Cinnamon Sugar Cake Donuts (Soft, Fluffy & Better Than Bakery!)

There’s nothing quite like a warm homemade cinnamon sugar cake donut fresh from the oven.

They have a soft, tender center, a lightly crisp outside, and a buttery cinnamon sugar coating that makes every bite irresistible.

The best part? These cake donuts are much easier to make than you might think.

There’s no yeast to work with and no long rising times, so you can enjoy fresh donuts in under an hour. They’re perfect for breakfast, brunch, dessert, or even a cozy holiday morning.

In this recipe, I’ll show you exactly how to make light, flavorful cake donuts from scratch with simple ingredients.

I’ll also share helpful tips to ensure they turn out soft, fluffy, and perfectly coated every time.

Why You’ll Love This Cinnamon Sugar Cake Donuts Recipe

Bakery-Style Texture

These cake donuts have a soft, fluffy center that stays tender with every bite.

The outside bakes to a light golden color with just enough crispness to give them that classic bakery-style texture.

Once they’re brushed with melted butter and coated in cinnamon sugar, each bite has the perfect balance of softness, sweetness, and a delicate crunch.

They taste fresh, comforting, and homemade in the very best way.

Quick and Easy

You don’t need to spend hours in the kitchen to enjoy homemade donuts.

This recipe comes together in under 30 minutes from start to finish, making it perfect for busy mornings or last-minute baking.

Most of the ingredients are simple pantry staples that you probably already have on hand.

A quick mix, a short bake, and a cinnamon sugar coating are all it takes to make a batch that feels special without requiring extra effort.

No Yeast Needed

Unlike traditional yeast donuts, these cake donuts don’t need time to rise.

Baking powder gives them their light texture, so the batter is ready to bake as soon as it’s mixed.

That means there’s no waiting, kneading, or worrying about whether the dough has risen enough.

If you’re new to baking donuts, this recipe is a great place to start because it’s simple, forgiving, and easy to follow.

Perfectly Sweet

The buttery cinnamon sugar coating is what makes these donuts so hard to resist.

Brushing the warm donuts with melted butter helps every bit of the sweet cinnamon mixture stick evenly.

The coating adds just the right amount of sweetness without overpowering the soft vanilla and cinnamon flavors inside the donut.

They’re delicious served warm with a cup of coffee, hot tea, or even a cold glass of milk.

Easy to Customize

This recipe is easy to make your own with a few simple changes.

Add a pinch of nutmeg, cardamom, or pumpkin pie spice to give the donuts a different flavor.

Skip the cinnamon sugar and finish them with a vanilla, maple, or chocolate glaze for a new twist.

If you prefer a more traditional donut, you can also fry the dough instead of baking it and still enjoy a soft, flavorful result.

What Are Cake Donuts?

Cake donuts are a type of donut made with a batter that uses baking powder instead of yeast, giving them a soft, tender texture that’s more like a slice of cake than a fluffy bread roll.

Unlike yeast donuts, which need time to rise before cooking, cake donuts can be mixed and baked or fried right away, making them much quicker and easier to prepare.

Yeast donuts are usually light, airy, and chewy, while cake donuts have a slightly denser crumb with a rich, buttery bite that holds its shape well.

The baking powder works as a leavening agent, which means it creates tiny air bubbles in the batter as it bakes, helping the donuts rise and develop a soft, delicate crumb without any kneading or proofing.

Because the batter comes together so easily, cake donuts are a great choice for beginner bakers who want homemade results without learning how to work with yeast dough.

They’re also more forgiving, so small mistakes like mixing a little too long or shaping the batter imperfectly are less likely to affect the final result.

Another reason home bakers love cake donuts is that they can be baked in a donut pan for an easy, mess-free option or fried if you prefer a more traditional finish.

Their sturdy texture also makes them perfect for coatings like cinnamon sugar or glazes because they hold up well without becoming soggy.

If you’re looking for a homemade donut that’s simple, reliable, and full of classic flavor, cake donuts are one of the easiest and most rewarding recipes you can make.

