• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Desserts » Donuts & Pastries » Homemade Cinnamon Cake Donuts

Homemade Cinnamon Cake Donuts

By: Rosemary Published: August 23, 2023 Updated on: August 23, 2023

Jump to Recipe Print Recipe

I don’t make Donuts often, but these Homemade Cinnamon Cake Donuts are my new favourite! A soft dough with a touch of one of my favourite Fall flavors, cinnamon, and then rolled while still warm in a cinnamon sugar combination. The perfect anytime Donut.

Cake donuts on a wooden board.

With the coming of Autumn, I think we (me) might just really be looking forward to a little cooler weather, and with that comes all the delicious Comfort Food and I don’t just mean a Casserole or Pasta Dish. I’m talking dessert, especially a Cinnamon Dessert!

In Italy donuts are the way to go. I love my fried Italian Donuts. Although I do love my Cake Donuts with a cup of coffee or tea.

But when someone mentions donuts I always think of those soft, cinnamon Cake Donuts, I would sometimes treat myself to in Canada.

So when I discovered this deep fried (yes deep fried and no, I wouldn’t bake these in the oven) Cinnamon Cake Donut Recipe from a friend I knew I had to make them. And the best thing is they are yeast free!

Table of Contents

  • Recipe Ingredients
  • How to make Cake donuts
  • What is the difference between cake donuts and regular donuts?
  • Tips for making the best Cinnamon Cake Donuts
  • Variations
  • What is the best oil for frying?
  • Tools needed for making Cake Donuts
  • Can the dough be made ahead of time?
  • How to store the Donuts
      • Never Miss a Recipe!
  • Homemade Cinnamon Cake Donuts
    • Ingredients US CustomaryMetric 1x2x3x
      • FOR THE DONUT DOUGH
      • Enough vegetable oil for deep frying (I use an oil made for frying).
      • CINNAMON/SUGAR TOPPING
    • Instructions 
      • CINNAMON SUGAR
    • Notes
    • Nutrition

Recipe Ingredients

  • Sugar – granulated sugar
  • Baking powder – to help them rise, since no yeast is used
  • Cinnamon – ground cinnamon
  • Salt – Salt enhances and balances flavors, especially sweetness
  • Egg – one large egg
  • Milk – whole or 2% milk
  • Butter – melted butter, I used salted butter, if you use unsalted butter then add a bit more salt
  • Flour – all purpose flour
Cake donuts on a board with one with a bite out.

How to make Cake donuts

In a large bowl or bowl of a stand mixer, combine the sugar, baking powder, cinnamon (and or nutmeg) and salt, then add the egg, milk and melted butter and combine.

Add some of the flour and beat, starting on low speed increase to medium (with dough hook) combine, then add the remaining flour, the dough will be soft and a little sticky (but firm enough to handle), if too sticky add more flour a tablespoon at a time.

Wrap the dough in plastic and chill for one hour.

cake donuts how to make mixing the dough and cutting out the donuts

Heat 2 inches of oil in a medium heavy pot (or follow the directions if using a deep fryer) I recommend using a candy thermometer to arrive at the correct temperature.

Roll the dough on a lightly floured surface to 1/2 inch thick, cut out with a donut cutter (be sure to fry the donut holes also). Or round cookie cutter and the end of a piping tip.

Carefully drop the donuts a couple at a time into the hot oil. Flip the donuts as they puff up, turn a couple of times as they fry approximately 2-3 minutes, or until golden.

Remove with a slotted spoon and let drain for a 30-60 seconds on a plate lined with paper towels or cooling rack. While the donuts are still warm roll them in the cinnamon sugar. Serve immediately. 

What is the difference between cake donuts and regular donuts?

Regular donuts are made with yeast, whereas cake donuts are made with a chemical leavener such as baking powder or baking soda. Yeast donuts are usually softer, cake donuts are a little more dense and have a crispier shell.

