at 375°F (190°C) for about 12-15 minutes until golden can be a good alternative.
What can I do with leftover dough scraps?

I love cutting scraps into small pieces and frying them as little dough bites—you’ll get a delicious crispy snack that’s perfect for dipping or snacking on its own!

Final Thoughts

Making these cinnamon sugar doughnuts has become a delightful ritual for me—whether it’s a cozy weekend morning or a special occasion, they always bring smiles and a warm, comforting vibe to the table. I hope you’ll find this recipe as rewarding and delicious as I have. Trust me, once you try this Cinnamon Sugar Doughnuts Recipe, your doughnut cravings will never be the same again. So, roll up your sleeves and enjoy every sweet, cinnamon-scented bite!