Home · Recipes · Desserts & Baking · Donuts, Pancakes, & Waffles Cinnamon Sugar Twist Doughnuts Author: Maryanne CabreraPublished: Mar 6, 2018Updated: Oct 5, 2023 View Recipe53 ReviewsThis post may contain affiliate links. Read our disclosure policy. These cinnamon sugar twist doughnuts are a cross between crunchy churros and soft, fluffy beignets. Shape the dough into twists, punch out rounds, or slice them into squares. Table of Contents Cinnamon Sugar Yeast DoughnutsTips when working with yeast doughDonut Sugar Coating OptionsMore Fried Donut RecipesCinnamon Sugar Twist DoughnutsView moreView less I tried several times to make churros. After three failed attempts I gave up. Still craving cinnamon sugar, I turned to my favorite yeast raised doughnut recipe. Cinnamon Sugar Yeast Doughnuts If I can’t have churros, cinnamon sugar twist doughnuts is the next best thing (if not it’s equal)!The original dough recipe yields a dozen doughnut rings and a dozen or so doughnut holes. Instead of punching out rounds, I divided the dough into 12 portions to roll out braided twists. The dough is quite simple to make. With the help of a stand mixer, kneading together the dough is a breeze. However, even without a mixer, mixing and kneading by hand is feasible. One tool I highly recommend is a digital kitchen scale. This will ensure equal portioned pieces, as well as even cooking times. Tips when working with yeast dough Temperature affects dough. Use a kitchen thermometer to ensure the yeast is mixed with proper temperature liquids. Temperature can also affect dough rising/proofing time. Optimal temperature is in the mid-70s, around room temperature. Keep the dough covered with a kitchen towel or plastic wrap to prevent an unwanted “skin” from forming. Do this when the dough is rising, as well as when you are forming the doughnut twists. Use a digital kitchen scale to divide dough equally. Equally portioned out dough pieces ensure even cooking times. Read this comprehensive guide to working with yeast. Learn about the different types of yeast available for home cooks. Get tips for storing yeast and how to check if yeast is still suitable for use. These twist doughnuts fry up crispy on the outside. The exterior reminds me of Chinese stick doughnuts (youtiao). While the outside has a nice crunch, the interior of the doughnut is light, fluffy, and pillowy. The doughnut will slightly deflate with each bite, but it’ll bounce back to it’s original shape in a few seconds. Donut Sugar Coating Options Asides from cinnamon sugar, these fried doughnut twists can be tossed in all sorts of different coatings: Dust on confectioners’ sugar (powdered sugar) like a beignet Colored sanding sugar offers a nice festive touch! Pink and red for Valentine’s Day, pastels for Spring and Easter, etc. Muscovado sugar (also known as Barbados sugar) adds a dark, rich molasses flavor. Mix granulated sugar with other spices like cloves, nutmeg, star anise, etc. Mix granulated sugar or powdered sugar with powdered freeze dried fruits like this strawberry sugar coating More Fried Donut Recipes Coffee Custard Filled Doughnuts Coconut Cake Doughnuts Banana Bread Doughnuts Cinnamon Sugar Twist Doughnuts 5 from 15 votes These cinnamon sugar twist doughnuts are a cross between crunchy churros and soft, fluffy beignets. Shape the dough into twists, punch out rounds, or slice them into squares.Yield: 12 doughnut twists Prep Time: 30 minutes minutesCook Time: 15 minutes minutesDough Rest Time: 40 minutes minutesTotal Time: 1 hour hour 25 minutes minutes Servings: 12 Print Recipe Pin Recipe Rate Recipe IngredientsDoughnuts:▢ 1 ½ cups whole milk , warmed to 110°F▢ 1 Tablespoon active dry yeast, or instant yeast▢ 3 Tablespoons granulated sugar (38 g)▢ 1 large egg , room temp▢ 4 cups all-purpose flour (520 g)▢ 2 teaspoons kosher salt▢ 6 Tablespoons unsalted butter (84 g), softened, room temperature▢ vegetable oil , for fryingCinnamon Sugar:▢ ½ cup granulated sugar (100 g)▢ 1 ½ teaspoons ground cinnamon Instructions Doughnuts:In the bowl of stand mixer, combine milk, yeast, and sugar. Allow mixture to sit for 5 minutes. Whisk in egg until incorporated.In a large bowl, whisk together flour and salt. Attach dough hook attachment to stand mixer. With the mixer running on low, add 1/3 of flour mixture. Once dough starts to come together, add another 1/3 of flour mixture. Add softened butter one tablespoon at a time, mixing well after each addition. At this point the dough will be sticky. Scrape down bowl as needed to ensure thorough mixing. Add remaining 1/3 of flour mixture.Once dough starts to form, increase mixer speed to medium. Knead for 3-5 minutes until dough is smooth and soft. Dough may still stick to the sides of the bowl, but it should be easy to scrape using a spatula or dough scraper. (Do not add additional flour)Transfer dough to a large greased bowl. Cover with plastic wrap or kitchen towel and allow dough to rest for 30-45 minutes at room temperature until dough has doubled in volume. Gently deflate risen dough. Working on a lightly floured surface divide dough into 12 equal parts. Loosely cover dough with kitchen towel. Working with one piece at a time, stretch and roll dough into a 14-inch stripe. To form twist, place hands on ends of rope. Roll one hand upward while simultaneously rolling other hand downward. This will cause the dough to twist. Pick up the twisted dough in the center of the rope. The tension in the twisted dough will naturally braid together. Pinch end seam together and place on a parchment lined baking sheet. Loosely cover with kitchen towel and repeat with remaining dough.