Found everywhere from donut shops to gas station shelves (and now in your kitchen), the Cinnamon Sugar donut is a true classic.

It’s probably the easiest of all the donuts to make, but that doesn’t mean it isn’t one of the best tasting. This classic doesn’t have to be fancy to be delicious!

INGREDIENTS

• 11⁄3 cups all purpose flour, sifted 2 teaspoons baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon salt 1 large egg
• 1⁄2 cup granulated sugar
• 3⁄4 cup whole milk
• 3 tablespoons vegetable oil 2 teaspoons vanilla extract

FOR TOPPING

• 2 teaspoons ground cinnamon
• 1⁄2 cup granulated sugar
• 3 tablespoons butter, melted

How to make

• If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
• In a small bowl, sift together flour, baking powder, cinnamon, and salt. Set aside.
• In a medium bowl, whisk together egg and sugar, then add milk, oil, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour mixture, stirring until there are no lumps.
• If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Remove donuts from pan and transfer to a cooling rack. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4
• Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, and transfer to a cooling rack.
• Toss together cinnamon and sugar in a shallow bowl. While donuts are still hot, quickly dip them in melted butter and coat with the cinnamon sugar mixture. Donuts are best when warm, and they do not store well, so serve immediately.

These are a traditional fried donut that are coated in sugar. In Hawaii, they are called “malasadas.” They likely originate with the Portuguese.

Yields: Makes 7 Dozen.

Ingredients

• 1 package of active yeast (.25 ounce)
• 1 teaspoon of white sugar
• ½ cup of warm water (110º F) 6 eggs
• 6 cups of all-purpose flour
• ¼ cup of butter, melted
• 1 cup of evaporated milk
• 1 cup of water
• 1 teaspoon of salt Oil for frying (about 2 quarts)
• 2 cups of white sugar (for topping)

Method of Preparation

• Dissolve the yeast and sugar in the warm water. Set aside.
• Beat the eggs in a small bowl until they are thick.
• Place the flour in a large bowl with a well in the center.
• Add the yeast, eggs, ½ cup of sugar, milk, 1 cup of water, melted butter, and salt to the well.
• Beat thoroughly until it forms a soft, smooth dough.
• Cover, and allow the dough to rise until it has doubled.
• Heat oil to 375º F.
• Drop the dough in teaspoon portions into the oil. Fry until they are golden brown.
• Drain the donuts on paper towels. Allow them to cool slightly.
• Fill a bag with sugar, and add the donuts to the bag. Shake to coat the donuts with sugar.
• Serve hot.

These donut holes are filled with fantastic spices that make them the perfect home-style recipe. Try adding raisins, dates, or nuts to add to the mixture.

Yields: Makes 2 ½ Dozen Donut Holes.

Ingredients

• 2 cups of flour
• ¼ cup of sugar
• 3 teaspoons of baking powder
• 1 teaspoon of salt
• 1 teaspoon of nutmeg
• ¼ cup of salad oil
• ¼ cup of milk
• 1 egg Oil for frying

For the Topping

• ½ cup of sugar
• 1 teaspoon of cinnamon

Method of Preparation

• Heat 3 or 4 inches of oil to 375º F.
• Combine the dry ingredients in a large mixing bowl.
• Add the milk, egg, and oil to the mixture and beat until it smooth.
• Drop the batter into the hot oil in teaspoon-sized balls.
• Fry 4 or 5 balls at a time for about 3 minutes. They should be golden brown on both sides.
• Set the balls on a paper-towel lined plate to drain the excess oil.
• Stir the topping ingredients in a small bowl.
• Roll the warm donut holes in the cinnamon-sugar mixture. Allow them to cool slightly before serving.

These donuts look relatively simple because they are just covered in sugar. But the Nutella filing gives this simple sugar donut an extra rich flavor.

Yields: Makes About 12 Donuts.

Ingredients

• 1 package of active dry yeast (2 ½ teaspoons)
• 2/3 cup of room temperature milk
• 3 ½ all-purpose flour
• 1 1/3 cups of sugar
• 2 teaspoons of kosher salt
• 3 eggs
• 7 tablespoons of butter, cut into pieces (room temperature)
• Oil for frying Nutella for filling

Method of Preparation

• Using a stand mixer fitting with a dough hook, combine the yeast and the milk.
• Allow the yeast to dissolve, then add the flour, salt, eggs, and 1/3 cup of the sugar. Mix on low for about 4 minutes.
• Add the butter in pieces, and continue to mix for 5 to 6 minutes.
• Remove the dough from the bowl and wrap it in plastic wrap. Refrigerate for 6 to 15 hours.
• Set the dough on a lightly floured surface. Roll it out to be about ½ inch thick.
• Cut out the donuts with a biscuit cutter.
• Arrange the donuts on a lightly greased baking sheet. Cover the baking sheet, and allow the donuts to raise for 2 or 3 hours in a warm spot. The donuts should almost double in size.
• Heat 3 inches of oil in a heavy pot to 350º F.
• Line a tray with paper towels. Add 1 cup of sugar to a small bowl.
• Fry the donuts on each side until they are golden brown on each side (about 2 minutes on each side). Remove and drain on the paper-towel- lined tray.
• When they are cool enough to handle, then roll the donut in the sugar bowl until completely coated.
• Allow the donuts to cool completely. This usually takes about 30 minutes.
• Fill a pastry bag with a small round tip with Nutella.
• Poke a hole in the side of the donut and insert about 1/3 cup of Nutella.
• Serve immediately.

These simple donuts can be ready in less than 15 minutes. They are so easy, you may have trouble keeping yourself from making them every weekend!

