Home » Recipes » » Old-Fashioned Donuts with Cinnamon-Sugar (video)
Jump To Recipe by Lily Ernst
These old-fashioned donuts are soft and cakey with a hint of nutmeg on the inside and finished with a crunchy cinnamon-sugar coating. This baked version of a classic favorite is healthier and easier to make.
What is an old-fashioned donut?
Old-fashioned donuts (or doughnuts) are a type of cake donuts made in a shape of a ring. Cake donuts originated in the United States circa 1829. They are usually made with flour, sugar, eggs, sour cream or buttermilk, and a leavening agent such as baking powder. It is typically deep-fried then dipped in glaze or coated in sugar. (source: Wikipedia)
Why this recipe is so great:
- Baked instead of fried – This donut recipe is baked instead of fried, which makes them so much healthier and easier to make. There are also only 2 tablespoons of oil in this recipe, yet the texture and taste are still rich and moist from the eggs and buttermilk.
- Cake-style donut – An old-fashioned donut is a cake donut so there is no yeast in the recipe, which means no kneading or proofing. You just mix and bake.
- Same great texture – Even though these donuts are baked and there is no yeast in the recipe, the texture is slightly chewy and the outside is still crispy like a traditional donut.
- Here are some reviews:
“Love the fact that these are baked. Just as delicious as fried, but so much healthier. It didn’t even last till the morning!!!” – Natalie
“I made these donuts today. They came out much better than I thought! Great recipe 😻” – Mary Ann
How to make old-fashioned donuts:
(the ingredient amounts are listed in the printable recipe card further below)
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
- In a small bowl, whisk together the buttermilk, eggs, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry mixture and gently stir together until just combined.
- Divide the batter into 2 greased donut pans, filling almost full.
- Bake at 425F for 7-9 minutes or until the tops spring back when lightly pressed.
- As soon as the donuts are cooled enough to handle (but still warm), remove from pan and dip in cinnamon-sugar.
Expert tips:
- Mix until JUST combined – Use a rubber spatula to combine the wet and dry ingredients together, mixing just until no dry flour remains. Do not overmix or the donuts will be dry and tough.
- Do not overbake – Remove the donuts from the oven as soon as the tops spring back with lightly touched. Because there is not a lot of oil in this recipe, you don’t want to overbake the donuts or they will be dry.
- Coat in cinnamon-sugar while still warm – As soon as you are able to handle the donuts without burning your hands, generously coat them in cinnamon-sugar. The cinnamon-sugar sticks better when the donuts are still warm.
FAQ:
Do old-fashioned donuts have yeast?
No, they do not have yeast. Instead, old-fashioned donuts use leavening agents like baking powder and/or baking soda similar to cake batter for lift.
Do baked donuts taste the same as fried?
Baked donuts can taste similar but not the same. They don’t have that distinct deep-fried taste and golden crust.
How to store old-fashioned donuts:
These donuts are best the day of. You can store leftovers in an airtight container at room temperature for 1-2 days. Please note that the cinnamon-sugar melts a bit when stored overnight. Re-coat before serving again.
How to freeze old-fashioned donuts:
Don’t coat in sugar mixture and let cool completely. Place in an airtight freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Defrost overnight in the fridge, warm up in the microwave for 15-30 seconds, then coat in cinnamon-sugar.
You might also like:
- Homemade Pumpkin Spice Donuts
- Snickerdoodle Cookies
- Pumpkin Spice Cookies
- Sour Cream Coffee Cake
- Apple Cinnamon Cake
Did you make this recipe? Please kindly leave a comment with your star rating below.
Baked Old-Fashioned Donuts
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 22 reviews
- Author: Lily Ernst
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: 1 dozen donuts
- Category: dessert, breakfast
- Method: bake
- Cuisine: American
Description
These old-fashioned donuts are soft and cakey with a hint of nutmeg on the inside and finished with a crunchy cinnamon-sugar coating.
Ingredients
Donuts
- 2 cups (250g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup (188ml) buttermilk
- 2 large eggs
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
Cinnamon-sugar coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 425°F. Spray two 6-cavity doughnut pans with non-stick cooking spray.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
- In a small bowl, whisk together the buttermilk, eggs, vegetable oil and vanilla extract.
- Add the wet ingredients to the dry mixture and gently stir together until just combined.
- Divide the batter into the prepared donut pans, filling almost full.
- Bake for 7-9 minutes or until the tops spring back when lightly pressed.
- In a small bowl, mix together the sugar and cinnamon.
- As soon as the donuts are cooled enough to handle (but still warm), remove from pan and coat in cinnamon-sugar. Set on a wire rack to cool.
Tip – If you have any trouble with the cinnamon-sugar sticking, lightly brush the donuts with a bit of melted butter and that should help.
Notes
These donuts are best the day of. You can store leftovers in an airtight container at room temperature for 1-2 days. Please note that the cinnamon-sugar melts a bit when stored overnight. Re-coat before serving again.
How to freeze:
Don’t coat in sugar mixture and let cool completely. Place in an airtight freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Defrost overnight in the fridge, warm up in the microwave for 15-30 seconds, then coat in cinnamon-sugar.
Recipe adapted from The Busy Baker.