*Allow dough to rest for 8-10 minutes while oil heats up. Attach kitchen thermometer to a heavy bottomed sauce pot (such as Dutch oven or cast iron pan). Fill pot with 2 to 3 inches of oil. Set over medium heat until oil reaches 350°F. Carefully place two or three doughnut twists into hot oil. Do not overcrowd the pot. Cook for 95 seconds on each side, until golden brown. Transfer cooked doughnuts on a paper towel lined baking sheet. NOTE: Oil temperature will change as you add raw doughnuts into the pot. Monitor oil temperature using thermometer to make sure the doughnuts do not burn or undercook. Cinnamon Sugar: combine sugar and cinnamon in a shallow dish. Set aside until ready to coat cooked doughnuts.Toss warm doughnuts in cinnamon sugar coating. Enjoy immediately. Notes These doughnuts are best eaten within a day of frying. Forming twists: alternatively, you can roll dough into a 14-inch strip, fold in half, and braid together until you have at least 4 twists. The method listed in the instructions results with a tighter braid. NutritionCalories: 325kcal | Carbohydrates: 45g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 407mg | Potassium: 102mg | Fiber: 1g | Sugar: 13g | Vitamin A: 248IU | Vitamin C: 0.01mg | Calcium: 51mg | Iron: 2mg Author: Maryanne Cabrera Course: BreakfastCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Maddie I says: November 25, 2019 Question: Any tips for making the dough at a different location from frying? I was thinking of rising the dough in the car on the way (about a 15 min drive) OR twisting them at home then allowing them to rest in the car ride. Reply
Maryanne Cabrera says: November 26, 2019 I suggest mixing the dough at home, and then letting it rise in the car while you drive. Shape and twist them once you get to your location while the frying oil heats up.
Pina Foti says: March 7, 2021 I truly love this recipe! I’ve had so many compliments….best doughnuts ever!! Can you use 2% milk or will it change the texture?
Maryanne Cabrera says: March 12, 2021 Thanks for trying out the recipe! Glad you enjoyed it! Yes, you can use 2% milk instead of whole milk. It won’t affect the texture.
Maryanne Cabrera says: October 16, 2023 No, self rising flour contains baking powder and salt. Please use all-purpose flour for this recipe.
SayaDaPapaya says: April 19, 2021 If you want to know the calories, I recommend checking it yourself, and counting them by checking the packaging, as different brand’s ingredients have different amounts of calories. Also, If you want to know how much oil was absorbed, just measure the oil before and after, then divide by 12!
Maryanne Cabrera says: May 26, 2020 This specific recipe does not work in an air fryer. The dough will end up dense and hard.
Lilyn says: February 7, 2022 Hi Maryanne Can these Twist Cinnamon Sugar Donuts bake in the oven? If can, at what temperature n bake for how many mins?
Kim says: February 1, 2021 Hi Maryanne, Oh my goodness! These look a lot like churros, but even better. I have been on a baking kick lately, so I’ll have to make these for breakfast on a weekend. My family will eat them right up! :) Reply
Maryanne Cabrera says: February 2, 2021 Yes! They are similar to churros! I hope you give them a try!
Maryanne Cabrera says: March 18, 2021 Yes, you can cover and keep the dough in the fridge overnight after step 3. Bring dough to room temperature before proceeding with step 5.
SayaDaPapaya says: April 19, 2021 Hi! I was wondering if I could oven bake these and fry (instead of deep fry) after. If I can, how long do you recommend I bake them? Thanks! Reply
Whitney says: June 25, 2021 I made the recipe 2x and both times it came out way to sticky to work with. Not sure why it didn’t work. The second time I made it since it was still to sticky to work with at all I used a tablespoon scoop and scooped it into the oil to fry in like donut hole type shape. Haven’t tasted them yet but they look good. Reply
Maryanne Cabrera says: June 28, 2021 I’m sorry to hear it didn’t work out for you. I’m not sure what could have gone wrong. I have tested this recipe several times with great success. It’s the same dough recipe used in my yeast doughnuts.
Nomfundo says: September 8, 2021 Why did you copy the South African Koeksister and not credit the original makers, the only difference between this and Koeksisters is that you did not glaze the doughnut in jam glaze. Reply
Maryanne Cabrera says: September 9, 2021 I did not copy South African Koeksister. This recipe is my version of the Filipino twisted donut called bicho-bicho, shakoy, or lubid-lubid (which means little rope). This fried dough is traditionally coated in plain white sugar.
