Cinnamon Sugar Twist Doughnuts Recipe

There’s something absolutely magical about a fresh batch of Cinnamon Sugar Twist Doughnuts: golden, gloriously crisp on the outside, irresistibly pillowy on the inside, and showered in a fragrant cinnamon sugar coating that will quite literally melt in your mouth. Treat yourself with this playful riff on classic homemade doughnuts—believe me, these hand-twisted beauties are a joyful baking project you’ll reach for whenever you crave a little bit of nostalgia and a whole lot of sweet comfort.

Ingredients You’ll Need

This cozy treat comes together with a handful of baking staples, but each ingredient brings its own charm—ensuring your Cinnamon Sugar Twist Doughnuts have the perfect taste, texture, and aroma in every bite.

• Whole milk: Warmed milk is the secret to activating the yeast and adding richness for that tender, dreamy crumb.
• Active dry yeast (or instant yeast): This magical ingredient gives your doughnuts their light and airy lift.
• Granulated sugar: A touch in the dough for sweetness, plus more for that irresistible cinnamon sugar coating.
• Large egg (room temperature): Adds moisture and richness, helping bind the dough for the softest texture.
• All-purpose flour: The sturdy backbone of your doughnut dough—measure carefully for foolproof results.
• Kosher salt: Enhances flavor and balances out that lovely sweet coating.
• Unsalted butter (softened): Makes the dough decadently soft and brings that classic bakery taste.
• Vegetable oil (for frying): Neutral oil ensures even, golden frying without overpowering the flavor.
• Ground cinnamon: Spicy, sweet warmth is essential for that iconic cinnamon sugar finish.

How to Make Cinnamon Sugar Twist Doughnuts

Step 1: Bloom the Yeast

Start by warming your milk to about 110°F—it should feel like a cozy bath, not a scalding sauna! Pour the milk into the bowl of your stand mixer, add the yeast and a spoonful of sugar, and let it sit for 5 minutes until foamy. This little step brings your yeast to life and sets the stage for beautifully fluffy doughnuts.

Step 2: Mix the Dough

Crack in your egg and whisk it into the yeasty milk mixture until smooth and combined. Separately, whisk together your flour and salt. With the dough hook attached to your mixer, start adding one third of the flour mixture at a time on low speed—patience is key! When everything starts coming together, add your softened butter in tablespoon-sized punches, mixing thoroughly with each addition. The dough will feel sticky—don’t worry, that’s the magic for cloud-like doughnuts. Add the final third of flour and scrape down the mixer bowl as needed for a cohesive dough.

Step 3: Knead Until Supple

Increase your mixer speed to medium and let the dough work its magic for 3 to 5 minutes. You’re aiming for a smooth, soft dough that may still cling to the bowl but is easy to scrape up. Avoid the urge to add extra flour—a squat, slightly sticky dough will yield light, airy twists that are pure joy.

Step 4: First Rise

Slick a large bowl with a bit of oil, place your dough in, and cover with plastic wrap or a kitchen towel. Let it rise for 30 to 45 minutes at room temperature, until doubled in size and full of promise. This is the doughnuts’ secret nap time when they develop flavor and texture.

Step 5: Shape the Twists

Once the dough has reached its pillowiest self, gently deflate it and transfer to a lightly floured work surface. Divide into 12 equal portions and keep them covered to prevent drying. Taking one piece at a time, roll into a rope about 14 inches long. Twist by rolling one hand upward and one downward, then pick up the center so the dough twists naturally into an elegant braid. Pinch the ends, place on a parchment-lined baking sheet, and cover. Repeat with remaining dough portions.

Step 6: Second Rise and Heat the Oil

Let those twisted beauties rest for 8 to 10 minutes while you heat your oil. Grab a heavy, deep pot and pour in 2 to 3 inches of vegetable oil. Heat it to a steady 350°F using a thermometer—accurate oil temperature is key for golden, non-greasy doughnuts that stay light inside.

Step 7: Fry the Doughnuts

With your oil shimmering, carefully add 2 or 3 twists at a time, letting them cook undisturbed for about 95 seconds per side. Don’t crowd the pot or multitask—give them room to dance and crisp up! Transfer golden doughnuts to a paper towel-lined tray while you finish the batch, always keeping an eye on your oil temperature between rounds.

