Cinnamon Sugar Twist Donuts

Nothing signals a special morning quite like homemade cinnamon sugar twist donuts. These golden pastries deliver a warm, sweet crunch outside with an airy, tender interior, all wrapped in cozy spice. If you love bakery donuts but want the satisfaction of making them fresh, this recipe brings cafe—style twists straight to your kitchen.

After my first batch, my kitchen was filled with smiles. These twists became our go—to for weekend brunches and have featured on nearly every birthday breakfast since.

Ingredients

• Active dry yeast: creates the signature light and fluffy rise choose fresh yeast with a recent expiration date
• Warm milk: helps activate the yeast and gives a tender crumb use milk heated to just above body temperature
• Egg: adds richness and helps the donuts puff up select a fresh large egg for ideal flavor
• Unsalted butter: brings moisture and that recognizable donut taste use quality butter for pure flavor
• Vanilla: infuses the dough with warmth pure vanilla extract works best
• All—purpose flour: forms the sturdy yet soft structure sift before measuring for accuracy
• Granulated sugar: sweetens the dough and the coating opt for fine, fresh sugar for melt—in—the—mouth results
• Fine sea salt: balances sweetness and supports yeast buy a finely ground version for even distribution
• Ground cinnamon: is essential for both dough and coating use aromatic, fresh cinnamon for best flavor
• Light brown sugar: deepens the coating with caramel notes gently press out any lumps before measuring

Instructions

Make the Yeast Mixture:

Mix warm milk with yeast and let it stand for about five minutes until bubbly and fragrant the mixture should look foamy and smell yeasty

Whisk the Wet Ingredients:

While the yeast activates, thoroughly whisk egg butter and vanilla in a bowl until smooth and creamy this creates the rich base

Combine the Dry Elements:

In your stand mixer combine three cups flour sugar salt and cinnamon stir them just to combine for an even mix

Form the Dough:

Pour the foamy yeast milk and the whisked wet ingredients into the dry mix stir gently to begin the dough then use your machine on medium low to knead add more flour little by little if needed until the dough easily pulls away from the sides

Knead and First Rise:

Let the dough knead in the mixer for five minutes it will become smooth and lightly sticky transfer to an oiled bowl turn it to coat cover tightly and place in a warm spot for about an hour until doubled

Second Rise:

Turn the dough onto a floured surface gently knead to push out air return it to the bowl cover and let it rise another hour

Divide and Shape Twists:

Cut the dough into sixteen even pieces keep pieces covered as you work roll each one into a long rope twist by rubbing your hands in opposite directions then fold in half twist again and pinch the ends to seal

Proof the Twists:

Place each shaped twist onto a parchment lined tray cover with a towel and let rest for thirty minutes the twists will puff a bit more

Prepare the Oil and Coating:

While twists rest heat oil to three hundred twenty five degrees stir together granulated and brown sugar with cinnamon in a wide bowl for coating

Fry the Donuts:

Drop several twists gently into hot oil do not overcrowd fry each for about five minutes turning until deep golden brown drain briefly

Coat in Cinnamon Sugar and Serve:

Immediately toss each hot donut in the cinnamon sugar mix set on a rack to keep the outside crisp enjoy while still warm for best texture

Cinnamon is the highlight of this recipe for me there is something truly special about using freshly ground or high quality cinnamon in the coating Ever since my children took their first buttery bite of a still warm donut these twists have become the centerpiece of our Sunday mornings

Storage and Leftover Tips

Store cooled donuts in a paper towel lined container at room temperature for up to twenty four hours. To revive, pop a donut in the microwave for about ten seconds. Avoid sealing them while hot to prevent the coating from turning soggy.

Easy Ingredient Swaps

You can use whole wheat flour for a more wholesome feel though you may need to add a splash more milk. Swap out the vanilla with almond extract for a fun twist in the aroma. If you have only instant yeast reduce the proofing time slightly as it acts faster.

Perfect Ways to Serve This

Arrange the twists in a basket lined with a pretty napkin for brunch. Dust with powdered sugar for a pretty finish just before bringing to the table. Serve alongside fresh berries and a pot of strong coffee these twists pair beautifully with fruit.

Enjoy making and sharing these cinnamon sugar twists—their inviting aroma and comforting flavor make every morning feel like a celebration. Double the batch once and you may never look back!

Recipe Q&A

→ Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be substituted in equal amounts and added directly to the dry ingredients without proofing.

→ How can I prevent the twists from coming undone during frying?

Ensure the ends are pinched tightly and twisted firmly before letting them rest for the final rise.

→ What oil is best for frying these donuts?

Use a neutral oil such as vegetable or canola oil for even frying and the best flavor.

→ Can these donuts be baked instead of fried?

Baking will yield a different texture; for the classic result, frying is recommended.

→ How should leftover donuts be stored?

Store cooled twists in an airtight container at room temperature for up to 2 days for the best taste.