Cozy Cinnamon Sugar Twist Donuts
Oh, the joy of a fresh donut in your hand! The aroma of sweet, yeasty dough mingling with the warm spices of cinnamon and sugar instantly brings me back to my childhood, where Saturday mornings were reserved for cozy get-togethers in the kitchen. My grandmother would whip up something magical, but nothing compared to the never-ending smiles that followed her warm, golden donuts. Today, we are going to recreate that magic with these delightful Cinnamon Sugar Twist Donuts.
Whether it’s a chilly morning or a quaint weekend gathering, these donuts are the perfect treat that wraps you in a tender embrace of comfort and nostalgia. Serve them warm alongside a cup of coffee or tea for the ultimate cozy vibe. Trust me—it’s a recipe you’ll be glad to pin for later!
Why You’ll Love This Recipe
- Crowd-Pleasing Treat: Perfect for family gatherings or brunch with friends, everyone will be begging for seconds!
- Easy to Make: With simple ingredients, this recipe is approachable even for novice bakers.
- Comforting Flavor: The warm cinnamon sugar coating takes these donuts to a whole new level of cozy!
- Fun to Create: Let the kids help with twisting the dough, making it a delightful family activity.
- Versatile Option: These donuts can be customized with various toppings or fillings, adding a personal touch!
Ingredients You’ll Need for Cinnamon Sugar Twist Donuts
Gather these simple ingredients:
- 1 cup warm milk (110°F)
- 2 ¼ teaspoons active dry yeast
- 1 large egg
- 3 tablespoons unsalted butter (melted and cooled)
- 2 teaspoons vanilla extract
- 3 – 3 ½ cups all-purpose flour
- ⅔ cup granulated sugar
- ¾ teaspoons fine sea salt
- ½ teaspoon ground cinnamon
- ½ cup granulated sugar (for coating)
- 3 tablespoons light brown sugar (packed)
- 1 ½ tablespoons ground cinnamon (for coating)
Step-by-Step Instructions
Let’s make it together! Follow these cozy steps to whip up your Cinnamon Sugar Twist Donuts:
In a small bowl, stir together the warm milk and yeast. Let it sit until activated and foamy, about 5 minutes.
While waiting for the yeast, whisk together the egg, melted butter, and vanilla in a medium-sized bowl; set aside.
In the bowl of a stand mixer fitted with the hook attachment, combine 3 cups of flour, granulated sugar, sea salt, and ground cinnamon. Mix together until well combined.
Once the yeast mixture is foamy, add it to the wet ingredients, whisking to combine. Pour the wet mixture into the dry ingredients.
Stir the mixture until it begins to combine, then set the mixer on medium-low speed. If the dough doesn’t clean the sides of the bowl, add a little more flour until it does—up to ½ cup more.
Knead the dough in the mixer for 5 minutes until it’s soft, slightly sticky, and smooth.
Lightly spray a large bowl with cooking spray and place the dough in it. Flip the dough to coat it lightly. Cover with plastic wrap and set it in a warm spot to rise until doubled in size, about 1 hour.
After the first rise, lightly flour a clean work surface. Transfer the dough onto the surface and knead it gently to remove any air bubbles. Return it to the bowl, cover with plastic wrap, and let it rise again for about 1 hour.
Prepare a sheet tray by lining it with parchment paper.
Once the dough has risen a second time, it’s time to create the twists! I find it easier to work on a clean, non-floured surface. Cut the dough in half, then continue cutting each half until you have 16 smaller pieces.
Taking one piece at a time (keeping the others covered with a kitchen towel), roll it into a thin rope. Twist both ends of the rope in opposite directions and then bring them together to form a twist, pinching the ends to seal them.
Place the formed twist on the prepared sheet tray. Cover with a kitchen towel and repeat until all pieces are shaped into twists.
Let the twists rest for about 30 minutes; they will puff up slightly.
While resting, heat 3–4 inches of oil in a Dutch oven to 325°F.
In a large bowl, combine ½ cup granulated sugar, brown sugar, and 1 ½ tablespoons ground cinnamon for the coating.
Fry 3–4 donuts at a time in the hot oil until golden brown, approximately 5 minutes total, flipping them halfway through.
Allow excess oil to drain off, then immediately toss each donut in the cinnamon sugar mixture.
Set the donuts on a wire rack placed over a sheet tray to keep them crisp while you fry the remaining donuts.
Serve immediately and enjoy the coziness!
Variations & Creative Twists
While these Cinnamon Sugar Twist Donuts are delightful on their own, why not mix things up a bit? Here are some fun variations to try:
Chocolate Drizzle: Add a luscious chocolate drizzle on top for an indulgent twist to complement the cinnamon sugar.
Nutty Delight: Mix in finely chopped nuts, such as walnuts or pecans, into the dough for a satisfying crunch.
