When that craving hits for something warm, sweet, and utterly comforting, nothing beats a freshly fried donut, trust me. Forget the stale stuff in the display case; we’re making the real deal right on your stovetop! These Cinnamon Sugar Donuts are ridiculously easy—like, drop everything-and-bake-them-now easy. I remember the first time I tried frying dough. I was convinced I’d end up with oily bricks, but even my first batch came out golden and pillowy.

This recipe skips all the fussy yeast rising time. We’re using baking powder, which means fluffy, homemade donuts are ready in under an hour. They are crispy on the outside, tender inside, and coated in that crunchy, irresistible spice blend. They are truly the easiest and most satisfying donuts you’ll ever make.

Why You Will Love These Cinnamon Sugar Donuts

Honestly, why wouldn’t you love these? I promise, once you make these from scratch, you won’t go back to the store-bought stuff. They come together faster than you think, which is my favorite part when a craving strikes!

No Waiting! Because we use baking powder, there’s no fussy yeast proofing time. Prep is done in under 20 minutes.
Texture Perfection: They fry up beautifully—super golden and crispy on the outside, but unbelievably light inside.
Ultimate Coating: That warm bath of cinnamon and sugar sticks perfectly while they’re still hot. Seriously addictive.

If you want to learn some foundational baking habits that will help you nail this and other recipes, check out my general baking tips!

Essential Ingredients for Perfect Cinnamon Sugar Donuts

Okay, let’s talk supplies. The secret to these simple donuts is that the ingredient list is already what you probably have sitting around! We’re relying on basic pantry staples for the dough, but the coating is where we bring the magic. You absolutely have to use good cinnamon here; it makes such a huge difference in that final flavor.

For the actual dough, you’ll need:

Two cups of all-purpose flour.
Half a cup of regular granulated sugar (this goes into the dough, not the coating!).
Two teaspoons of baking powder, because this is where our lift comes from—no yeast tantrums here!
A pinch of salt and a tiny bit of ground nutmeg for warmth.
One large egg, half a cup of milk, and a quarter cup of melted, unsalted butter.

Then, for the star of the show, our coating, mix half a cup of granulated sugar with two heaping tablespoons of ground cinnamon. If you ever run out of milk, by the way, I have some great ideas for milk substitutes that work wonders in a pinch!

Equipment Needed for Making Cinnamon Sugar Donuts

You don’t need a fancy stand mixer for these babies, which is wonderful! You definitely need one large bowl for mixing the batter and a second smaller bowl for your coating. The most important tools, though, are your frying setup. Grab a deep, heavy-bottomed pot—a Dutch oven is perfect—and seriously, use an instant-read thermometer.

The thermometer keeps your oil steady, which is essential for non-greasy donuts. Also, make sure you have a donut cutter ready, or just keep biscuits cutters handy. That’s all you need to get started!

Step-by-Step Instructions for Homemade Cinnamon Sugar Donuts

Alright, it’s time to get messy! Don’t worry if you’ve never deep-fried before; these donuts are so forgiving. Just follow the sequence here, and you’ll have bakery-quality treats surprisingly fast. Remember, the biggest secret to beautiful fried dough is keeping the oil temperature steady. You want to aim for 350 degrees Fahrenheit before you even start cutting the dough.

Preparing the Dough for Your Cinnamon Sugar Donuts

First things first, grab your big bowl. Whisk all your dry items together—that’s the flour, the half cup of sugar, baking powder, salt, and nutmeg. Get them nice and incorporated. In a separate little bowl, give the egg, milk, and that melted butter a quick whisk.

Now, pour the wet stuff right into the dry stuff. Mix it gently! I mean it—mix only until you see no more streaks of dry flour. If you overmix, those lovely donuts will turn out tough, and nobody wants that gummy texture. Turn the dough onto a floured surface and roll it out about half an inch thick. If you don’t have a fancy donut cutter, use a biscuit cutter for the main shape and the top of a tiny spice jar—like vanilla extract—for the center hole. Perfect little rounds!

Frying and Coating Your Fresh Cinnamon Sugar Donuts

Time for the hot oil! Get those 2 inches of vegetable oil heated up to 350°F. That’s the sweet spot. Carefully, and I mean carefully, drop about three or four donuts in at a time. Please don’t overcrowd the pot; that immediately drops the oil temperature and they end up soaking up grease. They only need about one to two minutes on each side until they puff up and turn gorgeous golden brown. You can see my absolute favorite trick for perfectly consistent results when I want to make sure things turn out right, even when I’m rushing, in this guide to making fluffy donuts.

Use a slotted spoon to fish them out and let them drain on paper towels for just a second—they need to be warm, not piping hot, for the coating to stick right. While they are still warm, toss them immediately and completely in that pre-mixed cinnamon sugar. Serve them right then, warm from the oil, for the best experience!

Tips for Achieving Perfect Cinnamon Sugar Donuts Every Time

Listen, making these Cinnamon Sugar Donuts is easy, but making them *perfect* is all about respecting the heat and the dough. My number one piece of advice—and I can’t stress this enough—is that thermometer! If the oil dips below 340 degrees Fahrenheit when you drop the batter in, they start sucking up oil like a sponge, and then you get greasy, dense donuts. Not what we want!

