Cinnamon Sugar Milk Bread Donuts
These Cinnamon Sugar Milk Bread Donuts are pillowy soft, fluffy, and incredibly tender with a beautifully golden exterior that has just the right amount of chew in every single bite. The tangzhong added to the dough creates the most incredibly pillowy soft and melt-in-your-mouth texture that sets these donuts apart from any other fried donut you have ever had. Fried until perfectly golden and coated in that classic cinnamon sugar coating that adds the most satisfying crunch and warmth — served warm with a hot cup of coffee, these donuts are the ultimate cozy treat you will want to make on repeat!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Bread Flour: Used in both the tangzhong and the donut dough — whisked together with whole milk to create the tangzhong paste that gives these milk bread donuts their signature incredibly pillowy soft and melt-in-your-mouth texture, and as the base of the donut dough for a slightly chewier and more structured exterior that holds up beautifully during frying throughout. All-purpose flour works as a substitute.
Whole Milk: Whisked together with the bread flour to create the tangzhong paste — whole milk is recommended for the richest and most luscious tangzhong that gives these milk bread donuts their incredibly pillowy soft and melt-in-your-mouth texture throughout every single bite.
Milk: Warmed to around 110F to activate the yeast and adds moisture to create the most perfectly soft, fluffy, and tender milk bread donut dough — any milk of choice works well throughout.
Granulated Sugar: Used in both the donut dough and the cinnamon sugar coating — feeds the yeast during activation and adds a subtle sweetness to the dough, and mixed with cinnamon for the most irresistible classic cinnamon sugar coating that coats every single warm donut throughout.
Active Dry Yeast: The leavening agent that gives these milk bread donuts their incredibly pillowy soft, fluffy, and perfectly tender texture — make sure it is properly activated and frothy before adding to the dough. Instant yeast works as a substitute.
Tangzhong: The secret ingredient that sets these milk bread donuts completely apart from any other fried donut — a simple cooked paste of bread flour and whole milk that gelatinizes the starch and allows the dough to absorb more liquid for the most incredibly pillowy soft and melt-in-your-mouth texture throughout every single bite.
Greek Yogurt or Sour Cream: Adds richness and moisture to the milk bread donut dough, keeping the donuts incredibly soft, tender, and fluffy on the inside throughout every single bite.
Salted Butter: Very softened and almost melted before adding to the dough for a rich, buttery depth of flavor that keeps the interior of every single milk bread donut incredibly soft, tender, and pillowy throughout.
Eggs: Provide structure, richness, and stability to the milk bread donut dough while helping the donuts hold together and fry up perfectly golden and fluffy throughout.
Vanilla Bean Paste or Extract: Adds a warm, sweet, and aromatic flavor that enhances the rich milk bread donut dough and pairs beautifully with the classic cinnamon sugar coating throughout every single bite.
Salt: Balances the sweetness and enhances all the rich, warm flavors throughout the milk bread donut dough and the cinnamon sugar coating.
Avocado Oil: A neutral, high smoke point oil that is ideal for frying the milk bread donuts to a perfectly golden exterior with just the right amount of chew without any unwanted flavor throughout.
Cinnamon: Mixed together with the granulated sugar to create the most irresistible classic cinnamon sugar coating that adds the perfect warmth, sweetness, and satisfying crunch to every single warm milk bread donut throughout.
Why You’ll Love Cinnamon Sugar Milk Bread Donuts:
Pillowy Soft, Fluffy, And Incredibly Tender: These donuts are incredibly pillowy soft, fluffy, and perfectly tender with a melt-in-your-mouth interior that makes every single bite absolutely irresistible and completely unforgettable from the very first donut to the very last.
Tangzhong: The tangzhong added to the dough creates the most incredibly pillowy soft and melt-in-your-mouth texture that sets these milk bread donuts completely apart from any other fried donut you have ever had — once you try tangzhong donuts you will never go back to a regular donut recipe again.
Beautifully Golden Exterior With Just The Right Amount Of Chew: Each donut fries up with a beautifully golden exterior that has just the right amount of satisfying chew that gives the most incredible texture contrast with the pillowy soft and fluffy interior throughout.
Classic Cinnamon Sugar Coating: The classic cinnamon sugar coating adds the most satisfying warmth, crunch, and sweetness that pairs absolutely beautifully with the pillowy soft milk bread donut in every single bite throughout.
Better Than Your Favorite Donut Shop: These cinnamon sugar milk bread donuts taste just like your favorite donut shop but are made completely from scratch right in your own kitchen — and trust me, once you make these you will never go back to a store-bought donut again.
Perfect Melt-In-Your-Mouth Texture: The tangzhong milk bread dough creates the most incredibly soft, pillowy, and melt-in-your-mouth texture that is unlike any other donut you have ever had — every single bite just melts right in your mouth throughout.
Served Warm For The Best Experience: These milk bread donuts are at their absolute best served warm straight from the cinnamon sugar coating with a hot cup of coffee — the exterior is perfectly golden and the inside is warm, pillowy soft, and absolutely irresistible.