Tips for making the best Cinnamon Cake Donuts

  • Make sure your dough is soft and a little sticky, (if too sticky just add a little more flour). Dough should be wrapped in plastic and chilled for about one hour.
  • This recipe is made for frying so I don’t recommend baking
  • Be sure to keep the oil at a steady temperature, higher and the donuts will burn, lower and they won’t cook properly.
  • 340-350F (170-175C), try to keep it as close to this temperature while frying. Fry the donuts, turning a couple of times for about two to three minutes on each side.
  • Be sure to roll them in the cinnamon sugar while still warm so the sugar sticks to them.

Variations

  • Instead of rolling in a cinnamon sugar mixture you could cover in a chocolate glaze and add some sprinkles on top.
  • Add a tiny bit of nutmeg to the donut recipe
  • Because these donuts are fried I strongly recommend eating them asap, fried foods aren’t the best kinds of foods to be kept for more than a day.
Donut holes in a wire basket.

What is the best oil for frying?

The best oils for frying are peanut oil and canola oil because of their high smoke points, which means the temperature when the oil begins to break down and, begins to smoke. Although sunflower and corn oil work well too.

Tools needed for making Cake Donuts

This post may contain affiliate links. Please read my disclosure policy.

I just did a baking class and the instructor advised us that the Best Rolling Pins are the ones without the handles, because pressing on the handles puts too much pressure on the centre of the dough.

And of course don’t forget one of those nifty Donut Cutters. If you are using a heavy pot a Thermometer is a must have, you need it to get your oil to the right temperature.

To fry these donuts I just used a heavy pot and filled it with two inches of vegetable oil, but one of my next purchases is definitely going to be an Electric Deep Fryer!

Can the dough be made ahead of time?

Yes the dough will keep well wrapped in the refrigerator for up to two days. Just be sure to bring it to room temperature before proceeding with the recipe.

How to store the Donuts

It is always best to eat the donuts immediately, or you could keep them unfilled in an airtight container at room temperature for 1-2 days at most. If filled they should be kept in the refrigerator for a couple of days. Freezing is not a good idea.

Cake donuts on a wooden board.
Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    So if you plan on making these Homemade Donuts I hope you enjoy them, and let me know what you think. Enjoy and Have a wonderful Sunday!

    Cake donuts on a wooden board.

    Homemade Cinnamon Cake Donuts

    Rosemary Molloy
    These Cake Donuts are made with a soft, touch of cinnamon dough, then rolled while still warm in a cinnamon sugar combination. No yeast needed!
    5 from 17 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 6 minutes mins
    chilling time 1 hour hr
    Total Time 26 minutes mins
    Course Dessert, Snack
    Cuisine American
    Servings 6 donuts
    Calories 340 kcal

    Ingredients
     
     

    FOR THE DONUT DOUGH

    • ½ cup granulated sugar
    • 2 teaspoons baking powder
    • ¼-½ teaspoon cinnamon (or nutmeg, whichever you prefer)
    • 1 pinch salt
    • 1 large egg
    • ½ cup milk
    • 2 tablespoons butter (salted, melted and cooled)
    • 2 cups all purpose flour

    Enough vegetable oil for deep frying (I use an oil made for frying).

      CINNAMON/SUGAR TOPPING

      • ½ cup granulated sugar
      • ½ teaspoon cinnamon

      Instructions
       

      • In a large bowl mix together the sugar, baking powder, cinnamon (or nutmeg) and salt, then add the egg, milk and melted butter and combine.
      • Add 1½ cups (187 grams) of flour and beat, starting on low speed increase to medium (with dough hook) combine, then add remaining flour, the dough will be soft and a little sticky (but firm enough to handle), if too sticky add more flour a tablespoon at a time.
      • Wrap the dough in plastic and chill for one hour.
      • Heat 2 inches of oil in a medium heavy pot (or follow the directions if using a deep fryer) using a candy thermometer until temperature reaches 360-370F (180-185C).
      • Roll dough on a lightly floured surface to ½ inch thick (1.2 cm), cut out with a donut cutter (be sure to fry the donut holes also).
      • Carefully drop the donuts two at a time into the hot oil (keep the temperature at 360F or as close as possible). Flip the donuts as they puff up, turn a couple of times as they fry approximately 2-3 minutes, or until golden.
      • Remove with a slotted spoon and let drain for a 30-60 seconds on a plate lined with paper towels.  Roll warm donuts in cinnamon sugar. Serve immediately.  Enjoy!

