Cinnamon Twist Donut Recipe
This cinnamon twist donut recipe makes a soft, buttery yeast dough that fries up light and fluffy every single time. Leaving you with an irresistible batch of delicious homemade donuts — warm, golden, and dusted in cinnamon sugar.
If you’re looking to bake a quick snack that travels well, like a donut, try my cinnamon sugar crackers or my rosemary parmesan crackers too.
Let’s talk about this recipe
I love recipes like this because they connect you to the simple, traditional rhythm of working with dough — mixing, kneading, shaping — all done with your own two hands. It’s a small ritual that keeps me grounded in the truth that homemade is always worth the effort.
And there’s really no debating that when a fresh batch of donuts is cooling on the counter — golden brown and coated in that crisp, sugary mix. If you enjoy sweet treats that carry a nostalgic feel, you’ll want to try my sweet potato cake recipe too.
What makes this recipe so good
- Handcrafted yeast dough creates a light, fluffy interior with that perfect crisp golden crust everybody loves.
- Simple pantry staples make this recipe easily accessible — everything you need to make it is likely already in your kitchen.
- Sweetness can easily be adjusted by changing the sugar-to-cinnamon ratio or coating just one side of the donut for a lighter finish.
- Homemade texture from the kneading process delivers that classic donut shop chew you just can’t get from store-bought donuts.
- High-heat oil keeps the donuts from absorbing excess fat, giving them a crisp exterior without a greasy feel.
Ingredients you’ll need
The beauty of this recipe lies in it’s simplicity. These core ingredients come together to make a tender, bakery-style donut in your very own kitchen.
- Yeast: Active dry yeast gives these donuts their signature rise and airy texture. It’s important to let it bloom fully — that’s how you get a dough that fries up light instead of dense.
- Flour: A good-quality all-purpose flour provides structure while keeping the interior soft and tender. I like using organic flour for the clean flavor and consistent results it gives in homemade doughs.
- Vegetable oil: Choose a neutral, high-heat oil for frying — it maintains steady temperature, creates an even golden crust, and keeps the donuts crisp instead of greasy.
See recipe card below for full information on ingredients and quantities.
Make it your own
- Use whole wheat flour for part of the dough, if you prefer a heartier texture and a little nutty flavor.
- Try a maple sugar topping, instead of traditional cinnamon sugar for a deeper fall sweetness.
- Add a touch of nutmeg or cardamom to the topping to add a subtle spice complexity to the flavor profile.
- Swap vegetable oil for lard or peanut oil, if you want a more old-fashioned flavor and extra crispiness.
- Shape into filled rounds and pipe jam or custard inside for a bakery-style twist.
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How to make cinnamon twist donuts
There’s something wonderfully relaxing about making donuts from scratch. Take your time with the dough — it’s part of the joy of the process.
- Bloom the yeast: Mix warm milk, yeast, and sugar, then let it rest about 10 minutes until foamy.
- Make the dough: Stir in the eggs and melted butter, then gradually add flour and salt until a soft dough forms.
- Knead well: Work the dough by hand for about 10 minutes until smooth and elastic.
- Let it rise: Place the dough in an oiled bowl, cover, and allow it to double in size.
- Shape the twists: Divide into portions, roll into logs, fold, and twist together before pinching the ends.
- Fry the donuts: Heat vegetable oil to 350°F (175°C) and fry until golden brown on both sides.
- Coat in cinnamon sugar: Toss warm donuts in a blend of cinnamon and sugar until well covered.
- Cool slightly before serving: Enjoy them warm for the best flavor and texture.
You’ll find measurements, and more detailed step-by-step instructions, in the recipe card below, which you can also print for your convenience if you’d like.
Recipe FAQs
Not this version — frying is what gives them that signature crisp crust and soft interior.
Yes. Store the shaped dough in the fridge overnight and fry the next day.
Absolutely. Freeze shaped dough on a silicone lined baking sheet, then store in a freezer bag. Thaw before frying.
Use a neutral, high-heat oil like vegetable, canola, or peanut oil for even browning and a nice clean flavor.
Store cooled donuts in an airtight container at room temperature for up to 2–3 days.
