Soft Grain-Free Cinnamon Sugar Donuts That Taste Like a Cheat Day (But Aren’t)

You want bakery-level donuts without the food coma or the flour crash? Here’s the move: plush, cinnamon-kissed donuts that don’t touch grains, fryers, or your willpower. These are tender, bouncy, and coated in crackly cinnamon sugar—aka the nostalgia hit your Saturday needs.

They whip up fast, they stay soft, and they’re friendly to your gut and your macros. If you can stir batter and own a donut pan, you’re basically a donut shop now.

What Makes This Recipe Awesome

• Soft but structured: A blend of almond flour and tapioca starch gives that classic donut bite—tender crumb, light chew, zero grit.
• No frying drama: Baked in the oven, then brushed with butter or coconut oil for that irresistible cinnamon-sugar cling.
• Gluten-free and grain-free: Built for paleo-ish eaters and anyone dodging grains without sacrificing joy.
• Quick turnaround: From mixing bowl to mouth in about 30 minutes. Your coffee won’t even cool off.
• Customizable sweetness: Use coconut sugar for a caramel-y vibe or a zero-sugar granulated sweetener if you’re keeping it tight.

What Goes Into This Recipe – Ingredients

• Dry Ingredients:
  • 1 1/2 cups fine blanched almond flour
  • 1/4 cup tapioca starch (or arrowroot starch)
  • 1/3 cup coconut sugar (or granulated allulose/monk fruit blend)
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
• Wet Ingredients:
  • 2 large eggs, room temperature
  • 1/2 cup unsweetened almond milk (or coconut milk), room temperature
  • 3 tbsp melted coconut oil or unsalted butter, plus more for brushing
  • 2 tsp vanilla extract
  • 1 tsp apple cider vinegar
• Cinnamon Sugar Coating:
  • 1/3 cup coconut sugar (or granulated substitute)
  • 1 1/2 tsp ground cinnamon
  • 2–3 tbsp melted butter or coconut oil for brushing
  • Optional: Pinch of cardamom or nutmeg for a bakery-level finish

Instructions

1. Prep the gear: Preheat oven to 350°F (175°C).

   Lightly grease a 6-cavity donut pan with coconut oil or butter.

2. Mix dry: In a bowl, whisk almond flour, tapioca starch, coconut sugar, cinnamon, baking powder, baking soda, and salt until no clumps remain.
3. Mix wet: In another bowl, whisk eggs, almond milk, melted coconut oil (cooled slightly), vanilla, and apple cider vinegar.
4. Combine: Pour wet into dry and stir until just combined. The batter should be thick but scoopable. If too thick, add 1–2 tsp milk; if too thin, sprinkle a bit more almond flour.
5. Fill the pan: Spoon or pipe the batter into the donut cavities, filling each about 3/4 full.

   Smooth tops with a damp finger for an even rise.

6. Bake: Bake 12–15 minutes until set and lightly golden. A toothpick should come out mostly clean with a few moist crumbs.
7. Cool: Let donuts cool in the pan 5 minutes, then transfer to a rack. Meanwhile, mix the cinnamon sugar coating in a shallow dish.
8. Coat: Brush warm donuts with melted butter or coconut oil, then toss or dip in the cinnamon sugar mixture until well coated.
9. Serve: Eat warm (highly recommended) or at room temp.

   Try not to inhale them all at once—no promises.

Preservation Guide

• Room temperature: Store in an airtight container lined with a paper towel for up to 2 days. The towel prevents sogginess.
• Refrigerator: Keeps 4–5 days. Rewarm 8–10 minutes at 300°F to restore softness.
• Freezer: Freeze on a sheet pan, then store in a freezer bag up to 2 months.

  Thaw at room temp and refresh in a low oven. Recoat with a little cinnamon sugar if needed—because sparkle matters.

Why This is Good for You

• Lower glycemic options: Using coconut sugar or a zero-calorie granulated sweetener helps avoid the sugar spike-and-crash cycle.
• Better fats, better satiety: Almond flour and coconut oil provide monounsaturated fats that keep you full and support steady energy.
• Protein and fiber: Almond flour sneaks in extra protein and fiber, so one donut actually pulls its weight.
• Gluten-free and grain-free: Great for paleo-style or gluten-sensitive eaters seeking comfort-food vibes without the fallout.

Don’t Make These Errors

• Overbaking: These go from soft to dry fast. Check at 12 minutes.

  If the tops spring back gently, you’re done.

• Cold ingredients: Cold milk or eggs can seize the coconut oil, creating greasy bits. Room temp is your friend, FYI.
• Skipping the brush: The cinnamon sugar needs something to stick to. No butter/oil = sad, patchy coating.
• Wrong flour swap: Do not swap almond flour for coconut flour 1:1.

  That’s a sawdust ticket. Stick to the listed blend.

• Overmixing: Stir until just combined. Overmixing compacts the crumb and ruins the pillowy factor.

Variations You Can Try

• Maple-glazed: Skip cinnamon sugar and dip cooled donuts in a glaze made with 1/2 cup powdered sweetener, 2–3 tbsp maple syrup, and a splash of milk.
• Apple cider donut vibe: Replace half the milk with reduced apple cider, add a pinch of nutmeg and clove, and keep the cinnamon sugar.
• Chocolate dip: Melt dark chocolate with a teaspoon of coconut oil and dip the tops.

  Sprinkle with flaky salt for drama.

• Pumpkin spice season: Add 1/4 cup pumpkin puree and 1 tsp pumpkin spice; reduce milk by 2 tbsp to maintain texture.
• Protein boost: Stir in 1–2 tbsp unflavored or vanilla collagen peptides. It blends smoothly without drying the batter.

FAQ

Can I make these without a donut pan?

Yes. Use a mini muffin tin and bake 10–12 minutes for donut “holes.” Same coating, same bliss.

What’s the best sweetener for the coating?

Coconut sugar gives a caramel note and classic crunch.

For ultra-low sugar, use a granulated allulose or monk fruit blend, but note it may melt faster and be slightly less crunchy.

Can I make them dairy-free?

Absolutely. Use coconut oil instead of butter and a non-dairy milk like almond or coconut. Texture stays soft and lush.

Why add apple cider vinegar?

It reacts with baking soda to create lift, giving you a lighter crumb.

No, your donuts won’t taste like salad dressing.

How do I prevent sticking?

Grease the pan well and let donuts cool 5 minutes before removing. If needed, run a thin spatula around the edges to loosen.

Can I reduce the cinnamon?

Sure—use 1/2 tsp in the batter for a lighter touch, and keep the full amount in the coating for flavor pop.

Are these keto?

They can be close. Swap coconut sugar for a keto-friendly granular sweetener and keep an eye on the tapioca starch; it adds carbs.

If strict keto, reduce tapioca to 2 tbsp and add 2 tbsp finely ground almond flour to balance.

Wrapping Up

Soft Grain-Free Cinnamon Sugar Donuts deliver bakery flavor with a smarter blueprint—no grains, no deep fryer, no crash. They’re fast, flexible, and dangerously snackable. Keep a batch on hand for breakfast wins, late-night cravings, or that smug “I bake” moment we all secretly enjoy.

Make them once, and your oven just became your favorite donut shop.