Ingredients You’ll Need

For the Donuts

• 2 cups (250g) all-purpose flour – Provides the structure for soft, tender cake donuts.
• ½ cup (100g) granulated sugar – Adds sweetness and helps create a light, golden finish.
• 2 teaspoons baking powder – Gives the donuts their rise without the need for yeast.
• ½ teaspoon salt – Balances the sweetness and enhances the overall flavor.
• 1 teaspoon ground cinnamon – Adds warm, classic cinnamon flavor throughout the donuts.
• ¼ teaspoon ground nutmeg (optional) – Gives the donuts a subtle bakery-style taste.
• 2 large eggs, room temperature – Help bind the ingredients and create a tender crumb.
• ½ cup (120ml) whole milk, room temperature – Keeps the batter moist and rich.
• ¼ cup (57g) unsalted butter, melted and slightly cooled – Adds buttery flavor and a soft texture.
• 2 teaspoons vanilla extract – Brings warmth and enhances the sweetness.

For the Cinnamon Sugar Coating

• ¼ cup (57g) unsalted butter, melted – Helps the cinnamon sugar stick to the warm donuts.
• ½ cup (100g) granulated sugar – Creates a sweet, crunchy coating.
• 2 teaspoons ground cinnamon – Gives the donuts their signature cinnamon sugar finish.

Kitchen Equipment

• Donut pan (for the baked version) – Creates evenly shaped donuts with the classic ring shape.
• Large and medium mixing bowls – One for the dry ingredients and one for the wet ingredients.
• Whisk – Helps combine the ingredients smoothly and evenly.
• Rubber spatula – Perfect for folding the batter without overmixing and scraping every bit from the bowl.
• Measuring cups and measuring spoons – Ensure accurate measurements for the best texture and flavor.
• Cooling rack – Allows the donuts to cool evenly and prevents the bottoms from becoming soggy.
• Small bowl – Used for mixing the cinnamon sugar coating and easily rolling the warm donuts.

Optional Equipment

These tools aren’t required, but they can make the recipe even easier.

• Piping bag or large zip-top bag – Makes it simple to fill the donut pan neatly without creating a mess.
• Cookie scoop – Helps portion the batter evenly so all the donuts bake at the same rate.
• Kitchen thermometer (for frying) – If you’re making the fried version, a thermometer helps keep the oil at the ideal temperature of 350°F (175°C) for evenly cooked donuts with a crisp, golden exterior.

How to Make Cinnamon Sugar Cake Donuts

Step 1 – Prepare the Oven

Preheat your oven to 350°F (175°C) so it reaches the correct temperature before the batter is ready.

Lightly grease a donut pan with nonstick cooking spray or a thin layer of butter to help the donuts release easily after baking.

Make sure every cavity is coated, including the center ring, to prevent sticking.

Step 2 – Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, and nutmeg if you’re using it.

Whisking the dry ingredients helps distribute the baking powder and spices evenly, giving every donut the same great flavor and texture.

Break up any small lumps before moving on to the next step.

Step 3 – Mix the Wet Ingredients

In a separate bowl, whisk together the eggs, whole milk, vanilla extract, and melted butter until the mixture is smooth and well combined.

Make sure the melted butter has cooled slightly before adding it so it doesn’t cook the eggs.

Using room-temperature ingredients also helps the batter mix together more evenly.

Step 4 – Make the Batter

Pour the wet ingredients into the bowl of dry ingredients.

Use a rubber spatula to gently fold everything together until no streaks of flour remain.

The batter should be thick and smooth without being overworked.

Avoid overmixing, as it can make the finished donuts dense instead of soft and tender.

A few small lumps are perfectly fine and will bake out in the oven.

Step 5 – Fill the Donut Pan

Transfer the batter to a piping bag or a large zip-top bag with one corner snipped off for easy filling.

Pipe the batter evenly into each donut cavity until it is about three-quarters full.

Leaving a little space allows the donuts to rise without overflowing the pan.