Yields: Makes 18 donuts.

Ingredient

• 2 tablespoons of white vinegar
• 3/8 cup of milk
• 2 tablespoons of shortening
• ½ cup of white sugar
• 1 egg
• ½ teaspoon of vanilla extract
• 2 cups of all-purpose flour
• ½ teaspoon of baking soda
• ¼ teaspoon of salt Oil, for frying
• ½ cup of confectioners’ sugar, for dusting

Method of Preparation

• Stir the vinegar into the milk and let the mixture stand until it is thick (just a few minutes).
• Cream together the shortening and sugar in a medium bowl until it is smooth.
• Beat in the vanilla and egg until blended.
• Stir in the baking soda, salt, and flour. Add the sugar mixture alternating with the milk mixture.
• Roll the dough on to a lightly floured surface to 1/3-inch thickness. Cut into donuts with a donut cutter. Let the donuts stand for about 10 minutes.
• Heat the oil for frying to 375º F. Fry the donuts until they are golden brown.
• Remove the donuts to a paper-towel lined plate or tray.
• Roll in confectioners’ sugar while the donuts are still warm. Serve immediately.

These donuts are especially light and fluffy. There is no cake-based baking here, but the yeast-based dough does take a bit longer to make because it needs time to rise.

Yields: Makes 10 to 14 donuts.

Ingredients

• 1 egg ¼ cup of granulated sugar
• 1 cup of warmed milk (115º F)
• 1 tablespoon of active dry yeast
• 1 teaspoon of salt
• 2 teaspoons of vanilla extract
• 2 ½ to 3 ½ cups of unbleached flour, divided (plus more for kneading)
• 1 stick of butter, cubed

For the Topping

• 1 stick of butter, melted
• 1 cup of granulated sugar
• 2 tablespoons of cinnamon

Method of Preparation:

• Using a stand mixer with a paddle attachment, beat the egg and sugar together on medium speed for about 1 minute.
• Add the yeast, salt, milk, and vanilla. Reduce the mixer to low.
• Add 2 cups of flour.
• Attach the dough hook and increase the speed to medium.
• Add the butter piece by piece and mix until smooth. Then, reduce the speed to low.
• Add the rest of the flour, and mix until the dough sticks to the hook. It should be soft and moist, but not sticky.
• Set the dough on a floured surface, and knead until it is smooth.
• Coat a mixing bowl with cooking spray, and set the dough in the bowl. Cover with a damp towel and allow the dough to rise until it has doubled in volume. This usually takes about one hour.
• Punch down the dough and roll it out to about ½-inch thickness.
• Using biscuit cutters, cut the dough into rounds with one-inch holes.
• Preheat the oven to 400º F.
• Line a baking sheet with parchment paper and place the donuts on the baking sheet about 1 inch apart.
• Cover with plastic wrap and let the donuts sit on top of the oven for about 25 minutes, or until they have doubled in size.
• Bake the donuts for 5 to 8 minutes. They should have a light golden color.
• Mix the cinnamon and sugar together in a small bowl.
• Dip the donuts in the melted butter and then in the cinnamon-sugar mixture. Serve immediately.

Hello friends, welcome to Donuts Recipes. Today we are going to make Baked Cinnamon Sugar Donuts.

These are by far the best baked doughnuts with cinnamon sugar topping I have found! You will need a doughnut baking pan for this recipe.

Recipe Summary for Baked Cinnamon Sugar Donuts

• preparation time: 20 minutes
• cook: 10 minutes
• total: 30 minutes
• Servings: 9

Ingredients for Baked Cinnamon Sugar Donuts

• Nonstick cooking spray

Batter

• ½ cup white sugar
• ⅓ cup butter, softened
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 egg
• 1 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ cup milk

Topping

• ½ cup butter, melted
• ⅔ cup white sugar
• 2 teaspoons ground cinnamon

Directions for Baked Cinnamon Sugar Donuts

1. Preheat the oven to 350 degrees F (175 degrees C). Spray 9 cavities of a 12-cavity doughnut pan with cooking spray.
2. Combine sugar, butter, nutmeg, and salt in a medium bowl; beat with an electric mixer until well combined. Add egg and mix until incorporated.
3. Combine flour and baking powder in a small bowl. Add flour mixture to butter mixture in batches, alternating with milk, beating batter briefly after each addition. Pour batter into a large resalable plastic bag.
4. Snip off one corner of the bag and pipe batter into the 9 prepared cavities of the doughnut pan, filling each halfway.
5. Bake doughnuts in the preheated oven until a knife inserted into the center comes out clean, 7 to 9 minutes.
6. While the doughnuts are baking, place melted butter for topping in a shallow bowl. Mix together 2/3 cup sugar and cinnamon in another shallow bowl. Roll warm doughnuts in melted butter and then in cinnamon sugar to coat.

Nutrition’s information in Baked Cinnamon Sugar Donuts

• Servings Per Recipe: 9
• Calories: 343.3
• % Daily Value *
• protein: 3.4g 7 %
• carbohydrates: 43.3g 14 %
• dietary fiber: 0.9g 3 %
• sugars: 26.7g
• fat: 18.1g 28 %
• saturated fat: 11.2g 56 %
• cholesterol: 64.5mg 22 %
• vitamin a iu: 576.3IU 12 %
• niacin equivalents: 2mg 15 %
• folate: 41.8mcg 11 %
• calcium: 107.3mg 11 %
• iron: 1.3mg 7 %
• magnesium: 7.9mg 3 %
• potassium: 57.5mg 2 %
• sodium: 334mg 13 %
• thiamin: 0.2mg 17 %
• calories from fat: 162.6