Name: Easy Cinnamon Sugar Twist Donuts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 0.5 cup granulated sugar; 0.25 cup whole milk; 2 large eggs; 0.5 cup unsalted butter, melted; 1 tablespoon ground cinnamon; 0.5 cup brown sugar; 1 cup vegetable oil (for frying)

Alright, friends, pull up a wobbly kitchen stool and try not to spill your coffee on that pile of unread mail – because today, we’re making magic. And by magic, I mean deep-fried dough covered in cinnamon sugar that disappears faster than my motivation to do laundry. We’re diving headfirst into Easy Cinnamon Sugar Twist Donuts, and let me tell you, these aren’t just donuts. These are little golden spirals of joy that scream “I tried!” without actually trying *that* hard. They’re special because they deliver all the homemade donut vibes with a fraction of the fuss, making you look like a domestic goddess even if your kitchen currently resembles a toddler’s art project. You absolutely need to try these if you want to be the hero of breakfast (or brunch, or Tuesday afternoon) with minimal effort and maximum sticky fingers.

The first time I whipped these up, the chaos was, as usual, legendary. My husband, bless his heart, declared he was “just taste-testing for quality control” and managed to inhale three before they even made it to the cooling rack. My littlest one, who has a sixth sense for anything sugar-related, showed up like a heat-seeking missile, demanding “twisties!” and proceeded to cover himself, the cat, and half the kitchen floor in a fine dusting of cinnamon sugar. I swear, I turned my back for thirty seconds to grab my phone for a picture, and half the batch had vanished. I finally got a blurry shot of a few stragglers, sticky fingerprints already marring their perfect golden glow, before they, too, were devoured. Honestly, trying to photograph food in this house is an extreme sport.

🧡

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Why You’ll Love This Easy Cinnamon Sugar Twist Donuts

You’ll be absolutely smitten with these because:
* They taste like you spent hours slaving away, but your secret is safe with me (and the canned biscuit dough).
* The smell alone will make your neighbors think you’ve opened a fancy bakery, not just survived another Tuesday morning.
* It’s a legitimate excuse to have fried dough for breakfast. Don’t question it. Just embrace the sugar rush.
* They’re proof that some of the best things in life are messy, spontaneous, and probably involved a little bit of butter.

Time-Saving Hacks

– Okay, deep breath: we’re using canned biscuit dough. Yes, I said it. It’s the ultimate sanity-saver, turning a lengthy baking project into a twenty-minute wonder. Don’t tell your grandma.
– Instead of dirtying a bowl, toss your freshly fried twists into a large Ziploc bag with the cinnamon sugar. Shake, baby, shake! It coats them perfectly and saves you a dish. Win-win.
– My sneaky “cheat”? If they cool down a bit before everyone gets to them, a quick 10-second zap in the microwave makes them warm and soft again. Don’t judge, it works!

Kitchen Confessions

– The disaster story: The first time, I cranked the heat too high. My beautiful twists went from perfectly golden to suspiciously dark in about 30 seconds. They still tasted… caramelized. If you like your donuts with a hint of charcoal.
– A silly mistake: My kids once thought “twisting” meant intricately braiding them like Rapunzel’s hair. We ended up with doughy knots that looked more like abstract art than donuts. They were still delicious, just… lumpy.
– Honest admission: The oil splatter after frying? Yeah, I usually let that sit for a good hour (or three) while I enjoy my donut before I tackle the greasy aftermath. Some messes are best ignored for a bit.

What to Serve It With

Honestly, they’re perfect on their own, maybe with a steaming mug of coffee or a tall glass of milk. But if you’re feeling extra, a scoop of vanilla ice cream or some fresh berries would take them to another level of indulgence.

✔Tips & Mistakes

Oil Temperature: This is crucial! Too cold, and they’ll be greasy. Too hot, and they’ll burn outside before cooking inside. Aim for 350-375°F (175-190°C) and use a thermometer if you have one.
Don’t Overcrowd: Fry in small batches to maintain oil temperature and ensure even cooking. Patience, my friend, patience.
Coat While Warm: The cinnamon sugar needs to stick, so toss those twists in the sugar mix immediately after they come out of the oil.

Storage Tips

Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh.

Variations and Substitutions

Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible.

Frequently Asked Questions

What kind of pre-made dough works best for these twist donuts?

Flaky biscuit dough in a can is your secret weapon here! The layers really crisp up nicely when fried, giving you that perfect donut texture. Avoid crescent roll dough as it tends to be too thin and can get greasy.

How do I get my cinnamon sugar to stick without making the donuts soggy?

The trick is to coat them immediately after they come out of the hot oil, while they’re still piping hot and slightly greasy. Shake them gently in a bag with the cinnamon sugar mixture for an even coating. If they cool too much, the sugar won’t adhere properly.

What’s the ideal oil temperature for frying Easy Cinnamon Sugar Twist Donuts?

Aim for about 350-375°F (175-190°C). If your oil is too cold, the donuts will absorb too much oil and become greasy. Too hot, and they’ll brown too quickly on the outside before cooking through the middle. A candy thermometer is your best friend here!

Can I bake these donuts instead of frying them?

Absolutely! For a lighter version, preheat your oven to 375°F (190°C) and bake the twisted dough on a parchment-lined baking sheet for 8-12 minutes, or until golden brown. You won’t get the exact same crispy exterior, but they’ll still be delicious, especially when coated in cinnamon sugar immediately after baking.

How can I prevent my twisted donuts from unraveling while frying?

Make sure your twists are fairly tight and give the ends a good pinch together after twisting. You can even tuck the ends slightly underneath themselves before dropping them into the oil. Don’t worry if a few untwist a little; it just adds to the rustic, homemade charm!

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