Cinnamon Sugar Doughnuts: Soft, Golden, and Coated in Sweet Magic

If you’ve ever dreamed of making warm, bakery-style doughnuts in your own kitchen, these Cinnamon Sugar Doughnuts are your golden opportunity. Light, fluffy, and fried to perfection, each one is finished with a generous coating of cinnamon sugar that clings to the surface in all the best ways—melting slightly into the warm dough, creating a sweet crust that gives way to a soft, pillowy center.

Whether you’re serving them with a hot mug of coffee, packing them up for a sweet brunch treat, or enjoying one while standing barefoot in your kitchen with powdered sugar on your shirt, these doughnuts are guaranteed to make the moment better. They taste like childhood memories, cozy mornings, and comfort baked into every single bite. Now let’s make a batch you’ll want to repeat every weekend.

INGREDIENTS FOR THE DOUGHNUTS

• 2¼ teaspoons active dry yeast (1 packet)
• ¾ cup warm milk (about 110°F)
• ¼ cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 2½ cups all-purpose flour (plus more for rolling)
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• Vegetable or canola oil, for frying

INGREDIENTS FOR THE CINNAMON SUGAR COATING

• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 4 tablespoons unsalted butter, melted (for brushing the doughnuts before rolling in sugar)

INSTRUCTIONS

In a small bowl, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes, until foamy and bubbly. In a large mixing bowl, whisk together the egg, melted butter, and vanilla extract. Pour in the yeast mixture and stir to combine. Slowly add in the flour and salt, mixing until a soft, slightly sticky dough forms. Knead the dough on a floured surface (or with a dough hook in a stand mixer) for 6–8 minutes until smooth and elastic. Transfer the dough to a greased bowl, cover with a towel or plastic wrap, and let rise in a warm place for about 1 to 1½ hours, or until doubled in size.

Once risen, punch down the dough and turn it out onto a floured surface. Roll it out to about ½ inch thickness. Use a doughnut cutter or two different-sized round cutters to cut out your doughnuts and holes. Place them on a parchment-lined tray, cover loosely, and let rise again for 30–45 minutes until slightly puffed.

Meanwhile, heat 2–3 inches of oil in a deep skillet or Dutch oven to 350°F. Fry the doughnuts in batches (don’t overcrowd the pan), cooking 1–2 minutes per side or until golden brown and puffed. Remove with a slotted spoon and place on a paper towel-lined tray to drain. While still warm, brush each doughnut with melted butter, then roll in the cinnamon sugar mixture until fully coated. Serve immediately for the softest texture and best flavor.

TIPS FOR SUCCESS

Use a thermometer to keep your oil at the right frying temperature—too hot and they burn, too cool and they absorb oil. Don’t skip the second rise; it helps create that signature airy bite. Brushing with butter before sugaring adds richness and helps the coating stick. For a spiced twist, add a pinch of nutmeg or cardamom to the dough.

FINAL THOUGHTS

These Cinnamon Sugar Doughnuts are what weekend dreams are made of. From their fluffy interior to their crisp, sweet shell, they’re the kind of simple homemade treat that feels extra special. Make a double batch, share with friends, or stash a few for late-night cravings—they’ll disappear fast.