I made these cinnamon sugar donuts on a lazy weekend, and my kitchen smelled like a bakery within minutes. The dough comes together in one bowl with a mixer, and there is no yeast, so there is no waiting for it to rise.

I loved how soft and tender the inside turned out, with a crisp, sugary coating on the outside. This is the simple cinnamon sugar donut recipe I now make whenever a craving hits. If you want another sweet treat for the week, try my chocolate chip energy balls too.

Cooking Time

Plan for a relaxed morning. Most of the time it is hands-off chilling.

Prep Time: 30 minutes
Cooking Time: 20 minutes
Chilling Time: 1 hour
Total Time: 1 hour 50 minutes

Ingredients

Here is everything you need for the donuts and the sugar coating. Each line shows what the ingredient does.

For the Donuts

2 cups all-purpose flour: gives the donuts their soft, cakey structure.
2 1⁄2 teaspoons baking powder: lifts the dough so the donuts puff up.
½ teaspoon baking soda: adds extra lift and a tender crumb.
½ teaspoon salt: balances the sweetness and boosts flavor.
½ teaspoon ground cinnamon: warms up the dough from the inside.
Pinch of ground nutmeg: adds that classic bakery-style flavor.
2 large eggs: bind the dough, so beat them until very bubbly.
½ cup granulated sugar: sweetens the dough and helps it brown.
½ cup full-fat sour cream: keeps the donuts moist, so skip the low-fat kind.
½ teaspoon vanilla extract: rounds out the flavor.

For the Cinnamon Sugar Coating

⅔ cup granulated sugar: forms the sparkly, sweet outer layer.
2 teaspoons ground cinnamon: makes the coating taste warm and spicy.

For Frying

2 to 3 cups vegetable or canola oil: a neutral oil with a high smoke point, so use enough for 1 to 2 inches of depth.

Note: serves several

Equipment You Need

Nothing fancy here. These simple tools make the process smooth.

Mixing bowls: one for dry ingredients and one for the wet mix.
Electric mixer: whips the eggs until bubbly and blends the dough.
Silicone spatula: folds in the last bit of flour gently.
Plastic wrap: keeps the dough from drying out in the fridge.
Rolling pin: rolls the sticky dough to an even thickness.
Donut cutter: cuts neat donuts and holes in one go.
Deep fryer or heavy pot: holds the hot oil safely.
Cooking thermometer: keeps the oil at a steady 375°F.
Baking rack: lets the donuts drain without getting soggy.

How to Make Cinnamon Sugar Donut Recipe?

This is a fried cinnamon sugar donuts recipe, and it is easier than it looks. The dough is wet and sticky, so patience and flour are your best friends. Follow these steps in order, and you will get golden donuts every time.

Whisk the Dry Ingredients

Add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to a bowl. Whisk them well so the spices and leaveners spread evenly. Set the bowl aside while you make the wet mix.

Beat the Eggs and Sugar

Beat the eggs until they look very bubbly and a bit frothy. Then add the sugar and mix until combined. This step adds air, which helps the donuts turn out light.

Add Sour Cream and Vanilla

Stir the sour cream and vanilla into the egg mixture. Mix until smooth and creamy with no streaks. The sour cream is what makes these donuts so soft and moist.

Combine Wet and Dry

With the mixer running on low, slowly add the dry ingredients. Stop before everything is fully mixed. Fold in the rest by hand with a spatula, and expect a wet, sticky dough.

Chill the Dough

Scoop the dough onto plastic wrap and shape it into a flat disc. Wrap it tightly and refrigerate for at least 1 hour. Chilling makes the sticky dough much easier to roll and cut.

Roll Out the Dough

Dust your counter generously with flour and place the chilled dough on top. Flour the top of the dough, then roll it into a square about 10 by 10 inches. Keep adding flour underneath as you roll so nothing sticks.

Cut the Donuts and Holes

Dip your donut cutter in flour before every cut. Press straight down, then lift out the donuts and the little holes. Gather the scraps, reroll them, and cut again until the dough is used up.

Heat the Oil

Pour 1 to 2 inches of oil into a deep pot or fryer. Heat it to 375°F and check it with a thermometer. Steady heat is the secret to fluffy, non-greasy donuts.