Serving ideas
I doesn’t take much to enjoy a freshly fried cinnamon twist donut — just a hot cup of coffee (try it with my homemade chocolate coffee creamer) and a quiet moment to savor every bite. Their soft, buttery texture and cinnamon sweetness make them perfect for an afternoon treat or a cozy weekend indulgence.
For a little something extra special, pour a mug of chai spiced cacao to sip alongside your donut, or bake a batch of sweet iced cinnamon rolls and a basket of easy carrot muffins and invite a few friends over to enjoy a tasty dessert spread.
Diane Gail’s tips for success
- Knead thoroughly: A good 10-minute knead builds the structure needed for that perfect chewy texture.
- Maintain oil temperature: Keep it around 350°F (175°C) to avoid greasy or undercooked donuts.
- Test one donut first: Fry a single piece to gauge timing and browning before doing the full batch.
- Use fresh yeast: Expired yeast won’t rise properly — check the date before you start.
- Coat while warm: The cinnamon sugar sticks best when the donuts are still slightly hot.
- Freeze raw dough: Shape and freeze for easy, fresh-fried donuts anytime you crave them.
Final thoughts
Making a batch of homemade donuts in your own kitchen has a kind of magic that’s hard to describe — a few simple ingredients, just a little patience, and before you know it you’re taking your first irresistible bite. This spiced twist donut recipe is one I come back to again and again because it’s easy, nostalgic, and delicious every time.
Cinnamon Twist Donuts
Ingredients
For the Dough:
- 1 1/2 cups whole milk warm to touch, not hot
- 1 tablespoons active dry yeast
- 3 tablespoons granulated sugar
- 1 egg room temperature
- 4 cups all-purpose flour
- 2 teaspoons salt
- 6 tablespoons salted butter melted
- vegetable oil for frying
For the Topping:
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
Prepare the Dough:
- Activate yeast: In a large mixing bowl, combine warm milk, yeast, and sugar. Let sit for 5-10 minutes until foamy.
- Mix wet ingredients: Whisk in the egg, followed by the melted butter.
- Combine dry ingredients: In a separate bowl, whisk together the flour and salt.
- Form the dough: Add half of the flour mixture to the wet ingredients, stirring to combine. Repeat with the remaining flour, ensuring full hydration.
- Knead: Knead for 10 minutes until the dough is smooth and soft. It should be slightly sticky but pull away easily from your fingers.
- First rise: Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size.
Shape the Donuts:
- Deflate dough: Punch down the risen dough.
- Divide & roll: Cut dough into 12 equal portions. Roll each into a 1 1/2" thick log using an alternating hand motion.
- Twist shape: Fold each log in half, suspend it by the folded end, and twist. Place on a flat surface, pinching the ends to hold the shape.
Fry & Coat:
- Prepare topping: Mix sugar and cinnamon in a bowl. Set aside.
- Heat oil: In a large pan or deep fryer, heat oil to 350°F (175°C).
- Fry: Carefully place twisted dough into the oil. Fry on each side until deep golden brown.
- Drain: Remove and place on a parchment-lined baking sheet.
- Coat in cinnamon sugar: Immediately sprinkle with cinnamon sugar and press lightly to adhere. Flip and repeat.
Serve & Store:
- Enjoy warm: Store leftovers in an airtight container for up to 2-3 days.
Notes
- Don’t overheat the milk: It should be warm, not hot — too much heat can kill the yeast.
- Work quickly with the twists: The dough may try to unwind before frying, so be sure to pinch the ends well.
- Keep an eye on the frying temperature: If the oil is too hot, the donuts will brown too quickly without cooking through. If too cool, they will absorb excess oil.
- For extra crispiness: Fry in small batches to maintain oil temperature.
- Test one donut first: Fry a single piece to gauge timing and browning before doing the full batch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These Cinnamon Twist Donuts are the perfect balance of soft, fluffy dough and a sweet cinnamon sugar coating! They’re an irresistible treat that’s sure to impress. If you try them out, I’d love to hear what you think! Please leave a review and share your experience with others — it helps so much! And if you have any questions or need any tips while making them, feel free to ask in the comments. I’m always happy to help. Enjoy your delicious donuts!