If warm, fluffy cinnamon sugar donuts in 20 minutes sounds like a dream, you’re in the right kitchen. These donuts hit every cozy note: crisp edges, soft middles, and that classic sparkle of cinnamon sugar that makes the whole house smell like a bakery. You don’t need yeast, a mixer, or a special pan—just a bowl, a skillet, and a craving.

I make these when I want something sweet fast, and they never disappoint. The dough comes together in minutes, fries up golden, and gets rolled in cinnamon sugar while still warm. Perfect for weekend mornings, holiday brunch, or a late-night treat you’ll want to eat straight from the paper towel. Let’s make donuts.

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Why This Quick Cinnamon Sugar Donut Recipe Works

No yeast, no waiting: Baking powder does the lifting, so you skip proofing and still get light, fluffy donuts.
Ready in 20 minutes: Mix, cut, fry, toss in cinnamon sugar—done. Coffee barely has time to cool.
Simple pantry ingredients: Flour, sugar, milk, egg, butter, and spices—you probably have everything now.
Classic flavor, perfect texture: Soft inside, lightly crisp outside, and the cinnamon sugar adds just enough crunch.
Kid- and crowd-friendly: Shape them as rings, holes, or rustic rounds. Everyone loves a warm donut.

Ingredients

For the donuts

2 cups (240 g) all-purpose flour
1/4 cup (50 g) granulated sugar
2 tsp baking powder
1/2 tsp baking soda (adds extra lift and browning)
1/2 tsp fine salt
1 tsp ground cinnamon (for dough warmth)
3/4 cup (180 ml) buttermilk (or milk + 1 tsp vinegar)
1 large egg, room temperature
3 tbsp unsalted butter, melted (plus more for brushing, optional)
1 tsp vanilla extract
Neutral oil for frying (about 3 cups; canola or peanut works best)

For the cinnamon sugar coating

3/4 cup (150 g) granulated sugar
2–3 tsp ground cinnamon (adjust to taste)
Pinch of salt (tiny pinch makes the flavor pop)

How to Make These Donuts in 20 Minutes

1) Mix the coating first

Stir sugar, cinnamon, and a pinch of salt in a shallow bowl. Set aside.

2) Make the quick dough

Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
In a measuring cup, whisk buttermilk, egg, melted butter, and vanilla until smooth.
Pour wet into dry. Stir with a spatula until a soft dough forms. Do not overmix; a few dry spots are fine.

3) Heat the oil

Pour 1.5–2 inches of oil into a heavy pot or deep skillet. Heat to 350–360°F (175–182°C). Keep a thermometer clipped on if you have one.
Line a sheet pan with paper towels and set a wire rack on top if available.

4) Shape the donuts

No-cutter method (fastest): Scoop golf-ball portions, lightly roll, then press to 3/4-inch thick discs. Poke a hole with your finger and gently stretch.
Rolling method (prettiest): Lightly flour the counter. Pat or roll dough to 3/4-inch thick. Cut with a 3-inch cutter and a 1-inch cutter for holes.

5) Fry in batches

Carefully lower 3–4 donuts into hot oil without crowding.
Fry 1 to 1 1/2 minutes per side until deep golden brown and cooked through.
Use a spider or tongs to transfer to the rack. Let excess oil drip for 20–30 seconds.

6) Coat while warm

Toss warm donuts in the cinnamon sugar, coating all sides. If needed, lightly brush donuts with melted butter for extra adhesion.
Repeat with remaining dough, keeping the oil between 350–360°F. Adjust heat as needed.

How to Store These Cinnamon Sugar Donuts

Same day: Best warm within 2 hours. If you made them ahead, re-warm in a 300°F oven for 5–7 minutes.
Overnight: Store at room temperature in an airtight container lined with a paper towel for up to 2 days.
Freezer: Freeze uncoated donuts in a single layer until firm, then transfer to a bag for up to 2 months. Reheat at 325°F for 8–10 minutes, then toss in fresh cinnamon sugar.
Avoid the fridge: Refrigeration dries donuts out and dulls the flavor.

