These Cinnamon Sugar Twist Doughnuts are soft, fluffy on the inside, golden and crisp on the outside, and coated generously in warm cinnamon sugar. Made from a rich yeast dough and fried to perfection, they’re a bakery-style treat you can easily make at home.
Why You’ll Love This Recipe
- Light, airy yeast dough with a tender crumb
- Classic cinnamon sugar flavor everyone loves
- Fun twisted shape that looks impressive
- Perfect for breakfast, brunch, or dessert
- Freshly fried and best enjoyed warm
Cinnamon Sugar Twist Doughnuts
Soft yeast doughnuts
Ingredients
Doughnuts
- 1 1/2 cups whole milk warmed to 110°F
- 1 tablespoon active dry yeast or instant yeast
- 3 tablespoons granulated sugar 38 g
- 1 large egg room temperature
- 4 cups all-purpose flour 520 g
- 2 teaspoons kosher salt
- 6 tablespoons unsalted butter 84 g, softened
- Vegetable oil for frying
Cinnamon Sugar Coating
- 1/2 cup granulated sugar 100 g
- 1 1/2 teaspoons ground cinnamon
Instructions
- In the bowl of a stand mixer, combine warm milk, yeast, and sugar. Let sit for 5 minutes until foamy. Whisk in the egg.
- In a separate bowl, whisk together flour and salt. With the mixer on low and dough hook attached, add one-third of the flour mixture.
- Add another third of the flour, then mix in softened butter one tablespoon at a time. Add remaining flour and mix until combined.
- Increase mixer speed to medium and knead for 3–5 minutes until smooth and soft.
- Transfer dough to a greased bowl, cover, and let rise 30–45 minutes until doubled.
- Gently deflate dough and divide into 12 equal pieces. Roll each piece into a 14-inch rope, twist, and braid naturally. Pinch ends to seal.
- Rest shaped dough for 8–10 minutes while heating oil to 350°F.
- Fry doughnut twists in batches for about 95 seconds per side until golden brown.
- Mix sugar and cinnamon in a shallow bowl. Toss warm doughnuts in cinnamon sugar and serve immediately.
Notes
Best enjoyed fresh the same day
Ingredients
Doughnuts
- 1 1/2 cups whole milk, warmed to 110°F
- 1 tablespoon active dry yeast or instant yeast
- 3 tablespoons granulated sugar (38 g)
- 1 large egg, room temperature
- 4 cups all-purpose flour (520 g)
- 2 teaspoons kosher salt
- 6 tablespoons unsalted butter (84 g), softened
- Vegetable oil, for frying
Cinnamon Sugar Coating
- 1/2 cup granulated sugar (100 g)
- 1 1/2 teaspoons ground cinnamon
Instructions
- In the bowl of a stand mixer, combine warm milk, yeast, and sugar. Let sit for 5 minutes until foamy. Whisk in the egg.
- In a separate bowl, whisk together flour and salt. With the mixer on low and dough hook attached, add one-third of the flour mixture.
- Add another third of the flour, then mix in softened butter one tablespoon at a time. Add remaining flour and mix until combined.
- Increase mixer speed to medium and knead for 3–5 minutes until smooth and soft.
- Transfer dough to a greased bowl, cover, and let rise 30–45 minutes until doubled.
- Gently deflate dough and divide into 12 equal pieces. Roll each piece into a 14-inch rope, twist, and braid naturally. Pinch ends to seal.
- Rest shaped dough for 8–10 minutes while heating oil to 350°F.
- Fry doughnut twists in batches for about 95 seconds per side until golden brown.
- Mix sugar and cinnamon in a shallow bowl. Toss warm doughnuts in cinnamon sugar and serve immediately.
Tips & Tricks
- Do not add extra flour; the dough should be soft and slightly sticky
- Maintain oil temperature for even frying
- Coat doughnuts while warm so sugar sticks well
- Use a thermometer for accurate frying temperature
Details
- Prep Time: 25 minutes
- Rise Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: ~1 hour 25 minutes
- Yield: 12 doughnuts
- Category: Dessert, Breakfast
- Method: Frying
- Cuisine: American
- Difficulty: Intermediate
- Dietary Notes: Vegetarian, halal-friendly
Notes
- Best enjoyed fresh the same day
- Serve with coffee, hot chocolate, or milk
- Can be dusted with powdered sugar instead
Nutrition (Approximate per doughnut)
- Calories: 290
- Protein: 6g
- Carbohydrates: 42g
- Fat: 11g
FAQ
Can I use instant yeast instead of active dry?
Yes, instant yeast works without blooming.
Why are my doughnuts greasy?
Oil temperature was too low. Keep it at 350°F.
Can I bake these instead of frying?
They’re best fried, but baking will produce a bread-like texture.
Can I make the dough ahead?
Yes, refrigerate after first rise for up to 12 hours.
Storage
- Best eaten fresh
- Store leftovers in an airtight container for 1 day
- Reheat briefly in the oven for best texture
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Conclusion
These Cinnamon Sugar Twist Doughnuts deliver everything you want in a homemade doughnut: soft, fluffy dough, crisp golden edges, and a sweet cinnamon finish. Perfect for sharing or indulging, they’re a timeless treat worth frying at home.