These Cinnamon Sugar Donuts are the softest baked cinnamon donuts that are coated in the most delicious combination...cinnamon sugar! They're so light and fluffy but don't let their beautiful appearance fool you! They're so simple to make, no mixer is used at all! The batter comes together with just a whisk in less than one hour! Best yet, these little sugary clouds are gluten free, nut free eggless and can easily be vegan!
These are my daughter's favorite donuts. She says biting into one of these Cinnamon Sugar Donuts is like biting into a cloud. The texture is just incredible! Not only are they delicious, but they're super easy to make! The batter mixes up with just a whisk, no mixer needed and in less than one hour just like my Chocolate Sugared Donuts!!!
For more donut recipes, check out my Baked Apple Cider Donuts, Cookies and Cream Donuts and Funfetti Donuts.
Reasons to Love these Cinnamon Sugar Donuts
- Allergy Friendly- These donuts are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The donuts are so super soft and delicious.
- Cinnamon Sugar- These beauties are dipped in butter and dunked in two coats of cinnamon sugar!
- Easy to Make- The batter mixes up with a whisk; no mixer is used at all
Ingredient Notes
- Gluten Free Flour- If you have nut allergies, use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cornstarch and Water- These are eggless donuts so this mixture helps bind everything together.
- Granulated Sugar- Using granulated sugar helps keep the donuts super light and airy.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Unsalted Butter or Vegan Baking Sticks- In this recipe we actually used melted! Make sure to cool it a bit before adding it to the wet ingredients.
- Cinnamon- We use it in the batter and in the sugar that we coat the donuts with!
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Donuts
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
Make this Recipe with All Purpose Flour
- Use 2 packed cups of regular flour (336 grams).
- Only use 1 ¼ cups of milk.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Cinnamon Sugar Donuts
Here are the step by step instructions to make these cinnamon and sugar donuts!
Step 1: Mix The Dry Ingredients
In a large bowl, whisk together the gluten free flour, the granulated sugar, the baking powder, cinnamon and the salt. Set aside.
Step 2: Melt the Butter
Microwave the butter in 10 second increments until melted. Set aside to cool.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Mix The Wet Ingredients
In a medium bowl, whisk together the milk, cornstarch water and pure vanilla extract until combined.
While whisking, slowly pour the cooled melted butter a little at a time into the other liquid ingredients.
Step 5: Mix Wet Ingredients Into Dry
Slowly pour the wet ingredients into the dry and use a whisk to combine. If it gets too thick, switch to using a spatula.
Step 6: Fill The Donut Pans
Then, put the batter into a piping bag or a zip top bag with the corner snipped off. Pipe the batter into the greased donut pans and fill to almost the top.
Smooth the batter with a tiny knife or the back of a small spoon.
You can also spoon the batter into the donut pans.
Step 7: Bake and Cool
Bake the donuts in the center rack of the 350 degree oven for 20 minutes. The donuts should be risen and spring back when gently touched.
Step 8: Melt the Butter for the Topping
Microwave butter in 11 second increments, stirring after each time, until the butter is melted. Set aside.
Step 9: Make the Cinnamon Sugar
In a small bowl, whisk together the granulated sugar and the cinnamon until combined.
Step 10: Dip the Donuts
Working quickly, take 1 donut and dip it in the melted butter.
Then immediately put the donut into the cinnamon sugar mixture and coat all over.
Place each finished donut on a cooling rack with the baking sheet underneath (to prevent a big mess). Repeat these steps with the rest of the donuts.
Step 11: Dip Donuts in Cinnamon Sugar Again
Once each donut is coated and has dried a bit, dip each donut again in just the cinnamon sugar.
Do not re-dip in the melted butter.
Dipping a second time will really coat the entire donut. You can see the difference in the images.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape.
- Mix in the Butter Slowly- When pouring the melted butter into the milk, do this a little bit at a time while whisking. This way the butter won't form large chunks in the cold milk. If you have small chunks, that's fine and they will melt while baking.
- Smoothing the Batter- Many gluten free flour batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen after put it into the donut pans, that’s how they will remain when baked. When the batter is in the donut pans, gently smooth the top with a butter knife or the back or a small spoon.
