Baked Brioche Donuts with Cinnamon Sugar: Best 4 Recipe

The Warm Embrace of Homemade Sweetness

Do you remember that feeling? The crisp autumn air just starting to bite, the comforting aroma of cinnamon wafting from the kitchen, and the promise of something truly special baking in the oven. There’s an undeniable magic to homemade treats, a warmth that store-bought simply can’t replicate. Today, you are going to rekindle that magic with a recipe that’s as delightful to make as it is to devour: Baked Brioche Donuts with Cinnamon Sugar. Forget the deep fryer mess and embrace a healthier, equally delicious way to enjoy these pillowy soft, sugar-dusted wonders.

Why Make This Recipe

These aren’t just any donuts; they’re a revelation! You will love this recipe because:

A Healthier Indulgence

Enjoy all the flavor of a classic donut without the mess of deep-frying. Baking offers a lighter option without sacrificing that irresistible texture.

Pillowy Perfection

Brioche dough creates an incredibly tender, airy crumb that melts in your mouth with every bite.

Simplicity in Every Step

While brioche can seem intimidating, this step-by-step guide makes it approachable for bakers of all levels.

The Irresistible Cinnamon Sugar Coating

That classic, sparkling crust of cinnamon sugar adds the perfect sweetness and spice, making these truly addictive.

Versatile & Customizable

Easily adapt this recipe to your preferences, perfect for any occasion from a cozy breakfast to a festive gathering.

How to Make Baked Brioche Donuts with Cinnamon Sugar

Ingredients of Baked Brioche Donuts with Cinnamon Sugar

• For the Brioche Dough:
• All-purpose flour
• Active dry yeast
• Granulated sugar
• Warm milk
• Large eggs
• Unsalted butter, softened
• Salt
• Vanilla extract (optional, but highly recommended!)
• For the Cinnamon Sugar Coating:
• Granulated sugar
• Ground cinnamon
• Melted unsalted butter (for brushing)

Directions of Baked Brioche Donuts with Cinnamon Sugar

1. Activate the Yeast: In a small bowl, combine warm milk, a pinch of sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy.
2. Combine Wet Ingredients: In a large mixing bowl (or stand mixer bowl), whisk together the activated yeast mixture, eggs, and vanilla extract.
3. Add Dry Ingredients: Gradually add flour, remaining sugar, and salt to the wet ingredients. Mix until a shaggy dough forms.
4. Knead to Perfection: If you use a stand mixer, attach the dough hook and knead on low speed for 5 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
5. Incorporate the Butter: Gradually add the softened butter, one tablespoon at a time, continuing to knead until fully incorporated and the dough is smooth, elastic, and pulls away from the sides of the bowl (another 5-7 minutes).
6. First Rise (Bulk Fermentation): Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1.5-2 hours, or until doubled in size. Alternatively, you can cold ferment overnight in the refrigerator for enhanced flavor.

#### Shaping & Proofing Your Donuts

1. Punch Down Dough: Gently deflate the risen dough and turn it out onto a lightly floured surface.
2. Roll and Cut: Roll the dough to about 1/2 inch thickness. Use a 3-inch donut cutter or two different-sized round cutters (one for the donut, one for the hole) to cut out your donut shapes. Re-roll scraps gently and cut more donuts.
3. Second Rise (Proofing): Place the cut donuts and holes onto parchment-lined baking sheets, leaving space between each. Cover loosely with plastic wrap or a clean kitchen towel. Let proof in a warm place for 30-45 minutes, or until visibly puffy.

#### Baking Your Golden Treats

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Bake: Bake the donuts for 8-12 minutes, or until golden brown and cooked through. Do not overbake, as this can dry them out.
3. Cool Slightly: Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool further.

#### The Irresistible Cinnamon Sugar Coating

1. Melt Butter: In a small bowl, melt your unsalted butter.
2. Combine Sugar & Cinnamon: In another shallow bowl, whisk together the granulated sugar and ground cinnamon.
3. Coat Donuts: While the donuts are still warm but cool enough to handle, brush each one generously with melted butter, then immediately dredge them in the cinnamon sugar mixture, ensuring an even coating. Place back on the wire rack.

How to Serve Baked Brioche Donuts with Cinnamon Sugar

Creative Ways to Enjoy

• Classic Coffee Companion: Serve warm with a freshly brewed cup of coffee or tea for the ultimate breakfast treat.
• Brunch Spread Star: These make a stunning addition to any brunch table.
• Dessert Delight: A lighter dessert option, especially if paired with fresh fruit or a dollop of whipped cream.

How to Store Baked Brioche Donuts with Cinnamon Sugar

Store leftover donuts in an airtight container at room temperature for 1-2 days. Gently warm them in the microwave for a few seconds to refresh.

Tips to Make Baked Brioche Donuts with Cinnamon Sugar

• Do Not Overwork the Dough: Knead just until elastic and smooth; over-kneading can result in tough donuts.
• Proper Proofing is Key: A warm, draft-free spot is crucial for a good rise. Under-proofed donuts will be dense, while over-proofed ones can collapse.
• Adjust Baking Time: Ovens vary, so keep an eye on your donuts and adjust baking time as needed. They should be lightly golden.
• Coat While Warm: Coating the Baked Brioche Donuts with Cinnamon Sugar while they are still warm ensures the butter adheres well and the sugar sticks perfectly.

