introduction

These cinnamon sugar twist donuts are soft inside and crisp outside. They are light, sweet, and warm. The dough is easy to make. Fry them and toss in cinnamon sugar. If you love simple cinnamon treats, try our easy cinnamon sugar blondies for another sweet idea.

why make this recipe

Make cinnamon sugar twist donuts when you want fresh, warm donuts at home. They taste better than store-bought. The twist shape looks nice and holds the cinnamon sugar well. This recipe makes a batch you can share with family or friends.

how to make Cinnamon Sugar Twist Donuts

Follow the steps below to make the dough, shape the twists, fry them, and coat in cinnamon sugar. Work step by step and keep your tools ready.

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 :cinnamon sugar twist donuts

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 these cinnamon sugar twist donuts warm for the best taste. Put them on a plate or a wire rack. You can add a small bowl of warm chocolate or caramel for dipping. For a snack board, add fruit and coffee. For a different idea try the cinnamon sugar soft pretzels for a similar flavor.

how to store Cinnamon Sugar Twist Donuts

Store leftover donuts in an airtight container at room temperature for up to 2 days. To keep them a bit crisp, place a paper towel under them. For longer storage, freeze in a single layer on a tray until firm, then place in a freezer bag for up to 1 month. Reheat in a warm oven for a few minutes to refresh.

tips to make Cinnamon Sugar Twist Donuts

Make sure milk is warm, not hot. Hot milk can kill the yeast.
Let the dough rise in a warm spot for best puff.
Do not add too much flour. The dough should stay soft and slightly sticky.
Fry at steady 325°F to cook inside without burning outside.
Toss donuts in the cinnamon sugar right after frying so the sugar sticks.

variation (if any)

Add a simple glaze: mix powdered sugar and milk and drizzle over cooled twists.
Make them baked: brush with butter and bake at 375°F for 12-15 minutes, then toss in cinnamon sugar.
Add nutmeg or cardamom to the dough for a warm spice note.

FAQs

Q: Can I bake these instead of frying?
A: Yes. Brush with melted butter and bake at 375°F for 12–15 minutes until golden. Then toss in cinnamon sugar.

Q: Can I use instant yeast?
A: Yes. Use the same amount and mix it with the dry ingredients. You can skip the initial proof step if you use instant yeast, but the dough may still need time to rise.

Q: How do I know oil is the right temperature?
A: Use a thermometer. The oil should read 325°F. If you do not have a thermometer, fry a small piece of dough; it should sizzle and turn golden in a few minutes.

Q: Can I make the dough ahead?
A: Yes. After the first rise, you can refrigerate the dough overnight. Bring it back to room temperature before shaping and the second rise.

Conclusion

For a tested version of this recipe, you can read a full step-by-step guide at Cinnamon Sugar Twist Doughnuts – The Little Epicurean. If you want another baker’s take and extra tips, see the recipe at Cinnamon Sugar Twist Donuts – Tornadough Alli.