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Delicious, sweet, cinnamon doughnuts perfect for a little treat. Baked rather than fried, with a cinnamon sugar coating!

Baked cinnamon doughnuts!

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!
Print Pin Rate
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/baking spread
  • 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 until 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 until smooth. Add in the other halves of both mixtures and beat again until 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!

Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Sara on July 14, 2023 at 7:07 pm

    Hi, these are so yummy! Could I make these with gluten free flour? Would I use the same amount? xx

  2. Georgina on April 1, 2023 at 7:25 am

    Hi Jane!

    I love all your bakes such a massive fan!!
    Is their anyway these could be made into cupcakes??


    • Jo on October 9, 2023 at 7:36 am

      Why not just use a cupcake recipe?

  3. Lisa on November 22, 2022 at 7:40 pm

    Firstly I’d like to say I love all you’re recipes, they’re awesome.

    I have just purchased the doughnut moulds from your bronuts. Do you think this recipe would be enough for 12 large opposed to 18 small. Also, how long would you suggest baking for?

    Thanks in Advance

    • Jane's Patisserie on November 29, 2022 at 3:22 pm

      Hiya! This recipe should make 12/15, and bake at 13-15 mins! Hope this helps! x

  4. Asha on July 7, 2022 at 2:30 pm

    Should I use cold or room temp butter/eggs?

    • Jane's Patisserie on July 8, 2022 at 10:42 am

      Hiya! I always store eggs at room temperature anyway, and if using block butter then yes, room temp as well! Hope this helps! x

  5. Jemima on May 4, 2022 at 7:29 am

    Can you reheat the doughnuts because I personally would eat them warm or maybe keep the mixture in the fridge then when you want them bake them and eat them warm.

    • Jane's Patisserie on May 11, 2022 at 12:28 pm

      Hiya! As this is technically a cake mixture, you cannot keep it in the fridge and bake when needed – so I would try re heating instead! Hope this helps! x

  6. Henna on February 1, 2022 at 8:42 am

    If I am using a muffin tin would I need to turn them over half way through?

    Thank you

    • Jane's Patisserie on February 3, 2022 at 1:03 pm

      Hiya! As this is a cake mixture – you cannot open the oven that early into the baking, they’ll die! Hope this helps x

    • Helen on May 24, 2023 at 5:44 pm

      When I baked them they went cracked on the top, lovely and smooth on the underside. How do I get them smooth on top too? Is it an issue with temperature maybe? Still taste delicious just pressure on now as been requested for the other halfs work mates .

    • Jane's Patisserie on May 26, 2023 at 10:30 am

      Hiya, this sounds like a temperature issue – like the oven is too hot! Team Jane x

  7. Tina on September 25, 2021 at 2:32 pm

    I’m going to attempt these later today but I only have 2 donut moulds would the remaing batter be OK in the fridge while I wait for them to bake?

  8. Jemma on March 27, 2021 at 10:11 am

    I’ve notice that you mention cream in this recipe but there is no quantity in the ingredients list, please help

    • Jane's Patisserie on March 27, 2021 at 10:50 am

      Hello! When I say ‘cream together’ I mean mix it together. Hope this helps xx

    • Jemma on April 2, 2021 at 7:19 am

      So sorry, I just wasn’t reading properly. Thank you

  9. Mrs E Glass on February 20, 2021 at 1:03 am

    can this recipe be used in a doughnut maker instead of oven. thanks

  10. Chloe Jarrett on February 7, 2021 at 11:49 am

    could i bake these in a muffin tin instead as i don’t have a dount tin? 🙂

    • Jane's Patisserie on February 7, 2021 at 12:23 pm

      Yes! There just obviously won’t be a hole in the middle but it works the same! (Just slightly more baked time as muffin tins will hold more mix per ‘doughnut’ x

  11. Charlotte Mawby on January 30, 2021 at 11:45 am

    Could you make a salted caramel version of these ? Maybe a salted caramel glazing over the top. I’ve been searching for a recipe but can’t seem to find one.

    • Jane's Patisserie on January 30, 2021 at 7:42 pm

      You could, but as these are just a baked one they may got a little soggy x

  12. Kdallse on January 24, 2021 at 2:56 pm

    Can these be made without the cinnamon?

  13. Jessica on January 3, 2021 at 12:05 am

    Hey Jane! Love these – is there anyway I could deep fat fry them rather than bake? Limited on oven use you see but have a new deep fat fryer! Any tips?



    • Jane's Patisserie on January 3, 2021 at 11:58 am

      These are baked ones unfortunately, for ones you can fry you need to look at my other doughnuts (ring doughnut post) x

  14. Kelly hymas on October 11, 2020 at 9:40 pm

    can these be frozen before decorating? thanks

  15. Nicola on 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 on September 1, 2020 at 9:23 pm

      Yeah I think that would work well! X

    • Kay on October 10, 2021 at 9:46 pm

      How do you substitute the egg?

  16. Nicola on 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 on 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

  17. Ciara Cawley on July 20, 2020 at 5:31 pm

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

  18. Charlotte on 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 on 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

  19. Juliet on 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 on 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!

  20. Ella Whatling on May 29, 2020 at 7:56 pm

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

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

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

  21. Jess on 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 on February 22, 2020 at 6:04 pm

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

  22. heba on November 5, 2018 at 5:18 am

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

  23. Stephen Atkinson on 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 on November 1, 2017 at 7:19 pm

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

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

      Use 160g Plain Flour with 15g Cocoa Powder 🙂

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

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

  24. Carolyn on 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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