These cinnamon sugar donuts are the reason my kitchen smells like a bakery every Saturday. They’re super soft, fluffy, and tossed in a crisp cinnamon-sugar coating that sticks to your fingers in the best way.
Made with the same yeasted dough as my maple bar donuts, they fry up impossibly light with that perfect airy bite. They taste like something you’d wait in line at a bakery for, but every time I make them, friends and family say they’re the best donuts they’ve ever had!
If you’re after something baked (and equally cinnamon-sugar coated), my cinnamon sugar twists are baked, not fried, and taste exactly like the center of a cinnamon roll, which is obviously the best part!
Step-by-Step Instructions
1
Make the tangzhong. This step makes all the difference. Cooking flour and water into a paste locks in moisture, so your donuts stay soft and fluffy for days (yes, even day two)!
2
Knead the dough with a stand mixer. This donut dough is basically a tweaked version of my classic cinnamon roll dough. Same soft, enriched base, just adapted for frying instead of baking!
3
Look for a strong gluten windowpane. Grease your fingers, pinch off a golf ball-sized piece of dough, and gently stretch it. If you can see light through it without tearing, the gluten’s developed. If it rips fast, knead a little longer and try again.
4
Let the dough rise until doubled in size. Timing depends on how warm your kitchen is, so don’t just watch the clock. Wait until the dough has doubled in size!
Not in a donut mood? My cinnamon sugar coffee cake has that same cozy spice, but in soft, buttery layers. And my cinnamon roll monkey bread? Pure gooey, pull-apart joy.
5
Roll out the dough to 1/2 inch thickness. Use a 3 1/2-inch round cutter to punch out as many as you can, then gently reroll the scraps once to get a few more. Overworking the dough can make it tough, so keep it light.
6
Transfer each donut to an individual parchment paper square. Then, cut out the center of the donuts with a smaller 1-inch cutter.
7
Fry 2-3 donuts at a time. A metal slotted spoon works best here. Lower the donuts in gently, parchment and all, then use tongs to slide the paper out once they’ve set, about 5–10 seconds in.
8
Once fried, transfer the donuts to a wire rack and let them cool completely. Then, roll them a few times in cinnamon sugar. Serve immediately!
I make these year-round, but when it’s fall, my apple cider donuts are a dream. Same method, just with cozy fall spices instead!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Cinnamon Sugar Donuts
Equipment
- large dutch oven or heavy bottomed pot
Ingredients
For the Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
For the Donut Dough
- 3 cups + 2 tablespoons bread flour, *See notes below for measuring
- 1/3 cup granulated sugar
- 1 tablespoon instant yeast
- 1 1/4 teaspoon fine sea salt
- 1/2 cup whole milk, room temperature
- 1 large egg, room temperature
- Tangzhong, from recipe above
- 5 tablespoons unsalted butter, room temperature
- Neutral oil for frying, like canola oil
For the Cinnamon Sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Make the tangzhong
- In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, until the mixture thickens to a paste (about 4–5 minutes). Scrape into a small bowl and set it aside until ready to use.3/4 cup (155 g) water, 1/4 cup (32 g) bread flour
Make the Donut Dough
- In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast, and salt. Add the milk, egg, and tangzhong. Knead on low speed for 2 minutes until a dough forms.3 cups + 2 tablespoons (408 g) bread flour, 1/3 cup (66 g) granulated sugar, 1 tablespoon (9 g) instant yeast, 1 1/4 teaspoon (6 g) fine sea salt, 1/2 cup (120 g) whole milk, 1 (55 g) large egg, Tangzhong
- With the mixer running on low, add the softened butter a tablespoon at a time, letting it fully incorporate before adding more. Once all butter is added, increase speed to 2 on a Kitchenaid and knead for 12 minutes, or until the dough is smooth, elastic, and passes a windowpane test.5 tablespoons (70 g) unsalted butter
- Shape the dough into a ball and place it in a lightly greased bowl. Cover and let rise at room temperature until doubled in size, about 30-45 minutes.
- While the dough is proofing, cut out twelve squares of parchment paper.
Assemble and Fry the Donuts
- Turn the dough onto a floured surface and lightly flour the top. Roll it to 1/2-inch thickness. Use a 3 1/2-inch round cutter to cut donuts. Gently re-roll scraps once, then let the dough rest for 5–10 minutes before cutting again.
- Place each donut on a square of parchment paper and arrange them on a baking tray. Use a smaller 1-inch round cutter to punch out the centers. Cover the top loosely with plastic wrap and let rise until puffy and doubled in size, about 45–65 minutes.
- When the donuts are about halfway through their final proof, start heating 3–4 inches of oil in a heavy pot to 350°F (180°C) and line a baking sheet with a wire rack. You want to keep an eye on the temperature of the oil; if it reaches 350°F before the donuts are ready, lower the heat slightly to maintain a steady temperature until they finish proofing.Neutral oil for frying, like canola oil
- Working in small batches, use a metal slotted spoon to carefully lower 2–3 donuts (with the parchment) into the hot oil, wait a few seconds, then use tongs to remove the paper from the donuts. Fry for about 2 1/2 minutes total, flipping once halfway through, until golden brown. Then, transfer the donuts to the wire rack. Make sure the oil returns to 350°F before frying the next batch!
- In a medium bowl, combine the sugar and cinnamon.1/2 cup granulated sugar, 1 teaspoon ground cinnamon
- Once completely cool, toss the donuts in cinnamon sugar until fully coated. You can do this a few times. Serve fresh!
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
