When you’re craving something simple and comforting, cinnamon sugar cake donuts are hard to beat. The soft, cakey texture combined with that generous coating of cinnamon sugar creates a warm, familiar flavor that feels instantly satisfying. These donuts don’t require yeast or frying, which makes them a great option when you want something homemade without too much effort. They come together quickly and are perfect for breakfast, brunch, or an afternoon snack with coffee or tea. Each bite is soft, slightly dense, and coated in just the right amount of sweetness and spice. Cinnamon sugar cake donuts are one of those recipes you’ll find yourself coming back to again and again because they’re easy, reliable, and always hit the spot.
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Why You’ll Love This Cinnamon Sugar Cake Donuts
These donuts deliver the warm, cozy flavors you crave in a simple, satisfying bite.
- Soft, cake-like texture with tender crumb
- Cinnamon-sugar coating adds sweet spice in every bite
- Perfect for breakfast, coffee breaks, or dessert
- Easy to make in batches for sharing
- A comforting classic that never disappoints
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Ingredients
Donut Dough Ingredients
- Vegetable oil: For frying, ensures a golden crust and tender inside.
- All-purpose flour: Forms the structure of the cake donuts while keeping them tender.
- Granulated sugar: Sweetens the dough and slightly caramelizes during frying for flavor.
- Milk: Adds moisture and contributes to a soft texture.
- Egg: Binds ingredients and provides structure.
- Butter: Adds richness, flavor, and tender crumb.
- Baking powder: Leavens the donuts, giving a light, airy cake texture.
- Cinnamon (or nutmeg) & salt: Cinnamon adds warm spice, while salt balances sweetness.
Cinnamon/Sugar Topping Ingredients
- Granulated sugar: Coats the donuts for sweetness and texture.
- Cinnamon: Adds warm, aromatic spice for a classic flavor combination with sugar.
Tips To Get Your Recipe Right
- Chill the Dough: Refrigerate the dough for at least an hour before frying. Cold dough holds its shape, hydrates fully, and prevents greasy, misshapen donuts.
- Maintain Oil Temperature: Keep oil between 360°F–370°F. Too cool makes donuts greasy; too hot burns the outside while leaving the center raw. Let oil recover 30–60 seconds between batches.
- Minimal Flour Handling: Use as little flour as possible when rolling. Excess flour burns in oil, creating bitter spots and a cloudy appearance.
- Cinnamon-Sugar Timing: Roll donuts in cinnamon sugar about 45 seconds after frying, while still warm. If fully cooled, the sugar won’t stick properly.
- Even Frying: Flip donuts 2–3 times during cooking to ensure uniform expansion and prevent one side from flattening. Fry donut holes first to test oil heat and flavor.
Storage Tips
- Keep in an airtight container at room temperature for 1–2 days.
- Avoid moisture that can dissolve the sugar coating.
- Refrigerate only if frosted with cream cheese or other dairy frostings.
- Freeze unfrosted donuts for up to 2 months; glazed or coated donuts should be flash-frozen first.
FAQs
Why are my donuts golden on the outside but raw in the middle?
This is almost always a sign that your oil is too hot. If the oil is above 375°F (190°C), the exterior will brown rapidly before the heat can penetrate the center. Use a candy thermometer to keep the oil steady at 360°F–365°F. Also, ensure you aren’t rolling the dough thicker than 1/2 inch, as thicker donuts require a much longer fry time that the exterior can’t handle.
I don’t have milk. Can I use a substitute in the dough?
Yes! You can use unflavored nut milks (like almond or oat) or even water in a pinch, though the donuts will be slightly less rich. For the best flavor and a tender Old Fashioned crumb, sour cream or plain yogurt are the best substitutes—they add a lovely tang and moisture that rivals the original recipe.
Why is my dough too sticky to roll out, even after chilling?
Stickiness can occur if the egg was particularly large or if the humidity in your kitchen is high. If the one-hour chill didn’t firm it up enough, simply work in an extra 1–2 tablespoons of flour. When rolling, keep your surface and rolling pin lightly dusted, but avoid flooding the dough with flour, which can make the finished donut dry.
What is the best oil to use for frying cake donuts?
You want an oil with a high smoke point and a neutral flavor so the cinnamon and nutmeg can shine. Vegetable oil, canola oil, or grapeseed oil are excellent choices. Avoid extra virgin olive oil or unrefined coconut oil, as they have lower smoke points and will impart a strong flavor that clashes with the spices.
How do I get the thickest possible coating of cinnamon sugar?
The Golden Window for coating is approximately 30 to 60 seconds after the donut leaves the oil. You want the donut to be dry enough that it isn’t dripping grease, but hot enough that the residual surface heat grabs the sugar crystals. If the donuts have cooled too much, a very light brush of melted butter will help a fresh layer of sugar adhere.
Cinnamon Sugar Cake Donuts
6
Donuts20
minutes6
minutesThese cinnamon sugar cake donuts are tender, spiced, and coated in a buttery cinnamon sugar.
Ingredients
- For the Donut Dough
Enough vegetable oil (for deep frying)
2 cups All-purpose flour
½ cup Granulated sugar
½ cup Milk
1 large Egg
2 tablespoons Butter (salted, melted, and cooled)
2 teaspoons Baking powder
¼–½ teaspoon Cinnamon (or nutmeg)
1 pinch Salt
- Cinnamon/Sugar Topping
½ cup Granulated sugar
½ teaspoon Cinnamon
Directions
- In a large mixing bowl, whisk together the granulated sugar, baking powder, salt, and your choice of cinnamon or nutmeg. Add the egg, milk, and cooled melted butter to the dry mixture, stirring until everything is fully incorporated and smooth.
- Add 1½ cups of the flour. If using a stand mixer, start on low with the dough hook, then increase to medium. Add the remaining flour and continue mixing until the dough comes together. You are looking for a dough that is soft and slightly tacky but firm enough to work with. If it feels too wet to handle, mix in more flour, one tablespoon at a time, until it reaches the right consistency.
- Shape the dough into a disk and wrap it tightly in plastic wrap. Refrigerate for at least one hour. This rest period allows the flour to hydrate and makes the dough much easier to roll and cut without sticking.
- Fill a heavy pot with about 2 inches of oil. Using a candy thermometer, bring the oil to a steady 360°F–370°F (180°C–185°C).
- On a surface dusted lightly with flour, roll the chilled dough out to a ½-inch (1.2 cm) thickness. Use a donut cutter to punch out your rings. Don't forget to save the donut holes—they are the perfect snack for the chef's tax while frying!
- Carefully slide the donuts into the oil, frying no more than two at a time to maintain the temperature.
- As the donuts puff and rise, flip them frequently. Continue frying for about 2–3 minutes until they are a deep golden brown. Use a slotted spoon to transfer the hot donuts to a plate lined with paper towels, letting them drain for 30–60 seconds.
- In a small bowl, stir the sugar and cinnamon together until well combined. While the donuts are still warm, toss them in the cinnamon-sugar mixture until they are completely coated. Serve these immediately for the best just-made experience.
Notes
- Cake donuts are more delicate than yeast donuts when they first hit the oil. Use a slotted metal spider or spatula to lower them in gently to prevent splashing or misshapen rings.
