Cinnamon Sugar Donuts Recipe

If you’re craving a treat that feels like a warm hug in pastry form, these Cinnamon Sugar Donuts are exactly what you need. Soft, pillowy, and with just the right touch of sweetness, these donuts are coated in a perfect blend of cinnamon and sugar that gives each bite that nostalgic, comforting flavor. Whether it’s breakfast, an afternoon pick-me-up, or dessert, these donuts bring joy to the table and are surprisingly approachable to make at home.

Ingredients You’ll Need

These ingredients may sound simple, but each one plays a key role in creating the perfect doughnut texture and flavor. From the rich butter that keeps the dough tender to the cinnamon that adds that signature warm spice, every component contributes something special.

• Water (¾ cup): Used to make the tangzhong, which keeps the donuts soft and fresh longer.
• Bread flour (3 cups + 2 tbsp): Gives the dough its chewy, elastic texture essential for donut perfection.
• Granulated sugar (1/3 cup + 1/2 cup): Sweetens the dough and the coating for that irresistible sugary crunch.
• Instant yeast (1 tbsp): Helps the dough rise light and fluffy with just enough bounce.
• Fine sea salt (1 1/4 tsp): Balances the sweetness and enhances all the other flavors.
• Whole milk (1/2 cup, room temp): Adds richness and moisture for a tender crumb.
• Large egg (1, room temp): Binds the dough and adds flavor complexity.
• Unsalted butter (5 tbsp, room temp): Adds richness and helps keep the inside soft and luscious.
• Neutral oil for frying: Something like canola oil is perfect for a clean flavor and steady frying temperature.
• Ground cinnamon (1 tsp): The star spice that creates the iconic cinnamon sugar coating.

How to Make Cinnamon Sugar Donuts

Step 1: Make the Tangzhong

Start by whisking together the water and a small amount of bread flour in a saucepan. Warm it over medium heat and keep whisking until it thickens into a smooth paste. This tangzhong is a little magic step that keeps your Cinnamon Sugar Donuts delightfully soft and fresh for days.

Step 2: Prepare the Donut Dough

Into the bowl of your stand mixer, add the rest of the bread flour, sugar, yeast, and salt, then the milk, egg, and your tangzhong. With the dough hook attached, mix on low for a couple of minutes to bring everything together. Slowly mix in the butter, one tablespoon at a time, ensuring it’s fully absorbed before the next addition. Then crank up the mixer for about 12 minutes until your dough is silky, stretchy, and passes that windowpane test that signifies perfect gluten development.

Step 3: First Rise

Shape your dough into a tidy ball and place it in a lightly greased bowl. Cover it and let it rise at room temperature until it doubles in size—usually around 30 to 45 minutes. This first proof is where the dough transforms into a soft pillow, full of air and ready to be shaped.

Step 4: Shape the Donuts

Turn the dough out onto a floured surface and gently roll it to about half an inch thick. Using a 3 1/2-inch round cutter, cut out your donut shapes. Don’t toss those scraps—roll them out once more to maximize your yield. Each donut will rest on a small square of parchment paper as it proofs again, this time covered loosely and left to puff up for 45 to 65 minutes. Don’t forget to cut out the centers with a smaller 1-inch round cutter!

Step 5: Frying the Donuts

Heat your oil to a steady 350°F in a heavy-bottomed pot, watching the temperature carefully throughout frying. Lower 2 or 3 donuts (with parchment) into the hot oil, then remove the paper quickly with tongs after a few seconds. Fry each side for about 1 1/4 minutes or until golden brown and perfectly puffed. Transfer them to a wire rack to drain and cool slightly before moving on to the best part—the coating.

Step 6: Coat with Cinnamon Sugar

Mix your sugar and cinnamon in a bowl, then toss your donuts gently to coat every inch with this heavenly mixture. You can do this multiple times for an even thicker layer of cinnamon sugar goodness. Then, serve them up fresh and watch the smiles light up around your table!

How to Serve Cinnamon Sugar Donuts

Garnishes

The beauty of Cinnamon Sugar Donuts is their simplicity, but you can add little touches like a sprinkle of powdered sugar, a drizzle of honey, or even a few chopped nuts on top to make them feel extra special and inviting. A light dusting of extra cinnamon gives that rustic charm that never goes out of style.

Side Dishes

Pair these donuts with a steaming cup of coffee or a frothy latte for a classic combination. They’re also excellent with a glass of cold milk or a warm chai tea to enhance that cinnamon aroma and flavor explosion. For a brunch spread, add some fresh berries or a dollop of whipped cream on the side to elevate the experience.

Creative Ways to Present

Try serving Cinnamon Sugar Donuts on a tiered dessert stand for a party, or stack them in a rustic basket lined with a pretty tea towel for a cozy, inviting display. You can also skewer them with fresh fruit or insert small flags for a fun, festive look. Presentation that’s as warm and inviting as these donuts will make everyone feel like you made something truly special.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers—which is rare—you can keep your Cinnamon Sugar Donuts in an airtight container at room temperature for up to two days. The texture is best enjoyed fresh, but this method helps preserve their softness as much as possible.

Freezing

To freeze, arrange your cooled donuts in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe bag or container. This way, you can enjoy fresh-tasting donuts anytime—just thaw at room temperature before reheating.

Reheating

For the best revival, warm your donuts briefly in a 350°F oven for about 5 minutes or until warmed through. You can also pop them in the microwave for 10-15 seconds if you’re in a hurry. The goal is to recapture that light, tender texture and keep the cinnamon sugar coating just right.

FAQs

Can I make these Cinnamon Sugar Donuts without tangzhong?

Yes, but using tangzhong makes a noticeable difference in softness and shelf life. Without it, your donuts might be less tender and won’t stay fresh as long, but they’ll still be delicious.

What is the best oil for frying Cinnamon Sugar Donuts?

Neutral oils like canola, vegetable, or sunflower oil work best because they have high smoke points and won’t interfere with the flavor of your donuts.

Can I bake these donuts instead of frying?

You can bake them, but the texture will be different—more like a cake donut instead of the traditional light and airy fried version. For best results, stick to frying as the recipe suggests.

How do I know when the oil is hot enough?

Use a thermometer for accuracy; the oil should be around 350°F. If the oil is too cool, donuts absorb too much oil and get greasy; too hot, and they brown too quickly on the outside but stay raw inside.

Can I flavor the cinnamon sugar coating differently?

Absolutely! Add a pinch of nutmeg, cardamom, or even a little cocoa powder to mix things up. You can also swap cinnamon for pumpkin pie spice or ginger for a seasonal twist.

Final Thoughts

Making Cinnamon Sugar Donuts at home is one of those simple pleasures that brings instant happiness, whether you’re sharing with family or indulging solo. There’s something truly special about biting into a freshly fried donut coated in cinnamon sugar — it’s comfort and joy all rolled into one. Give this recipe a try and treat yourself to a tender, sweet moment of bliss today!

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