Let Me Tell You About These Donuts (And That One Time...)

So, picture this: It's a rainy Saturday morning, I've got coffee in hand, and the only thing missing is—yep, warm cinnamon sugar donuts. But, honestly, as much as I love a good donut, the thought of deep frying (and then cleaning up all that oil) makes me want to hide in the pantry. That's why I started making these no-fry cinnamon sugar donuts at home. They’re not just easy; they're one of those "why didn't I think of this sooner" recipes. Plus, my kitchen doesn't smell like a chip shop for three days after. Win-win!

Oh, and once—this is embarrassing—I tried making them in a cast iron pan and forgot to grease it. Let's just say, donut pancakes are a thing now, apparently. Anyway, let’s get baking!

Why You'll Love These (Or, Why I Keep Making 'Em)

I bake these when my sweet tooth is yelling but I just can't face deep frying (honestly, who can before noon?). My family goes nuts for them—especially my youngest, who eats the cinnamon sugar straight from the bowl if I don't keep an eye out. They're done in less than 30 minutes, which is great because that's about how long my patience lasts most days. Plus, no fancy ingredients—just the usual suspects hiding in your cupboard.

And if you, like me, have ever felt the soul-crushing disappointment of a donut that's more hockey puck than pastry? Yeah, these will restore your faith in baked goods. I promise.

What You'll Need (And What I Sometimes Swap)

1 cup all-purpose flour (sometimes I use half whole wheat if I’m feeling virtuous... doesn’t happen often)
½ cup sugar (granulated is classic, but coconut sugar actually works too if you like a bit of caramel flavor)
1 ½ teaspoons baking powder
¼ teaspoon salt (I use Maldon flakes because I’m fancy, but regular table salt is just fine)
½ cup milk (whole or 2%, or almond milk if you’re dairy-free—it all works!)
1 egg
2 tablespoons melted butter (sometimes I sub in neutral oil if I’m out; it’s honestly not a dealbreaker)
1 teaspoon vanilla extract (my grandmother always swore by McCormick, but I just grab whatever’s on sale)
For topping: ⅓ cup sugar + 1 tablespoon cinnamon (give or take— I don’t really measure)
2 tablespoons melted butter (for dipping the donuts before the sugar-cinnamon bath)

How I Actually Make Them

Preheat your oven to 350°F (175°C). Grab a donut pan if you have one (or, honestly, a muffin tin with tin foil donut shapes—been there, done that, works fine).
In a big bowl, whisk together flour, sugar, baking powder, and salt. Don’t overthink it—just a good mix.
In another bowl, combine milk, egg, melted butter, and vanilla. I usually spill something at this point, so don’t stress if you do too.
Pour the wet stuff into the dry. Stir until it’s just combined. Don’t go wild; a few lumps are totally fine. Overmixing = tough donuts (learned that the hard way).
Spoon batter into the greased donut pan. I sometimes use a piping bag, but a ziplock bag with the corner snipped off is just as good. Or just spoon it in; who’s judging?
Bake for 10-12 minutes. They should look puffed and maybe a little golden at the edges. This is usually where I sneak a taste—just saying.
Let them cool for a couple minutes. Not too long, though—warm donuts are the best donuts.
While they’re still warm, brush with melted butter and dunk them in the cinnamon sugar mix. Don’t be shy; coat 'em good.

Notes: What I Wished I Knew Earlier

The batter will look thicker than cake batter but not quite as doughy as cookie dough. Don’t panic—it’s right.
If you use muffin tins, you’ll get more of a “donut muffin” vibe. Still delicious.
Actually, I find they taste even better the next day, but that’s only if you can hide a few!

Variations That (Mostly) Worked

Swapped in pumpkin spice for the cinnamon? Super cozy in autumn.
Added mini chocolate chips once—kids loved it, I thought it was a bit much, but hey, to each their own.
Tried glazing instead of cinnamon sugar. Didn’t love it—too sweet for me, but if you’re into sugar bombs, go for it.

Gear I Use (And How I’ve Cheated Without It)

Donut pan is ideal (I use a basic one like this). But if you don't have one, muffin tins + a little aluminum foil ring in the middle = makeshift donut solution. Also, I swear by my silicone pastry brush for the butter, but if you don’t have one, just dip 'em.

How Long They Last (Or Don’t, In My House)

Honestly, they’re best the day you make them. But if (big if) you have leftovers, just store them in an airtight container on the counter. They’ll last 2 days, maybe 3—though in my house, they never make it past breakfast.

How We Serve 'Em Every Time

A big mug of coffee or hot chocolate is basically required. Sometimes I slice ‘em in half and add a swipe of cream cheese, which is a little bonkers but also very, very good. Sunday mornings, we play cards and dunk them right in our drinks—don’t judge.

Pro Tips (Learned The Dumb Way)

Don’t rush the cooling. I once tried to sugar them straight from the oven and, well, the sugar just melted right off. Wait a couple minutes.
If you overfill the pan, they lose their hole. Still taste great, just a bit... abstract.
Actually, I find buttering after baking is way easier than dipping the raw batter in butter. Learned that the sticky way.

FAQ — Real Questions I’ve Gotten

Can I make these gluten-free? Yep! I’ve used King Arthur gluten-free mix and it worked a treat.
What if I don’t have a donut pan? Muffin tin, or even just free-form on a baking tray. They won’t look like donuts, but they’ll taste like 'em, and that’s what matters.
Can I freeze them? Sure, but I think they go a bit dry. If you must, wrap in foil and pop in a freezer bag—then rewarm in the oven, not the microwave.
Is it okay to double the recipe? Honestly, you probably should. One batch disappears way too fast.
Do they taste like real fried donuts? They're a bit lighter, but honestly, I like them better—no greasy aftertaste and less guilt (not that I ever feel guilty about donuts, but you know what I mean).

Oh, and quick sidenote: If you're as obsessed with cinnamon as I am, you might love this other cinnamon donut recipe from Sally's Baking Addiction—her tips are gold. Anyway, happy baking, mate!

No-Fry Cinnamon Sugar Donuts