Cinnamon Sugar Cake Doughnuts Recipe

Imagine biting into a warm, soft doughnut with a perfectly crisp edge and a thick coating of cinnamon sugar that melts on your tongue. Yep, these are the doughnuts of your dreams. Our Cinnamon Sugar Cake Doughnuts recipe is everything you love about an old-school bakery treat—made right in your own kitchen, no deep fryer needed! These golden rings of joy are baked, not fried, which means less mess and more magic. Trust me, once you make these, your kitchen might just become the new favorite bakery in town.

Why You’ll Love This Recipe

• Baked instead of fried = less grease, more ease
• Perfectly spiced with cozy cinnamon flavor
• Buttery, tender crumb that stays moist
• Ready in under 30 minutes
• No mixer needed—just a bowl and a spoon
• They actually taste like a bakery-style cake doughnut
• That cinnamon sugar coating? Game-changer.

Recipe Snapshot

Feature	Details
Category	Dessert
Difficulty	Easy
Prep Time	10 minutes
Cook Time	10–12 minutes
Total Time	Around 25 minutes
Servings	12 standard doughnuts
Focus Keyword	Cinnamon Sugar Cake Doughnuts

Ingredients

Here’s what you’ll need to bring these Cinnamon Sugar Cake Doughnuts to life:

• All-purpose flour – Gives that perfect cakey texture.
• Baking powder – Adds lift and makes them light but still satisfyingly dense.
• Salt – Just a pinch to balance the sweetness.
• Ground cinnamon – Warm and cozy spice that shines in every bite.
• Nutmeg – Optional, but it adds that “secret doughnut shop” flavor.
• Eggs – Helps bind and add richness.
• Granulated sugar – Sweetens and keeps the crumb tender.
• Milk – Adds moisture and keeps the batter silky smooth.
• Butter (melted) – For richness and that classic doughnut taste.
• Vanilla extract – Adds warmth and rounds out the flavors.
• Cinnamon sugar (for coating) – The crunchy, sweet outer layer that makes these totally irresistible.

You’ll find the full ingredient measurements in the recipe card below!

How to Make Cinnamon Sugar Cake Doughnuts

Step 1: Prep the Doughnut Pan

Grease your doughnut pan with a bit of nonstick spray or melted butter. This helps them pop out clean with golden edges.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. This ensures your spices are evenly distributed—nobody wants a bite of plain flour.

Step 3: Whisk the Wet Ingredients

In another bowl, whisk the eggs, sugar, milk, melted butter, and vanilla until smooth and slightly frothy.

Step 4: Combine

Add the wet ingredients to the dry and stir just until combined. Don’t overmix—gentle folds = tender doughnuts.

Step 5: Fill the Pan

Spoon or pipe the batter into your greased doughnut pan, filling each cavity about ¾ full. (Pro tip: Use a zip-top bag with the corner snipped for mess-free filling!)

Step 6: Bake

Bake at 350°F (175°C) for 10–12 minutes, or until the tops spring back when lightly touched. Let them cool in the pan for a few minutes before transferring to a wire rack.

Step 7: Coat in Cinnamon Sugar

While they’re still warm (but not hot!), brush each doughnut lightly with melted butter, then dip and roll in a generous coating of cinnamon sugar. Try not to eat them all before they cool!

Pro Tips for Perfect Doughnuts

• Don’t overmix the batter—this keeps the texture soft and tender.
• Use a piping bag or plastic baggie to get a cleaner fill.
• For an even coat, roll them while still slightly warm. The sugar sticks beautifully!
• Store extras in an airtight container lined with paper towels to maintain that lovely exterior crunch.

Flavor Variations to Try

• Pumpkin Spice – Swap in pumpkin spice mix for a fall twist.
• Chocolate Dipped – Skip the cinnamon sugar and dip in melted chocolate.
• Lemon Glaze – Add a zingy glaze instead of the sugar coating for a fresh take.

Serving Suggestions

Serve these cinnamon sugar cake doughnuts with:

• A mug of strong coffee or chai latte
• Fresh fruit for balance
• Warmed up with a scoop of vanilla ice cream for dessert (oh yes!)

Make-Ahead and Storage

These beauties are best the day they’re made, but you can store them at room temp in an airtight container for up to 3 days. A quick zap in the microwave (5–10 seconds) brings them right back to life!

Leftovers

Leftovers? Doubtful. But if you have any:

• Pop them in the toaster oven for a crispy edge revival.
• Dice and layer into a yogurt parfait (trust me—it’s unreal).
• Use as a base for a doughnut bread pudding.

Can You Freeze Cinnamon Sugar Cake Doughnuts?

Absolutely! Let them cool completely first, skip the sugar coating, and freeze in a single layer. When ready to serve, thaw and reheat in the oven, then brush with butter and toss in cinnamon sugar. Good as new!

Reheating Tips

• Microwave: 10 seconds for soft warmth.
• Oven: 300°F for 5–6 minutes for a fresh-baked feel.
• Air fryer: 2–3 minutes at 325°F if you want a crispier bite.

FAQs

Can I make these without a doughnut pan?
Totally! Try using a muffin tin and place a ball of foil in the center of each cup to mimic the doughnut hole.

Can I use whole wheat flour instead of all-purpose?
You can swap half the flour for whole wheat, but keep in mind it’ll be denser.

What’s the best cinnamon for this recipe?
Saigon cinnamon is bold and aromatic—perfect for that punchy flavor. But any good-quality ground cinnamon will work.

Can I double this recipe?
Yep! This recipe scales beautifully—just make sure you’ve got extra doughnut pans or bake in batches.

Final Thoughts

These Cinnamon Sugar Cake Doughnuts are more than just a weekend treat—they’re little edible hugs, wrapped in sugar and spice. They’re easy, quick, and give you that bakery-fresh vibe without stepping out the door. Whether you’re whipping them up for a lazy Sunday brunch or a sweet surprise for the fam, they’ll vanish fast. Go on—make a batch, grab a warm one, and savor every sweet bite.