If you’ve been on the hunt for a cozy, delightful treat that feels like a warm hug, then this Cinnamon Sugar Doughnuts Recipe is exactly what you need. I absolutely love how these doughnuts come out soft, fluffy, and just the right amount of sweet and spicy from the cinnamon sugar coating. When I first tried this recipe, I was amazed by how easy it was to whip up fresh doughnuts at home — no fancy equipment necessary! So, stick around because I’m sharing all my kitchen-tested tips to help you nail these crowd-pleasers every time.
Why You’ll Love This Recipe
- Quick and Easy: You don’t need to be a pro baker to get these doughnuts right — the dough comes together fast and fries up beautifully.
- Perfect Fluffy Texture: Thanks to the yeast, these are soft, airy, and melt-in-your-mouth irresistible.
- Customizable Spice Level: You can dial down the cinnamon or skip cardamom if you want something milder, or keep it bold for that nostalgic kick.
- Ideal for Small Batches: This recipe makes eight doughnuts — perfect for a cozy brunch without leftovers going to waste.
Ingredients You’ll Need
All the ingredients work together like magic to create these fluffy yeasted doughnuts, and you’ll find most are staples you probably already have on hand. A quick tip: using lukewarm milk activates the yeast perfectly, giving you that great dough rise.
- Whole milk: Lukewarm milk helps activate the yeast without killing it — think warm bath temperature, not hot!
- Granulated sugar: I like using fine sugar so it dissolves smoothly into the dough and also for the coating.
- Active dry yeast: Make sure your yeast is fresh for the dough to rise well — expired yeast means flat doughnuts.
- All-purpose flour: The strong gluten in all-purpose flour gives these doughnuts their soft chewiness.
- Salt: Just a pinch to balance the sweetness and enhance the flavors.
- Egg: Brings structure and richness; using room temperature helps it blend nicely.
- Neutral or light olive oil: You’ll add some in the dough and use plenty for frying — neutral oils keep the flavor clean.
- Cinnamon: The star spice here—you’ll get a subtle warmth that’s classic but never overpowering.
- Ground cardamom (optional): This adds a fragrant twist if you want to jazz up your cinnamon sugar a bit.
- Pinch of salt: Just enough in the cinnamon sugar mix to bring out all the sweetness perfectly.
Variations
I love that this Cinnamon Sugar Doughnuts Recipe is like a blank canvas — you can easily add your own spin depending on the season or what you’re craving. Don’t be shy about tweaking it to make it your own!
- Glaze option: If you’re not into cinnamon sugar, try a vanilla or chocolate glaze — my kids go crazy for glazed doughnuts!
- Spice swaps: Swap out cardamom for nutmeg or allspice if you want a warmer fall twist; it’s a little change that makes a big impact.
- Vegan tweaks: Replace the milk with almond or oat milk, and skip the egg or use a flax egg — it’s worth experimenting for dietary needs.
- Mini doughnuts: Make bite-sized doughnuts for parties; they fry faster and are perfect for dipping into sauces.
How to Make Cinnamon Sugar Doughnuts Recipe
Step 1: Activate Your Yeast for a Fluffy Start
Start by warming your milk until it’s just lukewarm — I usually test it with my finger, hoping for that perfect warm feeling, like a cozy bath. Then mix in the sugar and yeast and let it sit for about 5 minutes until it gets foamy and bubbly on top. This tells you the yeast is happy and ready to work its magic.
Step 2: Bring the Dough Together with Love
In a large bowl, whisk your flour and salt, then add the beaten egg and oil. Pour in the activated yeast mixture and gently mix everything until a dough forms. I like to use my hands here—it helps me feel when the dough’s ready. If it’s sticky, sprinkle a bit more flour, but be careful not to add too much or your doughnuts will be dense.
Step 3: Let the Dough Rest and Rise
Cover your dough with a clean towel or plastic wrap and leave it in a warm spot for about 30 to 40 minutes until it doubles in size. This rise is crucial—it gives your doughnuts that airy texture that everyone loves.
