Baked Cinnamon Sugar Donuts With Vanilla Glaze – Soft, Cozy, and Easy
These baked cinnamon sugar donuts bring all the charm of a bakery treat without the fuss of frying. They’re soft, warm, and coated in a buttery cinnamon sugar blanket, then finished with a simple vanilla glaze that melts into every bite. You don’t need special skills—just a donut pan and a few pantry staples.
The batter comes together in minutes, and the donuts bake fast. If you’re craving a weekend bake that feels special but stays simple, this is it.
Baked Cinnamon Sugar Donuts With Vanilla Glaze - Soft, Cozy, and Easy
Ingredients
- All-purpose flour – for structure
- Granulated sugar – sweetens the batter
- Light brown sugar – adds moisture and depth
- Baking powder – for lift
- Baking soda – helps with rise and browning
- Kosher salt – balances sweetness
- Ground cinnamon – in batter and coating
- Buttermilk – or milk + vinegar/lemon juice
- Large eggs
- Vanilla extract
- Unsalted butter – melted, for batter and coating
- Neutral oil (like canola) – keeps donuts tender
- Powdered sugar – for the glaze
- Milk or cream – to thin the glaze
Instructions
- Preheat and prep: Heat the oven to 350°F (175°C). Lightly grease a standard 6-cavity donut pan. If you have two pans, great—otherwise bake in batches.
- Mix dry ingredients: In a bowl, whisk 1 3/4 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1 teaspoon ground cinnamon.
- Mix wet ingredients: In another bowl, whisk 2/3 cup buttermilk, 2 large eggs, 2 teaspoons vanilla extract, 2 tablespoons melted unsalted butter (slightly cooled), and 2 tablespoons neutral oil.
- Combine gently: Pour the wet mixture into the dry mixture and whisk or fold just until combined. Stop when you no longer see streaks of flour. A few small lumps are fine.
- Fill the pan: Transfer batter to a piping bag or zip-top bag and snip the corner. Pipe the batter into the donut wells, filling each about 3/4 full for a nice rise.
- Bake: Bake for 9–11 minutes, until the tops spring back when lightly pressed and a toothpick comes out clean or with a few moist crumbs.
- Cool briefly: Let the donuts rest in the pan for 3–4 minutes, then turn out onto a wire rack. While still warm, proceed to coat.
- Make the cinnamon sugar: Mix 1/2 cup granulated sugar with 1 1/2 teaspoons ground cinnamon in a shallow bowl. Melt 3 tablespoons butter in a separate bowl.
- Coat the donuts: Lightly brush each warm donut with melted butter and toss in the cinnamon sugar to coat. Set back on the rack.
- Make the vanilla glaze: Whisk 1 cup powdered sugar with 1–2 tablespoons milk or cream and 1 teaspoon vanilla extract until smooth and pourable. Adjust with more milk if too thick or more sugar if too thin.
- Glaze and set: Drizzle the glaze over the cinnamon sugar donuts or dip the tops for a thicker finish. Let set 10–15 minutes. Enjoy warm or at room temp.
Why This Recipe Works
These donuts are baked, not fried, so you get a lighter texture without the oil. The batter uses a mix of melted butter and oil for both flavor and tenderness.
A touch of tang from buttermilk (or a quick substitute) helps the donuts rise and stay soft. The cinnamon sugar coating adds crunch and warmth, while the vanilla glaze brings a sweet, silky finish. Together, you get a donut that’s comforting, balanced, and ready in under 30 minutes.
Shopping List
- All-purpose flour – for structure
- Granulated sugar – sweetens the batter
- Light brown sugar – adds moisture and depth
- Baking powder – for lift
- Baking soda – helps with rise and browning
- Kosher salt – balances sweetness
- Ground cinnamon – in batter and coating
- Buttermilk – or milk + vinegar/lemon juice
- Large eggs
- Vanilla extract
- Unsalted butter – melted, for batter and coating
- Neutral oil (like canola) – keeps donuts tender
- Powdered sugar – for the glaze
- Milk or cream – to thin the glaze
How to Make It
- Preheat and prep: Heat the oven to 350°F (175°C).
Lightly grease a standard 6-cavity donut pan. If you have two pans, great—otherwise bake in batches.
- Mix dry ingredients: In a bowl, whisk 1 3/4 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1 teaspoon ground cinnamon.
- Mix wet ingredients: In another bowl, whisk 2/3 cup buttermilk, 2 large eggs, 2 teaspoons vanilla extract, 2 tablespoons melted unsalted butter (slightly cooled), and 2 tablespoons neutral oil.
- Combine gently: Pour the wet mixture into the dry mixture and whisk or fold just until combined. Stop when you no longer see streaks of flour. A few small lumps are fine.
- Fill the pan: Transfer batter to a piping bag or zip-top bag and snip the corner.
Pipe the batter into the donut wells, filling each about 3/4 full for a nice rise.