If needed, smooth the tops gently with the back of a spoon.

Step 6 – Bake

Place the donut pan on the center oven rack and bake for 10 to 12 minutes, or until the donuts are lightly golden and spring back when gently touched.

Insert a toothpick into one donut to check for doneness.

If it comes out clean or with just a few moist crumbs, the donuts are ready.

Be careful not to overbake, as this can dry them out.

Step 7 – Cool Slightly

Let the donuts cool in the pan for about 5 minutes.

This short cooling time helps them firm up enough to remove without breaking.

Carefully lift the donuts from the pan and place them on a wire cooling rack.

Keep them slightly warm for the next step, as the coating sticks best while they’re still warm.

Step 8 – Coat in Butter

Brush each warm donut on all sides with melted butter using a pastry brush.

Apply a light, even layer so the cinnamon sugar has something to cling to without making the donuts greasy.

Work with one donut at a time for the best results.

Step 9 – Coat in Cinnamon Sugar

Roll each buttered donut in the cinnamon sugar mixture until it is completely coated.

Turn the donut a few times to make sure every side is covered in the sweet, spiced coating.

Serve the donuts while they’re still warm for the softest texture and the freshest flavor.

If you have leftovers, you can warm them for a few seconds before serving to bring back that freshly baked taste.

Optional Fried Version

Prepare the Dough

If you’d like the classic fried version, prepare the dough using the same ingredients listed in the recipe.

Mix the batter just until the ingredients are combined, taking care not to overmix so the donuts stay soft and tender after frying.

Lightly flour your work surface and gently knead the dough a few times until it comes together into a smooth, workable ball.

If the dough feels sticky, dust it with a little extra flour, adding only enough to make it easy to handle.

Roll the dough to about ½ inch thick so the donuts cook evenly and develop a soft center.

Chill Before Cutting

Place the rolled dough on a baking sheet or large plate and refrigerate it for 20 to 30 minutes.

Chilling firms up the butter in the dough, making it easier to cut clean donut shapes.

Use a donut cutter or two round cutters to cut out the donuts and donut holes.

Gather the scraps, gently press them together, and cut more donuts until you’ve used as much dough as possible.

Keep the cut donuts chilled while the oil heats to help them hold their shape during frying.

Fry Until Golden

Pour about 2 to 3 inches of neutral oil, such as vegetable or canola oil, into a heavy-bottomed pot or Dutch oven.

Heat the oil to 350°F (175°C) and use a kitchen thermometer to keep the temperature steady.

Carefully lower two or three donuts into the hot oil, leaving enough space between them so they cook evenly.

Fry for about 1 to 2 minutes per side, or until both sides are a deep golden brown.

Turn the donuts gently with a slotted spoon or spider strainer to avoid splashing the hot oil.

Allow the oil to return to 350°F (175°C) before frying the next batch to keep every donut evenly cooked.

Drain and Coat Immediately

Transfer the fried donuts to a wire rack lined with paper towels to drain any excess oil.

While the donuts are still warm, brush each one lightly with melted butter.

Roll the donuts in the cinnamon sugar mixture until every side is evenly coated.

The warmth helps the coating stick better, giving each donut a sweet, buttery finish with plenty of cinnamon flavor.

Serve them warm for the best texture, with a crisp outside and a soft, fluffy center that tastes just like a fresh bakery donut.

Tips for Perfect Cake Donuts

Measure Flour Correctly

Too much flour is one of the most common reasons cake donuts turn out dry or heavy.

For the most accurate results, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag.

If you have a kitchen scale, weighing the flour is even better because it gives consistent results every time.

Using the right amount of flour helps create a soft, tender crumb that stays light instead of dense.

Don’t Overmix

Once you combine the wet and dry ingredients, stir only until you no longer see dry streaks of flour.

A few small lumps in the batter are completely normal and will disappear as the donuts bake.

Overmixing develops the gluten in the flour, which can make the donuts firm and chewy instead of soft and fluffy.

Gentle mixing is one of the easiest ways to achieve a bakery-style texture.

