Cinnamon Sugar Donuts

Why You’ll Love This Recipe

I love how effortless these donuts are—there’s no yeast, no frying, and barely any cleanup. Using refrigerated biscuit dough means I can have them ready in under 30 minutes, and they taste just like the classic fairground treats I grew up loving. The outside is perfectly golden and sugary, while the inside stays soft and fluffy. Plus, I can easily double or tweak the recipe depending on how many people I’m feeding or what flavors I want to play with.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 can of refrigerated biscuits

• 1/4 cup sugar

• 1 tablespoon cinnamon

• 4 tablespoons butter

Directions

1. Preheat the Oven: I set my oven to 350°F (175°C) and grease a shallow baking pan with butter or cooking spray so the donuts don’t stick.

2. Melt the Butter: In a small bowl, I melt the butter—usually in the microwave, but the stovetop works too if I’m already using it.

3. Mix Cinnamon Sugar: In a separate bowl, I stir together the cinnamon and sugar until it’s evenly combined.

4. Shape the Donuts: I separate the biscuits and cut each one into four equal pieces. Then I roll each piece into a ball using my hands.

5. Coat the Dough: I dip each dough ball into the melted butter so it’s fully coated, then roll it in the cinnamon-sugar mix until it’s nicely covered.

6. Arrange in the Pan: I place the coated balls in the prepared baking dish, letting them sit close together so they puff up nicely as they bake.

7. Bake: I bake the donut balls for 18–20 minutes, until they’re golden brown and the kitchen smells like cinnamon heaven.

8. Cool and Serve: I let them cool for 5–10 minutes before serving. That short rest helps the coating set and makes them easier to eat.

Servings and timing

• Yield: 12 donut balls

• Prep Time: 10 minutes

• Bake Time: 18–20 minutes

• Total Time: 28–30 minutes

Variations

• Extra Cinnamon Kick: Sometimes I add an extra half tablespoon of cinnamon to the sugar mixture for a bolder flavor.

• Spiced Sugar Mix: I mix in a pinch of nutmeg or cardamom to the cinnamon sugar for something a little different.

• Filled Option: I flatten the biscuit dough slightly and add a tiny spoonful of Nutella or jam before rolling it into a ball—like a surprise in the center.

• Glazed Instead: I skip the cinnamon sugar and instead drizzle the baked balls with a vanilla or maple glaze for a different twist.

• Air Fryer Method: I’ve also made these in the air fryer at 350°F for 8–10 minutes—they come out beautifully golden and crisp.

Storage/Reheating

If I have leftovers (which is rare), I store them in an airtight container at room temperature for up to 2 days. To reheat, I pop them in the microwave for about 10 seconds or warm them in a toaster oven for a slightly crispier finish. They taste almost as good as fresh out of the oven.

FAQs

Can I use homemade biscuit dough?

Yes, when I have time, I make my own biscuit dough and use it exactly the same way. It gives the donuts a slightly different texture but still works great.

Can I fry these instead of baking?

Definitely. I’ve deep-fried them at 350°F for about 2–3 minutes per side. They puff up nicely and get extra crispy.

Can I make these dairy-free?

Yes, I substitute the butter with melted coconut oil, and they still come out rich and flavorful.

How do I keep them soft?

I store them in an airtight container once cooled. If they start to get a bit firm, I microwave them for a few seconds to bring back that softness.

What can I serve with these donuts?

I usually serve them with coffee or hot chocolate. They also pair well with a fruit compote or vanilla dipping sauce for a fun treat.

Conclusion

These Cinnamon Sugar Donuts are one of the easiest sweet treats I make, and they always hit the spot. They’re fluffy, buttery, and full of that cozy cinnamon-sugar flavor that’s hard to resist. Whether I’m making them for breakfast or dessert, they’re fast, fun, and totally satisfying.