- Bake: Bake for 9–11 minutes, until the tops spring back when lightly pressed and a toothpick comes out clean or with a few moist crumbs.
- Cool briefly: Let the donuts rest in the pan for 3–4 minutes, then turn out onto a wire rack. While still warm, proceed to coat.
- Make the cinnamon sugar: Mix 1/2 cup granulated sugar with 1 1/2 teaspoons ground cinnamon in a shallow bowl. Melt 3 tablespoons butter in a separate bowl.
- Coat the donuts: Lightly brush each warm donut with melted butter and toss in the cinnamon sugar to coat.
Set back on the rack.
- Make the vanilla glaze: Whisk 1 cup powdered sugar with 1–2 tablespoons milk or cream and 1 teaspoon vanilla extract until smooth and pourable. Adjust with more milk if too thick or more sugar if too thin.
- Glaze and set: Drizzle the glaze over the cinnamon sugar donuts or dip the tops for a thicker finish. Let set 10–15 minutes. Enjoy warm or at room temp.
Keeping It Fresh
These donuts are best the day they’re made, especially within the first few hours.
To store, keep them in an airtight container at room temperature for up to 2 days. If you live in a humid climate, place a small piece of paper towel in the container to absorb moisture and preserve the sugar coating.
For longer storage, skip the glaze and freeze unglazed, uncoated donuts in a freezer bag for up to 2 months. Thaw at room temperature, then warm for 5 minutes in a 300°F (150°C) oven, brush with butter, coat in cinnamon sugar, and glaze.
Why This is Good for You
While still a treat, these donuts are baked, not fried, which reduces oil and heaviness.
The buttermilk adds protein and helps with a tender crumb, so you don’t need a long ingredient list to get great texture. Because they bake quickly, you control the sweetness and portion more easily than with store-bought options. You can also tweak the recipe—use less glaze, add whole-wheat flour, or spice it up—to match your preferences without sacrificing satisfaction.
Pitfalls to Watch Out For
- Overmixing the batter: This leads to tough donuts.
Stir only until combined.
- Overbaking: Just a minute too long dries them out. Start checking at 9 minutes.
- Filling the pan too much: Overfilled wells cause mushroom tops. Aim for 3/4 full.
- Coating when cold: The cinnamon sugar won’t stick well.
Coat while warm.
- Too-thin glaze: It runs off. Thicken with a spoonful of powdered sugar until it clings.
Variations You Can Try
- Maple twist: Swap vanilla in the glaze for 1–2 teaspoons pure maple syrup. Add a pinch of cinnamon.
- Apple cider donuts: Replace buttermilk with reduced apple cider and add a pinch of nutmeg.
- Chocolate dipped: Skip the glaze and dip cooled donuts in melted dark chocolate.
Add a sprinkle of flaky salt.
- Pumpkin spice: Replace 1/3 cup buttermilk with 1/3 cup pumpkin puree. Add 1 teaspoon pumpkin pie spice.
- Half-whole-wheat: Use 1 cup all-purpose flour + 3/4 cup white whole-wheat flour for a heartier bite.
- Brown butter boost: Brown the melted butter for the batter and coating for nutty depth.
FAQ
Can I make these without a donut pan?
Yes. Use a muffin tin and pipe batter into circles, leaving a gap in the middle, or make “donut muffins” by filling cups half full.
Baking time may increase by 1–3 minutes.
What can I use instead of buttermilk?
Mix 2/3 cup milk with 2 teaspoons lemon juice or white vinegar. Let sit 5 minutes to thicken slightly, then use as directed.
How do I prevent the donuts from sticking?
Grease the pan lightly but thoroughly, including the center post. Nonstick pans help, but a quick swipe of butter or spray makes release easy.
Can I reduce the sugar?
Yes.
Reduce granulated sugar in the batter to 1/3 cup and brown sugar to 2 tablespoons. Keep in mind sweetness also comes from the coating and glaze, which you can apply lightly.
How do I know when the glaze is the right consistency?
It should ribbon off the spoon and hold a line for 2–3 seconds before disappearing. If it runs like water, add more powdered sugar.
If it clumps, add milk a teaspoon at a time.
Can I make the batter ahead?
It’s best baked right away. If you must prep ahead, mix dry and wet separately, then combine just before baking. The leavening starts working as soon as liquids hit the dry mix.
Why are my donuts dense?
Common causes are overmixing, expired leaveners, or not enough liquid.
Check that your baking powder and soda are fresh, and fold the batter gently.
What spice substitutions work?
Try cardamom, pumpkin pie spice, or a pinch of allspice. Start small—about 1/2 teaspoon—then adjust to taste.
In Conclusion
Baked Cinnamon Sugar Donuts With Vanilla Glaze deliver simple comfort with a quick, reliable method. You get tender crumbs, warm spice, and a glossy finish without deep-frying or complicated steps.
Keep the ingredients on hand, and you can have fresh donuts in under half an hour. Once you master the base, the variations are endless—and every batch will taste like a cozy morning well spent.