Glazed Version: Instead of tossing in cinnamon sugar, dip the warm donuts in a sweet vanilla glaze for a rich treat.
Fruity Filling: Pipe in some fruit preserves or a creamy filling before frying to create delightful surprises with every bite.
Chef Emma’s Helpful Tips
Make Ahead: The dough can be prepared the evening before; just let it rise in the fridge and fry fresh donuts in the morning.
Ingredient Substitutes: For a dairy-free version, simply use almond or oat milk as a substitute for the warm milk.
Storage Suggestions: Store leftover donuts in an airtight container at room temperature for up to 2 days. They can also be reheated in the oven to regain their crispy texture!
Watch the Oil Temperature: Use a thermometer to ensure the oil stays at 325°F for perfect frying—too hot, and they burn; too cool, and they become greasy.
Nutrition Information per Serving
- Serving Size: 1 donut
- Calories: 200
- Carbohydrates: 28g
- Sugar: 10g
- Fat: 8g
- Protein: 2g
- Sodium: 150mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! You can prepare the dough a day in advance and store it in the fridge until you’re ready to fry the donuts.
Can I use different ingredients?
Of course! You can substitute different types of milk or add in spices such as nutmeg for a unique twist.
How do I store leftovers?
Leftover donuts can be stored in an airtight container at room temperature for 1–2 days, but they are best enjoyed fresh!
How long do they last?
While they taste best the day they’re made, they can be enjoyed for up to 2 days.
Wrapping It Up
These Cinnamon Sugar Twist Donuts are truly a special treat, perfect for sharing with loved ones or indulging in a little self-care moment. Each bite delivers a cozy blend of warmth, sweetness, and nostalgia that’s simply irresistible. I can’t wait for you to experience the joy these donuts bring. Save this recipe to your breakfast or dessert board so it’s ready when you need a cozy treat! Happy baking!
Cozy Cinnamon Sugar Twist Donuts
- Total Time: 80 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Delightful Cinnamon Sugar Twist Donuts that bring warmth and nostalgia, perfect for chilly mornings and family gatherings.
Ingredients
- 1 cup warm milk (110°F)
- 2 ¼ teaspoons active dry yeast
- 1 large egg
- 3 tablespoons unsalted butter (melted and cooled)
- 2 teaspoons vanilla extract
- 3 – 3 ½ cups all-purpose flour
- ⅔ cup granulated sugar
- ¾ teaspoons fine sea salt
- ½ teaspoon ground cinnamon
- ½ cup granulated sugar (for coating)
- 3 tablespoons light brown sugar (packed)
- 1 ½ tablespoons ground cinnamon (for coating)
Instructions
- Stir together the warm milk and yeast in a small bowl. Let it sit until activated and foamy, about 5 minutes.
- Whisk together the egg, melted butter, and vanilla in a medium-sized bowl; set aside.
- Combine 3 cups of flour, granulated sugar, sea salt, and ground cinnamon in the bowl of a stand mixer fitted with the hook attachment. Mix together until well combined.
- Add the foamy yeast mixture to the wet ingredients, whisking to combine. Pour the wet mixture into the dry ingredients.
- Stir the mixture until it begins to combine, then set the mixer on medium-low speed. If the dough doesn’t clean the sides of the bowl, add a little more flour until it does—up to ½ cup more.
- Knead the dough in the mixer for 5 minutes until it’s soft, slightly sticky, and smooth.
- Lightly spray a large bowl with cooking spray and place the dough in it. Flip to coat it lightly. Cover with plastic wrap and set it in a warm spot to rise until doubled in size, about 60 minutes.
- After the first rise, lightly flour a clean work surface. Transfer the dough onto the surface and knead it gently to remove air bubbles. Return it to the bowl, cover with plastic wrap, and let it rise again for about 60 minutes.
- Prepare a sheet tray by lining it with parchment paper.
- Cut the dough in half, then continue cutting each half until you have 16 smaller pieces.
- Roll each piece into a thin rope, twist both ends in opposite directions, and bring them together to form a twist, pinching the ends to seal.
- Place the formed twist on the prepared sheet tray. Cover with a kitchen towel and repeat until all pieces are shaped into twists.
- Let the twists rest for about 30 minutes; they will puff up slightly.
- Heat 3–4 inches of oil in a Dutch oven to 325°F.
- Combine ½ cup granulated sugar, brown sugar, and 1 ½ tablespoons of ground cinnamon for the coating in a large bowl.
- Fry 3–4 donuts at a time in the hot oil until golden brown, approximately 5 minutes total, flipping halfway through.
- Allow excess oil to drain off, then immediately toss each donut in the cinnamon sugar mixture.
- Set the donuts on a wire rack placed over a sheet tray to keep them crisp while you fry the remaining donuts.
- Serve immediately and enjoy!
Notes
Store leftover donuts in an airtight container at room temperature for up to 2 days. They can also be reheated in the oven to regain their crispy texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