Fill the Pan Evenly

Fill each donut cavity about three-quarters full, so the donuts have room to rise without overflowing.

Using a piping bag makes this step quick and helps create neat, evenly shaped donuts.

Try to add the same amount of batter to every cavity so they all bake at the same rate.

Evenly filled pans also give your finished donuts a more uniform, professional look.

Coat While Warm

Let the donuts cool for just a few minutes before brushing them with melted butter.

The donuts should still be warm, as this helps the butter soak in slightly and gives the cinnamon sugar something to cling to.

If the donuts cool completely before coating, the cinnamon sugar won’t stick as well and may fall off more easily.

Coating them while warm creates a delicious, even layer of sweet cinnamon flavor in every bite.

Use Fresh Baking Powder

Baking powder is what gives these cake donuts their light, airy texture.

If your baking powder has been sitting in the pantry for a long time, it may not provide enough lift.

For the best results, use baking powder that is still fresh and within its expiration date.

Fresh baking powder helps the donuts rise evenly and keeps the crumb soft and tender.

Avoid Overbaking

Keep a close eye on the donuts during the last few minutes of baking because they cook quickly.

They’re done when the tops are lightly golden, and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Even a couple of extra minutes in the oven can dry out cake donuts.

Removing them as soon as they’re baked will help keep the centers moist, soft, and full of flavor.

Common Mistakes to Avoid

• Making dense donuts – Avoid overmixing the batter, as it can make the donuts heavy instead of light and tender.
• Ending up with a dry texture – Measure the flour accurately and don’t bake the donuts longer than necessary.
• Uneven baking – Fill each donut cavity with the same amount of batter so they bake evenly.
• Making the batter too thick – Use the correct ingredient measurements and avoid adding extra flour unless absolutely needed.
• Underbaking the donuts – Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Overcrowding the fryer – Fry only a few donuts at a time to keep the oil temperature steady and ensure even cooking.
• Coating the donuts after they cool completely – Brush with butter and coat in cinnamon sugar while the donuts are still warm so the coating sticks properly.

Flavor Variations

Apple Cinnamon

Add ½ cup of finely diced apples to the batter for bursts of fresh fruit in every bite.

Choose a firm apple like Honeycrisp or Granny Smith so the pieces hold their shape while baking.

For even more apple flavor, add a pinch of extra cinnamon or a tablespoon of unsweetened applesauce to the batter.

Pumpkin Spice

Replace ¼ cup of the milk with ¼ cup of pumpkin puree for soft, moist donuts with a hint of pumpkin flavor.

Stir in 1 teaspoon of pumpkin pie spice to give the donuts a warm blend of cinnamon, ginger, nutmeg, and cloves.

This variation is especially delicious during the fall but tastes great any time of year.

Maple Cinnamon

Add 1 teaspoon of maple extract or 2 tablespoons of pure maple syrup to the batter for a rich maple flavor.

You can also drizzle the finished donuts with a simple maple glaze instead of rolling them in cinnamon sugar.

The sweet maple pairs beautifully with the warm cinnamon in every bite.

Chocolate Cinnamon

Mix ¼ cup of unsweetened cocoa powder into the dry ingredients and reduce the flour by the same amount to keep the batter balanced.

The chocolate creates a rich flavor that complements the cinnamon without overpowering it.

Finish with a chocolate glaze or stick with the cinnamon sugar coating for a delicious sweet-and-spiced combination.

Brown Butter

Instead of regular melted butter, brown the butter before adding it to the batter.

Cook it gently until it turns golden brown and smells rich and nutty, then let it cool slightly before mixing it in.

This simple change gives the donuts a deeper, more buttery flavor that tastes like they came from a bakery.

Chai Spice

Replace the ground cinnamon in the batter with 1½ teaspoons of chai spice blend.

The mix of cinnamon, cardamom, ginger, cloves, and black pepper adds extra warmth and a slightly bolder flavor.

These donuts are especially comforting with a hot cup of tea or coffee.