Fry the Donuts

Fry a few donuts at a time, so the pot never gets crowded. Cook them for about 2 minutes per side until deep golden brown. Move them to a baking rack, and reheat the oil to 375°F between batches.

Coat in Cinnamon Sugar

Mix the sugar and cinnamon in a shallow bowl. While the donuts are still warm, press each one into the mixture and flip to coat both sides. Serve them right away for the best texture.

Additional Tips for Making This Recipe Better

These are the little things I learned after a few batches. They make a big difference.

I use plenty of flour when rolling, because the dough is truly sticky and tears easily without it.
I keep a thermometer clipped to the pot, since the oil temperature drops each time I add dough.
I always fry the donut holes last, because they roll over on their own once they start to brown.
I coat the donuts while they are still warm, because the sugar sticks much better that way.
I use full-fat sour cream every time, as it gives the softest, most tender crumb.
I test one donut first. It shows me right away if the oil needs a small adjustment.

Common Mistakes to Avoid

Fried donuts are forgiving, but a few slip-ups can ruin a batch. Here is what I have learned the hard way.

Oil that is too cool: I once got greasy, heavy donuts this way. Keep the oil near 375°F and check it often.
Oil that is too hot: My donuts browned fast but stayed raw inside. Lower the heat a little if they darken too quickly.
Skipping the chill time: I tried rolling warm dough once, and it was a sticky mess. Give it at least an hour in the fridge.
Overcrowding the pot: Too many donuts at once cool the oil down. I fry just two or three at a time.
Not flouring the cutter: My dough stuck and the shapes looked ragged. Dip the cutter in flour before every cut.

How to Serve Cinnamon Sugar Donut Recipe?

These donuts taste best warm, fresh, and straight from the sugar bowl. A few easy touches make them look party-ready.

Stack the donuts on a cake stand and pile the donut holes in a small bowl beside them.
Pair them with hot coffee, cold milk, or a mug of cocoa for a cozy breakfast.
Dust a little extra cinnamon sugar over the plate for a bakery-style look.
Serve them on parchment paper in a basket for a casual brunch table.
Add a simple snack on the side, like this easy kids snack mix for a fun party spread.

Variations

Once you have the basic donut down, it is easy to change things up. Here are my favorite ideas.

Powdered sugar coating: roll the warm donuts in powdered sugar instead of cinnamon sugar.
Glazed donuts: drizzle a thin powdered sugar glaze on top and add sprinkles while it is still wet.
Extra spice: add a pinch of nutmeg to the cinnamon sugar for a deeper flavor.
Baked cinnamon sugar donuts: spoon or pipe the dough into a greased donut pan, bake until set, then brush with butter and roll in sugar. Baked donuts and donut muffins turn out softer and more muffin-like than fried ones.
Dairy-free: swap the sour cream for a plain dairy-free yogurt, and use a plant-based butter for any brushing.
Less sugar: reduce the sugar in the dough a little and use a lighter dusting of cinnamon sugar.

Nutritional Information

Here is a quick look at the numbers for one donut. These values are estimates, so use a nutrition calculator for exact results.

Calories: 183 kcal
Protein: 3 g
Carbohydrates: 36 g
Fat: 2 g

Make Ahead and Storage

Make Ahead

You can make the dough ahead and keep it chilled until you are ready to roll and fry. Wrap it well so it does not dry out. Fry the donuts fresh for the best taste.

Storage

These donuts are best eaten the same day you make them. If you have leftovers, keep them in an airtight container at room temperature. Eat them within a day for the best texture.

Reheating

Warm leftover donuts in a low oven for a few minutes to bring back some softness. Skip the microwave if you can, since it can make them chewy. A quick re-roll in cinnamon sugar will freshen them up.

Freezing

Fried donuts lose their charm after freezing, so I prefer making them fresh. If you must freeze, wrap the uncoated donuts tightly and thaw them completely. Warm them gently and roll them in cinnamon sugar before serving.

Why You’ll Love This Recipe?

This recipe has everything you want in a homemade treat. It is simple, tasty, and fun to make.

No yeast needed: The dough is mixed in one bowl and chilled, so there is no rising time. You get cinnamon sugar donuts without yeast in under two hours.
Bakery-style flavor: The soft inside and sugary crust remind me of a fresh donut shop treat. It tastes close to what you would grab at a drive-through, but warmer and fresher.
Easy ingredients: You probably have everything in your pantry already. It is flour, eggs, sugar, sour cream, and a few spices.
Fun for the whole family: Kids love cutting out the donuts and rolling them in sugar. It turns a regular weekend into a little baking party.
Easy to customize: Switch the coating, add a glaze, or try a baked version. The base dough works with all of them.