Variations

Exciting Flavor Twists

• Spiced Citrus: Add a touch of orange or lemon zest to the brioche dough for a bright, aromatic twist.
• Nutmeg & Cardamom: Enhance the cinnamon sugar with a pinch of freshly grated nutmeg or ground cardamom.
• Chocolate Glaze: For chocolate lovers, dip the baked donuts in a simple chocolate ganache instead of cinnamon sugar.
• Powdered Sugar Fun: Omit the melted butter and simply toss the warm donuts in powdered sugar for a classic taste.

FAQs

Can I make the brioche dough ahead of time for these Baked Brioche Donuts with Cinnamon Sugar?

Absolutely! You can prepare the brioche dough up to the first rise, then punch it down, cover it tightly, and refrigerate it overnight (up to 24 hours). This slow, cold fermentation actually enhances the flavor of the brioche. Just remember to let it come to room temperature for about 30-60 minutes before shaping your donuts.

What’s the best way to ensure my Baked Brioche Donuts are light and fluffy?

The key to light and fluffy Baked Brioche Donuts with Cinnamon Sugar lies in proper kneading and proofing. Ensure you knead the dough until it’s very elastic and smooth, and do not rush the proofing stages. Let the dough double in size for the first rise and become visibly puffy for the second rise. Also, avoid overbaking, as this can dry them out.

Can I freeze these Baked Brioche Donuts?

Yes, you can! Once the Baked Brioche Donuts with Cinnamon Sugar have cooled completely, you can freeze them without the coating. Wrap them individually in plastic wrap and then place them in an airtight freezer-safe bag or container for up to 1 month. To enjoy, thaw at room temperature, then warm gently and coat with the cinnamon sugar mixture.

Classic Baked Brioche Donuts with Cinnamon Sugar

These classic baked brioche donuts are light, fluffy, and coated in a delightful cinnamon sugar mixture. Perfect for a sweet treat, they offer all the deliciousness of a fried donut without the deep-frying.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 12 minutes mins

Total Time 3 hours hrs 57 minutes mins

Servings 12 donuts

Calories 300 kcal

Equipment

• Small bowl
• Large mixing bowl
• Stand mixer
• Spatula
• Dough hook
• Rolling pin
• 3-inch donut cutter
• 1-inch round cutter
• Baking sheets
• Parchment paper
• Plastic wrap
• Wire rack
• Pastry brush

Ingredients

  

For the Brioche Dough

• 3 cups all-purpose flour (360g)
• 2 ¼ teaspoons active dry yeast (7g)
• ¼ cup granulated sugar (50g) + a pinch for yeast activation
• ½ cup warm milk (120ml) (105-115°F / 40-46°C)
• 2 large eggs at room temperature
• ½ cup unsalted butter (113g), softened
• 1 teaspoon salt
• 1 teaspoon vanilla extract

For the Cinnamon Sugar Coating

• ½ cup granulated sugar (100g)
• 1 tablespoon ground cinnamon
• 4 tablespoons unsalted butter (56g), melted

Instructions

 

Brioche Dough

• Combine warm milk, a pinch of sugar, and active dry yeast in a small bowl; let sit for 5-10 minutes until foamy.
• Whisk the activated yeast mixture, eggs, and vanilla extract together in a large mixing bowl.
• Gradually add flour, remaining granulated sugar, and salt to the wet ingredients, mixing until a shaggy dough forms.
• Knead the dough with a stand mixer for 5 minutes, or by hand for 8-10 minutes, until it becomes cohesive.
• Gradually add softened unsalted butter, one tablespoon at a time, kneading until fully incorporated and the dough is smooth, elastic, and pulls away from the bowl.
• Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place for 1.5-2 hours until doubled in size, or refrigerate overnight for enhanced flavor.

Shaping and Proofing

• Gently deflate the risen dough, turn onto a floured surface, and roll evenly to about ½ inch thickness.
• Use a 3-inch donut cutter (and a 1-inch cutter for holes) to cut out donut shapes; re-roll scraps to cut more.
• Place cut donuts and holes on parchment-lined baking sheets, cover loosely, and let proof in a warm place for 30-45 minutes until puffy.

Baking and Coating

• While donuts proof, preheat your oven to 375°F (190°C).
• Bake the puffed donuts for 8-12 minutes, or until golden brown and cooked through, avoiding overbaking.
• Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool further.
• In one shallow bowl, whisk ½ cup granulated sugar and 1 tablespoon ground cinnamon; melt 4 tablespoons unsalted butter in another small bowl.
• While still warm, brush each donut and hole generously with melted butter, then immediately dredge thoroughly in the cinnamon sugar mixture.
• Place coated donuts back on the wire rack and serve warm immediately.

Notes

For enhanced flavor, you can refrigerate the covered dough overnight for a cold ferment during the first rise. Avoid overbaking the donuts to prevent them from becoming dry. Serve these donuts warm for the best taste!