These cinnamon sugar donuts are the reason my kitchen smells like a bakery every Saturday!
Made with the same soft milk bread dough as my classic glazed donuts, they fry up impossibly light with that perfect airy bite. But instead of icing, they get tossed in a crisp cinnamon-sugar coating that sticks to your fingers in the best way.
Once you make a batch, you’ll see why everyone who’s tried one says it’s the best cinnamon sugar donut they’ve ever had!
I love this recipe as a starting place for making homemade donuts. The dough is a dream to work with, and it tastes like something you’d wait in line at a bakery for.
Of all the donut flavors out in the world, this is my go-to choice. But I will say a rich chocolate-frosted donut or a salted caramel donut is one of my other top favorites.
The full recipe is below!
How to Make Sugar-Coated Donuts
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 rest in a warm spot.
🌟 Like I said, once you nail this dough, the recipe ideas are endless. Cue my cinnamon sugar monkey bread, it’s soft, gooey, and so much fun to pull apart warm from the pan.
5
Roll out the dough and cut out donut rounds.
6
Transfer each donut to an individual parchment paper square.
7
Fry 2-3 donuts at a time. I know it can be intimidating, so if it makes you nervous, start with my easy cinnamon sugar twists.
You’ll get a feel for working with the same dough—still packed with cinnamon-sugar flavor—but baked instead of fried!
8
Once fried, transfer the donuts to a wire rack and let them cool completely. Then roll them in cinnamon sugar a few times. Serve immediately!
Once you nail making classic donuts, you have to try your hand at homemade apple fritters next. It’s such a great seasonal recipe, but honestly, it can be made year-round!
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!
Even though I made a mistake somewhere along the recipe (dough was too sticky) it was a great recipe super soft and my kids were in love with them!!!
Hi Mel! So happy to hear they turned out. That’s what I love most about this dough, it’s so forgiving. Thank you so much for coming back to leave a review I appreciate it! 🙂
I made this today and it is AMAZING, thank you. So good plain too 🙌🏼
Yesssss that is so great to hear! So happy you enjoyed them Fae!
These are best donuts i’ve ever had! Everyone at the office said the same!
That makes me so happy to hear!