Cinnamon Sugar Twist Donuts are a nostalgic, golden-fried delight that blend the irresistible aroma of cinnamon with the sweet crunch of sugar and the rich texture of a soft, fluffy dough. Their playful twisted shape adds visual appeal and helps trap every bit of the spiced sugar coating in every bite. Whether served fresh out of the fryer for breakfast, brunch, or a comforting afternoon snack, these donuts are a guaranteed crowd-pleaser and bring back the joy of classic bakery treats with a homemade touch that’s warm, sweet, and deeply satisfying.
The history of donuts is as rich and varied as their many forms. The concept of fried dough has existed across cultures for centuries, from Dutch “olykoeks” (oil cakes) brought to early America to Italian zeppole, French beignets, and Middle Eastern zalabiya. The ring-shaped version commonly associated with donuts was popularized in the 19th century, with various stories crediting American seafarer Hanson Gregory for inventing the hole to ensure even cooking. Twist donuts emerged as a creative variation, typically yeast-leavened and shaped into spirals or braids, which allowed for a crisp exterior and airy, chewy interior. Cinnamon sugar, long used in European and Middle Eastern desserts, was a natural partner, enhancing the donut’s flavor with warmth and sweetness. Today, cinnamon sugar twist donuts are a beloved staple in bakeries and home kitchens alike, blending culinary history and comfort food nostalgia.
Ingredients Breakdown:
For the dough: 2¼ teaspoons (1 packet) active dry yeast, ¾ cup warm milk (110°F), 2 tablespoons granulated sugar, 2 tablespoons unsalted butter (softened), 1 large egg, 2½ cups all-purpose flour, ½ teaspoon salt
For frying: Vegetable oil (for deep frying)
For the coating: ½ cup granulated sugar, 1 tablespoon ground cinnamon, optional: pinch of nutmeg for extra warmth
Step-by-Step Recipe:
- In a small bowl, combine the warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy, indicating the yeast is active.
- In a large bowl or stand mixer, mix the softened butter, remaining sugar, egg, and salt. Add the yeast mixture and gradually add flour, mixing until a soft dough forms. Knead by hand or with a dough hook for 6–8 minutes until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for 1 to 1½ hours, or until doubled in size.
- Once risen, punch down the dough and transfer it to a floured surface. Roll it out to about ½-inch thickness. Cut into strips (about 6–8 inches long and 1 inch wide), then twist each strip gently and pinch the ends to hold the shape.
- Place twisted dough pieces on a parchment-lined tray, cover lightly, and let rise for 30–45 minutes until puffy.
- Meanwhile, heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Mix the cinnamon and sugar together in a shallow bowl.
- Fry donuts 2–3 at a time, turning once, until golden brown—about 1–2 minutes per side. Remove with a slotted spoon and drain on paper towels.
- While still warm, roll each donut in the cinnamon sugar mixture until fully coated. Serve immediately or allow to cool slightly before enjoying.
Tips for the Perfect twist donuts include ensuring the yeast is properly activated before mixing (if it doesn’t foam, start over), letting the dough rise in a warm, draft-free environment, and not over-flouring during kneading to keep the texture light. Make sure your oil stays between 350–365°F for even cooking—use a thermometer for best results. Fry in small batches to avoid lowering the oil temperature and ensure crisp, golden results. Coat the donuts in cinnamon sugar while they’re still warm so it sticks well and melts slightly for extra flavor.
Variations and Customizations of cinnamon sugar twist donuts are easy to explore. You can add a dash of vanilla or almond extract to the dough for depth, or infuse the milk with a cinnamon stick before mixing for a spiced twist. Try cardamom or pumpkin spice instead of cinnamon for seasonal flavor. For a filling, cut a small slit in each donut and pipe in a cinnamon cream or jam. Bake instead of frying for a lighter option, brushing with butter before rolling in sugar. Glaze lovers can drizzle a thin icing over the sugar coating for extra indulgence.