Perfect For Any Occasion: Whether it is a cozy weekend morning, a special breakfast treat, a holiday brunch, or any time a donut craving hits, these cinnamon sugar milk bread donuts are always the ultimate crowd-pleasing treat that everyone will absolutely love.
Tips for Making Cinnamon Sugar Milk Bread Donuts:
Make The Tangzhong First: Start with the tangzhong so it has plenty of time to cool to room temperature before adding it to the dough — the tangzhong must be completely cooled before adding or it can affect the yeast activation and the final texture of the dough throughout.
Cook The Tangzhong Until It Looks Almost Gluey: Whisk the flour and milk together over medium-low heat, whisking constantly, until the mixture thickens and the whisk leaves a line as you whisk — it should look almost gluey and reach 150F on a thermometer for the best pillowy soft result throughout.
Use A Thermometer For The Tangzhong: A kitchen thermometer is strongly recommended when making the tangzhong — the mixture should reach exactly 150F for the most perfectly gelatinized starch that gives these milk bread donuts their signature incredibly pillowy soft and melt-in-your-mouth texture throughout.
Cool The Tangzhong Completely Before Using: Transfer the tangzhong to a small bowl and allow it to cool to room temperature before adding it to the dough — placing it in the refrigerator speeds up the cooling process and ensures it is ready to use when the yeast is activated.
Activate The Yeast In Warm Milk: Make sure the milk is warmed to around 110F before activating the yeast — too hot and it will kill the yeast, too cold and it won't activate. It should feel like a warm bath. Look for a frothy, bubbly mixture after 5–7 minutes to know it is ready.
Use Very Softened Butter: The butter should be very softened and almost melted before adding to the dough — this ensures it incorporates smoothly and evenly throughout for the softest, most tender, and most pillowy result in every single donut.
Use Room Temperature Ingredients: Greek yogurt or sour cream and eggs should all be at room temperature so they incorporate evenly into the dough for the smoothest, most consistent result throughout.
Let The Flour Rest Before Kneading: After mixing the dough on low for 1 minute, let it rest for 5 minutes before kneading — this allows the flour to fully absorb the liquids including the tangzhong for a smoother, more elastic, and perfectly pillowy dough throughout.
Don't Overdo The Flour: The dough should be slightly sticky — only add extra flour one tablespoon at a time if it is too sticky to pull away from the sides of the bowl. Too much flour will result in dense, dry donuts rather than soft, pillowy, and fluffy ones throughout.
Let The Dough Rise Fully: Give the dough a full 1–1.5 hours to double in size for the lightest, fluffiest, and most perfectly pillowy donuts — do not rush this step as a full rise is what creates that incredible soft and fluffy interior throughout.
Use Parchment Paper Squares: Placing each shaped donut on a parchment paper square makes it so much easier to transfer them into the hot oil without misshaping them or deflating the proofed dough — the parchment paper naturally releases from the donuts within 10–15 seconds of going into the oil.
Roll The Dough To The Right Thickness: Roll the dough out to approximately 1/2 inch thickness — too thin and the donuts won't be fluffy enough, too thick and they may not cook through evenly during frying throughout.
Save The Donut Holes: Save the small rounds cut from the center of each donut for donut holes — fry them alongside the donuts and coat them in the cinnamon sugar coating for the most irresistible bite-sized treat.
Proof Until Visibly Puffy: Allow the shaped donuts to proof for 30–45 minutes until visibly puffy before frying — under-proofed donuts will be dense and won't fry up as light and pillowy throughout.
Use A Thermometer For The Oil: The oil should be between 350F–365F before frying — too low and the donuts will absorb too much oil and be greasy, too hot and they will brown too quickly on the outside before cooking through throughout.
Fry Only 2–3 At A Time: Fry only 2–3 donuts at a time to keep the oil temperature consistent and give you enough room to flip them easily without crowding the pot throughout.
Let The Parchment Paper Release Naturally: After placing the donuts in the oil, wait about 10–15 seconds until the parchment paper naturally releases before pulling it away — this keeps the donuts perfectly shaped and round throughout.
Roll In Cinnamon Sugar While Still Warm: Roll each donut in the cinnamon sugar coating while it is still warm straight from the oil — the warmth helps the cinnamon sugar adhere perfectly and creates that irresistible sweet and spiced crunch on every single donut throughout.
Serve Immediately For The Best Experience: These milk bread donuts are at their absolute best served warm straight from the cinnamon sugar coating with a hot cup of coffee — the exterior is perfectly golden and the inside is warm, pillowy soft, and absolutely irresistible throughout every single bite.
How to Store Cinnamon Sugar Milk Bread Donuts:
Best Served Fresh: These cinnamon sugar milk bread donuts are at their absolute best served warm and fresh the day they are made. The exterior is perfectly golden with just the right amount of chew, the cinnamon sugar coating is perfectly sweet and crunchy, and the inside is incredibly pillowy soft and melt-in-your-mouth throughout.
