Classic Cinnamon Sugar Donuts: A Timeless Recipe for Golden, Fluffy Perfection

There’s something deeply nostalgic about a warm, homemade donut. The golden exterior, the pillowy-soft interior, and the unmistakable aroma of cinnamon and sugar wafting through the kitchen — it’s a sensory experience that instantly evokes comfort, joy, and the simple pleasures of baking from scratch. Among all the varieties of donuts out there, cinnamon sugar donuts hold a special place. They’re unpretentious yet indulgent, rustic yet refined, and their balance of sweetness and spice makes them irresistible to nearly every palate.

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Unlike their glazed or filled counterparts, cinnamon sugar donuts celebrate simplicity. No flashy toppings or complex fillings, just a tender yeast or cake-based donut generously rolled in a fragrant mixture of cinnamon and sugar. It’s the kind of treat that’s equally perfect with a mug of hot coffee on a chilly morning, stacked high on a weekend brunch table, or handed out warm to friends and family fresh from the fryer.

In a world of gourmet pastries and elaborate desserts, the classic cinnamon sugar donut stands as a humble yet iconic favorite. Whether you remember them from a childhood bakery trip, a roadside diner, or homemade batches fried in a grandparent’s kitchen, this donut speaks to tradition and timelessness. And perhaps more importantly, it invites bakers of all skill levels to experience the magic of making something comforting with their own hands.

In this in-depth guide, we’ll explore everything you need to know to master the art of making classic cinnamon sugar donuts at home. From the science of dough development and ingredient selection to shaping, frying, and achieving that perfect sugary coating, this is not just a recipe — it’s a complete roadmap to donut perfection. Whether you’re making them for the first time or refining your technique, you’ll find step-by-step instructions, pro tips, common troubleshooting advice, and even variations for those who want to experiment beyond the classic.

So, roll up your sleeves, dust off your mixing bowls, and get ready to bring the timeless joy of cinnamon sugar donuts into your kitchen — one golden ring at a time.

Ingredients – What You’ll Need for the Perfect Donut

Cinnamon sugar donuts can be made in two main styles: yeast-raised or cake-style. This recipe will focus on the yeast-raised version, which offers a soft, fluffy texture with a light, golden crust — perfect for absorbing that signature cinnamon-sugar coating.

Main Dough Ingredients:

1. All-Purpose Flour – 4 cups (480g), plus more for kneading

   • Provides the structure. Bread flour can be used for a chewier texture, but AP flour yields softer donuts.

2. Whole Milk – 1 cup (240ml), warm (about 100–110°F / 38–43°C)

   • Hydrates the dough and helps activate the yeast. Using milk instead of water makes the donuts richer.

3. Active Dry Yeast – 2¼ teaspoons (1 packet, about 7g)

   • The leavening agent that makes the dough rise. Instant yeast can be used with slight adjustments.

4. Granulated Sugar – ⅓ cup (65g)

   • Sweetens the dough and feeds the yeast.

5. Eggs – 2 large

   • Add richness, color, and structure to the dough.

6. Unsalted Butter – ⅓ cup (75g), softened

   • Makes the dough tender and flavorful.

7. Salt – 1 teaspoon

   • Balances sweetness and enhances overall flavor.

8. Vanilla Extract – 2 teaspoons

   • Optional, but adds a subtle depth to the dough.

For Frying:

• Vegetable Oil – About 1½ to 2 quarts (for deep-frying)

  • Use neutral, high smoke-point oils like canola, peanut, or sunflower oil.

Cinnamon Sugar Coating:

1. Granulated Sugar – 1 cup (200g)

2. Ground Cinnamon – 1 tablespoon (or to taste)

   • Mix and store in a shallow bowl for easy coating.