Monica says: October 28, 2021 Nomfundo, you do realize nearly every culture around the world has their own version of this, right? Not any one country or people can claim it as their own.
Carol Griffin says: October 11, 2021 My donut dough never got the right consistency (remained powdery instead of moist) even though I followed Matha Stewart’s every direction. Reply
Rosanna Battista says: October 31, 2021 These twists are always a huge hit…they freeze very well in an air tight container! Reply
Le says: February 27, 2022 Hands down the best doughnut I’ve ever made or had… they’re so soft and fluffy. I wish I had a bigger stomach so I could eat them all right out the fryer. Reply
Jo Anne says: June 25, 2022 I’ve made donuts before, but this recipe is really great! Easy, quick and really tasty! I added some fresh nutmeg to my cinnamon sugar but otherwise followed your directions to a “T”. Thanks? Reply
Maryanne Cabrera says: June 30, 2022 Thank you for sharing! I’m so glad you enjoyed it. Adding fresh nutmeg really amps the flavors!
amira says: October 30, 2022 this recipe was 10/10 but i wanted to make some donut holes instead of twists would the dough still cook as donut holes ? Reply
Maryanne Cabrera says: October 31, 2022 Yes, this recipe can be used to make regular donuts and donut holes. Follow the directions and cooking times in this cinnamon toast crunch donut recipe. (It’s the same dough as the twist ones).
Amanda Wright says: December 8, 2022 Super easy recipe just made these doughnuts they looks great I think I’m going to glaze them instead of the cinnamon sugar. Thank you for posting this recipe I will definitely be making these again Reply
Amoewa says: January 9, 2023 I was wondering if I could bake it instead of frying or use an air fryer for cooking it? Reply
Maryanne Cabrera says: January 11, 2023 This dough recipe cooks best fried. It is soft and pillowy when fried. It will cook up rather dense if you use an oven or air fryer.
Maryanne Cabrera says: May 8, 2023 This dough cooks best fried. It doesn’t puff up in the oven or air fryer. The dough will end up dense and hard.
Cassie says: May 22, 2023 My family and I love these donuts!! I’m wondering about freezing them after shaping. Then allowing to thaw before frying. I’m hoping to take them frozen on a camping trip. Reply
Maryanne Cabrera says: May 23, 2023 Thank you! Happy to hear you and the family enjoy this recipe! Ideally, yes, you can freeze the dough after shaping. Place on a sheet tray in a single layer, allowing space between the twists. Once solid, wrap tightly in plastic wrap and store in an airtight container in the freezer until ready to use. Unwrap, cover with a towel, and fully defrost at room temperature before frying. Two key problems: 1) make sure the defrosted dough doesn’t have excess moisture or ice that will explode during frying. 2) be careful not to overproof or dry out the dough as it defrosts. Ideally, you’d want a cool, moist environment. That being said, I have personally never tried freezing this dough. Theoretically, it should work! Good luck!
Ebu Villanueva says: October 5, 2023 This donuts remind me of our town folks favorite snack sold by vendors on the streets! Soo favorite! Thank you for showing us how it’s done. Yummm! Reply
Gigi says: October 31, 2023 J’ai fait votre recette ds un centre de personnes agees c comme du bonheur dans l’assiette pour eux et pour moi aussi merci d’avoir publier Reply
A.S. says: November 4, 2023 I plan on making these donuts tomorrow but I don’t have a working stand mixer and don’t know what to do for step one. Do I just do step one in a medium or large size bowl as I would a stand mixer or do I do something different? I imagine that is what I would do. Also do I not wait until the yeast poofs before I add in the egg or do I really add it in exactly after 5 minutes? I look forward to trying your recipe, it looks so good! Reply
Maryanne Cabrera says: November 5, 2023 Whisk together milk, yeast, and sugar in a large bowl. Let sit for 5-7 minutes for yeast to activate and bubble. Add in the egg after the yeast has activated.
Maryanne Cabrera says: January 30, 2024 No, this particular dough needs to be fried. It won’t bake to the same consistency.
Gabrielle says: February 3, 2024 This recipe is spectacular! I made this today and they are the best twist doughnuts I’ve made thus far! If anyone had a problem with it, it’s because they made a mistake at some point in the process. I followed your directions to the t, and they are melt in your mouth fluffy deliciousness! This one is a keeper and I will go back to it whenever the cinnamon doughnut twist cravings come on. Thank you so much for sharing Maryanne! You rock! Reply
Maryanne Cabrera says: February 5, 2024 Thank you for trying the recipe and taking the time to leave a review. I really appreciate it! These are definitely my favorite doughnuts to make! I’m so glad you enjoyed it!
Cindy says: April 5, 2024 Hands down my family’s favorite thing I make! Thank you for sharing this recipe Reply
Maryanne Cabrera says: June 20, 2024 Yes, I have several baked donut recipes such as these baked pumpkin donuts, baked mini donuts, and triple chocolate baked donuts.
Cynt says: August 22, 2024 I made these today 8/22/2024 and they are the absolute best doughnut twists I’ve ever made. Thank you for sharing. Reply