Pin It I started making these on Sunday mornings when I got tired of waiting in line at the donut shop. The smell of cinnamon and butter filling the kitchen while everyone else was still half asleep became one of my favorite quiet moments. They come together so fast that I can have warm donuts on the table before the coffee finishes brewing. No yeast, no waiting, no fuss. Just soft, tender donuts that taste like something special but feel completely doable.
I made these for my neighbor once after she helped me carry groceries up three flights of stairs. She said they reminded her of the donuts her grandmother used to make on her wood stove, which made me ridiculously happy. Now I bake a batch whenever I want to say thank you without making a big deal out of it. They're the kind of thing that makes people smile before they even take a bite.
Ingredients
- All-purpose flour: The backbone of the donut, giving it structure without making it heavy or dense.
- Granulated sugar: Sweetens the batter just enough to balance the warm spice of cinnamon.
- Baking powder and baking soda: These two work together to make the donuts rise quickly and stay incredibly soft.
- Salt: A small amount sharpens all the other flavors and keeps the sweetness from feeling flat.
- Ground cinnamon: Goes into both the batter and the coating, wrapping everything in that cozy, familiar warmth.
- Buttermilk: Adds tang and tenderness, and if you don't have it, regular milk with a splash of vinegar works beautifully.
- Eggs: Bind everything together and give the donuts a soft, cake-like crumb.
- Unsalted butter: Melted into the batter for richness, and brushed on warm donuts so the cinnamon sugar sticks like magic.
- Vanilla extract: A quiet background note that makes everything taste a little more homemade.
Instructions
- Prep the oven and pan:
- Heat your oven to 375°F and grease your donut pan lightly with butter or nonstick spray. This keeps the donuts from sticking and makes cleanup so much easier.
- Mix the dry ingredients:
- Whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl until everything is evenly distributed. No lumps, no streaks.
- Combine the wet ingredients:
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth and fully blended. The mixture should look creamy and unified.
- Bring it all together:
- Pour the wet ingredients into the dry and stir gently until just combined. A few small lumps are fine, overmixing will make the donuts tough.
- Fill the pan:
- Spoon or pipe the batter into each donut cavity, filling them about three-quarters full. They'll puff up as they bake, so give them room.
- Bake:
- Slide the pan into the oven and bake for 10 to 12 minutes, until the tops spring back when you touch them lightly. They should look golden and smell incredible.
- Cool briefly:
- Let the donuts sit in the pan for about 3 minutes to firm up, then turn them out onto a wire rack. Handle them gently, they're still tender.
- Coat in cinnamon sugar:
- Mix the sugar and cinnamon in a shallow bowl, brush each warm donut with melted butter, and roll it in the mixture until fully coated. The butter makes the sugar cling perfectly.
Pin It 
One morning my kid asked if we could make donuts shaped like hearts instead of rings, so we used a mini muffin pan and it worked perfectly. We still coated them in cinnamon sugar and they disappeared even faster than usual. It reminded me that recipes are just starting points, and the best versions are the ones you make your own.
Make Ahead and Storage
These donuts are best the day you make them, when they are still soft and the coating is fresh. If you have leftovers, store them in an airtight container at room temperature for up to two days. They lose a little of their magic after that, but a quick warm-up in the microwave for 10 seconds brings back some of the softness.
Swaps and Substitutions
If you do not have buttermilk, just add a teaspoon of vinegar or lemon juice to regular milk and let it sit for five minutes. For a dairy-free version, use almond or oat milk and swap the butter for melted coconut oil or vegan margarine. A pinch of nutmeg or cardamom in the batter adds a warm, unexpected depth if you want to play around with the flavor.
Serving Suggestions
I love setting these out on a big plate while they are still warm, with coffee or hot chocolate on the side. They are perfect for lazy weekend mornings, impromptu guests, or when you just want something sweet without a lot of effort. Kids love helping dip them in the cinnamon sugar, and honestly, so do adults.
- Serve them with fresh fruit and yogurt for a more balanced breakfast spread.
- Pair them with spiced chai or a caramel latte for a cozy afternoon treat.
- Pack a few in a small box and bring them to a friend, they travel well and always make people happy.
Pin It These donuts turned me into someone who bakes on a whim, and I love that about them. They are simple, forgiving, and they make any morning feel a little more special.
Recipe Questions & Answers
- → How do I achieve a soft texture in baked donuts?
Use a combination of buttermilk and melted butter in the batter to keep the donuts moist and tender. Avoid overmixing to prevent toughness.
- → Can I make these donuts dairy-free?
Yes, substitute plant-based milk with vinegar for buttermilk and use margarine instead of butter for the coating.
- → What is the purpose of brushing donuts with melted butter before coating?
Brushing with melted butter helps the cinnamon-sugar mixture stick evenly, creating a flavorful, crisp coating.
- → How long do baked donuts stay fresh?
They are best enjoyed fresh but can be stored in an airtight container for up to 2 days without losing texture.
- → Can I add other spices to the cinnamon-sugar coating?
Absolutely! Adding a pinch of nutmeg or ground cloves can enhance the warm spice profile.