Cinnamon Sugar Doughnuts

These Cinnamon Sugar Doughnuts are soft, fluffy, golden, and coated in a generous layer of warm cinnamon sugar. The dough is made with yeast for that wonderfully light texture, then fried until perfectly golden and finished with fragrant cinnamon, sugar, and optional cardamom. They are simple enough for a weekend baking project and special enough to share with family and friends.

Why You’ll Love This Recipe

• Soft and fluffy: A well-developed yeast dough gives these doughnuts a light, tender center.
• Warm cinnamon flavor: The cinnamon sugar coating adds a sweet, aromatic finish to every bite.
• Simple ingredients: Everything comes together with familiar pantry and refrigerator staples.
• Make-ahead friendly: The dough can rest in the refrigerator for several hours or overnight.
• Family-friendly: Homemade doughnuts are a fun treat for breakfast, brunch, or an afternoon snack.
• Easy to customize: Add cardamom to the sugar coating or adjust the cinnamon to suit your taste.

Ingredients

Doughnut Dough

• 230g whole milk, lukewarm
• 2 tablespoons granulated sugar
• 2 teaspoons active dry yeast
• 425g all-purpose flour
• ½ teaspoon salt
• 1 large egg, at room temperature and lightly beaten
• 50g neutral oil or light olive oil
• Neutral oil or light olive oil, for frying

Cinnamon Sugar

• 100g granulated sugar
• 1 tablespoon ground cinnamon
• ½ teaspoon ground cardamom, optional
• Pinch of salt

Instructions

1. Add the lukewarm milk, sugar, and active dry yeast to the bowl of a stand mixer fitted with a dough hook. Leave for 5–10 minutes, until the mixture becomes foamy.
2. Add the flour, salt, beaten egg, and oil. Mix on low speed until the ingredients come together into a dough.
3. Continue mixing for 10–12 minutes. The dough should become soft and smooth and should pass the windowpane test, meaning a small piece can be gently stretched thin enough for light to pass through without immediately tearing.
4. Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight.
5. Turn the chilled dough onto a very lightly floured surface. Roll it to approximately ½ inch (1.2cm) thick.
6. Cut out rounds using a 3¼-inch circle cutter. Use a 1-inch cutter to remove the centers.
7. Place each doughnut on an individual square of parchment paper and arrange them on a baking sheet with space between each one. Place the doughnut holes on the baking sheet as well.
8. Gather the scraps, gently press them together, and roll again to make more doughnuts. Alternatively, cut the scraps into small pieces and proof them alongside the doughnuts for bite-sized fried dough snacks.
9. Cover the doughnuts loosely and let them proof for 35–45 minutes. They should look puffy, and a gentle fingertip press should leave a small indentation that slowly springs back.
10. While the doughnuts proof, heat the frying oil in a large, heavy-bottomed pot or deep fryer to 350°F (180°C). Place a wire rack over a parchment-lined baking sheet.
11. Mix the granulated sugar, cinnamon, cardamom, and salt in a shallow bowl.
12. Test the oil temperature with a small piece of dough before frying the first batch. Gently lower two doughnuts at a time into the hot oil.
13. Fry for about 3 minutes total, turning halfway through, until both sides are evenly golden brown.
14. Remove the doughnuts with a slotted spoon and transfer them to the wire rack to drain.
15. Let each doughnut cool for approximately 30 seconds, then toss it generously in the cinnamon sugar while it is still warm.
16. Repeat with the remaining doughnuts and doughnut holes. Allow them to cool slightly before serving. These Cinnamon Sugar Doughnuts are best enjoyed on the day they are made.

Tips & Tricks

• Check your yeast: The milk should be lukewarm rather than hot. Very hot milk can damage the yeast.
• Use the windowpane test: Properly kneaded dough should stretch thinly without tearing immediately. This helps create a soft, airy crumb.
• Keep the flouring light: Too much flour during shaping can make the doughnuts heavier.
• Use parchment squares: Placing each doughnut on parchment makes transferring the delicate proofed dough much easier.
• Watch the oil temperature: Aim for 350°F (180°C). Oil that is too cool can make doughnuts greasy, while excessively hot oil can brown the outside before the center cooks.
• Avoid overcrowding: Fry only a couple of doughnuts at a time so the oil temperature remains stable.
• Adjust the cinnamon: Use less cinnamon for a milder coating or increase it slightly for a more pronounced spice flavor.
• Try cardamom: A small amount of ground cardamom gives the sugar coating a subtle floral, aromatic note.
• Use neutral oil: A mild frying oil allows the cinnamon and doughnut flavor to shine.

Details

• Prep Time: 30 minutes
• Chilling Time: 3 hours minimum
• Proofing Time: 35–45 minutes
• Cook Time: About 3 minutes per batch
• Total Time: Approximately 4 hours 15 minutes, depending on chilling and frying time
• Yield: Approximately 10–12 doughnuts, plus doughnut holes
• Category: Breakfast, Dessert, Snack
• Method: Yeast dough, frying
• Cuisine: American-inspired
• Difficulty: Intermediate
• Dietary Notes: Vegetarian; halal-friendly

Notes

For the best texture, serve these doughnuts while they are fresh and slightly warm. The dough can be prepared the night before and kept refrigerated until the next day.

If you prefer a gentler spice flavor, reduce the cinnamon in the coating. Cardamom is optional but adds a lovely aromatic flavor.

For serving, pair the doughnuts with coffee, tea, hot chocolate, or a glass of cold milk. The small doughnut holes are especially good for snacking and are a great way to use the remaining dough.

Nutrition

Approximate nutrition will vary depending on the amount of oil absorbed during frying and the final number of doughnuts.

