Cinnamon Sugar Donuts Recipe From Scratch

There’s nothing better than the warm smell of freshly fried cinnamon sugar donuts filling the kitchen. I used to be wary of deep frying, but this recipe proves that homemade yeast-raised donuts are approachable for beginners. A buttery brioche-style dough creates a pillowy, tender crumb that fries up light and airy, giving the cinnamon sugar coating the perfect surface to cling to. These are an ideal weekend breakfast or a crowd-pleasing treat any morning.

a bitten cinnamon sugar donut showing it's fluffy interior.

Fried Brioche Donuts Dipped in Cinnamon Sugar

This cinnamon sugar donuts recipe relies on a yeast-raised, butter-enriched brioche dough. It requires time for proofing, but the steps are straightforward. The rich dough fries to a delicate golden exterior while remaining soft and tender inside. The cinnamon sugar coating adds a satisfying crunch and classic flavor that makes these donuts irresistible.

I recommend the double-rise method—once in the mixing bowl and again after cutting the donuts—to ensure a light, airy texture. Whether you leave them plain, dip them in cinnamon sugar, or glaze them later, these brioche donuts are an easy way to make bakery-quality treats at home.

closeup of a cinnamon sugar donut on a plate.

Double-Dip for Maximum Cinnamon Sugar Crunch

For a deeper cinnamon flavor and extra crunch, toss the donuts in the cinnamon sugar immediately after frying while they’re still hot so a sticky base layer forms. Let them rest for a couple of minutes, then toss a second time to build up a crisp coating. This simple extra step makes a big difference in texture and flavor.

Fried Cinnamon Sugar Donuts Recipe

These pillowy homemade yeasted donuts use a rich brioche dough that fries to golden perfection and is finished in crunchy cinnamon sugar. Simple enough for a beginner baker.

Prep Time: 25 mins

Cook Time: 20 mins

Proof: 1 hr

Total Time: 1 hr 45 mins

Equipment

Stand mixer (optional)
Dutch oven
Deep frying thermometer

Serves: 15 Donuts

Ingredients

Dough

3/4 cup lukewarm buttermilk (105–110°F)
3 tablespoons granulated sugar
2 1/4 teaspoons active dry yeast (1 envelope)
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
4 cups all-purpose flour
9 tablespoons unsalted butter, room temperature and cubed (1 stick + 1 tablespoon)
Vegetable oil for frying

Cinnamon Sugar Coating

2/3 cup granulated sugar
2 tablespoons ground cinnamon

Instructions

In a large bowl, whisk together the lukewarm buttermilk, granulated sugar, and active dry yeast. Let sit 5–10 minutes until foamy to confirm the yeast is active.
Stir in the eggs, vanilla, and salt until combined.
Add the flour and mix using a dough hook or by hand until the dough comes together. Knead on low–medium speed for about 3 minutes until a cohesive ball forms.
Gradually add the cubed butter, incorporating one piece at a time and kneading well after each addition. The dough should become glossy and smooth.
Increase the mixer to medium and knead for 10–12 minutes until the dough is smooth and elastic.
Transfer the dough to a lightly greased bowl, cover, and proof in a warm, draft-free spot for about 1 hour, or until doubled in size.
Punch down the dough and turn it out onto a lightly floured surface. Roll to about 1/2-inch thickness and cut out donuts with a donut cutter (reserve the holes).
Place cut donuts on individual squares of lightly floured parchment or a lined tray, cover, and allow to proof at room temperature for 30–45 minutes until puffy.
Heat vegetable oil in a Dutch oven to 350–360°F. Fry donuts, a few at a time, about 30 seconds per side for a total of 2–3 minutes (donut holes take roughly 1 minute). Avoid overcrowding the pot.
Drain fried donuts on paper towels. While still warm, toss each donut in the cinnamon sugar (combine sugar and cinnamon in a bowl). For extra crunch, toss again after a short rest.