Orange Cinnamon

Add 1 tablespoon of finely grated orange zest to the batter for a bright, fresh citrus flavor.

The orange adds a light, refreshing contrast to the sweet cinnamon coating.

For even more flavor, stir a teaspoon of orange zest into the cinnamon sugar mixture before coating the donuts.

Espresso Cinnamon Sugar

Mix 1 teaspoon of instant espresso powder into the cinnamon sugar coating for a subtle coffee flavor.

The espresso enhances the cinnamon and makes the donuts taste richer without making them strongly coffee-flavored.

This variation is perfect for serving alongside your favorite morning coffee or afternoon latte.

Serving Suggestions

• Hot coffee – The rich, bold flavor pairs perfectly with the sweet cinnamon sugar coating.
• Latte – A creamy latte complements the warm spices and buttery texture of the donuts.
• Cappuccino – The light, foamy milk balances the sweetness in every bite.
• Hot chocolate – A cozy choice for a comforting dessert or holiday treat.
• Apple cider – Warm or chilled apple cider brings out the cinnamon flavors beautifully.
• Milk – A cold glass of milk is a simple, classic pairing that everyone will enjoy.
• Vanilla ice cream – Serve a warm donut with a scoop of vanilla ice cream for an easy dessert.
• Fresh berries – Strawberries, raspberries, or blueberries add a fresh, slightly tart contrast to the sweet donuts.

How to Store Cinnamon Sugar Cake Donuts

Room Temperature

If you plan to enjoy the donuts within a couple of days, store them in an airtight container at room temperature.

They’ll stay soft and fresh for up to 2 days when kept away from direct sunlight and heat.

Place a sheet of parchment paper between layers if you’re stacking the donuts to help prevent the coating from sticking.

Refrigerator

For longer storage, place the donuts in an airtight container and refrigerate them for up to 5 days.

Keep in mind that refrigeration can make baked goods a little firmer than when they’re freshly baked.

A quick warm-up before serving will help bring back their soft texture and fresh-baked flavor.

Freezer

If you’re making a batch ahead of time, freezing is a great option.

For the best results, freeze the donuts before coating them with butter and cinnamon sugar.

Once the donuts have cooled completely, place them in a single layer on a baking sheet and freeze until firm.

Transfer the frozen donuts to a freezer-safe bag or airtight container, removing as much air as possible before sealing.

Store them in the freezer for up to 2 months.

When you’re ready to enjoy them, thaw the donuts at room temperature, brush them with melted butter, and coat them in fresh cinnamon sugar for the best flavor and texture.

Reheating Tips

For a quick refresh, warm a donut in the microwave for 10 to 15 seconds until it’s soft and slightly warm.

If you prefer a lightly crisp exterior, heat the donuts in a 300°F (150°C) oven for 5 to 7 minutes.

An air fryer also works well by reheating the donuts at 300°F (150°C) for 2 to 3 minutes.

Avoid overheating, as too much heat can dry out the donuts and make them less tender.

Can You Make Them Ahead?

Yes, these cinnamon sugar cake donuts are a great make-ahead treat, especially if you’re preparing for a holiday breakfast, weekend brunch, or special gathering.

If you want to save time, you can mix the batter a few hours in advance, cover it tightly, and store it in the refrigerator until you’re ready to bake.

For the best rise and texture, try to bake the batter on the same day you mix it, as baking powder works best when used relatively soon after combining the ingredients.

Another easy option is to bake the donuts the day before you plan to serve them.

Once they’ve cooled completely, store them in an airtight container at room temperature so they stay soft overnight.

For the freshest flavor and the best cinnamon sugar coating, wait to brush the donuts with melted butter and roll them in the cinnamon sugar just before serving.

This keeps the coating crisp, prevents it from becoming sticky, and gives the donuts that freshly made taste everyone loves.

If you’re planning even further ahead, the baked donuts freeze beautifully.

Freeze them without the butter and cinnamon sugar coating, then thaw them at room temperature when needed.