- Pipe The Batter- You could use a spoon to put the batter in the greased donut pans but it is much easier to pipe the batter in. No piping bag? No worries! Simply put all the batter in a gallon size zip top bag and snip off a corner. Pipe the batter into the donut wells and fill almost to the top.
Recipe FAQs
These cinnamon donuts are best the first day but yes you can make them the night before.
Please see my FAQ on storage for how to prevent them from getting wet overnight.
No you don't! But I really recommend it!
Storing: Once the donuts have cooled completely, individually wrap them each in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the sugar as much.
Store them wrapped in foil at room temperature for up to two days. Do not store in an air tight container as it makes the cinnamon sugar get very wet.
Freezing: Once the donuts have cooled completely, wrap them each in aluminum foil as instructed above. Pop them in a zip top bag and freeze the donuts for up to 30 days. To defrost, take them out of the freezer and leave at room temperature until soft; about 2 hours.
More Donut Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Cinnamon Sugar Donuts
Ingredients
For The Baked Cinnamon Donuts
- 2 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons of water
- 1.5 cups milk
- 2 tablespoons unsalted butter or vegan baking stick, melted and cooled
- 2 teaspoons pure vanilla extract
For The Cinnamon Sugar Topping
- 12 tablespoons unsalted butter or vegan baking stick, melted
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
For The Donuts
- Preheat your oven to 350 degrees Fahrenheit. Grease 2 donut pans well with vegetable oil.
- In a large bowl, whisk together the 2 cups multipurpose gluten free flour, the 1.5 cups granulated sugar, 2 teaspoons baking powder, 1.5 teaspoons ground cinnamon and ½ teaspoon kosher salt. Set aside.
- Put the 2 tablespoons of butter or vegan baking stick in a small heat safe bowl.Microwave in 11 second increments until melted. Set aside to cool.
- In a small bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch and 3 tablespoons water until thin and watery. It will be thick and tacky at first.
- In a medium bowl, whisk together the 1 ½ cups milk, cornstarch water and 1 ½ teaspoons pure vanilla extract until combined.
- While whisking, slowly pour the cooled melted butter a little at a time into the other liquid ingredients.Make sure the melted butter isn't hot because if you pour hot butter into the cold milk, it will create large chunks. If there are tiny little chunks, that's ok.
- Slowly pour the wet ingredients into the dry and use a whisk to combine. If it gets too thick, switch to using a spatula.
- Put all the batter into a piping bag or a zip top bag with the corner snipped off. Pipe the batter into the greased donut pans and fill to almost the top of each well.You can also spoon the batter into the donut pans.
- Smooth the batter with a tiny knife or the back of a small spoon.
- Bake the donuts in the center rack of the 350 degree oven for 20 minutes. The donuts should be risen and spring back at you when gently touched.Note: If you gently poke the donuts and a dent forms, they're not done baking. You can also insert a toothpick and make sure it comes out clean.
- Let the donuts cool in the pans for at least 5 minutes before taking them out. If you try to take them out too soon, they will stick and break apart into a giant mess. Once 5 minutes is up, use a small spatula to loosen them from the pan.
- Place the donuts on a cooling rack with a baking sheet underneath. The next part is a bit messy.
For The Topping
- Put the 12 tablespoons of butter or vegan baking stick in a medium heat safe bowl.
- Microwave in 11 second increments, stirring after each time, until the butter is melted.
- Place the 1 cup of granulated sugar and 1 teaspoon of ground cinnamon together in a bowl. Whisk to combine.
- Working quickly, take 1 donut and dip it in the melted butter or vegan baking stick. You don't want it submerged too long but you do want the entire donut coated on all sides.
- Immediately put the donut into the bowl of cinnamon sugar and coat all over.
- Place each finished donut on a cooling rack with the baking sheet underneath (to prevent a big mess). Repeat these steps with the rest of the donuts.
- Once each donut is coated and has dried a bit, dip each donut again (a 2nd time) in just the cinnamon sugar. Do not re-dip in the melted butter.
