Save There's something almost meditative about the smell of cinnamon filling your kitchen on a lazy Sunday morning. I discovered these baked donuts years ago when my roommate showed up at my apartment with a donut pan and zero idea how to use it—so naturally, we decided to figure it out together over strong coffee. What started as a kitchen experiment became my go-to recipe whenever I wanted something warm and sweet without the guilt of deep frying. The way they puff up in the oven and come out impossibly soft still surprises me every time.
I made a batch of these for my neighbor's kid's bake sale once, and watching a seven-year-old's face light up when she bit into one warm donut—still soft in the middle, that cinnamon sugar catching between her teeth—made me realize this recipe was worth keeping close. She called them "the fancy ones," which felt like the highest compliment.
Ingredients
- All-purpose flour (2 cups): The backbone of these donuts; I've found that spooning flour into your measuring cup and leveling it with a knife prevents the dense, heavy texture that comes from packing it down.
- Granulated sugar for dough (3/4 cup): Adds sweetness and helps create that tender crumb, but don't exceed this amount or they'll be cloyingly sweet.
- Baking powder (2 tsp) and baking soda (1/2 tsp): These two work together to lift the batter and give you that pillowy texture—skipping either one changes everything.
- Salt (1/2 tsp) and ground cinnamon (1 tsp): Salt brightens all the flavors, and cinnamon in the dough itself means every bite tastes intentional.
- Buttermilk (3/4 cup): This is the secret ingredient; its acidity reacts with the baking soda to create lift and tenderness that plain milk just can't match.
- Eggs (2 large): They bind everything and add richness without heaviness when you don't overmix.
- Melted butter (2 tbsp for dough, 3 tbsp for coating): Unsalted butter gives you control over the salt level, and melting it first means it incorporates smoothly.
- Vanilla extract (1 tsp): Just a whisper of vanilla enhances the cinnamon and makes the whole thing feel more homemade.
- Cinnamon-sugar coating: The ratio of 1.5 teaspoons cinnamon to 1/2 cup sugar creates that perfect balance where you taste the spice without it overpowering the donut.
Instructions
- Prep your pan and oven:
- Set your oven to 375°F and give that donut pan a light coating of non-stick spray or butter—you want the donuts to release cleanly but not slide around in the cavities. A preheated oven is non-negotiable here; cold ovens won't give you that spring and lift.
- Combine dry ingredients:
- Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon together in a large bowl until everything looks evenly distributed. There shouldn't be any streaks of baking soda or clumps of cinnamon—this is where the flavor and rise come from.
- Mix the wet ingredients:
- In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth and combined. The warmth from the melted butter helps the eggs incorporate smoothly, so don't skip that step.
- Bring it together gently:
- Pour the wet ingredients into the dry ingredients and stir until just combined—you're looking for no visible flour streaks, but stop as soon as that happens. Overmixing develops gluten, which makes the donuts tough and chewy instead of tender and light.
- Fill the pan with care:
- Use a piping bag with a large round tip (this keeps things clean and even) or a spoon to fill each cavity about three-quarters full. If you're using a spoon, wet it slightly between donuts to prevent sticking.
- Bake until they spring back:
- Bake for 10 to 12 minutes—they're done when the tops feel slightly springy and a toothpick inserted into one comes out clean. The top should look pale golden, not brown.
- Cool strategically:
- Let them rest in the pan for 3 minutes so they set, then turn them out onto a wire rack. This prevents condensation from making them soggy.
- Coat while warm:
- Combine the cinnamon and sugar in a shallow bowl, brush each warm donut with melted butter, and immediately dip or roll it in the cinnamon-sugar mixture. The heat of the donut helps the sugar stick and the butter dissolve into a glaze.
Save My best friend came over during a chaotic week, and we made these donuts together at midnight—not because we planned to, but because neither of us could sleep. There was something about the ritual of prepping the pan, mixing the batter, and watching them puff up in the oven that settled both our minds. We sat on the kitchen counter eating them still-warm with glasses of milk, not saying much, but not needing to.
Why These Are Better Than Store-Bought
Store-bought donuts taste like they've been sitting under a heat lamp for days—waxy, dense, oddly sweet. These baked donuts have a texture that's genuinely different: tender but substantial, with a delicate crumb that almost melts on your tongue. The cinnamon-sugar coating isn't just decorative; it's integral to the experience, providing texture contrast and a hint of warmth that makes the whole thing feel intentional and fresh.
Storage and Make-Ahead Tips
These donuts are absolutely best within a few hours of baking, but life isn't always perfect timing. I've kept them in an airtight container for up to 2 days and found they stay soft if you layer them with parchment paper to prevent sticking. You can also freeze unbaked batter in a piping bag and bake fresh donuts whenever the craving hits—just add a minute or two to the baking time since you're starting from cold.
Customization Ideas and Flavor Variations
Once you've mastered the basic recipe, these donuts are a blank canvas. I've added a pinch of nutmeg to the dough for warmth, experimented with brown sugar in the coating for deeper caramel notes, and even brushed them with maple syrup instead of plain butter. The beauty of this recipe is that it's forgiving enough to handle tweaks without falling apart. Here are a few directions to explore:
- Swap half the all-purpose flour for whole wheat for a nuttier, slightly denser donut that still tastes indulgent.
- Drizzle finished donuts with a simple glaze made from powdered sugar, milk, and vanilla for an extra layer of sweetness.
- If you're dairy-free, use plant-based milk mixed with a teaspoon of vinegar for buttermilk, and vegan butter works perfectly in both the dough and coating.
Save There's a magic in pulling a tray of warm donuts from the oven and sharing them with someone you care about. These donuts have a way of turning an ordinary Tuesday morning into something worth remembering.
Common recipe questions
- → What makes the donuts soft and fluffy?
The combination of buttermilk, eggs, and baking powder creates a tender crumb, while gentle mixing prevents toughness, resulting in soft, fluffy donuts.
- → Can I substitute buttermilk in this batter?
Yes, use regular milk with a teaspoon of vinegar or lemon juice to mimic buttermilk's acidity and achieve similar texture and flavor.
- → How is the cinnamon-sugar coating applied?
After baking, warm donuts are brushed with melted butter then immediately dipped into a mixture of cinnamon and sugar for a fragrant, sweet finish.
- → What baking equipment is recommended?
A standard donut pan ensures the characteristic shape and even baking, while a whisk and pastry brush help with mixing and coating.
- → How should these baked donuts be stored?
Store in an airtight container at room temperature for up to two days to maintain freshness and texture.