FAQs

Can I make cinnamon sugar donuts without yeast?

Yes, this recipe uses baking powder and baking soda instead of yeast. That means no proofing and no long rise.

How do I keep the donuts from getting greasy?

Keep the oil at 375°F and reheat it between batches. Cooler oil soaks into the dough and makes it greasy.

Can I use something other than sour cream?

Full-fat sour cream works best for a soft, moist donut. In a pinch, plain full-fat yogurt is the closest swap.

Are fried or baked cinnamon sugar donuts better?

Fried donuts have a crisp edge and a classic donut-shop feel. Baked donuts are lighter and easier, but they taste more like a muffin.

How many calories are in a cinnamon sugar donut?

One homemade donut has about 183 calories, based on the estimate for this recipe. The number changes with the size of your cutter and how much sugar you use.

Ash Tyrrell

Cinnamon Sugar Donut Recipe

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Total Time 1 50

Ingredients Method Notes

Ingredients

2 cups all-purpose flour: gives the donuts their soft cakey structure.
2 1/2 teaspoons baking powder: lifts the dough so the donuts puff up.
½ teaspoon baking soda: adds extra lift and a tender crumb.
½ teaspoon salt: balances the sweetness and boosts flavor.
½ teaspoon ground cinnamon: warms up the dough from the inside.
Pinch of ground nutmeg: adds that classic bakery-style flavor.
2 large eggs: bind the dough so beat them until very bubbly.
½ cup granulated sugar: sweetens the dough and helps it brown.
½ cup full-fat sour cream: keeps the donuts moist so skip the low-fat kind.
½ teaspoon vanilla extract: rounds out the flavor.
⅔ cup granulated sugar: forms the sparkly sweet outer layer.
2 teaspoons ground cinnamon: makes the coating taste warm and spicy.
2 to 3 cups vegetable or canola oil: a neutral oil with a high smoke point so use enough for 1 to 2 inches of depth.

Method

Add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to a bowl. Whisk them well so the spices and leaveners spread evenly. Set the bowl aside while you make the wet mix.
Beat the eggs until they look very bubbly and a bit frothy. Then add the sugar and mix until combined. This step adds air, which helps the donuts turn out light.
Stir the sour cream and vanilla into the egg mixture. Mix until smooth and creamy with no streaks. The sour cream is what makes these donuts so soft and moist.
With the mixer running on low, slowly add the dry ingredients. Stop before everything is fully mixed. Fold in the rest by hand with a spatula, and expect a wet, sticky dough.
Scoop the dough onto plastic wrap and shape it into a flat disc. Wrap it tightly and refrigerate for at least 1 hour. Chilling makes the sticky dough much easier to roll and cut.
Dust your counter generously with flour and place the chilled dough on top. Flour the top of the dough, then roll it into a square about 10 by 10 inches. Keep adding flour underneath as you roll so nothing sticks.
Dip your donut cutter in flour before every cut. Press straight down, then lift out the donuts and the little holes. Gather the scraps, reroll them, and cut again until the dough is used up.
Pour 1 to 2 inches of oil into a deep pot or fryer. Heat it to 375°F and check it with a thermometer. Steady heat is the secret to fluffy, non-greasy donuts.
Fry a few donuts at a time, so the pot never gets crowded. Cook them for about 2 minutes per side until deep golden brown. Move them to a baking rack, and reheat the oil to 375°F between batches.
Mix the sugar and cinnamon in a shallow bowl. While the donuts are still warm, press each one into the mixture and flip to coat both sides. Serve them right away for the best texture

Notes

I use plenty of flour when rolling, because the dough is truly sticky and tears easily without it.
I keep a thermometer clipped to the pot, since the oil temperature drops each time I add dough.
I always fry the donut holes last, because they roll over on their own once they start to brown.
I coat the donuts while they are still warm, because the sugar sticks much better that way.
I use full-fat sour cream every time, as it gives the softest, most tender crumb.
I test one donut first. It shows me right away if the oil needs a small adjustment.