• Calories: Approximately 250–300 per doughnut
• Protein: Approximately 5g
• Carbohydrates: Approximately 35–40g
• Fat: Approximately 10–13g

FAQ

Can I make Cinnamon Sugar Doughnuts ahead of time?

Yes. The dough can be prepared and refrigerated for up to overnight before shaping and proofing. This makes the recipe convenient for a morning breakfast or brunch.

Why are my homemade doughnuts not fluffy?

Over-flouring, insufficient kneading, inactive yeast, or inadequate proofing can all affect the texture. Make sure the yeast becomes foamy and allow the shaped doughnuts to become noticeably puffy before frying.

What temperature should I fry doughnuts at?

Aim for 350°F (180°C). Keeping the oil close to this temperature helps the doughnuts cook through while developing an evenly golden exterior.

Can I use olive oil for frying?

A light olive oil can be used if it is suitable for frying and has a mild flavor. A neutral frying oil is generally preferred because it lets the flavor of the dough and cinnamon sugar stand out.

Can I make the dough without a stand mixer?

Yes. Knead the dough by hand until it becomes smooth, elastic, and passes the windowpane test. It will take longer than using a stand mixer, but the result can still be excellent.

Can I leave out the cardamom?

Absolutely. Cardamom is optional. The doughnuts are delicious with a simple cinnamon and sugar coating.

Storage

Room temperature: Store leftover doughnuts lightly covered at room temperature and enjoy them within a day for the best texture.

Refrigerator: Refrigeration can make fried doughnuts lose some of their softness, so it is not ideal for short-term storage. If refrigeration is necessary, warm them gently before serving.

Freezer: For longer storage, place completely cooled doughnuts in an airtight freezer-safe container or bag, separating layers with parchment. Freeze for up to 2 months for the best quality.

Reheating: Warm thawed doughnuts briefly in the microwave until just soft and slightly warm. Avoid overheating, as this can make them tough.

Similar Recipes

• Pumpkin Tiramisu Easy No Bake Fall Dessert
• Peach Cobbler Cheesecake with Cinnamon Streusel

Cinnamon Sugar Doughnuts

Cinnamon Sugar Doughnuts are soft yeast-raised doughnuts fried until golden and coated in cinnamon sugar.

Chill the dough, shape and proof the doughnuts, then fry at 350°F (180°C).

Toss them in cinnamon sugar while warm for the best flavor and texture

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American-inspired

Ingredients

  

Doughnut Dough

• 230 g whole milk lukewarm
• 2 tablespoons granulated sugar
• 2 teaspoons active dry yeast
• 425 g all-purpose flour
• ½ teaspoon salt
• 1 large egg at room temperature and lightly beaten
• 50 g neutral oil or light olive oil
• Neutral oil or light olive oil for frying

Cinnamon Sugar

• 100 g granulated sugar
• 1 tablespoon ground cinnamon
• ½ teaspoon ground cardamom optional
• Pinch of salt

Instructions

 

• Add the lukewarm milk, sugar, and active dry yeast to the bowl of a stand mixer fitted with a dough hook. Leave for 5–10 minutes, until the mixture becomes foamy.
• Add the flour, salt, beaten egg, and oil. Mix on low speed until the ingredients come together into a dough.
• Continue mixing for 10–12 minutes. The dough should become soft and smooth and should pass the windowpane test, meaning a small piece can be gently stretched thin enough for light to pass through without immediately tearing.
• Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight.
• Turn the chilled dough onto a very lightly floured surface. Roll it to approximately ½ inch (1.2cm) thick.
• Cut out rounds using a 3¼-inch circle cutter. Use a 1-inch cutter to remove the centers.
• Place each doughnut on an individual square of parchment paper and arrange them on a baking sheet with space between each one. Place the doughnut holes on the baking sheet as well.
• Gather the scraps, gently press them together, and roll again to make more doughnuts. Alternatively, cut the scraps into small pieces and proof them alongside the doughnuts for bite-sized fried dough snacks.
• Cover the doughnuts loosely and let them proof for 35–45 minutes. They should look puffy, and a gentle fingertip press should leave a small indentation that slowly springs back.
• While the doughnuts proof, heat the frying oil in a large, heavy-bottomed pot or deep fryer to 350°F (180°C). Place a wire rack over a parchment-lined baking sheet.
• Mix the granulated sugar, cinnamon, cardamom, and salt in a shallow bowl.
• Test the oil temperature with a small piece of dough before frying the first batch. Gently lower two doughnuts at a time into the hot oil.
• Fry for about 3 minutes total, turning halfway through, until both sides are evenly golden brown.
• Remove the doughnuts with a slotted spoon and transfer them to the wire rack to drain.
• Let each doughnut cool for approximately 30 seconds, then toss it generously in the cinnamon sugar while it is still warm.
• Repeat with the remaining doughnuts and doughnut holes. Allow them to cool slightly before serving. These Cinnamon Sugar Doughnuts are best enjoyed on the day they are made.

Notes

For the best texture, serve these doughnuts while they are fresh and slightly warm. The dough can be prepared the night before and kept refrigerated until the next day.

If you prefer a gentler spice flavor, reduce the cinnamon in the coating. Cardamom is optional but adds a lovely aromatic flavor.

For serving, pair the doughnuts with coffee, tea, hot chocolate, or a glass of cold milk. The small doughnut holes are especially good for snacking and are a great way to use the remaining dough.

Conclusion

These Cinnamon Sugar Doughnuts are a delicious homemade treat with a soft, fluffy center and crisp golden exterior. The warm cinnamon sugar coating makes them wonderfully fragrant and satisfying, while the overnight dough option makes the process easier to fit into a busy schedule. Once you get comfortable with the dough and oil temperature, homemade doughnuts are much more approachable than they may seem. Make a batch, coat them while warm, and enjoy them fresh with your favorite drink.