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Square crop of a bitten chocolate cinnamon doughnut stacked on others, showing the texture inside.
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5 from 2 votes

Chocolate Cinnamon Doughnuts

These Chocolate Cinnamon Doughnuts make soft, chocolatey doughnuts with a cinnamon glaze that’s perfect for cozy breakfasts or brunch!
Prep Time2 hours 20 minutes
Cook Time10 minutes
Additional Time30 minutes
Total Time3 hours
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 20 doughnuts
Author: Jamie Sherman

Equipment

Ingredients

For the doughnuts:

  • 4 cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 4 teaspoons baking powder
  • 1 teaspoons ground cinnamon
  • ¾ teaspoons salt
  • ¼ teaspoons baking soda
  • 2 large eggs slightly beaten
  • 1 ¼ cups granulated sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk
  • Oil for frying

For the glaze:

  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 5 - 6 tablespoons milk

Instructions

  • In a large bowl, combine the flour, cocoa powder, baking powder, cinnamon, salt, and baking soda.
  • In a separate bowl, combine the eggs and sugar until thick and lemon-colored. Stir in the oil and vanilla.
  • Add the dry ingredients and buttermilk alternately to the egg mixture, beginning and ending with the dry ingredients. Beat just until blended after each addition.
  • Wrap the dough in plastic wrap and chill dough for two hours.
  • Roll dough onto a lightly floured surface to ½-in. thickness. Cut with a floured doughnut cutter.
  • Fry the doughnuts in batches in 375°F oil, 1-2 minutes per side, turning once. Drain on a rack over paper towels.
  • In a medium shallow bowl, mix the glaze ingredients until well combined. Dip the tops of the doughnuts into the glaze and place the glazed side up onto cooling racks to allow the glaze to set.

Notes

🥡 STORAGE

  • Store donuts in an airtight container at room temperature for up to 2 days.
  • Keep unglazed donuts separate from glazed to prevent sogginess.
  • Place parchment between layers to avoid sticking.

♨️ REHEATING

  • Microwave donuts for 10-15 seconds for a soft, warm texture.
  • Warm in a 300°F oven for 4-6 minutes on a baking sheet.
  • Use an air fryer at 300°F for 3-4 minutes to restore slight crispness.
  • Avoid reheating glazed donuts for too long, or the glaze will melt off.

❄️ FREEZING

  • Freeze unfrosted donuts in a single layer, then transfer to a freezer bag.
  • Use within 2 months for best flavor and texture.
  • Thaw at room temperature and glaze before serving.

💡 TIPS FOR BEST RESULTS

  • Chill the dough to make rolling and cutting easier.
  • Use a candy thermometer to keep the oil at 375°F while frying.
  • Let excess oil drip off on a cooling rack for a cleaner glaze finish.
  • Glaze donuts while they’re still slightly warm to help the glaze set nicely.

🍳 ALTERNATE COOKING METHODS

  • Bake at 375°F for 8-10 minutes, but the texture will be more like that of a cake.
  • Try an air fryer at 350°F for 4-6 minutes, flipping halfway through.
  • Stovetop frying in a Dutch oven or cast-iron skillet yields the best results.
  • Avoid using deep fryers with narrow baskets, as donuts may stick.

♻️ LEFTOVERS

  • Use leftover donuts for a sweet bread pudding or French toast bake.
  • Crumble into ice cream or milkshakes for an extra dessert boost.
  • Slice and pan-toast leftover donuts for a crispy treat.

Nutrition

Serving: 1doughnut | Calories: 277kcal | Carbohydrates: 57g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 205mg | Potassium: 76mg | Fiber: 1g | Sugar: 37g | Vitamin A: 49IU | Vitamin C: 0.01mg | Calcium: 73mg | Iron: 2mg
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