If the oil gets too hot, they burn on the outside before they even heat through, which leaves you with raw centers. So, keep that temperature locked between 340 and 360 degrees. Work in small batches of three or four so the heat stays stable. Also, don’t try to re-roll the scraps too many times! The dough gets stiffer and drier with every handling, which means your last donuts won’t be as tender as the first ones.

Seriously, mastering temperature control is a huge step in your baking journey that helps in so many areas. If you feel like your baking confidence needs a boost overall, check out the general tips I laid out about becoming a better baker.

Storage and Reheating Instructions for Leftover Cinnamon Sugar Donuts

Now, I always tell people that if you’re making these delightful treats, you probably aren’t worried about the numbers, right? But for those who like to keep track, this is a general idea based on one donut serving about 1/10th of the batch.

Keep in mind these are estimates! Your frying method and how heavily you coat them will change things, but here’s the breakdown:

Serving Size: 1 donut
Calories: 280
Sugar: 18g
Fat: 15g
Carbohydrates: 34g

This information is just a guide, so consider them a wonderful, occasional indulgence!

Variations on Classic Cinnamon Sugar Donuts

While the basic cinnamon sugar coating is pure perfection, sometimes you just need to jazz things up a little! This dough is such a fantastic, neutral base that it begs for mixing things up, especially with the sugar coating. It’s fun to see what little tweaks can feel like a whole new donut experience!

My favorite thing to do is blend spices into that coating sugar. If you love maple flavors—and who doesn’t?—you could try grabbing some maple sugar instead of plain white sugar sometimes! Or, for a subtle, almost fancy twist, toss in just a tiny pinch of ground cardamom along with that classic cinnamon. It warms everything up beautifully.

If you’re looking for some truly inspired flavor pairings, I’ve been testing some really interesting things lately. I know I have a whole post dedicated to maple cookie combinations, and honestly, those warm spice notes translate perfectly to donuts too!

Another easy swap is adding a little something extra to the dough itself. A tablespoon of vanilla paste mixed right in with the wet ingredients really boosts the flavor profile. Or, if you happen to have some finely grated orange zest, folding that into the dough before you cut the shapes out adds a lovely brightness that cuts through the frying richness.

Frequently Asked Questions About Cinnamon Sugar Donuts

I get so many questions whenever I post pictures of these fried delights! Most people are wondering about technique, especially since many people shy away from frying at home. Don’t let the oil scare you; once you know the tricks, making these Cinnamon Sugar Donuts is a breeze.

Can I bake these instead of frying them?

You absolutely can, but you have to know that they won’t have the same texture—period. If you bake these, they become more like little cakes or muffins than true donuts. If you want a real baked donut experience, I usually recommend using a cake batter recipe specifically designed for a donut pan, rather than switching this yeast-free fried recipe. They just won’t have that signature light crispiness!

What is the best type of oil to use for frying?

The best oil is one that has a high smoke point and a neutral flavor. Vegetable oil is my standard go-to because it’s affordable and does the job perfectly. Canola oil works great too! The main thing is making sure you use enough—about two inches deep—so the donuts can float freely. And always, always check that temperature!

How thick should I roll my donut dough?

I always roll mine to about half an inch thick. If you go much thinner than that, they cook too fast on the outside and puff up too thin, making them dry. Roll it too thick—say, three-quarters of an inch—and you risk having that dense, undercooked pocket of dough in the middle when the outside is already perfect. Half an inch lets them puff up into those fluffy pillows we love!

Why do my homemade donuts taste greasy?

Nine times out of ten, this happens because the oil temperature was too low when you dropped the raw dough in! If the oil isn’t hot enough (aiming for 350°F), the exterior doesn’t seal immediately, and the dough just soaks up the liquid fat instead of frying in it. Make sure you let that oil preheat properly before the first batch goes in!

Nutritional Estimates for Homemade Cinnamon Sugar Donuts

Simple Cinnamon Sugar Donuts

Author: freddyrecipes.com
Total Time: 35 min
Yield: 10 donuts 1x
Diet: Vegetarian

Print Recipe

Description

Make classic, sweet cinnamon sugar donuts at home with this straightforward recipe.

Ingredients

Scale

2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 large egg
1/2 cup milk
1/4 cup unsalted butter, melted
Vegetable oil, for frying
1/2 cup granulated sugar (for coating)
2 tablespoons ground cinnamon (for coating)

Instructions

In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, salt, and nutmeg.
In a separate bowl, whisk the egg, milk, and melted butter.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface. Roll the dough to about 1/2 inch thickness.
Use a donut cutter or two different-sized round cutters to cut out donuts and donut holes.
In a small bowl, mix the 1/2 cup sugar and cinnamon for the coating.
Heat about 2 inches of vegetable oil in a deep pot or Dutch oven to 350 degrees Fahrenheit.
Carefully place 3-4 donuts into the hot oil. Fry for about 1-2 minutes per side until golden brown.
Remove donuts with a slotted spoon and drain briefly on paper towels.
While the donuts are still warm, toss them thoroughly in the cinnamon sugar mixture until fully coated.
Serve immediately.

Notes

If you do not have a donut cutter, you can use a biscuit cutter and the top of a small bottle for the center hole.
Maintain the oil temperature between 340 and 360 degrees Fahrenheit for best results.

Prep Time: 20 min
Cook Time: 15 min
Category: Dessert
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 280
Sugar: 18g
Sodium: 150mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg

Keywords: cinnamon sugar donuts, fried donuts, homemade donuts, sweet treat, breakfast pastry