Step 4: Shape and Cut Your Doughnuts
On a lightly floured surface, roll out the dough to around 1/2 inch thick. Use doughnut cutters or two round cutters of different sizes to create that classic shape. Don’t worry if your edges aren’t perfect — homemade means charmingly imperfect!
Step 5: Fry to Golden Perfection
Heat oil in a deep pan to about 175°C (350°F). Fry the doughnuts in batches for about 1-2 minutes per side until they puff up and turn a golden brown. I always keep an eye on the temperature — too hot and you’ll risk burning the outside while leaving the inside raw.
Step 6: Cinnamon Sugar Coating
While your doughnuts are still warm, toss them in a bowl filled with granulated sugar, cinnamon, cardamom (if using), and a pinch of salt. This step is where the magic happens — the warmth helps the sugar stick perfectly, creating that addictive crunch and sweet-spicy flavor.
Pro Tips for Making Cinnamon Sugar Doughnuts Recipe
- Yeast Activation Matters: If your yeast doesn’t foam during activation, don’t skip this step; it means it’s inactive, and your dough won’t rise well.
- Don’t Overflour: Adding too much flour makes doughnuts dense — a slightly sticky dough is okay and actually ideal.
- Oil Temperature Check: Use a thermometer or drop a little dough in the oil — if it browns too fast, lower the heat for even cooking.
- Sugar Coating Timing: Coat the doughnuts while warm to get that perfect sticky, sweet crust that clings well.
How to Serve Cinnamon Sugar Doughnuts Recipe
Garnishes
I usually keep it simple with just the cinnamon sugar because that crispy coating is irresistible. But occasionally, I sprinkle a little powdered sugar over the top for a soft, snowy look that’s perfect for winter mornings. For a little extra flair, dipping a few into melted chocolate or drizzling glaze adds another layer of indulgence my family adores.
Side Dishes
These doughnuts shine alongside a hot cup of coffee or chai tea — I find the cinnamon sugar actually plays beautifully with the spices in chai. For brunch, I like pairing them with scrambled eggs or fresh fruit like berries and sliced oranges to balance the sweetness.
Creative Ways to Present
For birthdays or a fun weekend breakfast, I like stacking these doughnuts on a cake stand with a few sprinkles and fresh flowers around the base. You could also thread mini doughnut holes onto skewers for a playful edible bouquet, which is always a hit with kids and adults alike!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which I doubt!), store them in an airtight container at room temperature for up to 2 days. I recommend placing a paper towel underneath and on top of the doughnuts to keep them from getting soggy. They’re best eaten fresh, but this extends their life a bit.
Freezing
I’ve frozen these doughnuts a few times with good results. Just freeze them uncoated on a baking sheet, then transfer to a freezer bag. When ready to eat, thaw them at room temperature for 30 minutes, then toss in freshly made cinnamon sugar for that just-fried feel.
Reheating
To bring back that fresh-from-the-fryer taste, I reheat leftovers in a 350°F oven for about 5-7 minutes. This crisps up the outside nicely. Avoid microwaving if you want to keep the texture perfect, as microwaves can make them gummy.
FAQs
-
Can I make these doughnuts without yeast?
This particular Cinnamon Sugar Doughnuts Recipe relies on yeast to get that light, airy texture. If you’re short on time, baking powder doughnuts are another option, but they won’t be quite as fluffy or have the same chewiness that makes these stand out.
-
How do I know when the oil is at the right temperature for frying?
The ideal temperature is around 350°F (175°C). If you don’t have a thermometer, drop a small piece of dough into the oil; it should bubble and rise to the surface quickly without burning. If it browns too fast, lower the heat to avoid undercooked centers.
-
Why is my dough too sticky or too dry?
Dough texture can vary depending on humidity and flour brand. If it’s sticky but still manageable, that’s good—add flour only a tablespoon at a time if too wet. If it feels dry or crumbly, add a little bit of warm milk. The goal is soft, smooth dough that’s slightly tacky.
-
Can I use other oils for frying?
