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Baked Cinnamon Doughnuts Recipe

Baking these light raised pastries is a delicious alternative to frying.
TOTAL TIME: Prep: 25 min. + rising Bake: 10 min. YIELD:24 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1-1/2 cups warm milk (110° to 115°)
  • 1/3 cup shortening
  • 2 eggs
  • 1-1/4 cups sugar, divided
  • 2 teaspoons ground nutmeg
  • 1-1/2 teaspoons salt
  • 4-1/2 to 5 cups all-purpose flour
  • 1/3 cup butter, melted
  • 1 teaspoon ground cinnamon


  • 1. In a large bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add eggs, 1/4 cup sugar, nutmeg, salt and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour.
  • 2. Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter; place 1 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
  • 3. Bake at 450° for 7-8 minutes or until lightly browned. Brush with butter. In a shallow bowl, combine cinnamon and remaining sugar; roll warm doughnuts in mixture. Serve immediately. Yield: about 2 dozen.

Nutritional Facts

1 each: 190 calories, 6g fat (3g saturated fat), 27mg cholesterol, 187mg sodium, 29g carbohydrate (11g sugars, 1g fiber), 4g protein.

Reviews for Baked Cinnamon Doughnuts

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monbon3212 User ID: 3166237 36437
Reviewed Jan. 22, 2012

"Very easy, and yummy."

jeannap1 User ID: 5110239 203326
Reviewed Jan. 22, 2011

"For Antoinette Edmonds, you can substitute 1 cup shortening for 1 cup plus 2 tablespoons butter. Hope this helped you."

AntoinetteEdmonds User ID: 3658535 74968
Reviewed Jan. 22, 2011

"When a recipe calls for 'shortening', does it really have to be Crisco Lard? Can an oil be substituted instead, and if so, how much,"

NevadaRose User ID: 4283670 73029
Reviewed Nov. 30, 2009

"Tried these yesterday, and they were great. Not a real sweet bread, but the topping adds the sweetness kick they needed. Best the same day they are made. Will definitely keep as a good breakfast bread"

telln User ID: 3921718 28112
Reviewed May. 6, 2009

"I had this recipe years ago and lost it! So glad to find it again."

lilandmike User ID: 801434 81977
Reviewed Mar. 9, 2009

"I will be very interested in how your batch comes out! I am looking for good recipes that will be served as a -"coffee and" before a morning country music show"

ctmom05 User ID: 981118 25744
Reviewed Oct. 8, 2008

"I have a batch of these going right now; I was very interested in making some kind of doughnut that did not have to be fried.

I found that I needed to an more flour than recommended in the recipe to get a workable dough.
At this moment my doughnuts are in the rising stage. I am really looking forward to sampling this treat and sharing it with my family!"

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