There's something magical about the mix of warm cinnamon and sugar swirling around a golden, twisted donut. This Cinnamon Sugar Twist Donuts Recipe is one of those comforting treats that fills your kitchen with that irresistible aroma and makes breakfast or brunch feel extra special.
Why You'll Love This Recipe
I’ve made a lot of donuts in my kitchen, but the cinnamon sugar twists have this perfect balance of soft, tender dough and a crunchy sugar coating that keeps you coming back for more. Plus, they’re fun to shape and share.
- Deliciously aromatic: The combination of cinnamon and sugar creates that nostalgic, cozy flavor that everyone loves.
- Homemade goodness: Nothing beats the fresh taste of donuts made from scratch right in your own kitchen.
- Fun to make: Twisting the dough into shapes is satisfying, and it’s a great activity if you like getting hands-on with your baking.
- Perfect for sharing: These donuts are crowd-pleasers at any brunch or breakfast table.
Ingredients & Why They Work
Every ingredient in this Cinnamon Sugar Twist Donuts Recipe plays a key role—from the yeast that gives the dough its perfect rise to the cinnamon that delivers that warm spice. Here's a quick overview of why I choose each one.
- Warm milk: Just the right temperature to activate the yeast without killing it, which is essential for fluffy donuts.
- Active dry yeast: The magic behind the rise and airy texture.
- Egg: Adds richness and helps bind the dough.
- Unsalted butter: Gives the dough a tender crumb and a subtle, creamy flavor.
- Vanilla extract: Enhances flavor depth with a lovely aromatic note.
- All-purpose flour: The backbone of the dough, providing structure.
- Granulated sugar: Sweetens the dough and works in the topping for that classic crunch.
- Fine sea salt: Balances out the sweetness and strengthens the dough.
- Ground cinnamon: Essential for that warm, spicy flavor both in the dough and topping.
- Light brown sugar: Adds moisture and a hint of molasses flavor to the topping.
Make It Your Way
I like to play around with the topping sometimes by adding a pinch of nutmeg or even a little orange zest to the cinnamon sugar mix. You can also swap out half the all-purpose flour for whole wheat for a heartier bite without losing that tender texture.
- Variation: Once, I tried dipping the twists in a vanilla glaze after the cinnamon sugar coating—delicious and extra decadent!
Step-by-Step: How I Make Cinnamon Sugar Twist Donuts Recipe
Step 1: Activate the Yeast Like a Pro
Start by stirring the yeast into the warm milk and letting it sit for about 5 minutes until it’s bubbly and foamy. This tells you the yeast is alive and ready to work its magic in your dough. No foam? Your yeast might be old—time to grab fresh!
Step 2: Get Your Wet and Dry Ingredients Ready
While your yeast blooms, whisk together the egg, melted butter, and vanilla. Then, mix the flour, sugar, salt, and cinnamon in your stand mixer bowl. Once your yeast is foamy, combine it with the wet ingredients and stir into the dry mixture until it starts coming together.
Step 3: Knead Until Smooth & Slightly Sticky
Mix with your dough hook on medium-low speed for about 5 minutes. The dough should look smooth with soft stickiness that’s perfect for a tender donut. If it feels too sticky to handle, add flour a little at a time, but don’t overdo it or your donuts will be tough.
Step 4: Let the Dough Rise Twice
Spray a large bowl and flip your dough around so it’s coated in oil. Cover and place in a warm spot for about an hour until it doubles. Punch down gently, knead a bit, then cover again for another hour. This two-rise method gives the dough lightness and flavor depth.
Step 5: Shape and Twist
Without flouring (to help the twists stick better), cut the dough into 16 equal pieces. Roll each piece into a thin rope. Then, twist your hands in opposite directions and bring the ends together to form a circle, pinching tightly to hold the shape. Place on a lined tray and cover them for 30 minutes to puff up lightly.
Step 6: Fry and Toss in That Cinnamon Sugar Magic
Heat oil to 325°F and fry 3-4 donuts at a time, turning them until golden—about 5 minutes total. Let excess oil drip off, then toss right away in the cinnamon, brown sugar, and granulated sugar mix. I always place them on a wire rack so the crust stays crisp instead of getting soggy. Serve warm!
Top Tip
From my experience making this Cinnamon Sugar Twist Donuts Recipe, a few key tricks make a big difference in achieving donuts that are tender yet perfectly crisp outside.
- Check Yeast Freshness: Always proof your yeast first. Without that foamy activation, the dough won’t rise properly.
- Don’t Over-Flour: It’s tempting to add lots of flour but sticky dough means your donuts will be soft. Add flour sparingly.
- Oil Temperature Matters: Keep your oil steady at 325°F. Too hot and the outside burns before the inside cooks; too cool and you get greasy donuts.
- Immediately Toss in Sugar: Don’t wait to coat the donuts once they’re out of the oil. The sugar sticks best when the donuts are hot.
How to Serve Cinnamon Sugar Twist Donuts Recipe
Garnishes
I usually keep garnishes simple—the cinnamon sugar finish is already plenty delicious. Sometimes, I’ll dust a little powdered sugar on top or drizzle a tiny bit of honey for extra shine and sweetness.
Side Dishes
These donuts pair beautifully with a hot cup of coffee or chai tea. I also like serving them alongside scrambled eggs or fresh fruit to balance the sweetness.
Creative Ways to Present
For a brunch gathering, I’ve arranged the twists stacked in a bundt pan or piled in a rustic basket lined with a colorful napkin. Adding little bowls of spiced honey or melted chocolate on the side makes for a playful dipping station too.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container at room temperature for up to two days. They’ll soften a bit over time, but still taste amazing.
