Baked Cinnamon Doughnuts!

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Delicious, Sweet, Cinnamon Doughnuts perfect for a little treat. Baked rather than Fried, with a Cinnamon Sugar Coating!

So I always ask or recipe suggestions as I have my own ideas, but then sometimes I like to do exactly what you guys want. One thing that has been mentioned quite a few times, is doughnuts (or donuts for those who spell it that way!). I have always been a doughnut fanatic, and I will eat FAR TOO MANY of them when I’m given them, so I thought if I baked them… they might be ever so slightly healthier? This is of course me just making excuses, but honestly? They’re so delicious it might be true.

I went for a baked doughnut, as not everyone has the ability to be able to fry doughnuts in their home, and some people just don’t want to use that much oil. When frying doughnuts in oil, you don’t actually end up consuming oil, but I get that its just not that appealing to some people! Therefore, baking them makes them easier, lighter, and delicious so I hope you guys like this version.

I used a Mini Doughnut Mould for this recipe as its the perfect size for baking in the oven. I call them mini as they are smaller than the standard doughnut you would buy in the shop – but they’re not THAT mini. They’re still a decent serving size! I went for a Cinnamon theme as well so that you all can start getting into the Christmas spirit with me, as it is November now after all. You can swap it about, and even use a Ginger flavour for example.. but cinnamon works so well. I often treat myself to a fresh pretzel when I find somewhere selling them, and I ALWAYS get the cinnamon sugar coating as its just dreamy.

One thing I really do recommend for these, if you adore chocolate like I do, is having some melted chocolate to dip the doughnuts into when you’re eating them. I tried a couple of the doughnuts when they were still warm and ohmydays I melted slightly as they were just that delicious. I make a decent amount of Cinnamon Sugar to coat these in, as you physically need enough to be able to turn the doughnuts in, but you probably will have some left over. As its basically just Cinnamon flavoured Caster Sugar, you can easily keep it and use it in a cupcake recipe! I hope you love these as much as I certainly did! Enjoy! x

Baked Cinnamon Doughnuts!

Delicious, Sweet, Cinnamon Doughnuts perfect for a little treat. Baked rather than Fried, with a Cinnamon Sugar Coating!
5 from 1 vote
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Category: Dessert
Type: Doughnuts
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
Servings: 16 Doughnuts
Author: Jane's Patisserie


Cinnamon Doughnuts

  • 145 g Unsalted Butter/Stork
  • 145 g Caster Sugar
  • 1 Large Egg
  • 175 g Plain Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 100 ml Whole Milk
  • 1 tsp Vanilla Extract

Sugar Coating

  • 125 g Caster Sugar
  • 2 tsps Ground Cinnamon


  • Preheat your oven to 180C/170C Fan.
  • In a large bowl/stand mixer, add your Butter and Sugar and cream together till they’re creamy and smooth. Add in the egg and beat again. (Sometimes can look a little split here)
  • In a separate bowl, whisk together the Plain Flour, Baking Powder, Cinnamon and Salt. In cup/bowl, whisk together the milk and vanilla.
  • Add half of the flour mixture and half of the milk mixture and beat till smooth. Add in the other halves of both mixtures and beat again till its all combined.
  • Using a large disposable piping bag, add all of your mixture. Grease your Mini Doughnut Moulds!
  • Pipe the mixture into the moulds. You want the mixture to be level (or very slightly below) with the middle bit of the doughnut in the mould so that it doesn’t overflow during baking.
  • Bake the doughnuts in the oven for 10-13 minutes. They should be solid in colour, and not baking a bubbly sound. Once baked, take out the oven and turn the moulds upside down onto a tray for two minutes.
  • In a separate bowl, whisk together the Caster Sugar and the Cinnamon for the sugar coating. Once the doughnuts having been cooling upside down for two minutes, carefully remove the doughnuts (without burning yourself) from the Mini Doughnut Moulds, and toss each one in the Cinnamon Sugar and leave to cool on another tray.


