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Cinnamon Sugar Twist Donuts Recipe
Rocco Fuhrman

Cinnamon Sugar Twist Donuts Recipe

Imagine the comforting aroma of cinnamon and sugar wafting through your kitchen, signaling a treat that’s both indulgent and surprisingly wholesome. This Cinnamon Sugar Twist Donuts Recipe delivers exactly that: a delightful balance of soft, pillowy texture and warm, sweet spice. Forget the deep-fried guilt; these twists offer all the flavor you crave with a lighter, healthier approach. Perfect for a mindful morning indulgence or a delightful afternoon snack, this recipe proves that healthy baking can be incredibly delicious and simple.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 1 cup warm milk (dairy or unsweetened almond milk, about 105-115°F)
  • 2 ¼ teaspoons active dry yeast
  • 2 tablespoons granulated erythritol or stevia-based sweetener blend
  • 1 large egg, at room temperature
  • 2 tablespoons unsalted butter, melted and slightly cooled (or coconut oil)
  • ½ teaspoon pure vanilla extract
  • 2 ½ cups whole wheat pastry flour
  • ½ teaspoon sea salt
  • ¼ cup unsalted butter, melted (or coconut oil) for coating
  • ½ cup granulated erythritol or stevia-based sweetener blend for coating
  • 1 tablespoon ground cinnamon for coating

Method
 

  1. In a large mixing bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sweetener. Stir gently and let it sit for 5-10 minutes until foamy.
  2. Whisk in the egg, melted butter (or coconut oil), and vanilla extract until well combined.
  3. In a separate bowl, whisk together the whole wheat pastry flour and sea salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  5. Lightly grease the mixing bowl, place the dough inside, cover with a towel, and let rise in a warm place for 60-90 minutes or until doubled in size.
  6. Line baking sheets with parchment paper. In a shallow bowl, mix the remaining sweetener and cinnamon for coating. Melt the butter or coconut oil for coating.
  7. Once risen, gently punch down the dough, turn it out onto a floured surface, and roll into a rectangle approximately 12x18 inches and about ¼ inch thick.
  8. Cut the dough into strips about ¾ inch wide and 10-12 inches long, twist each strip several times, form into circles, and pinch the ends to seal.
  9. Place the shaped twists on the prepared baking sheets, cover with kitchen towels, and let rise for another 30-45 minutes.
  10. Preheat oven to 350°F (175°C). Bake donuts for 10-15 minutes until golden brown.
  11. Brush each donut with melted butter and roll or dip into the cinnamon sugar mixture.
  12. Allow to cool slightly on a wire rack before serving warm.

Notes

For best results, ensure yeast activation temperature is precise (105-115°F). Don’t over-flour; use just enough to prevent sticking. Store leftovers in an airtight container for up to 2-3 days or freeze for longer storage.