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Chocolate Cinnamon Doughnuts

 Chocolate Cinnamon Doughnuts
These doughnuts are a favorite of our three grown children. Make them up at night—next morning, it's quick and easy to roll them out and fry them when everyone else's getting ready for the day. Although he works for the electric company, at heart my husband's a we give a lot of produce away!
24 ServingsPrep: 20 min. + chilling Bake: 25 min.


  • 2 eggs, beaten
  • 1-1/4 cups sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 4 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup buttermilk
  • Oil or shortening for deep-fat frying
  • GLAZE:
  • 4 cups sifted confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons milk


  • In a bowl, beat eggs. Add sugar and beat until mixture is thickened
  • and lemon-colored. Stir in oil and vanilla.
  • In another bowl, combine the flour, cocoa, baking powder, cinnamon,
  • salt and soda. Add to egg mixture alternately with buttermilk.
  • Chill.

2 of 2

Chocolate Cinnamon Doughnuts (continued)

Directions (continued)

  • Divide dough in half; refrigerate one portion. On a lightly floured
  • surface, roll remaining dough to 1/2-in. thickness. Cut with a
  • 2-1/2-in. floured doughnut cutter. Repeat with remaining dough. Heat
  • oil to 375°; fry doughnuts in batches for 3 minutes, turning
  • once. Drain on paper towels.
  • Combine glaze ingredients and dip tops of warm doughnuts. Yield: 2
  • dozen.