Equipment Checklist

• Large mixing bowls

• Measuring cups and spoons

• Stand mixer with dough hook (optional, but helpful)

• Rolling pin

• Donut cutter (or two round cutters: ~3″ and ~1″)

• Large heavy-bottomed pot or Dutch oven

• Cooking thermometer (essential for safe, accurate frying)

• Slotted spoon or spider skimmer

• Wire rack and paper towels (for draining)

• Sheet pans and parchment paper

• Plastic wrap or clean kitchen towel

Making the Dough – Step-by-Step Instructions

Step 1: Activate the Yeast

1. In a small bowl or measuring cup, warm the milk to about 100–110°F (not hot, or it can kill the yeast).

2. Stir in 1 tablespoon of the sugar and sprinkle the yeast on top.

3. Let it sit for 5–10 minutes until foamy and bubbly.

   • Tip: If no foam forms, your yeast may be dead. Discard and try again with fresh yeast.

Step 2: Combine the Dough Ingredients

1. In a large mixing bowl (or the bowl of a stand mixer), add:

   • The remaining sugar

   • Eggs

   • Softened butter

   • Salt

   • Vanilla extract (if using)

2. Add the foamy yeast mixture.

3. Mix until combined.

4. Begin adding the flour gradually (about 1 cup at a time), mixing until a shaggy dough forms.

Step 3: Kneading the Dough

By hand:

• Transfer dough to a floured surface.

• Knead for 8–10 minutes until smooth and elastic.

• The dough should be soft but not sticky. Add small amounts of flour if needed.

With stand mixer:

• Use the dough hook attachment.

• Knead on medium speed for 6–8 minutes, scraping the sides as needed.

• The dough should clean the sides of the bowl but stick slightly to the bottom.

Step 4: First Rise (Bulk Fermentation)

1. Shape the dough into a ball.

2. Place it in a lightly oiled bowl, turning once to coat the surface.

3. Cover with plastic wrap or a clean towel.

4. Let it rise in a warm, draft-free place for 1½ to 2 hours, or until doubled in size.

Tip: If your kitchen is cool, place the bowl in a slightly warm (but turned-off) oven or near a warm stovetop.

Shaping and Second Rise

Step 5: Roll and Cut the Donuts

1. Punch down the risen dough to release air.

2. Turn it out onto a lightly floured surface.

3. Roll out to about ½ inch (1.25 cm) thickness.

4. Use a donut cutter to cut out rings. Gather scraps, rest for 5 minutes, re-roll, and cut again.

   • Don’t discard the holes — they make perfect donut holes!

Step 6: Proof the Donuts (Second Rise)

1. Place cut donuts and holes onto parchment-lined baking sheets.

2. Leave space between them to allow for expansion.

3. Cover loosely with plastic wrap or a towel.

4. Let them rise again for 30–45 minutes, or until slightly puffy and delicate to the touch.

Pro Tip: Be gentle when handling — over-proofed donuts can deflate if poked or disturbed too much.

Frying the Donuts

Step 7: Heat the Oil

1. Fill a heavy-bottomed pot or Dutch oven with 2–3 inches of oil.

2. Heat over medium heat to 350°F (175°C).

   • Use a thermometer — oil that’s too hot burns the outside and leaves the inside raw.

Step 8: Fry the Donuts

1. Carefully lower 2–3 donuts at a time into the hot oil.

2. Fry for 1–1½ minutes per side, or until golden brown.

3. Remove with a slotted spoon and drain on a paper towel–lined wire rack.

4. Repeat with remaining donuts and holes, adjusting oil temperature as needed.

Cinnamon Sugar Coating

Step 9: Prepare the Cinnamon Sugar

1. In a shallow bowl, mix together:

   • 1 cup sugar

   • 1 tablespoon ground cinnamon

   • Adjust cinnamon to taste

Step 10: Coat the Donuts

1. While donuts are still warm (but not greasy hot), toss them gently in the cinnamon sugar.

2. Turn to coat all sides evenly.

3. Place back on a clean rack to cool slightly.

Serving Suggestions:

• Serve donuts warm for the best texture.

• Pair with hot coffee, spiced chai, or warm apple cider.

• Can be stored for 1–2 days, but are best eaten fresh.