why make this recipe
These cinnamon sugar twist donuts are warm, sweet, and easy to share. They use simple ingredients you likely have at home. The dough is soft and the outside gets crunchy from frying and the cinnamon sugar coating. If you like quick sweet breads, you may also enjoy a baked version like cinnamon sugar donut bread.
introduction
This recipe makes 16 twisted donuts with a soft inside and a cinnamon-sugar crust. The dough uses yeast for a light texture. You shape small ropes, twist them, fry until golden, and toss in cinnamon sugar. The steps are clear and small-batch friendly.
how to make Cinnamon Sugar Twist Donuts
Follow the steps below in order. Work with one piece of dough at a time when shaping twists. Keep unused dough covered so it does not dry out. Heat the oil to the right temperature and fry in small batches for even color.
Ingredients :
- 1 cup warm milk (110°F)
- 2 ¼ teaspoon active dry yeast
- 1 large egg
- 3 Tablespoons unsalted butter (melted and cooled)
- 2 teaspoons vanilla
- 3 – 3 ½ cups all-purpose flour
- ⅔ cup granulated sugar
- ¾ teaspoons fine sea salt
- ½ teaspoon ground cinnamon
- ½ cup granulated sugar
- 3 Tablespoons light brown sugar (packed)
- 1 ½ Tablespoon ground cinnamon
Directions :
- Stir together the milk and the yeast and let it sit until activated and foamy, 5 minutes.
- While you are waiting on the yeast to activate, whisk together the egg, butter, and vanilla in a medium-sized bowl, set aside.
- Place 3 cups of the flour, sugar, salt, and cinnamon in the body of a stand mixer with the hook attachment and stir it around a few times to mix the dry ingredients.
- Once the yeast is foamy, add the milk mixture to the other wet ingredients and whisk to combine. Add the wet mixture to the dry ingredients.
- Stir until the ingredients start to combine, then put the mixer on medium-low speed. The dough should start to form and clean the sides of the bowl. If the dough is not cleaning the sides of the bowl, add a little more flour at a time until it does, up to ½ cup more flour.
- Once the sides of the bowl are cleaned, keep the mixer going for 5 minutes to knead the dough. The dough will be soft and slightly sticky but smooth.
- Spray a large bowl lightly with cooking spray and add the dough to the bowl. Flip it around in the bowl so it gets coated in the spray. Cover with plastic wrap and set in a warm place in your house to double in size, about 1 hour.
- Lightly flour a clean work surface. Place the dough on the surface and knead it a few times by hand to get any air bubbles out. Place it back in the bowl and cover it with plastic wrap and let it rise until one more time, about 1 hour.
- Line a sheet tray with parchment paper and set aside.
- After the second rise, we are going to make the twists. I find making the twists on a clean, non-floured surface easier.
- Cut the dough in half. Cut the halves in half. Keep doing this until you get 16 even pieces of dough.
- Working with one piece of the dough at a time, keep the others covered with a clean kitchen towel, and roll it out into a thin rope shape. Roll your hands in opposite directions, so the rope becomes twisted. Lift the twisted rope by both ends and bring the ends together. It will start to form the twist, pinch the ends together tightly to seal, and twist the doughnut around a couple more times to form the final shape.
- Place the twist on the prepared sheet tray and cover with a clean kitchen towel, repeat with the remaining dough.
- Let the twists rest for 30 minutes, they will slightly puff up more.
- While the twists are resting, heat 3-4 inches of oil in a Dutch oven, or you can use a deep fryer as we do, heated to 325 degrees F.
- In a large bowl, stir together the sugar, brown sugar, and cinnamon for the topping.
- Place 3-4 doughnuts at a time into the oil. Cook for about 5 minutes total, flipping them around until golden brown. Let any excess oil drip off, then immediately toss them in the cinnamon sugar one at a time.
- Place the doughnuts on a wire rack placed on a sheet tray while you fry the remaining doughnuts, this will keep the outside crisp and not soggy. Serve immediately.
how to serve Cinnamon Sugar Twist Donuts
Serve warm for the best texture. Place donuts on a wire rack so the bottom stays crisp. They go well with coffee, milk, or a simple glaze on the side. For a change, serve with a small bowl of melted chocolate or caramel for dipping. You can also try serving with a slice of a simple loaf like Amish cinnamon bread recipe for a cozy brunch.
how to store Cinnamon Sugar Twist Donuts
Store cooled donuts in an airtight container at room temperature for 1 day. They lose crispness fast. For up to 2 days, keep them in the fridge but reheat in a hot oven for a few minutes to crisp the outside. To freeze, place cooled donuts in a single layer on a tray until firm, then move to a freezer bag for up to 1 month. Thaw and reheat in the oven at 350°F for 5–7 minutes.
tips to make Cinnamon Sugar Twist Donuts
- Keep the oil at 325°F for even cooking. Use a thermometer.
- Don’t overcrowd the fryer. Fry in small batches.
- If dough is too sticky, add flour a tablespoon at a time.
- Make sure yeast is foamy before mixing. Warm milk should be about 110°F.
- Toss donuts in cinnamon sugar while still warm so the sugar sticks well.
variation (if any)
- Baked version: Brush twists with melted butter, bake at 375°F until golden, then toss in cinnamon sugar.
- Glazed: Skip the cinnamon sugar and dip warm twists in a vanilla glaze.
- Filled: Pipe a simple jam or cream into the center after frying.
FAQs
Q: Can I bake these instead of frying?
A: Yes. Bake at 375°F until golden, brush with butter, and toss in cinnamon sugar.
Q: Can I make the dough ahead?
A: Yes. After the first rise, chill the dough in the fridge overnight. Let it warm and rise again before shaping.
Q: How do I know the oil is the right temperature?
A: Use a candy or deep-fry thermometer. Keep the oil at 325°F for best results.
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. If using instant yeast, mix it with the dry ingredients and reduce any proofing time as the dough may rise faster.
Q: Why are my donuts oily?
A: Oil that is too cool will make donuts absorb oil. Keep oil at 325°F and drain on a wire rack.
Conclusion
This cinnamon sugar twist donut recipe makes soft, twisted donuts with a crisp cinnamon sugar shell. For another take on the same flavor, see The Little Epicurean’s Cinnamon Sugar Twist Doughnuts and a different home recipe at Tornadough Alli’s Cinnamon Sugar Twist Donuts.