Doughnuts are so incredible. But you know what is totally un-incredible about them? Their ingredients! I found a recipe for baked- not fried- cinnamon and sugar doughnuts that is ah-mazing! The best part? You don’t have to feel totally guilty after downing a few of them!


1 egg

¼ cup granulated sugar553123b

1 cup milk, heated to about 115 degrees

1 tablespoon active dry yeast

1 teaspoon salt

2 teaspoon vanilla extract

2½ to 3½ cups unbleached flour, divided, plus more for kneading

1 stick butter cut into cubes

For the cinnamon-sugar coating:

1 stick butter, melted

1 cup sugar + 2 tablespoons cinnamon, mixed together


1. In the bowl of your mixer, beat the egg and sugar on medium speed for about 1 minute. Add in the milk, yeast, salt, and vanilla. Turn the mixer to low, and then add in the 2 cups of flour. Attach the dough hook of your mixer and then on medium speed, add the butter one piece at a time until smooth. Reduce the speed to low, and then add the rest of the flour until the dough sticks to the hook and pulls away from the sides of the bowl. The dough should be soft and moist, but not sticky.

2. Lay the dough out on to a floured surface and knead until smooth. Place in a mixing bowl coated with cooking spray and cover with a damp towel. Let the dough rise until it has doubled in volume, or about 1 hour.

3. Punch down the dough and roll it out to about ½ inch thickness. With biscuit cutters, cut out 3″ circles with 1″ holes. Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, place the doughnuts 1 inch apart. Cover with plastic wrap and let sit on top of the preheating oven until almost doubled in size, or about 25 minutes.

4. Bake until light golden in color, 5-8 minutes. Dip the hot doughnuts in the melted butter and then coat with the cinnamon and sugar mixture.

Serve your delicious doughnuts immediately, because they are best eaten the same day they are made!

XOXO, Chels