Video Recipes
by Lily Ernst on Apr 16, 2020 (updated Jan 10, 2023)
77 commentsLeave a comment »
« Previous PostSmall Batch Chocolate Chip Cookies
Next Post »Apple Cinnamon Muffins (video)
Leave a Reply
77 comments on “Old-Fashioned Donuts with Cinnamon-Sugar (video)”
Leave a comment »
Amy —Reply
This was my first time making donuts and I was not disappointed! These were excellent ! I substituted one cup of flour for cake flour and they came out light and wonderful! Very tasty. Did brush of melted butter on one half, and chocolate ganache with sprinkles on other half. Thank you so much for this great recipe! Look forward to trying more of you recipes.
Lily Ernst —Reply
You’re very welcome, Amy:) Thank you for your kind words and I hope you enjoy my other recipes just as much!
Gail —Reply
I followed the recipe ( I used coconut oil/2 TABs for the oil),but my donuts did not turn out brown on top, they were a beige color. I had to bake them for 5 mins longer than 9 mins before they sprung back. I noticed they started to turn brown on top, after lengthening the time, but barely noticeable.
Lily Ernst —Reply
Hi Gail, bake times can vary because every oven is different. These donuts don’t brown on top, only the bottom where it touches the pan. In my images the donuts are bottoms up, but if you look closely in the pictures and the video as well, you can see my tops are pale too.
Gail —
Thanks for clearing that up. I’ll turn them over when I eat them :). They do taste good so will make your recipe again.
Nancy —Reply
I made these donuts with my Dash mini donut maker and they turned out great. Very flavourful and moist. This recipe made 4 dozen mini donuts which I coated 1 dozen with sugar and cinnamon, 1 dozen with powder sugar and a hint of nutmeg and 2 dozen with a honey glaze made with powder sugar, honey and milk. I will definitely make this recipe again.
Lily Ernst —Reply
Thank you for your wonderful feedback, Nancy! Love the variations you made. Enjoy!
Syndia Marxer —Reply
Can a donut cutter (like a cookie cutter) be used or should I get a donut pan to bake these??
Lily Ernst —Reply
You should get a donut pan. The batter is too thin to be cut. Enjoy!
Barat —Reply
Would it be ok to use cream or milk instead of buttermilk?
Lily Ernst —Reply
You can use regular milk mixed with 2 teaspoons of lemon juice or vinegar to mimic buttermilk. Enjoy!
Jessica Tzou —Reply
My daughter told me “mom! These taste gooder than the ones Grandpa buys at the store!”
Definitely saving this recipe. Sooooo good!!!
Lily Ernst —Reply
I’m so happy to hear Jessica! Thank you and enjoy the donuts!
Deena —Reply
Delicious! Will make again for sure.
Lily Ernst —Reply
Thank you and so glad you like it!
Amber —Reply
I used yogurt in place of the buttermilk. I was nervous these would be dense because my batter was not pourable, but they came out delicious! Kind of tasted like apple cider donuts. Will definitely make again.
Lily Ernst —Reply
Wonderful to hear and thank you for your kind words, Amber. Enjoy and happy baking!
Kristina —Reply
Very tasty recipe. Thank you! The whole family enjoyed them and are already asking me to bake more when friends visit. =)
Lily Ernst —Reply
You’re very welcome, Kristina! Enjoy:)
Angelica —Reply
I used 1 cup of whole wheat flour and 1 of all purpose flour… it turned out very good and I’d say healthier. The sugar-cinnamon didn’t stick on them, but I didn’t brush some melted butter prior, so it must be the issue. Other than that… I loved this recipe!!!
Thank you very much for sharing!Lily Ernst —Reply
You’re very welcome, Angelica! I’m so happy to hear you love the recipe!
lily —Reply
Good morning,Lily I want to make these doughnuts today.they look delicious.my pan Is for 12 doughnuts so maybe they are smaller.how long should I bake them so they are not dry. Thanks for all your great recipes!
Lily Ernst —Reply
Hi Lily, for mini donuts bake for 5-7 minutes. You’re very welcome and enjoy!
Diane —Reply
These were delicious, can’t stop eating them!
Lily Ernst —Reply
So happy to hear! Enjoy:)
Ana —Reply
Hi! Can I dip these in Chocolate? Or are they too fragile?
Lily Ernst —Reply
Yes, you can dip them in chocolate. It will be delicious!
Holly —Reply
I made these and the pumpkin spice, both were delicious 👍 I am curious why there is such a difference in oven temp though.
Lily Ernst —Reply
Thank you and great question! With the old-fashioned, you want a golden brown appearance hence the higher baking temp. For the pumpkin one, it’s like baking a cake and you just want it cooked through. Let me know if that makes sense:)
Candy —Reply
Hello, I would like to use this recipe to make a giant donut cake. Do you know what temp I should use? I thought just 350 but wanted to make sure. I’m using a 9″ donut pan. Thank in advance!
Lily Ernst —Reply
Same temp but just bake for longer. I’m assuming the giant donut pan is similar to a Bundt pan so maybe 30-45 minutes or until a toothpick comes out clean. Enjoy!
Lee —Reply
Can I use an electric donut maker instead of baking in oven?
Lily Ernst —Reply
Yes, I don’t see why not:) Enjoy the donuts!
Diana —Reply
So you have a recipe for glaze we could put on?
Lily Ernst —Reply
For a simple glaze: 1 cup powdered sugar, 1/2 tsp vanilla extract, 1 tablespoon milk – whisk all together until smooth then dip or drizzle donuts. Enjoy!
Cathy —Reply
These were great. I easily halved the recipe to make it work for two people.