      CINNAMON SUGAR

      • In a small bowl combine well the sugar and cinnamon.

      Notes

      If you don’t have a donut cutter then you could use a round 3 inch / 8cm cookie cutter  and the end of a piping tip to make the hole.
      The best oils for frying are peanut oil and canola oil because of their high smoke points, which means the temperature when the oil begins to break down and, begins to smoke. Although sunflower and corn oil work well too.
      The dough will keep well wrapped in the refrigerator for up to two days. Just be sure to bring it to room temperature before proceeding with the recipe.
      It is always best to eat the donuts immediately, or you could keep them unfilled in an airtight container at room temperature for 1-2 days at most. If filled they should be kept in the refrigerator for a couple of days. Freezing is not a good idea.
      This recipe will make 6 donuts and donut holes.

      Nutrition

      Calories: 340kcalCarbohydrates: 66gProtein: 6gFat: 5gSaturated Fat: 3gCholesterol: 43mgSodium: 62mgPotassium: 217mgFiber: 1gSugar: 34gVitamin A: 195IUCalcium: 92mgIron: 2.2mg
      Keyword deep fried cake donuts, homemade cinnamon donuts
      Tried this recipe?Let us know how it was!

      Post updated from October 14, 2018.

      Share

      Share
      Pin
      Email

      Subscribe Today

      Never Miss a Recipe!

      Subscribe today and receive my free e-book of recipes!

        We won't send you spam. Unsubscribe at any time.


        Bread & Yeast Breads, Breakfast, Breakfast / Brunch, Desserts, Donuts & Pastries, Fall/Winter

        Related

        Comments

          Leave a Reply Cancel reply

          Your email address will not be published. Required fields are marked *

          Recipe Rating




          This site uses Akismet to reduce spam. Learn how your comment data is processed.

        1. Minerva Widera says

          July 9, 2023 at 9:33 pm

          Can I bake this instead of frying?

          Reply
          • Rosemary says

            July 10, 2023 at 3:31 pm

            Hi Minerva, I have never baked them, but apparently you can bake them, pre-heated 350F for about 15 minutes. Hope this helps, let me know. Take care!

            Reply
        2. JENNIFER MYERS says

          October 31, 2021 at 2:10 pm

          5 stars
          We made these donuts this weekend and they were amazing! Thank you for the recipe! We’ve had a hard time getting donuts to work out well but these were fantastic! I made the dough the night before and by the time I rolled them out the next morning, they were warm enough to fry.
          My son gave some to the neighbors and they thought they were from a food truck, they were so good!

          Reply
          • Rosemary says

            November 2, 2021 at 12:19 pm

            Hi Jennifer, thanks so much, so glad you all enjoyed them. Nothing like a donut! Have a great week.

            Reply
        3. Brett Semenzin says

          August 30, 2021 at 7:31 am

          Used this with water and olive oil in a bread machine on dough pasta setting and they still seemed edible though a couple got extra brown on the outside.

          Reply
          • Rosemary says

            August 31, 2021 at 6:32 pm

            Hi Brett, I have never used a bread machine, but glad it worked.

            Reply
        4. emily ramsey says

          August 12, 2021 at 3:53 am

          hi is caster sugar you use and how long do you fry it for thank you

          Reply
          • Rosemary says

            August 12, 2021 at 8:46 am

            Hi Emily I use granulated sugar in this recipe although caster sugar would work just as well. Let me know how it goes.

            Reply
        5. PB says

          March 16, 2021 at 5:03 am

          Instead of sugar coating, can you dip in a glaze or top with icing?