Yes, neutral oils with high smoke points like vegetable, canola, or light olive oil work best. Avoid extra virgin olive oil as it has a lower smoke point and will affect the flavor.
Final Thoughts
This Cinnamon Sugar Doughnuts Recipe has become one of my go-to comfort foods, especially when I want something homemade that feels special but isn’t complicated. I love how approachable it is—you really can make these fluffy doughnuts in your own kitchen, and the aroma fills the house with cinnamon warmth that’s impossible to resist. I encourage you to give this a try, experiment with flavors, and enjoy the process as much as the delicious results. Trust me, once you make these, your family and friends will be begging for seconds!
Print
Cinnamon Sugar Doughnuts Recipe
- Prep Time: 45 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Yield: 8 doughnuts
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
Delight in these soft and fluffy yeasted cinnamon sugar doughnuts that are quick and easy to make. The doughnuts are fried to a light golden brown and then generously tossed in a fragrant blend of cinnamon, sugar, and a hint of cardamom for an aromatic touch. Perfectly sized for a smaller gathering, this recipe yields eight irresistibly tender doughnuts that are sure to satisfy your sweet cravings.
Ingredients
Dough
- 230g whole milk, lukewarm
- 2 Tbsp granulated sugar
- 2 tsp active, dry yeast
- 425g all-purpose flour
- 1/2 tsp salt
- 1 large egg, at room temperature, lightly beaten
- 50g neutral oil or light olive oil
For Frying
- Neutral oil or light olive oil (enough for deep frying)
Cinnamon Sugar Topping
- 100g granulated sugar
- 1 tbsp cinnamon (reduce amount if less spicy is desired)
- 1/2 tsp ground cardamom (optional)
- Pinch of salt
Instructions
- Activate the yeast: In a medium bowl, combine the lukewarm whole milk with the granulated sugar and active dry yeast. Stir gently and allow it to sit for about 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active.
- Mix the dough: In a large mixing bowl, whisk together the all-purpose flour and salt. Make a well in the center and add the lightly beaten egg, the activated yeast mixture, and the neutral or light olive oil. Stir everything together until a dough begins to form.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Alternatively, you can use a stand mixer fitted with a dough hook for this step.
- First rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 45 minutes to an hour, or until doubled in size.
- Shape the doughnuts: Once risen, turn the dough out onto a floured surface and gently roll it out to about 1/2 inch (1.3 cm) thickness. Using a doughnut cutter or two round cutters (one large and one small for the center hole), cut out 8 doughnuts and place them on a parchment-lined tray. Gather and reroll the scraps to make more doughnuts if desired.
- Second rise: Cover the doughnuts lightly with a kitchen towel and allow them to rise for an additional 20-30 minutes until puffed.
- Prepare the cinnamon sugar: In a shallow bowl, mix together the granulated sugar, cinnamon, ground cardamom (if using), and a pinch of salt. Set aside.
- Heat the oil: In a deep, heavy-bottomed pan or deep fryer, heat the frying oil to 180°C (350°F). Use enough oil so the doughnuts can float and cook evenly without touching the bottom.
- Fry the doughnuts: Carefully drop doughnuts into the hot oil, frying 2-3 at a time to avoid overcrowding. Fry each side for about 1-2 minutes or until golden brown. Use a slotted spoon or spider strainer to flip and remove doughnuts.
- Drain and coat: Place fried doughnuts on paper towels to drain excess oil for a moment, then while still warm, toss them in the prepared cinnamon sugar mixture until well coated.
- Serve: Serve the doughnuts warm or at room temperature for the best texture and flavor.
Notes
- This recipe yields eight light and fluffy yeasted cinnamon doughnuts, ideal for a smaller group.
- Adjust the amount of cinnamon in the sugar coating to suit your spice preference.
- The optional cardamom adds a lovely aromatic note but can be omitted if unavailable.
- Ensure the oil temperature is maintained at 350°F (180°C) to avoid greasy or undercooked doughnuts.
- For even cooking, avoid overcrowding the pan during frying.
Nutrition
- Serving Size: 1 doughnut
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