Just before serving, warm the donuts slightly, brush them with melted butter, and coat them in the cinnamon sugar mixture to make them taste almost as fresh as the day they were baked.

Recipe Variations for Dietary Needs

Gluten-Free

You can easily make these cake donuts gluten-free by using a good-quality 1-to-1 gluten-free baking flour that is designed to replace regular all-purpose flour.

Choose a blend that contains xanthan gum or add it separately if your flour blend doesn’t include it, as this helps improve the texture.

Mix the batter gently and avoid overbaking, since gluten-free baked goods can dry out more quickly than traditional ones.

The finished donuts will still be soft, flavorful, and delicious with the same buttery cinnamon sugar coating.

Dairy-Free

To make this recipe dairy-free, replace the whole milk with an unsweetened plant-based milk such as oat, almond, or soy milk.

Swap the butter for your favorite dairy-free butter or a plant-based baking stick that melts well.

For the coating, brush the warm donuts with melted dairy-free butter before rolling them in the cinnamon sugar.

Egg-Free

If you need an egg-free version, replace each egg with a suitable egg substitute such as a commercial egg replacer, a flax egg, or another baking-friendly alternative.

Choose an option that’s intended for baking, as it will provide better structure and help the donuts hold together.

The batter may be slightly thicker depending on the substitute you use, so add a small splash of milk if needed to reach a smooth, pipeable consistency.

The finished donuts will still have a soft crumb and a delicious cinnamon sugar finish.

Reduced Sugar

For a less sweet version, reduce the sugar in the batter by 2 to 3 tablespoons without greatly affecting the texture.

You can also use less cinnamon sugar for the coating or lightly sprinkle it over the donuts instead of rolling them completely.

Another option is to leave off the coating and finish the donuts with a light dusting of cinnamon for a more subtle sweetness.

Even with less sugar, these cake donuts remain soft, warm, and full of comforting cinnamon flavor.

Expert Tips for Bakery-Style Results

• Use room-temperature ingredients – They blend together more smoothly, creating a lighter and more even batter.
• Pipe the batter for even donuts – A piping bag makes it easy to fill each cavity neatly and evenly.
• Don’t overfill the pan – Fill each cavity about ¾ full so the donuts have room to rise without overflowing.
• Brush generously with butter – An even coating of melted butter helps the cinnamon sugar stick to every bite.
• Coat while still warm – Warm donuts hold onto the cinnamon sugar much better than cooled ones.
• Let cool on a wire rack – This allows air to circulate, preventing the bottoms from becoming soggy.
• Serve the same day for the best texture – Freshly baked donuts are at their softest, fluffiest, and most flavorful on the day they’re made.

FAQs

Are cake donuts baked or fried?

Cake donuts can be either baked or fried. This recipe includes instructions for both methods, so you can choose the one you prefer.

Can I make these without a donut pan?

Yes. You can pipe the batter into a muffin pan for donut muffins or carefully shape and fry the dough if you don’t have a donut pan.

Why are my cake donuts dry?

Dry donuts are usually caused by using too much flour or baking them for too long. Measure the ingredients carefully and remove the donuts from the oven as soon as they’re done.

Can I fry this batter instead?

Yes. Chill the dough until it’s firm enough to cut, then fry the donuts in 350°F (175°C) oil until golden brown.

Can I freeze cinnamon sugar donuts?

Yes. For the best results, freeze the baked donuts before coating them. Thaw, warm slightly, then brush with butter and coat in fresh cinnamon sugar before serving.

What’s the difference between cake donuts and old-fashioned donuts?

Cake donuts have a smooth, soft crumb, while old-fashioned donuts are a type of cake donut with a slightly crisp, cracked exterior and a denser texture.

Can I use buttermilk instead of regular milk?

Yes. Buttermilk adds a slight tang and makes the donuts even more tender. Simply substitute it in equal amounts for the whole milk.

How do I keep the cinnamon sugar from falling off?

Brush the donuts with melted butter and coat them while they’re still warm so the cinnamon sugar sticks evenly.