Pin One Saturday morning, I woke up craving donuts but didn't want to leave the house. I remembered seeing a donut pan tucked in the back of my cupboard and decided to give baking a try. The kitchen filled with the scent of cinnamon and sugar, and within half an hour, I had a dozen warm, tender donuts cooling on the counter. My kids came running, and we ate them standing in the kitchen, fingers sticky and smiles wide. That's when I knew this recipe was a keeper.
I made these for a Sunday brunch once, doubling the batch because I wasn't sure how many people would show up. Everyone arrived early, drawn by the smell drifting through the open windows. We ran out of donuts before we ran out of coffee, and I found myself scribbling the recipe on napkins for three different friends. One of them still texts me photos every time she makes them with her daughter.
Ingredients
- All-purpose flour: The backbone of the donut, giving it structure without weighing it down, and I've learned that spooning it into the measuring cup instead of scooping prevents dense results.
- Granulated sugar: Sweetens the batter just enough so the cinnamon coating doesn't feel like overkill, and I always use a level cup to keep the sweetness balanced.
- Baking powder and baking soda: These two work together to create that airy, cake-like crumb, and skipping either one will leave your donuts flat and sad.
- Ground cinnamon: A full teaspoon in the batter gives warmth from the inside out, and I've started buying it fresh every few months because the flavor fades faster than you'd think.
- Buttermilk: Adds tang and tenderness, and if you don't have it, the milk and vinegar trick works beautifully every single time.
- Eggs: Bind everything together and give the donuts a slight richness, and I always crack them into a separate bowl first to avoid any shells in the batter.
- Unsalted butter: Melted and stirred in for moisture, and I use unsalted so I can control the salt level without surprises.
- Vanilla extract: Just a teaspoon, but it rounds out the sweetness and makes the whole kitchen smell like a bakery.
- Cinnamon-sugar coating: This is where the magic happens, a simple mix of sugar and cinnamon that clings to the warm, buttered donuts like a sweet, spiced hug.
Instructions
- Preheat and Prep:
- Turn your oven to 375°F and lightly grease your donut pan, making sure to get into all the little grooves. I use a paper towel dipped in butter because it's quick and nothing sticks.
- Mix the Dry Ingredients:
- Whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon in a big bowl until everything is evenly distributed. I like to do this part while the oven heats up so nothing sits too long.
- Combine the Wet Ingredients:
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth and slightly frothy. The color will be a pale yellow, and the smell will already make you hungry.
- Bring It Together:
- Pour the wet ingredients into the dry and stir gently with a spatula until just combined, leaving a few small lumps. Overmixing will give you tough donuts, and I learned that the hard way on my second batch.
- Fill the Pan:
- Spoon or pipe the batter into each donut cavity, filling them about three-quarters full. I use a zip-top bag with the corner snipped off because it's faster and cleaner than a spoon.
- Bake Until Golden:
- Slide the pan into the oven and bake for 10 to 12 minutes, until the tops spring back when you touch them lightly. The edges will just start to turn golden, and your kitchen will smell incredible.
- Cool Briefly:
- Let the donuts sit in the pan for 3 minutes, then turn them out onto a wire rack. They'll firm up just enough to handle but stay soft inside.
- Coat in Cinnamon Sugar:
- Brush each warm donut with melted butter, then roll or dip it in the cinnamon-sugar mixture until fully coated. The butter helps the sugar stick, and doing this while they're still warm makes all the difference.
Pin The first time I served these at a potluck, I watched a friend take a bite and close her eyes for a second, savoring it. She looked at me and said it tasted like Saturday mornings when she was little. That's when I realized food isn't just about ingredients and steps, it's about the memories we fold into every bite and share without saying a word.
How to Store and Reheat
These donuts are at their absolute best within a few hours of baking, when the coating is still slightly crisp and the inside is pillow-soft. If you have leftovers, store them in an airtight container at room temperature for up to two days, though they'll soften a bit. I've warmed them in the microwave for about 10 seconds, and it brings back some of that just-baked tenderness, though the sugar coating won't crisp up again.
Flavor Variations to Try
Once you've made the classic version a few times, it's fun to play around with the flavors. I've added a pinch of nutmeg or cardamom to the batter for a subtle warmth, and I've swapped the cinnamon-sugar coating for plain powdered sugar when I wanted something lighter. One friend of mine drizzles them with a simple vanilla glaze, and another brushes them with maple syrup and sprinkles on toasted pecans. The base recipe is sturdy enough to handle whatever direction your cravings take you.
What to Serve Alongside
These donuts shine on their own, but they're even better with a hot cup of coffee or a cold glass of milk. I've served them at brunch with fresh fruit and scrambled eggs, and they somehow make the whole meal feel more special. On lazy weekends, I'll set out a little bowl of whipped cream or a jar of berry jam, and people love dipping the donuts as they go.
- A mug of strong black coffee or a frothy cappuccino cuts through the sweetness perfectly.
- Fresh berries or sliced bananas add a bright, fruity contrast.
- A small dish of Nutella or peanut butter turns them into an indulgent treat.
Pin Every time I pull these donuts from the oven, I'm reminded that the best treats are the ones you can make on a whim, with ingredients you already have and a little bit of love. I hope they fill your kitchen with warmth and your mornings with sweetness.
Recipe FAQ
- → What gives these donuts their soft texture?
The combination of buttermilk and melted butter keeps the donuts moist and tender while baking, providing a soft, fluffy crumb.
- → How is the cinnamon-sugar coating applied?
After baking, warm donuts are brushed with melted butter then immediately dipped into a cinnamon and sugar mixture to form a flavorful outer layer.
- → Can these donuts be made dairy-free?
Yes, substitute plant-based milk and margarine for buttermilk and butter to make a dairy-free version.
- → What is the baking time for these donuts?
They bake in approximately 10 to 12 minutes at 375°F (190°C) until lightly springy to the touch.
- → How should leftovers be stored?
Store in an airtight container at room temperature for up to two days to maintain freshness.