Cinnamon Sugar Soft Donuts (Printable)

Soft, fluffy donuts coated with fragrant cinnamon sugar, perfect for breakfast or an indulgent snack.

# What You'll Need:

→ Donut Dough

01 - 2 1/2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 1/2 teaspoon salt
05 - 2/3 cup whole milk, warmed
06 - 2 tablespoons unsalted butter, melted
07 - 2 large eggs, room temperature
08 - 1 teaspoon vanilla extract

→ For Frying

09 - Vegetable oil, for deep frying

→ Cinnamon Sugar Coating

10 - 1 cup granulated sugar
11 - 2 teaspoons ground cinnamon
12 - 4 tablespoons unsalted butter, melted (for brushing)

# How To Make:

01 - In a large bowl, mix together flour, sugar, yeast, and salt until evenly distributed.
02 - Whisk warm milk, melted butter, eggs, and vanilla extract in a separate bowl until combined.
03 - Gradually add wet ingredients to dry and stir until a sticky dough forms.
04 - Knead dough on a floured surface for 5 to 8 minutes until smooth and elastic.
05 - Place dough in a greased bowl, cover, and let rise in a warm area until doubled in size, about 1 hour.
06 - Roll dough to 1/2-inch thickness and cut donuts using a 3-inch cutter and 1-inch cutter for centers.
07 - Arrange donuts and holes on parchment-lined trays, cover, and allow to rise for 30 minutes.
08 - Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
09 - Fry donuts in batches for 1 to 2 minutes per side until golden brown; fry donut holes for 1 minute, turning once.
10 - Remove fried pieces and drain on a paper towel-lined rack to remove excess oil.
11 - Brush warm donuts with melted butter, then toss in a cinnamon sugar mixture composed of sugar and ground cinnamon.
12 - Serve immediately while warm for optimal flavor and texture.

# Expert Tips:

01 -
  • They taste like the best bakery donut you ever had, but you control the sweetness and freshness.
  • The dough is forgiving enough for beginners yet yields bakery-level fluff.
  • Cinnamon sugar coating hits that perfect balance between comforting and indulgent.
02 -
  • Oil temperature is everything. Too cool and they absorb grease, too hot and they burn outside while staying raw inside.
  • Don't skip the second rise after cutting. It's what gives them that bakery-soft crumb.
  • Brush butter on while they're still warm or the cinnamon sugar just slides off.
03 -
  • Fry a small piece of dough first to test the oil temperature and adjust before committing your whole batch.
  • Use a spider strainer or slotted spoon to flip and remove donuts gently without deflating them.
  • Mix extra cinnamon into the sugar if you love bold spice—I go heavy and never regret it.

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