These doughnuts are the perfect blend of chocolatey goodness and cozy cinnamon spice. They’re baked—not fried—making them a slightly healthier alternative without sacrificing taste or texture. The recipe is simple and doesn’t require special equipment beyond a doughnut pan. Plus, they’re incredibly versatile, so you can glaze, frost, or dust them however you like. Ideal for any season, these doughnuts are especially comforting during the fall and winter months.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat your oven to 350°F (175°C) and grease a doughnut pan.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
In another bowl, combine the granulated sugar, brown sugar, eggs, milk, sour cream, vanilla extract, and melted butter. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
Spoon or pipe the batter into the prepared doughnut pan, filling each mold about ¾ full.
Bake for 10–12 minutes, or until a toothpick inserted into a doughnut comes out clean.
Allow to cool in the pan for a few minutes before transferring to a wire rack.
While still slightly warm, dip in cinnamon sugar, drizzle with chocolate glaze, or dust with powdered sugar as desired.
Servings and timing
This recipe makes approximately 12 doughnuts. Prep time: 15 minutes Bake time: 10–12 minutes Total time: 25–30 minutes
Variations
Mini Doughnuts: Use a mini doughnut pan for bite-sized treats; reduce baking time accordingly.
Frosted Doughnuts: Top with chocolate ganache or cream cheese frosting for an extra decadent twist.
Spicier Kick: Add a pinch of cayenne or chili powder for a Mexican chocolate-inspired flavor.
Filled Doughnuts: Use a piping bag to fill cooled doughnuts with chocolate or cinnamon cream.
Dairy-Free: Use non-dairy milk and a plant-based yogurt or sour cream alternative.
Storage/Reheating
Store leftover doughnuts in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, microwave individual doughnuts for 10–15 seconds or warm in a 300°F oven for 5 minutes. For longer storage, freeze unglazed doughnuts in a freezer-safe bag for up to 2 months. Thaw and glaze as needed.
FAQs
Can I make these doughnuts without a doughnut pan?
Yes, you can use a muffin pan and create a hole with a piece of foil or parchment in the center, though a doughnut pan gives the best shape.
Are these doughnuts cake-like or yeast-raised?
They are cake doughnuts, so they are soft and dense rather than light and airy like yeast-raised versions.
Can I use Dutch-processed cocoa powder?
Yes, Dutch-processed cocoa will work and may give the doughnuts a deeper chocolate flavor.
Can I fry this doughnut batter instead of baking?
No, this batter is specifically designed for baking and is too soft for frying.
What type of milk works best?
Whole milk is ideal for richness, but 2%, skim, or non-dairy alternatives can also be used.
How do I keep the doughnuts moist?
Store them in an airtight container and avoid overbaking. The sour cream or yogurt in the batter also helps retain moisture.
Can I double the recipe?
Yes, the recipe can be doubled easily if you’re baking for a crowd.
What toppings go well with these doughnuts?
Cinnamon sugar, chocolate glaze, vanilla glaze, or powdered sugar all work well with this flavor combo.
Can I make the batter ahead of time?
It’s best to bake the doughnuts right after mixing, but you can refrigerate the batter for a few hours if needed.
Do these doughnuts taste strongly of cinnamon?
The cinnamon adds warmth and depth without overpowering the chocolate—it’s a balanced combination.
Conclusion
Chocolate Cinnamon Doughnuts are a cozy, comforting treat that combines the richness of cocoa with the warmth of cinnamon in every bite. Perfect for any time of day, they’re easy to make, endlessly customizable, and utterly delicious. Whether you enjoy them with coffee in the morning or as an after-dinner indulgence, these doughnuts are sure to please.
Chocolate Cinnamon Doughnuts are soft, moist baked treats that blend the richness of cocoa with the warmth of cinnamon. Perfect for breakfast, dessert, or a cozy snack, they’re easy to make and customizable with your favorite toppings.
Preheat your oven to 350°F (175°C) and grease a doughnut pan.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
In another bowl, combine the granulated sugar, brown sugar, eggs, milk, sour cream, vanilla extract, and melted butter. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
Spoon or pipe the batter into the prepared doughnut pan, filling each mold about ¾ full.
Bake for 10–12 minutes, or until a toothpick inserted into a doughnut comes out clean.
Allow to cool in the pan for a few minutes before transferring to a wire rack.
While still slightly warm, dip in cinnamon sugar, drizzle with chocolate glaze, or dust with powdered sugar as desired.
Notes
Use Dutch-processed cocoa for a deeper chocolate flavor.Do not overmix the batter to keep the doughnuts light and moist.Try adding a pinch of cayenne for a Mexican chocolate twist.Use non-dairy alternatives for a dairy-free version.Unfrosted doughnuts freeze well for up to 2 months.
