Cinnamon Sugar Twist Donuts

Cinnamon Sugar Twist Donuts

These light, twisted cinnamon-sugar donuts are my go-to when I want something warm, nostalgic, and fast to fry up for brunch or an afternoon treat. The dough is simple — flour, baking powder, eggs, milk, and butter — and the twist gives each piece extra edge for holding that crunchy cinnamon-sugar coating. If you prefer a no-fry option, try the soft and sweet baked cinnamon donuts for a lower-fat alternative that keeps the same sweet spice.

What makes this Cinnamon Sugar Twist Donuts recipe special

This recipe delivers classic fried comfort with minimal fuss. It’s fast: the dough comes together in one bowl, no proofing needed. It’s budget-friendly — pantry staples produce a yield that feeds a crowd. And the twist shape means every bite has crunchy edges and pillowy centers, perfect for dunking in coffee or serving at a weekend brunch.

“These twists disappeared faster than I could sprinkle the last batch — perfectly golden, not greasy, and the cinnamon-sugar stuck beautifully.” — A happy tester

For another simple, quick donut idea you can bake when you don’t want to fry, check out this easy baked cinnamon sugar donuts recipe.

Step-by-step overview

You’ll mix dry ingredients, whisk wet ingredients, fold them into a soft dough, roll and cut into strips, twist into rings, then fry until golden and coat in cinnamon sugar. Expect about 20–30 minutes from start to finish for a small batch. Keep oil temp steady and work in small batches so donuts cook evenly.

What you’ll need

• 2 cups all-purpose flour (substitute: 1:1 gluten-free blend, but texture will change)
• 1/2 cup granulated sugar (plus 1/4 cup for coating)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (plus 1 teaspoon for coating)
• 1/2 cup milk (dairy or unsweetened plant milk)
• 2 large eggs, room temperature
• 1/4 cup melted butter (can use neutral oil)
• Vegetable oil for frying (enough to shallow/deep fry)

Notes: If you want a richer flavor, brown the butter lightly and cool before adding. For a lighter donut, swap half the milk for buttermilk.

Step-by-step instructions

1. Whisk together the flour, 1/2 cup sugar, baking powder, salt, and 1 teaspoon cinnamon in a large bowl.
2. In a separate bowl, beat the milk, eggs, and melted butter until combined.
3. Pour the wet mixture into the dry ingredients and stir until a soft, slightly sticky dough forms; don’t overmix.
4. Lightly flour your work surface and roll the dough to about 1/3-inch thickness. Cut into 1-inch wide strips.
5. Take each strip and gently twist it, then join the ends to form a donut shape. Let the shaped donuts rest 5–10 minutes; this relaxes the dough and reduces splattering.
6. Pour oil into a deep skillet to a depth of about 1.5 inches and heat over medium until it reaches 350°F (175°C) — use a thermometer for accuracy. If you don’t have a thermometer, test with a small dough scrap: it should sizzle and rise steadily without burning.
7. Fry donuts in small batches, 2–3 minutes per side, until evenly golden brown. Turn gently with a slotted spoon.
8. Mix 1/4 cup sugar with 1 teaspoon cinnamon in a wide bowl for coating.
9. Drain fried donuts on paper towels briefly, then toss while still warm in the cinnamon-sugar until evenly coated.
10. Serve warm or let cool to room temperature.

Best ways to enjoy it

Serve these twists warm with a steaming cup of coffee, hot chocolate, or a spiced latte. For brunch, plate them with fresh fruit and yogurt. You can also drizzle a simple glaze (powdered sugar thinned with a little milk and vanilla) for an extra-sweet finish. For a playful crunch, sprinkle chopped toasted nuts on top after glazing, or serve alongside plain scones and jam for variety. If you like crispy snacks with cinnamon sugar, try pairing leftover coating ideas with cinnamon sugar air fryer banana chips for a crunchy complement.

Storage and reheating tips

Store leftover donuts in an airtight container at room temperature for up to 2 days to preserve the sugar crust. For longer storage, freeze cooled donuts in a single layer on a sheet tray, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 350°F (175°C) oven for 5–8 minutes or until warmed through; microwaving will soften the coating. Always discard donuts left at room temperature for more than 2 hours to avoid food-safety risks.

Pro chef tips

• Use a candy or deep-fry thermometer to keep oil at a steady 350°F; under-temp oil makes greasy donuts, over-temp burns the exterior.
• Dry the surface of the dough lightly with flour — too much and the twists will be dense.
• Work in small batches so the oil temperature doesn’t drop too much.
• Let shaped donuts rest briefly to reduce splatter and help them hold shape in the oil.
• If your cinnamon-sugar doesn’t stick well, brush donuts lightly with melted butter before tossing.

Creative twists

• Glazed: Replace the coating with a vanilla glaze and a sprinkle of coarse sugar.
• Filled: Pipe pastry cream, jam, or Nutella into the center using a piping bag and small tip.
• Spiced: Add 1/2 teaspoon nutmeg or cardamom to the dough for autumnal flavor.
• Baked version: If you prefer less oil, use the baked recipe linked above and brush with melted butter before coating.
• Vegan: Use flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg) and a plant milk plus oil instead of butter — texture will be slightly different but still tasty.

Common questions

Q: Can I bake these instead of frying?

A: Yes. Baking changes texture — they’ll be softer and less crisp. Follow a baked-cinnamon-sugar donut method (see earlier linked baked recipe) or bake at 375°F until lightly golden.

Q: How do I know when the oil is the right temperature?

A: Use a thermometer to maintain about 350°F (175°C). Without one, drop a small dough piece in the oil; it should bubble steadily and float up without browning instantly.

Q: Can I make the dough ahead?

A: You can prepare and shape the dough, then refrigerate covered for up to 24 hours; bring back to room temperature before frying. For best fry results, shape right before cooking.

Q: Any tips for frying safely?

A: Never leave hot oil unattended. Keep a lid nearby to smother any small flare-ups and have a metal slotted spoon for turning. Never add water to oil.

Q: How can I make these gluten-free?

A: Use a commercial 1:1 gluten-free flour blend with xanthan gum; expect a slightly different crumb and be gentle when shaping.

Conclusion

These Cinnamon Sugar Twist Donuts are a quick, crowd-pleasing treat that bring bakery flavor to your kitchen with straightforward steps and pantry ingredients. Try the simple tips above to get perfect color, texture, and coating every time — then serve them warm and watch them disappear. If you bake or remix the recipe, come back and share how it turned out on the blog.

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