          Reply
          • Rosemary says

            March 16, 2021 at 9:37 am

            Hi PB sure that would work, I think it would taste pretty good too.

            Reply
        6. Olivia says

          February 21, 2021 at 7:13 pm

          5 stars
          Do I chill in the fridge or at room temperature?

          Reply
          • Rosemary says

            February 21, 2021 at 8:28 pm

            Hi Olivia, yes chill it in the fridge. Let me know how it goes.

            Reply
        7. Noreen D Huber says

          December 14, 2020 at 8:02 pm

          5 stars
          Can you double this recipe?

          Reply
          • Rosemary says

            December 15, 2020 at 2:50 pm

            Hi Noreen yes you can. I hope you like it.

            Reply
        8. Andrea says

          July 19, 2020 at 6:31 pm

          5 stars
          I’m excited to try this recipe soon ash family looooves donuts! Could i make the dough the night before and chill it overnight?? That way i don’t have to wake up so early! Thanks for any tips.

          Reply
          • Rosemary says

            July 19, 2020 at 8:22 pm

            Hi Andrea, yes you can, just be sure to let it sit at room temperature for about 30-60 minutes, depending on how warm your home is. I hope you enjoy them.

            Reply
        9. ryan says

          April 2, 2020 at 9:25 pm

          could i oven bake these too? instead of frying them??

          Reply
          • Rosemary says

            April 2, 2020 at 9:56 pm

            Hi Ryan these are best fried, this recipe is for baked cinnamon donuts if you want to try https://anitalianinmykitchen.com/cinnamon-cake-donuts/.

            Reply
        10. Ana says

          February 14, 2020 at 2:49 pm

          These look great. I don’t have a candy thermometer on hand right now but would like to make them today. Can you tell me how many minutes a side approximately when in the ideal temperature range?
          Thank you!

          Reply
          • Rosemary says

            February 14, 2020 at 4:38 pm

            Hi Ana, It should work out to about 2-3 minutes on each side, until they are golden brown.

            Reply
        11. Megan says

          June 7, 2019 at 10:25 pm

          Can’t wait to try these out! They look delicious!

          Reply
          • Rosemary says

            June 8, 2019 at 8:07 am

            Hi Megan, thanks hope you enjoy them. Let me know.

            Reply
        12. AMIE says

          October 17, 2018 at 11:33 pm

          5 stars
          These donuts are delish!! I put sugar, cinnamon, a little nutmeg in a paper lunch bag and 2-3 donuts at a time! Gently shake and they are coated nicely with sugar. It’s less messy on kitchen counter.

          Reply
          • Rosemary says

            October 18, 2018 at 2:39 am

            Hi Amie, thanks so much, so glad you like them. And thanks for the great tip. 🙂

            Reply
        13. Ciao Chow Linda says

          October 16, 2018 at 3:14 am

          5 stars
          Oh my gosh. These look absolutely perfect and perfectly irresistible. These are on my to-make list for this week!

          Reply
          • Rosemary says

            October 17, 2018 at 4:32 pm

            Hi Linda, thanks so much, I hope you enjoy them, let me know.

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

        Most Popular

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Homemade Potato Gnocchi

        Pieces of fudge on parchment paper.

        Old Fashioned Chocolate Fudge

        Sauce and pasta in a bowl with some on a fork.

        Authentic Bolognese Sauce

        5 stacked lemon cookies.

        Italian Lemon Cookies

        Filter By Date

        Readers Favorite Trending Recipes

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Sauce and pasta in a bowl with some on a fork.

        Authentic Bolognese Sauce

        Homemade Potato Gnocchi

        Ingredients.

        • Beef
        • Chicken
        • Chocolate
        • Eggs
        • Fish & Seafood
        • Pasta
        • Pork

        Course.

        • Appetizers & Snacks
        • Breakfast / Brunch
        • Drinks
        • Lunch
        • Main Dish

        Browse.

        • About Me – Rosemary Molloy
        • Contact
        • Disclosure/Privacy
        • Recipe Index
        Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
        Design by Pixel Me Designs