  • Some Doughnut Moulds are different shapes and sizes – so keep an eye on the Doughnuts after 10 minutes. Also, how much people will put in each mould also varies – practice with time and you will perfect the amount to use in each one! I bought my Mini Doughnut Moulds on Amazon!
  • You could dip the doughnuts in Chocolate if you want, but as they’re so light and soft you have to be careful when doing it! I often just serve mine with a dipping pot of chocolate instead!
  • You don’t have to use Cinnamon if you don’t want to, or you could use a different spice, but I adore these as they are in the recipe!
  • This recipe was adapted and altered from a recipe on All Recipes.
  • These will last for 2-3 days at room temperature, but are best on the day of baking!
Nutrition Facts
Baked Cinnamon Doughnuts!
Amount Per Serving
Calories 180 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 31mg10%
Sodium 45mg2%
Potassium 55mg2%
Carbohydrates 25g8%
Sugar 17g19%
Protein 1g2%
Vitamin A 255IU5%
Calcium 29mg3%
Iron 0.6mg3%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Kelly hymas
    October 11, 2020 at 9:40 pm

    can these be frozen before decorating? thanks

  • Nicola
    September 1, 2020 at 6:52 pm

    Is there a way to make these dairy free? Substituting the butter for dairy free and soya or almond milk?
    Thank you! x

    • Jane's Patisserie
      September 1, 2020 at 9:23 pm

      Yeah I think that would work well! X

  • Nicola
    August 1, 2020 at 6:03 pm

    I baked these for the first time today! They smell amazing! I think i overfilled my moulds – i ordered the ones you recommended but i kept them in the oven longer as after 13 mins they were still pale and bubbling. Would you say to fill the moulds half full?
    Thank you!

    • Jane's Patisserie
      August 1, 2020 at 8:41 pm

      It may be that the temperature of your oven is different – but timings can definitely vary! Half full is probably a safe bet! x

  • Ciara Cawley
    July 20, 2020 at 5:31 pm

    Could I use light brown caster sugar or golden caster sugar instead?

  • Charlotte
    June 27, 2020 at 6:05 pm

    5 stars
    Thank you for this recipe. I love Baking these, they have become a favourite, they are soooo yummy! However whenever I seem to bake them, they tend to get stuck to the mould no matter how much I grease them so I end up ripping half the donut off when taking them out the mould. Also the top (but technically the bottom of the donut when you take them out) tends to go a lot darker then the side at the bottom of the mould. I use the same moulds as you did for yours. Any suggestions to try and help for next time please? I end up wasting so many where they get stuck to the mould 🙁 Thank you in advance.

    • Jane's Patisserie
      June 28, 2020 at 5:18 pm

      Hey! There is definitely a skill to it as it can vary so much depending on what you grease it with, how hot they are etc etc! If you can, it would be better to let them cool slightly before removing, but the top generally will colour more than what’s hidden because of the exposure to the oven. xx

  • Juliet
    June 26, 2020 at 5:36 pm

    Would semi skimmed milk work ok if I don’t have whole milk? Thank you so much! I’m really excited to try these!

    • Jane's Patisserie
      June 26, 2020 at 8:25 pm

      Ideally you would use whole milk for the best result as full-fat is always best in baking, but you should be okay with semi-skimmed!

  • Ella Whatling
    May 29, 2020 at 7:56 pm

    Could you substitute the whole milk, with soya milk? Thankyou!

    • Jane's Patisserie
      May 30, 2020 at 4:37 pm

      I haven’t personally done that, but there is no reason why it wouldn’t work! x

  • Jess
    February 21, 2020 at 10:25 am

    These look amazing,
    I dont have a doughnut mould can I do them without one?

    • Jane's Patisserie
      February 22, 2020 at 6:04 pm

      Not really, as the cake mix won’t hold itself!

  • heba
    November 5, 2018 at 5:18 am

    how i keep the doughnut fluffy after baking?
    how to store it after baking?

  • Stephen Atkinson
    November 1, 2017 at 4:09 pm

    These look awesome, thanks for the recipe! How long will they last for in an airtight container?

    • Stephen Atkinson
      November 1, 2017 at 7:19 pm

      Also, how much cocoa powder would you add to make a chocolate version? Thanks 🙂

    • Jane's Patisserie
      November 1, 2017 at 7:23 pm

      Use 160g Plain Flour with 15g Cocoa Powder 🙂

    • Jane's Patisserie
      November 1, 2017 at 7:22 pm

      I’d say 2-3 days, but they’re best on the day of baking! X

  • Carolyn
    November 1, 2017 at 11:43 am

    These look amazing! Anything cinnamon is a weakness for me but now you have it in doughnut form I am so excited to try this recipe!

    Carolyn x
    Faithfully Carolyn


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