Old-Fashioned Donuts with Cinnamon-Sugar (video)
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
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 (180ml) buttermilk
- 2 large eggs
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
Cinnamon-sugar coating
- 1/4 cup (50g) 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.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
- In a small bowl, whisk together the buttermilk, eggs, vegetable oil and vanilla extract.3/4 cup (180ml) buttermilk, 2 large eggs, 2 tbsp vegetable oil, 1 tsp 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 have cooled enough to handle (but still warm), remove from pan and coat in cinnamon-sugar. Set on a wire rack to cool.1/4 cup (50g) granulated sugar, 1 tsp ground cinnamon
- 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
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.
My husband is a VERY picky eater. He only eats old fashioned donuts and trying to find the kind he likes at the store is always hit or miss. I bought a couple donut pans and found this recipe. He LOVES these donuts! I never have buttermilk on hand so I make them with the 1/2 cup sour cream and 1/4 cup milk. My kids and parents love them too! Thank you for sharing this recipe!
You’re very welcome, Melissa! I’m so happy to hear that the whole family loves them. Enjoy and have a great weekend!
Incredible. Search no further, this is the recipe you need in your life. It has made the favourites list for sure.
Added recipe note: I brushed the donut with butter before coating with cinnamon sugar to help it stick.
Thank you for your kind words and thank you for sharing your tip!
Would I be able to substitute apple cider for the milk to make apple cider donuts?
I have not tried it for myself, but I don’t see why not. Let me know how it works out if you give it a try:)
Hi there! Can’t wait to try these! Is there any way to make these into chocolate donuts? Can I just add some cocoa powder, and if so how much?
I would reduce the flour by 1/2 cup, add 1/3 cup unsweetened cocoa powder, and an extra 2 tablespoons of sugar to the batter. Let me know how it turns out for you!
Thank you so much! I defiantly will 😊
Can I make these into donut holes?
Yes, I don’t see why not. Enjoy!
So easy and delicious!
Thank you! So glad you liked it:)
Loved making these for my husband, they turned out great. Id likento make the. For work next. Can I make the batter the night before and refrigerate to bake the next morning?
Thank you for your kind words, Ashley! I’m not sure if the baking powder will last overnight. I’d recommend mixing the dry ingredients and wet ingredients separately the night before, refrigerate the wet ingredients, then combine and bake in the morning so it’s fresh for your co-workers.
I have no baking experience, and this was the first time I baked donuts. Thanks for posting such easy, tasty, and healthy (not oily at all) recipe!
Since I normally don’t drink milk and buttermilk is so foreign to me, I added 1 tsp lemon juice to 6 tbsp 2% milk to make half a dozen donuts rather than what’s stated in your recipe for a dozen donuts. I also might overmix a little. So, the donuts were a bit dry.
The top of the donuts were pale while the bottom were very dark. Maybe my half-size oven’s temperature is not even. I had to use the lower third level rack. If not, I will have to use one up rack level, which is closer to the top. There doesn’t seem to have a middle rack level in the small oven.
I will definitely use this recipe again!
Thank you for your feedback, Mei. Metal pans conduct heat so the bottoms of the donuts tend to be darker so I would definitely recommend baking them closer to the top of the oven. Thanks again for your comment and enjoy!
Took a day off work and planned to make these with my 11 year old son. I used everything but nutmeg and they turned out phenomenally! So much fun too! Thanks for sharing!
You’re very welcome, Michelle! I’m so glad you enjoyed making them with your son:)
Made these with my grandkids. Reduced the cinnamon and nutmeg to 1/4. So easy to make and very good. I got 15 out of the recipe.
Thank you for your lovely feedback, Mary! I’m glad you and your grandkids enjoyed the donuts:)
Awesome recipe! Easy, straightforward, delicious! Was planning on sharing these with family, but I can’t stop eating them 😉 The only thing I messed up was overfilling the pan so some of them flowed over into donut-muffin looking cakes! Thank you for sharing your recipe Lily <3
You’re very welcome, Jessica! So glad you liked it and thank you for your kind words:)
How could you have been a Baker for 20 years when you look 20! Delish!
Aww, thanks, Patti. You’re too kind. My profile picture is a bit outdated, lol.
I made these tonight for my husband’s birthday and they turned out great! We put a glaze and sprinkles on them instead of sugar and cinnamon. Thanks for the recipe.
You’re very welcome, Jericho! Thank you for your kind words and happy belated birthday to your husband!
do you have a recommendation if you don’
t have a doughnut pan?
You can use a mini muffin pan and make them into donut holes or you can make your own donut pan using crumpled up aluminum foil as shown here:
https://prettyprovidence.com/cookie-butter-donuts-how-to-make-donuts-without-a-donut-pan/ I hope that helps and I hope you enjoy the recipe!
I’d love to try this but there is no buttermilk in my country. Any substitutes?
You can mix 1/2 cup of sour cream with 1/4 cup of regular milk or add 1/2 tablespoon of white vinegar to your measuring cup and fill to 3/4 cup with any kind of milk. I hope that helps and enjoy the donuts!
I made these donuts today. They came out much better than I thought! Great recipe 😻
Thank you for your kind words, Mary Ann! Enjoy and Happy New Year!
Will the Namaste perfect flour blend work? Or a gluten free flour? Thank you.
Yes, as long as it is a 1:1 substitution. Enjoy and happy holidays!
These came out so awesome but I have to work on the shapes lol
The shape takes practice but I’m glad you think they are awesome!
My first attempt ever at making donuts. I must say it was a fun experience and interesting ( my 2 yr old and 4 yr old grandsons helped).
That’s great, Niki! I love it when kids help out in the kitchen. Thank you for your review:)
Love the fact that these are baked. Just as delicious as fried, but so much healthier. It didn’t even last till the morning!!!
Great to hear! Thank you for your kind words.