Health Considerations and Nutritional Value: While these donuts are a sweet indulgence, moderation makes them an enjoyable treat. Each donut contains approximately 200–300 calories depending on size and oil absorption. Cinnamon offers antioxidants and anti-inflammatory properties, and you can use whole wheat flour for added fiber. For a reduced-fat version, consider baking or air-frying. Using coconut or avocado oil can provide healthier fat options, and reducing sugar in the dough doesn’t compromise flavor thanks to the sweet topping. These donuts are not ideal for those watching carb intake or managing blood sugar, but they’re perfect for a special occasion or once-in-a-while indulgence.
FAQ
Q: Can I make the dough ahead of time?
A: Yes, you can refrigerate the dough after the first rise and shape/fry the next day. Let it come to room temperature before frying.
Q: Can I bake these instead of frying?
A: Yes, bake at 375°F for 10–12 minutes, then brush with melted butter and roll in cinnamon sugar.
Q: Can I freeze the donuts?
A: It’s best to freeze them after frying (but before coating). Reheat and roll in fresh cinnamon sugar before serving.
Q: What oil is best for frying?
A: Neutral oils with high smoke points like vegetable, canola, or peanut oil are ideal.
Q: How do I keep them fresh?
A: Store in an airtight container at room temperature for up to 2 days, or freeze and reheat as needed.
Cinnamon Sugar Twist Donuts
Ingredients
- Doughnuts:
- 1½ cups whole milk warmed to 110°F
- 1 tablespoon active dry yeast or instant yeast
- 3 tablespoons granulated sugar 38 g
- 1 large egg at room temperature
- 4 cups all-purpose flour 520 g
- 2 teaspoons kosher salt
- 6 tablespoons unsalted butter 84 g, softened to room temperature
- Vegetable oil for frying
- Cinnamon Sugar Coating:
- ½ cup granulated sugar 100 g
- 1½ teaspoons ground cinnamon
Instructions
- In the bowl of a stand mixer, combine the warmed milk, yeast, and sugar. Let the mixture sit for 5 minutes to activate the yeast. Whisk in the egg until fully incorporated. In a separate large bowl, whisk together the flour and salt. Attach the dough hook to your stand mixer. With the mixer on low speed, add one-third of the flour mixture to the wet ingredients. Once the dough begins to come together, add another third of the flour mixture. Then, add the softened butter one tablespoon at a time, mixing well after each addition. At this stage, the dough will be sticky. Scrape down the sides of the bowl as needed to ensure even mixing. Add the remaining flour mixture.
- When the dough starts to form, increase the mixer speed to medium and knead for 3 to 5 minutes until the dough becomes smooth and soft. The dough may still cling slightly to the sides of the bowl but should be easy to scrape off with a spatula or dough scraper. Avoid adding any extra flour. Transfer the dough to a large greased bowl, cover it with plastic wrap or a kitchen towel, and allow it to rest at room temperature for 30 to 45 minutes, or until it has doubled in size.
- Once risen, gently deflate the dough and transfer it to a lightly floured surface. Divide the dough into 12 equal portions and loosely cover with a kitchen towel. Take one piece at a time and stretch and roll it into a 14-inch long strip. To form the twist, hold the ends of the dough rope with your hands, then roll one hand upward while rolling the other downward simultaneously. This action twists the dough naturally. Pick up the twisted rope by the center—the tension will cause it to braid together. Pinch the ends to seal and place each twisted doughnut on a parchment-lined baking sheet. Loosely cover with a kitchen towel and repeat the process with the remaining dough pieces.
- Allow the shaped doughnuts to rest for 8 to 10 minutes while heating the oil. Attach a kitchen thermometer to a heavy-bottomed pot, such as a Dutch oven or cast iron pan, and fill it with 2 to 3 inches of vegetable oil. Heat over medium heat until the oil reaches 350°F. Carefully add two or three doughnut twists to the hot oil, making sure not to overcrowd the pot. Fry for about 95 seconds on each side until golden brown. Remove the cooked doughnuts with a slotted spoon and drain them on a paper towel-lined baking sheet.
- Note that the oil temperature will drop when you add the doughnuts; keep an eye on the thermometer to maintain the correct temperature and prevent the doughnuts from burning or cooking unevenly.
- For the cinnamon sugar coating, combine granulated sugar and ground cinnamon in a shallow dish and set aside. While still warm, toss the fried doughnuts in the cinnamon sugar until fully coated. Serve immediately and enjoy!