These homemade cinnamon sugar donuts are cakey, dense, perfectly spiced, and baked not fried. These donuts come together quickly and easily— the best recipe for those cold winter weekend mornings!
1 and 1/2cupsall-purpose flour
1 and 1/2teaspoonsbaking powder
1/2 teaspoonbaking soda
1/2cuppacked light brown sugar
1largeegg, room temperature
4Tablespoonsunsalted butter, melted
Cinnamon Sugar Topping
1 and 1/4cupgranulated sugar
1 and 1/2 teaspoonsground cinnamon
3/4cupunsalted butter, melted
Preheat the oven to 350°F. Spray a donut pan with non-stick spray. Set aside.
Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a medium bowl. Set aside. Whisk the brown sugar, egg, yogurt, butter and vanilla together until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be thick. Spoon the batter into the donut cavities— I recommend using a large zipped-top bag or piping bag for ease. Cut a corner off of the bag and pipe into each cavity, filling 2/3 to 3/4 of the way full. Bake for 9-10 minutes until the edges are slightly browned. Allow to cool for a few minutes before transferring to wire rack set on a piece of parchment paper or on a large baking sheet.
While the donuts bake, melt the butter and stir together the cinnamon and granulated sugar. Dip the donuts into the melted butter, then sit into the cinnamon sugar mixture. Repeat on the other side.
The donuts are best served immediately. Leftovers keep well at room temperature for up to 2 days.
Make Ahead & Freezing Instructions: The baked donuts, without the cinnamon sugar topping, can be frozen for up to 3 months. Thaw overnight in the refrigerator and allow them to come to room temperature before adding the topping.
Yogurt: You can use any type of yogurt for this recipe. For best results, use full fat yogurt.
Milk: I've used a variety of milk for this recipe, lower fat or dairy free milks, though whole milk works best.