Perfect Classic Cinnamon Sugar Donuts
These Perfect Classic Cinnamon Sugar Donuts are golden and slightly chewy on the outside, with a soft, pillowy center that practically melts in your mouth. Fried until perfectly crisp and golden, then rolled in a generous coating of cinnamon sugar, each bite is sweet, warm, and deeply nostalgic. They’re best enjoyed fresh and served warm with a hot cup of coffee for the ultimate cozy treat that feels like a bakery morning at home.
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!
Milk
Granulated sugar
Active dry yeast
Eggs
Salted butter
Vanilla bean paste or extract
Bread flour (substitution: all-purpose flour)
Salt
Cinnamon
Avocado oil, for frying
Why You’ll Love Classic Cinnamon Sugar Donuts:
Golden and Crispy Outside: These donuts are fried until golden brown with a delicate crunch that gives way to a soft interior.
Soft, Pillowy Texture Inside: The inside is irresistibly tender and fluffy, giving you that perfect bite every time.
Coated in Cinnamon Sugar: A generous roll in classic cinnamon sugar adds just the right amount of sweetness and nostalgic flavor.
Fresh and Warm: Best served fresh from the fryer, these donuts are at their peak when warm and coated.
Perfect with Coffee: Whether it’s a slow morning or weekend brunch, these donuts are the ultimate pairing with a hot cup of coffee.
Homemade is Better: Skip the store-bought kind — nothing compares to the flavor and texture of fresh homemade cinnamon sugar donuts.
Simple Ingredients, Big Flavor: Made with pantry staples, but the results taste like they came from your favorite bakery.
Fun to Make: The process is surprisingly simple and so satisfying — especially when you take the first warm bite.
Tips for Making Classic Cinnamon Sugar Donuts:
Use a Thermometer: Keep the oil temperature between 350–365°F to ensure the donuts fry evenly and don’t absorb too much oil.
Don’t Overwork the Dough: Mix just until combined to keep the donuts soft and tender inside. Overmixing can lead to dense or tough donuts.
Let the Dough Rise Properly: Allow the yeasted dough to rise until doubled in size. This step is essential for creating a light, fluffy texture and developing flavor.
Flour Your Surface Lightly: Use just enough flour to prevent sticking when rolling and cutting the dough. Too much can toughen the dough.
Cut Even-Sized Donuts: Uniform donuts help ensure even cooking. About ½" thick is ideal for a perfectly soft center and crisp exterior.
Fry in Batches: Avoid overcrowding the oil, which drops the temperature and leads to greasy or unevenly cooked donuts.
Drain on a Wire Rack: Let the donuts rest on a wire rack instead of paper towels to prevent the bottoms from getting soggy.
Toss in Cinnamon Sugar While Warm: The coating sticks best when the donuts are warm, not hot or cold.
Double Dip for Extra Flavor: For a thicker cinnamon sugar crust, let the donuts rest for 30 seconds after the first roll, then coat them again.
Serve Fresh: These yeasted donuts are best enjoyed warm the day they’re made — the texture is unmatched.
How to Store Classic Cinnamon Sugar Donuts:
At Room Temperature (Best for 1–2 Days): Store leftover donuts in an airtight container at room temp. They’ll stay soft and pillowy for about a day or two. To refresh, pop them in the microwave for 8–10 seconds before serving.
Avoid Refrigeration: The fridge tends to dry donuts out and can make the cinnamon sugar coating soggy. Stick to room temp or freezing for best results.
To Freeze (Up to 2 Months): Freeze the plain fried donuts before tossing in cinnamon sugar. Once cooled completely, wrap each donut tightly in plastic wrap, place in a freezer-safe bag, and store. Reheat from frozen in the oven at 300ºF until warm, then toss in cinnamon sugar.
Reheating Tips: For that just-fried texture, warm in a 300ºF oven for 5–8 minutes. Avoid microwaving for too long — it can make them rubbery.
FAQs:
Q: Can I make the dough ahead of time?
A: Yes! After the first rise, cover the dough and refrigerate it overnight. Let it sit at room temperature for about 30 minutes before rolling and cutting.
Q: Do I need a deep fryer to make these?
A: Not at all. A heavy-bottomed pot like a Dutch oven works perfectly. Just be sure to monitor the oil temperature with a thermometer for even frying.
Q: What’s the best oil for frying donuts?
A: Use a neutral oil with a high smoke point — avocado oil, coconut oil, beef tallow, canola, vegetable, or peanut oil all work well.
Q: Can I bake these instead of frying?
A: These are meant to be fried to get that signature crispy outside and fluffy inside. Baking them will change the texture and result in more of a soft roll.
Q: How do I keep the cinnamon sugar coating from melting?
A: Let the donuts cool for a few minutes before rolling them in the cinnamon sugar. If they’re too hot, the sugar will melt; if too cool, it won’t stick well.
Q: Can I freeze leftover donuts?
A: Yes — freeze them before rolling in cinnamon sugar. Once reheated, toss them in fresh cinnamon sugar right before serving.
Q: Why are my donuts greasy?
A: Greasy donuts usually mean your oil wasn’t hot enough. Keep the temperature steady at 350ºF and give the oil time to return to temp between batches.
Check out my other donut recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these perfect classic cinnamon sugar donuts. Happy baking!