Freezing
I’ve frozen these donuts before—just cool them completely, then wrap individually in plastic wrap and freeze in a resealable bag. Thaw them at room temp and warm gently for best results.
Reheating
Reheat in a toaster oven or regular oven at 300°F for 5-7 minutes to refresh that crisp outside while warming the soft interior. Avoid the microwave if you want to keep the texture just right.
Frequently Asked Questions:
Absolutely! You can mix and knead the dough by hand, just be prepared to put in a bit more elbow grease. Knead on a floured surface for about 8-10 minutes until smooth and stretchy.
The second rise helps create a lighter, fluffier donut with better texture. Skipping it might make your donuts denser, so I recommend allowing that extra hour for the best result.
I like using neutral oils with a high smoke point like vegetable, canola, or peanut oil. They fry evenly and won’t affect the flavor of your donuts.
You can bake them, but they won’t get that crisp, golden crust you expect from fried donuts. If you do bake, try brushing with melted butter and finishing with the cinnamon sugar to keep some richness.
Final Thoughts
This Cinnamon Sugar Twist Donuts Recipe holds a special place in my heart because it’s a celebration of simple ingredients transformed into something truly delightful. Whether you’re waking up on a weekend or hosting friends, these donuts add a cozy, tasty touch that feels like a warm hug. Trust me, once you make these, you’ll want to make them again and again.
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Cinnamon Sugar Twist Donuts Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: 16 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
These Cinnamon Sugar Twist Donuts are a delightful breakfast treat featuring soft, twisted doughnuts fried to a golden brown and coated in a sweet cinnamon sugar blend. Perfectly fluffy inside with a crisp exterior, they are sure to become a family favorite.
Ingredients
Dough
- 1 cup warm milk (110°F)
- 2 ¼ teaspoon active dry yeast
- 1 large egg
- 3 Tablespoons unsalted butter (melted and cooled)
- 2 teaspoons vanilla
- 3 - 3 ½ cups all-purpose flour
- ⅔ cup granulated sugar
- ¾ teaspoons fine sea salt
- ½ teaspoon ground cinnamon
Topping
- ½ cup granulated sugar
- 3 Tablespoons light brown sugar (packed)
- 1 ½ Tablespoon ground cinnamon
- 3-4 inches of vegetable oil (for frying)
Frying Oil
Instructions
- Activate the Yeast. Stir together the warm milk and active dry yeast in a small bowl. Let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is activated.
- Mix Wet Ingredients. While waiting for the yeast, whisk the egg, melted and cooled butter, and vanilla in a medium-sized bowl until combined.
- Combine Dry Ingredients. In the bowl of a stand mixer fitted with a hook attachment, add 3 cups of the flour, granulated sugar, fine sea salt, and ground cinnamon. Stir around a few times to mix the dry ingredients evenly.
- Combine Wet Ingredients. Add the foamy yeast mixture to the wet ingredients bowl and whisk to combine thoroughly.
- Mix Dough. Pour the combined wet ingredients into the dry ingredient mixture. Stir gently until just combined. Then, turn the mixer to medium-low speed to knead the dough. Add up to ½ cup more flour 1 tablespoon at a time if the dough is too sticky and doesn’t clean the sides of the bowl.
- Knead Dough. Once the dough starts to clean the sides of the bowl, continue kneading with the mixer for 5 minutes. The dough should be soft, slightly sticky, and smooth.
- First Rise. Lightly spray a large bowl with cooking spray, place the dough inside, and turn it to coat. Cover with plastic wrap and set in a warm place for about 1 hour until doubled in size.
- Deflate and Second Rise. Lightly flour a clean surface and knead the dough gently by hand to release air bubbles. Return it to the bowl, cover again, and let it rise for another 1 hour until puffed up.
- Prepare for Shaping. Line a sheet tray with parchment paper and set aside.
- Shape the Twists. On a clean, non-floured surface, cut the dough into 16 equal pieces. Working with one piece at a time (keeping the rest covered), roll it into a thin rope shape. Twist the rope by rolling hands in opposite directions, bend the twisted rope ends together, pinch firmly to seal, then twist the shape a couple more times to form the final doughnut twist. Place twists on the prepared tray and cover with a clean kitchen towel.
- Final Rest. Let the dough twists rest for 30 minutes to slightly puff up more before frying.
- Heat Oil. Heat 3-4 inches of vegetable oil in a deep fryer or Dutch oven to 325 degrees Fahrenheit.
- Prepare Topping. In a large bowl, combine the granulated sugar, brown sugar, and cinnamon for the coating.
- Fry Donuts. Fry 3-4 doughnuts at a time in the hot oil for about 5 minutes total, flipping occasionally until golden brown on all sides. Let excess oil drain briefly.
- Coat Donuts. Immediately toss each hot doughnut in the cinnamon sugar mixture until evenly coated.
- Cool and Serve. Place coated doughnuts on a wire rack set over a sheet tray to keep the bottoms crisp. Serve immediately for best taste and texture.
Notes
- Ensure the milk is warmed to about 110°F to properly activate the yeast without killing it.
- If dough is too sticky to handle, add flour gradually, but do not add too much to keep the dough light and fluffy.
- Use a deep-frying thermometer to maintain a consistent oil temperature for even cooking.
- Do not overcrowd the fryer; frying 3-4 doughnuts at a time helps maintain oil temperature.
- Serving immediately is recommended to enjoy the contrast of a crispy outside and soft inside.
- You can substitute light brown sugar with dark brown sugar for a richer flavor in the cinnamon sugar coating.
Nutrition
- Serving Size: 1 serving
- Calories: 201 kcal
- Sugar: 18 g
- Sodium: 137 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 18 mg
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