Step 8: Coat with Cinnamon Sugar

While the doughnuts are still warm, toss them gently in a mix of cinnamon and sugar. The heat will help the mixture adhere in a fleecy, aromatic layer, offering the finishing touch that makes Cinnamon Sugar Twist Doughnuts so utterly irresistible—snap one apart and watch the steam waft!

How to Serve Cinnamon Sugar Twist Doughnuts

Garnishes

For an extra touch of joy, try dusting your Cinnamon Sugar Twist Doughnuts with a bit more cinnamon or a flurry of powdered sugar just before serving. If you’re feeling playful, drizzle with a light vanilla glaze or dip ends in melted chocolate. A scattering of toasted nuts or colorful sprinkles can turn this bake into a true celebration.

Side Dishes

Pair your doughnuts with a piping hot mug of coffee, spicy chai, or silky hot chocolate—each sip complements the cinnamon warmth beautifully. For a cozy brunch, serve them alongside fresh berries or a citrus fruit platter to balance the sweetness with tart, juicy bites.

Creative Ways to Present

One of my favorite ways to serve Cinnamon Sugar Twist Doughnuts is to pile them high on a rustic wooden board or in a vintage cake stand for a centerpiece that invites sharing. Try threading twists onto skewers for a whimsical doughnut bouquet, or pack a box of these treats for a picnic or a heartfelt edible gift. However you share them, these twists are always met with wide eyes and grateful smiles.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (a rare feat!), store cooled doughnuts in an airtight container at room temperature for up to 2 days. Pop a sheet of wax paper between layers to keep any sugar coating from sticking and getting messy.

Freezing

Cinnamon Sugar Twist Doughnuts freeze surprisingly well! After frying and cooling, wrap each doughnut individually in plastic and tuck them into a freezer-safe bag. They’ll keep their magic for up to 2 months—just be sure to refresh them before serving with a hit of freshly mixed cinnamon sugar.

Reheating

To revive your doughnuts, reheat in a 300°F oven for 5 to 7 minutes until warm and slightly crisped. Avoid microwaving, as it tends to zap away the airy texture. Once heated, roll again in cinnamon sugar if you want an extra holiday-worthy crunch.

FAQs

Can I make the dough ahead of time and refrigerate it overnight?

Absolutely! After the first rise, simply cover the dough tightly and pop it in the fridge overnight. Let it come to room temperature for about 30 minutes before shaping and proceeding with the recipe in the morning. This makes fresh Cinnamon Sugar Twist Doughnuts a breeze for brunch or special occasions.

What if I don’t have a stand mixer?

No problem! You can mix and knead the dough by hand. It will take a bit of elbow grease—expect to knead for closer to 10 minutes—but the results are just as fluffy and satisfying. Just be patient and don’t shy away from a bit of stickiness.

Can I bake these instead of frying?

Although traditional twist doughnuts shine when fried, you can bake them at 375°F for 14 to 16 minutes if you prefer a lighter version. They won’t get quite as crispy, but a brush of melted butter before rolling in cinnamon sugar helps mimic that iconic, indulgent flavor.

How do I know when the oil is ready for frying?

Using a thermometer is your best bet—aim for 350°F for perfect results. If you don’t have one, drop a small piece of dough into the oil: it should bubble vigorously and float to the top, turning golden within a minute or two. Avoid overheating to prevent burned exteriors and doughy centers.

Why did my doughnuts turn out dense or greasy?

Dense doughnuts usually mean the oil wasn’t hot enough, or the dough didn’t sufficiently rise. Always let the dough have its full proofing time, and keep a close eye on your oil temperature—too cool, and the doughnuts absorb oil; too hot, and the outside cooks before the inside is ready.

Final Thoughts

There’s a reason Cinnamon Sugar Twist Doughnuts are a hands-down favorite in my kitchen: they’re fun to make, utterly show-stopping, and even better to eat. Nothing beats the aroma, the golden twists, or the rush of biting into one still warm from the fryer. Gather your ingredients, invite some friends or family, and treat yourself—you deserve this sweet, simple joy!

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