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 the perfect airy bite. Instead of icing, each donut is tossed in a crisp cinnamon-sugar coating that happily sticks to your fingers.
Once you try a batch, you’ll understand why everyone raves that these are the best cinnamon sugar donuts they’ve ever had.
This recipe is my go-to starting point for homemade donuts. The dough is a dream to work with and yields a bakery-worthy texture you’ll happily wait in line for. While cinnamon sugar is my favorite, I also love a rich chocolate-frosted donut or a salted caramel donut when I want a change.
The full recipe and step-by-step method are below.
How to Make Sugar-Coated Donuts
1
Make the tangzhong. Cooking a small mixture of flour and water into a paste locks moisture into the dough so the donuts stay soft and tender for days.
2
Knead the dough in a stand mixer. This enriched dough is similar to classic cinnamon roll dough but adjusted for frying. Kneading until smooth and elastic is key.
3
Check for a strong gluten windowpane. Pinch a small piece of dough and stretch it gently. If it becomes translucent without tearing, the dough is ready. If it tears easily, knead a little longer.
4
Let the dough rest in a warm spot. Allow it to rise until doubled—this gives the donuts lightness and lift during frying.
Once you master this dough, the possibilities are endless. Try a cinnamon sugar monkey bread for a gooey, pull-apart treat.
5
Roll out the dough and cut donut rounds. Aim for about 1/2-inch thickness and use a round cutter for uniform donuts.
6
Transfer each donut to its own parchment square. This makes it easy to move them into the oil and removes the paper quickly once frying begins.
7
Fry 2–3 donuts at a time. Work in small batches to keep the oil temperature steady. If you prefer to practice first, try cinnamon sugar twists baked instead of fried to get a feel for the dough.
Fry until golden, flipping once to ensure even color and cook-through.
8
Cool and coat the donuts. Transfer fried donuts to a wire rack to cool. When they’re completely cool, roll them in cinnamon sugar until well coated. Serve immediately for best texture.
After mastering classic donuts, try homemade apple fritters for a seasonal favorite that’s equally delicious any time of year.
If you tried this recipe or any other on my site, let me know how it went in the comments; I love hearing from you! Please leave a star rating and feel free to tag me on Instagram or Facebook so I can see your creations.
Cinnamon Sugar Donuts
Equipment
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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
- 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
- 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
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In a small saucepan, whisk the water and bread flour together. Cook over medium heat, whisking constantly, until the mixture thickens to a paste, about 4–5 minutes. Scrape into a small bowl and set aside to cool.
Make the Donut Dough
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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 cooled tangzhong. Knead on low speed for 2 minutes until a dough forms.
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With the mixer running on low, add the softened butter a tablespoon at a time, letting it fully incorporate. Increase the speed and knead for about 12 minutes, or until the dough is smooth, elastic, and passes a windowpane test.
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Shape the dough into a ball and place it in a lightly greased bowl. Cover and let rise at room temperature until doubled, about 30–45 minutes. While it proofs, cut twelve squares of parchment paper.
Assemble and Fry the Donuts
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Turn the dough onto a floured surface and roll to 1/2-inch thickness. Use a 3 1/2-inch round cutter to cut donuts. Gently re-roll scraps once, then rest the dough 5–10 minutes before cutting again.
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Place each donut on a square of parchment and arrange on a tray. Use a 1-inch cutter to punch centers. Cover loosely with plastic and let rise until puffy and doubled, about 45–65 minutes.
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When donuts are about halfway through their final proof, heat 3–4 inches of oil in a heavy pot to 350°F (180°C). Line a baking sheet with a wire rack. If the oil reaches temperature before the donuts are ready, lower the heat slightly and maintain a steady temperature.
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Working in small batches, use a slotted spoon to lower 2–3 donuts (on the parchment) into the oil. After a few seconds, remove the paper with tongs. Fry for about 2 1/2 minutes total, flipping once halfway through, until golden brown. Transfer to the wire rack and allow the oil to return to 350°F before the next batch.
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In a medium bowl, mix the sugar and cinnamon. Once donuts are completely cool, toss them in the cinnamon sugar until fully coated. Serve fresh.
Notes
Fried donuts are best the day they’re made but can be enjoyed the next day stored in an airtight container at room temperature. Re-coat in cinnamon sugar if needed after the first day.
Bakery Tip: Donuts are ready to fry when they feel light and airy. After frying, properly proofed donuts will show a pale ring around the center where they floated in the oil.