Cinnamon Twist Donuts

Oblong golden brown twisted donut covered in cinnamon sugar sitting on a white plate.

Cinnamon twist donuts are soft, buttery, and coated in a perfectly sweet cinnamon-sugar topping. Their twisted shape gives them a light, fluffy texture with crispy edges, making them an irresistible treat. Serve them warm for the best flavor and texture!

Course Desserts

Cuisine American

Prep Time 20

Cook Time 10

Additional Time 2

Total Time 2 30

Servings servings

Calories 541kcal

Author Diane Gail

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

US Customary - Metric

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