Kelsey says
My entire family loved these! I made it with regular flower and used the measurements you recommended (2 packed cups of regular flour (336 grams) and 1 ¼ cups of milk.)
They turned out amazing!
Thank you for this recipe 🙂
Kitkat says
I made it into a bundt cake pan and baked it for another 10 mins longer and it still came out light and fluffy. highly recommend.
Lee says
Love that idea! Thanks for sharing!
Ginny says
These have to best texture and the flavor is amazing!
Roslinde says
Just made these with my son who has multiple allergies. Thank you! It’s the second thing we’ve made from your site and they always taste incredible! (We tried a pumpkin cookie first)
I forgot we were out of corn starch so I used an egg replacer instead. They were a little sticky which ended up being a good thing. My son didn’t like them dipped in his “butter” and then the sugar/cinnamon. We ended up just coating with sugar/cinnamon and he loved them! We will definitely be making them again and trying with cornstarch.
Lydia says
The best GF donuts! Soft and perfectly sweetened. Directions were so easy to follow. Thank You!
Lee says
Thanks so much!!!
Michelle says
LOVE this recipe! So simple and easy to do. They weren't dry, didn't crumble, and smelled amazing. I made these gluten free using Bob's Red Mill, Gluten-Free 1-to-1 Baking Flour, and I made them vegan using vegan butter - they were perfect!
Highly recommend! The comments I got on how delicious they were really indicated that I need to make these more. 🙂
Lee says
Thank you so much! So glad that everyone liked them!
Laurel Denney says
These donuts truly blew me out of the water! They are SO YUMMY!! You cannot even tell they are gf or egg free. It’s the perfect sponge texture, and full of flavor. I recently have had to go GF and finding delicious, baked goods recipes has been hard. I am an avid baker, and I cannot wait to keep trying more things from here! These donuts are a MUST make!!!
Lee says
Oh my gosh thank you so so much!!!
Rebecca says
Amazing donuts! Made them for my kids and they said these are the best donuts they have ever had! So soft and fluffy and easy to make!
Lee says
Thanks so much!
Dori says
Hello Rebecca! I would love to try this recipe but I don’t have a donut mold. Wondering if I could make them in muffin tins without filling them all the way up.
Thanks in advance!!
Lee says
Hi Dori! I actually have the pan I use linked in my amazon storefront! If you'd rather use a muffin tin...you can but it's a bit more of an ordeal. You can put aluminum foil balls in the center of the tins and pipe the batter around the balls. Or you can rip off about a 4x4 or 5x5 square piece of foil and gently wrap it around your finger. Remove the foil from your finger and place into the muffin tins. Hope this helps!
Megan says
How would I modify the recipe if I used regular flour?
Lee says
Hi Megan, if using regular flour make sure to use 2 packed cups of regular flour and only use 1.25 cups of milk. Hope this helps!!
Pilar Kantounias says
Hello dear Lee,
I want to thank you so very much for all your research on this recipes I do suffer from Mold and Lyme desease and I do crave breakfast with a little bread however I can’t handle much sugar with that said.
I have a question
Is it ok to reduce the amount of sugar on your delicious and amazing recipes
Please let me know
Thank you
Sincerely
Pilar
Lee says
Hi Pilar! I'm so sorry to hear about your issues. My mom had lyme disease for a decade so I understand. Regarding the sugar, if you lessen it, the recipe will taste different. However, maybe you can use sugar replacements such as splenda? I know on their website they have directions on how to replace sugar with it while baking. Sorry I can't be of more help.
Holly says
These donuts are incredible. There are none left so no pictures but we will make them again soon.
Lee says
SO so glad thanks so much!
Jaclyn says
Looks great. Looking forward to trying!
I just wanted to say that when I click on the apple cider donuts word-link on this page, it goes to a crumb cake recipe. Thanks if you would please fix it. I’d like that recipe as well 🙂
Lee says
Thanks so much for letting me know! Sorry about that! All fixed!
John says
A delicious donut that’s easy to make!
Lee says
Thanks so much!
Anne Marie says
can these be stored on the counter overnight and if so should they be in a airtight container or will the sugar melt?