Room Temperature (Short-Term): The donuts can sit covered at room temperature for up to 1 day. The cinnamon sugar coating will absorb into the exterior slightly as they sit but they will still be incredibly soft, fluffy, and delicious throughout.
Refrigerator: Store leftover donuts in an airtight container in the refrigerator for up to 2 days. Keep in mind the texture will soften slightly after storing — letting them sit at room temperature for 10–15 minutes before serving brings back some of that pillowy soft texture throughout.
To Reheat: Warm individual donuts in the microwave for 15–20 seconds until warmed through for the best soft, pillowy, and fluffy texture — the oven at 325F for 5–8 minutes also works well for bringing back a slightly crisp exterior throughout.
Freezer: Freeze individual uncoated fried donuts in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator, reheat in the oven at 325F until warmed through, and roll in a fresh batch of cinnamon sugar coating before serving for the best result throughout.
Make Ahead (Tangzhong): The tangzhong can be made up to 2 days in advance and stored covered in the refrigerator until ready to use — this is a great way to save time the day of making the donuts and ensures it is completely cooled and ready to add to the dough.
Make Ahead (Dough): The dough can be made, allowed to rise, and then stored covered in the refrigerator overnight. When ready to use, let it come to room temperature before rolling, cutting, and proofing the donuts for the best result throughout.
Make Ahead (Shaped Donuts): Shape the donuts, place them on their parchment squares on a baking sheet, cover tightly, and store in the refrigerator overnight instead of doing the second proof. When ready to fry, let them sit at room temperature for 20–30 minutes while the oil heats up for the best pillowy soft result throughout.
Make Ahead (Cinnamon Sugar Coating): The cinnamon sugar coating can be made in advance and stored in an airtight jar or container at room temperature for up to several weeks — this is a great way to have it ready and waiting for whenever a donut craving hits throughout.
FAQs:
Q: Can I make these cinnamon sugar milk bread donuts ahead of time?
A: Yes. The tangzhong can be made up to 2 days in advance, the dough can be made and stored covered in the refrigerator overnight, and the shaped donuts can be refrigerated overnight instead of doing the second proof. When ready to fry, let the shaped donuts sit at room temperature for 20–30 minutes while the oil heats up for the best pillowy soft result.
Q: What is tangzhong and why do I need it?
A: Tangzhong is a simple cooked flour and milk paste that is added to the dough to create the most incredibly pillowy soft and melt-in-your-mouth texture that sets these milk bread donuts completely apart from any other fried donut. The tangzhong gelatinizes the starch in the flour which allows it to absorb more liquid and creates a dough that stays incredibly soft, fluffy, and tender for longer throughout.
Q: Can I use all-purpose flour instead of bread flour?
A: Yes. All-purpose flour works as a substitute for bread flour in both the tangzhong and the donut dough, though bread flour gives the donuts a slightly chewier, more structured texture that holds up beautifully during frying and creates that perfectly golden exterior with just the right amount of chew throughout.
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. If using instant yeast, there is no need to activate it first — simply add it directly into the dough mixture along with the warm milk and proceed with the recipe.
Q: Why does the tangzhong need to reach 150F?
A: Reaching 150F is what fully gelatinizes the starch in the flour and milk mixture — this is the key temperature for creating that incredibly pillowy soft and melt-in-your-mouth texture that makes these milk bread donuts truly one of a kind. A kitchen thermometer is strongly recommended for the most accurate result throughout.
Q: Can I substitute the Greek yogurt or sour cream?
A: Yes. Greek yogurt and sour cream are interchangeable in this recipe — use whichever you have on hand for the same soft, rich, and perfectly pillowy result throughout.
Q: Why do I need to let the flour rest before kneading?
A: Resting the dough for 5 minutes after the initial mixing allows the flour to fully absorb the liquids including the tangzhong — this creates a smoother, more elastic, and perfectly pillowy dough that is much easier to knead and results in the softest, most tender donuts throughout.
Q: How do I know when the oil is ready for frying?
A: Use a kitchen thermometer to make sure the oil reaches 350F–365F before frying — too low and the donuts will absorb too much oil and be greasy, too hot and they will brown too quickly on the outside before cooking through. Maintaining the correct temperature throughout the entire frying process is the key to perfectly golden and pillowy soft donuts every single time.
Q: Can I make donut holes with this recipe?
A: Yes. Save the small rounds cut from the center of each donut for donut holes — fry them alongside the donuts for about 1 minute per side and coat them in the cinnamon sugar coating for the most irresistible bite-sized treat that everyone will absolutely love.
Q: Can I freeze these donuts?
A: Yes. Freeze individual uncoated fried donuts in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator, reheat in the oven at 325F until warmed through, and roll in a fresh batch of cinnamon sugar coating before serving for the best pillowy soft result throughout.
Love this? Check out my other breakfast recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these cinnamon sugar milk bread donuts. Happy baking!