Why Making Quick Cinnamon Sugar Donuts Is Worth It

Instant gratification: From mixing bowl to plate in 20 minutes—no kneading, no rising.
Reliable texture: The baking powder and buttermilk combo gives a tender crumb that stays light.
Budget-friendly snack: Pantry staples keep costs low while delivering bakery-level results.
Customizable: Change spices, shapes, or coatings without fuss.
Fun to make: Frying a quick batch feels festive, and donut holes make perfect little taste tests.

What to Avoid for Best Results

Do not overmix the dough: Overworking develops gluten and makes tough donuts.
Don’t fry too cool: Oil under 340°F soaks into the donuts and makes them greasy.
Don’t fry too hot: Oil over 365°F browns the outside before the center cooks.
Avoid crowding the pan: Too many donuts drop the oil temperature and lead to uneven cooking.
Don’t skip the salt: A small amount balances sweetness and boosts cinnamon.

Flavor Twists and Variations

Brown butter dough: Swap melted butter for browned butter for a toasty, nutty note.
Pumpkin spice sugar: Mix cinnamon with nutmeg and allspice for fall vibes.
Chocolate sugar: Combine granulated sugar with cocoa powder and a pinch of espresso powder.
Vanilla glaze: Whisk 1 cup powdered sugar, 2–3 tbsp milk, and 1/2 tsp vanilla; dip warm donuts, then sprinkle with cinnamon sugar.
Baked version: Press dough into a greased donut pan and bake at 350°F for 10–12 minutes; brush with butter and coat in cinnamon sugar.
Filled minis: Skip holes, fry rounds, then pipe in jam or custard and roll in cinnamon sugar.

FAQ

Can I air fry these?

Yes. Shape donuts, spray lightly with oil, and air fry at 350°F for 6–8 minutes until golden. Brush with butter and toss in cinnamon sugar.

What if I don’t have buttermilk?

Stir 3/4 cup milk + 1 tsp white vinegar or lemon juice. Let sit 5 minutes, then use.

Can I make the dough ahead?

Mix dry ingredients and wet ingredients separately up to 24 hours ahead. Combine right before frying for best lift.

How do I know they’re cooked inside?

They feel light, not heavy, and the center springs back when pressed. You can also temp one: 200–205°F inside means done.

Which oil works best?

Use a neutral, high-heat oil like canola, peanut, or vegetable. Avoid olive oil for flavor and smoke point reasons.

Why did my donuts turn out oily?

The oil ran too cool or you crowded the pan. Keep oil at 350–360°F and fry in small batches.

Conclusion

You can absolutely make warm, golden cinnamon sugar donuts at home in 20 minutes with simple ingredients and straightforward steps. Keep an eye on oil temperature, mix the dough gently, and coat while warm for that perfect sparkle. Brew coffee, call a friend to the counter, and enjoy every cozy bite.

Easy Cinnamon Sugar Donuts in 20 Minutes

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Ingredients

Instructions

Stir sugar, cinnamon, and a pinch of salt in a shallow bowl. Set aside.
Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
In a measuring cup, whisk buttermilk, egg, melted butter, and vanilla until smooth.
Pour wet into dry. Stir with a spatula until a soft dough forms. Do not overmix; a few dry spots are fine.
Pour 1.5–2 inches of oil into a heavy pot or deep skillet. Heat to 350–360°F (175–182°C). Keep a thermometer clipped on if you have one.
Line a sheet pan with paper towels and set a wire rack on top if available.
No-cutter method (fastest): Scoop golf-ball portions, lightly roll, then press to 3/4-inch thick discs. Poke a hole with your finger and gently stretch.
Rolling method (prettiest): Lightly flour the counter. Pat or roll dough to 3/4-inch thick. Cut with a 3-inch cutter and a 1-inch cutter for holes.
Carefully lower 3–4 donuts into hot oil without crowding.
Fry 1 to 1 1/2 minutes per side until deep golden brown and cooked through.
Use a spider or tongs to transfer to the rack. Let excess oil drip for 20–30 seconds.
Toss warm donuts in the cinnamon sugar, coating all sides. If needed, lightly brush donuts with melted butter for extra adhesion.
Repeat with remaining dough, keeping the oil between 350–360°F. Adjust heat as needed.

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