I never realized how simple it is to make homemade donuts until I developed these cinnamon sugar donuts. The dough is super simple and comes together quickly, and the donuts are so fluffy and tender once fried. I dipped them in crunchy cinnamon sugar for that classic donut shop taste, and it did not disappoint!
These cinnamon sugar donuts take some time to make, but the method is really easy. The simple brioche dough fries up to crispy perfection, and the cinnamon sugar coating makes these my favorite homemade donuts ever! They’re perfectly sweet and delicious!
What’s in This Cinnamon Sugar Donuts Recipe?
- Buttermilk: Makes the donuts rich, moist, and tender.
- Sugar: Granulated sugar sweetens the dough, feeds the yeast, and forms the crunchy coating.
- Yeast: Active dry yeast helps the donuts rise.
- Eggs: Bind the doughnut dough and make it rich and moist.
- Vanilla Extract: Adds warmth to the dough.
- Salt: Kosher salt enhances the overall flavor of the dough.
- Flour: All-purpose flour gives the donuts structure.
- Butter: Unsalted butter enriches the dough, making it light and tender.
- Oil: Canola and vegetable oil are the best for frying! Don’t use any other type of oil.
- Cinnamon: Ground cinnamon adds warmth to the coating.
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How to Store and Reheat
In an airtight container at room temperature, these cinnamon sugar donuts will stay tasty for about 2-3 days. However, I find that they’re at their best when they’ve just been fried, sprinkled, and are still deliciously warm.
Tips for Success
- Dissolving the yeast in a warm liquid helps to ensure that the yeast is alive and working as well as dissolve its protective coating. It’s important to make sure the liquid is at the right temperature. To do this, stick one pinky into the liquid. If the liquid feels warm and you can withstand the temperature for 5-8 seconds, then the mixture is the right temperature to activate the yeast.
- You want to avoid overcrowding the pan. If you fry too many donuts at a time, the temperature of the oil will decrease. When decreased, the oil will not fry the donuts appropriately, and you’ll end up with greasy under-cooked donuts.
- Wait for the donuts to cool enough to safely handle. Then, while they’re still a little bit warm from the oil, toss them in the cinnamon sugar mixture. If they cool for too long, the mixture may not stick.
- I love keeping these donuts classic with just cinnamon and sugar. However, for a fall-inspired treat, you can add a sprinkle of nutmeg, pumpkin pie spice, or allspice to the mix.
Cinnamon Sugar Donuts Recipe
Ingredients
- ¾ cup buttermilk lukewarm
- 3 tablespoons granulated sugar
- 2 ¼ teaspoons active dry yeast (1 envelope)
- 3 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- 4 cups all-purpose flour
- 9 tablespoons unsalted butter softened and cubed (1 stick + 1 tablespoon)
- vegetable oil
Cinnamon Sugar Coating
- ⅔ cup granulated sugar
- 2 tablespoons ground cinnamon
Equipment
- Stand Mixer Optional
- Dutch Oven
Instructions
- Combine the lukewarm buttermilk, sugar, and yeast in a large bowl. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.¾ cup buttermilk, 2 ¼ teaspoons active dry yeast, 3 tablespoons granulated sugar
- Add in the eggs, vanilla, and salt.3 large eggs, 1 teaspoon pure vanilla extract, ½ teaspoon kosher salt
- Add the flour. Mix using a dough hook on your mixer or by hand. Knead on low-medium speed for about 3 minutes, or until it forms a ball around the hook.4 cups all-purpose flour
- Slowly incorporate the butter cubes, one piece at a time, and knead well. The dough has to be glossy and smooth.9 tablespoons unsalted butter
- Once all of the butter is incorporated, turn the mixer up to medium speed and knead for 10-12 minutes.
- Transfer the dough to a lightly greased bowl, cover with plastic wrap, and allow to proof in a warm, draft-free place for about one hour or until doubled in size.
- Punch the dough down and turn it out onto a lightly floured surface. Use a rolling pin to roll to about 1/2″ thickness, and use a donut cutter to cut out donuts (save the donut holes).
- Cover them with plastic wrap as you re-roll and cut out the remaining dough. Allow the donuts to proof at room temperature for 30-45 minutes.
- Fill a Dutch oven at least 2-3″ deep with canola/vegetable oil and heat to about 350-360°F. Fry the donuts, three at a time, for 30 seconds on each side for a total of about 2-3 minutes (about 1 minute for the donut holes).vegetable oil
- Remove donuts from the oil with the spider tool and place on a tray lined with paper towels.
- Once slightly cooled, toss each donut in the bowl of cinnamon sugar, and set aside to cool.⅔ cup granulated sugar, 2 tablespoons ground cinnamon
Notes
How to Make Cinnamon Sugar Donuts Step-by-Step
Bloom the Yeast: Combine ¾ cup of lukewarm buttermilk, 3 tablespoons of granulated sugar, and 2¼ teaspoons of active dry yeast in a large bowl. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.
Add the Flour: Add in 3 large eggs, 1 teaspoon of vanilla extract, and ½ teaspoon of kosher salt. Add 4 cups of all-purpose flour. Mix using a dough hook on your mixer or by hand. Knead on low-medium speed for about 3 minutes, or until it forms a ball around the hook.
Knead the Dough: Slowly incorporate 9 tablespoons of cubed unsalted butter, one piece at a time, and knead well. The dough has to be glossy and smooth. Once all of the butter is incorporated, turn the mixer up to medium speed and knead for 10-12 minutes.
Proof the Dough: Transfer the dough to a lightly greased bowl, cover with plastic wrap, and allow to proof in a warm, draft-free place for about one hour or until doubled in size.
Roll the Dough: Punch the dough down and turn it out onto a lightly floured surface. Use a rolling pin to roll to about 1/2-inch thickness, and use a donut cutter to cut out donuts (save the donut holes).
Proof the Doughnuts: Cover them with plastic wrap as you re-roll and cut out the remaining dough. Allow the donuts to proof at room temperature for 30-45 minutes.
Fry the Donuts: Fill a Dutch oven at least 2-3 inches deep with canola/vegetable oil and heat to about 350-360°F. Fry the donuts, three at a time, for 30 seconds on each side for a total of about 2-3 minutes (about 1 minute for the donut holes).
Dip the Donuts: Remove donuts from the oil with the spider tool and place on a tray lined with paper towels. Once slightly cooled, toss each donut in the bowl of ⅔ cup of granulated sugar mixed with 2 tablespoons of ground cinnamon, and set aside to cool.
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