Notes

Oil choice: Canola or vegetable oil works best because of their neutral flavor and high smoke points.

Tips

Always bloom the yeast first—if it doesn’t foam, the yeast may be inactive and you should start again.
Make sure the buttermilk is warm but not hot. Test with a finger: it should feel comfortably warm for a few seconds.
Use as little extra flour as possible when rolling. Excess flour makes the donuts dense and can burn during frying.
Cut parchment squares so each donut proofs on its own piece; when frying, drop the donut and paper into the oil—paper peels away quickly.
Don’t overcrowd the oil. Allow time between batches for the oil to return to temperature to prevent greasy donuts.
A pale ring around the center of the fried donut indicates proper proofing and frying. If a donut sinks, it may be underproofed.
Make sure donuts are warm when you toss them in cinnamon sugar so the coating adheres well.
Sift sugar and cinnamon together to avoid clumps. Optional: add a pinch of salt, nutmeg, or pumpkin pie spice to the mix for extra depth.

Make-Ahead

After kneading, refrigerate the dough in a greased, covered bowl overnight (8–15 hours). Cold fermentation improves flavor and makes the buttery dough easier to roll the next morning.

Storage

Store donuts in an airtight container at room temperature for up to 3 days. To freeze, wrap fully cooled donuts individually and store up to 3 months. Thaw in the refrigerator overnight and reheat in a 350°F oven or air fryer for 3–5 minutes.

Nutrition Facts

Fried Cinnamon Sugar Donuts Recipe

Amount Per Serving (1 donut)

Calories: 254 (Calories from Fat 81)

Fat: 9g (14%) — Saturated Fat 5g (31%)

Cholesterol: 52mg (17%)

Sodium: 105mg (5%)

Carbohydrates: 39g (13%) — Fiber 2g (8%), Sugar 12g (13%)

Protein: 6g (12%)

Vitamin A 280 IU (6%), Vitamin C 1 mg (1%), Calcium 37 mg (4%), Iron 2 mg (11%)

*Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Breakfast, Dessert

Cuisine: American

How to Make Fried Cinnamon Sugar Donuts Step-by-Step

Prep: Assemble ingredients, warm the buttermilk gently (about 30 seconds in the microwave is fine), and bring the eggs and butter to room temperature so they incorporate smoothly. Cubing the butter speeds softening.

ingredients for cinnamon sugar donuts in individual bowls.

Bloom the yeast: Whisk buttermilk, sugar, and yeast; wait 5–10 minutes until foamy. If no foam appears, your yeast may be inactive and should be replaced.

yeast added to lukewarm milk and sugar in a glass bowl.

Add the flour and mix: Add eggs, vanilla, salt, then the flour. Mix until the dough forms a ball. Knead briefly to develop structure before adding butter.

flour being added to wet ingredients for cinnamon sugar donuts in a stainless steel bowl.

Knead and incorporate butter: Add cubed butter slowly, kneading until the dough is smooth and glossy. Finish by kneading at medium speed for 10–12 minutes until elastic and slightly springy.

shaggy cinnamon sugar donut dough after mixing in a stainless steel bowl.

First proof: Let the dough rise in a greased bowl until doubled—about an hour depending on room temperature.

puffy cinnamon sugar donut dough after proofing in a glass bowl.

Roll and cut: Roll to 1/2-inch thickness, cut donuts and holes, and proof the cut pieces for 30–45 minutes until puffy. Avoid twisting the cutter to keep the edges light.

cinnamon sugar donut dough ready to be cut out with a circle cutter and a rolling pin.

Fry: Heat oil to 350–360°F and fry donuts a few at a time, turning after about 30 seconds per side. They should float and develop a pale ring in the center when done.

cinnamon sugar donuts being fried in oil.

Coat: Drain briefly, then toss the warm donuts in the cinnamon sugar mixture. For maximum texture and flavor, toss once, rest for a minute or two, then toss again.