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cinnamon sugar donut twists freshly made on a piece of parchment paper.
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4.25 from 8 votes

Cinnamon Sugar Donut Twists

These Cinnamon Sugar Donut Twists are so soft and pillowy, made with a simple sweet dough, and topped with a delightful sprinkling of cinnamon sugar. If you want something different from your traditional donut, and using pantry staples, these twisted morsels are the ticket.
Prep Time40 mins
Cook Time20 mins
Rising Time2 hrs
Total Time3 hrs
Course: Dessert, Donuts
Cuisine: American
Keyword: cinnamon sugar donut twists, cinnamon sugar twists, donut twists, sugar twists
Servings: 16
Calories: 205kcal



  • 2 tablespoons butter unsalted, melted
  • 1 cup milk lukewarm
  • cup sugar granulated
  • teaspoons active dry yeast (1 packet)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 3 cups all-purpose flour
  • vegetable oil for frying

Cinnamon Sugar

  • ½ cup sugar granulated
  • 2 teaspoons cinnamon ground


  • Activate the yeast: In the bowl of your mixer combine the melted butter with the lukewarm milk and the sugar. Stir in the yeast. Whisk well and let it sit for 10 to 15 minutes to dissolve and activate the yeast.
  • Make the dough: Add the egg, vanilla extract and salt to the bowl and whisk. Add the flour to the bowl and using the hook attachment mix until the dough comes clean from the sides of the bowl. The dough should be a soft and slightly sticky dough.
  • Let the dough rise: Place the dough in a bowl that’s sprayed with cooking spray. I also like to spray the dough with some cooking spray so that it doesn’t dry out. Cover with plastic wrap or a clean kitchen towel and let rise for an hour. The dough should double in size.
  • Punch and let the dough rise: Punch the dough to release the air and knead it a couple times with your hands, place the dough in a bowl again and cover it back. Let it rise a second time for another 45 minutes to an hour until it doubles again.
  • Divide and roll the dough: Transfer the dough to a lightly floured surface and divide it equally in 16 pieces. Cover them with plastic wrap so they don't dry as we make twists.
  • Make the twists: Form each piece of dough into a 12-inch rope. I prefer to do this over clean surface, I find it harder to twist on a floured surface. As you roll each rope, start twisting it by rolling one end toward you and the other end away from you. Lift the rope and bring the two ends together. It should already start to twist but twist it one or two more times until it forms a tight twist. Seal the the two ends together well, so they don't open up during frying.
  • Cover and let rise: Cover the twists with plastic wrap and let them double in size again for another 30 minutes.
  • Fry donuts: Add about 3 inches of oil to a deep frying pan, I used a Dutch Oven. Before frying the donuts make sure the oil is hot, it needs to be 350°F. Fry the donuts, about 5 or 6 at a time until golden brown on both sides. Make sure you turn them on both sides to fry them evenly. 
  • Coat donuts in cinnamon sugar: In a large Ziploc bag or paper bag combine the sugar and cinnamon. Add a few hot donuts to the bag at a time and shake well to make sure the donuts are covered in cinnamon sugar. Repeat with remaining donuts.


  1. Always check the expiration date on your yeast and make sure it hasn’t expired! All your yeast products whether it’s in a jar or a package should be stamped with a “best if used by” date. Always make sure you check this date, even when you purchase the yeast.
  2. To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
  3. If your yeast mixture is not frothy on top, your yeast is dead and the dough will not rise. You’ll have to start over with new fresh yeast.
  4. Don’t pour your used oil down the sink drain. Allow it to cool, pour it in an empty container or bottle and then discard it in the trash or reuse it.
  5. Store donuts on the counter in an airtight container for up to 2 days. If you want to make the dough in advance, you can refrigerate the uncooked dough for up to 2 days if stored in an airtight container. Just be sure to take it out of the fridge and allow to come back up to temperature before frying, You never want to add cold dough to a fryer.
  6. Place the unbaked donut twists on a baking sheet and put in the freezer. Once frozen, move them to an airtight container or freezer bag. Keep this in the freezer for up to 1 month. Allow it to defrost fully on the counter before frying up!


Serving: 1twist | Calories: 205kcal | Carbohydrates: 34g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 85mg | Potassium: 68mg | Fiber: 1g | Sugar: 15g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg