Buttery Soft Cinnamon Sugar Ricotta Donuts
These cloud-like ricotta donuts are impossibly soft, lightly sweet, and coated in buttery cinnamon sugar. They’re baked, not fried, and come together in under 30 minutes with simple pantry ingredients.
Ricotta gives these donuts their signature pillowy texture that stays tender for days. The secret is in the cheese — it adds moisture and creates that melt-in-your-mouth softness you can’t get any other way.
Perfect for weekend brunch, holiday mornings, or any time you’re craving something special. They taste like a cross between a classic donut and Italian zeppole, but so much easier to make at home.
Why You’ll Love This Recipe
These donuts bake in a standard donut pan, so there’s no messy frying or oil splatter. They’re ready in less time than it takes to drive to the bakery, and your kitchen will smell incredible.
The ricotta keeps them ultra-moist without being heavy or dense. You get that classic donut flavor with a lighter, more delicate crumb that practically melts on your tongue.
They’re versatile too — perfect plain, or dress them up with chocolate glaze, lemon zest, or even a cream cheese drizzle. Kids and adults both love them, making them ideal for gatherings.
Key Ingredients
Ricotta cheese is the star here — use whole milk ricotta for the richest flavor and softest texture. Part-skim works too, but avoid fat-free versions as they’ll make the donuts dry.
Butter gets brushed on warm donuts before the cinnamon sugar coating. Use real butter, not margarine, for that authentic bakery flavor that makes these truly irresistible.
Cinnamon sugar is simply granulated sugar mixed with ground cinnamon. Make extra because you’ll want to coat these generously — that sweet, spiced exterior is essential.
How to Make Ricotta Donuts
The batter comes together in one bowl with just a whisk. Mix the wet ingredients first, then gently fold in the dry ingredients until barely combined. Don’t overmix, as this can cause the donuts to be tough.
Pipe or spoon the batter into a greased donut pan, filling each cavity about two-thirds full. They’ll puff up beautifully as they bake, creating that classic donut ring shape.
Bake until golden and springy to the touch, then immediately brush with melted butter while still warm. Toss in cinnamon sugar right away — the butter helps it stick perfectly.
Tips for Perfect Donuts
Don’t skip the butter brush step — it’s what makes the cinnamon sugar adhere and adds that signature richness. Brush generously on all surfaces for maximum flavor.
Serve them warm or at room temperature for the best texture. They’re incredible fresh from the oven, but they also keep well in an airtight container for 2-3 days.
Use a piping bag or ziplock bag with the corner snipped off for easy, mess-free filling. You can also use a spoon, but piping gives you more control and cleaner edges.
Read More: Effortless Limoncello Ricotta Fritter Bites
Storage and Make-Ahead Tips
Store leftover donuts in an airtight container at room temperature for up to 3 days. They stay surprisingly soft thanks to the ricotta, though they’re definitely best within the first 24 hours.
You can freeze unfrosted donuts for up to 2 months. Let them cool completely, then freeze on a baking sheet. Transfer them to a freezer bag. Thaw and warm before coating with butter and cinnamon sugar.
The batter doesn’t hold well, so these are best mixed and baked fresh. But since they take under 30 minutes start to finish, it’s easy to whip up a batch whenever the craving hits.
Buttery Soft Cinnamon Sugar Ricotta Donuts
Course: DessertCuisine: American, Italian-inspiredDifficulty: Easy12
donuts10
minutes12
minutes22
minutesIncredibly soft baked donuts made with ricotta cheese and coated in buttery cinnamon sugar. Light, fluffy, and irresistibly delicious.
Ingredients
- For the Donuts:
1 cup (240g) whole milk ricotta cheese, at room temperature
2 large eggs
¼ cup (50g) granulated sugar
3 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1½ cups (190g) all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
- For the Coating:
4 tablespoons unsalted butter, melted
½ cup (100g) granulated sugar
1 tablespoon ground cinnamon
Directions
- Preheat oven to 375°F (190°C). Grease a 12-cavity donut pan generously with cooking spray or butter.
- Mix wet ingredients: In a large bowl, whisk together ricotta, eggs, sugar, melted butter, and vanilla until smooth and well combined.
- Add dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Don’t overmix — a few lumps are fine.
- Fill the pan: Transfer batter to a piping bag or large ziplock bag with the corner snipped off. Pipe batter into each donut cavity, filling about â…” full.
- Bake: Bake for 11-13 minutes until donuts are golden brown and spring back when lightly touched. Let cool in the pan for 2 minutes.
- Coat with butter: Remove donuts from pan while still warm. Brush all sides generously with melted butter.
- Add cinnamon sugar: Mix granulated sugar and cinnamon in a shallow bowl. Toss each buttered donut in the mixture until fully coated.
- Serve: Enjoy warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Notes
- Ricotta matters: Use whole milk ricotta for the softest texture. Drain off any excess liquid before measuring.
Don’t overmix: Gently fold the batter just until combined. Overmixing creates tough, dense donuts.
Pan substitute: No donut pan? Use a muffin tin and make donut holes instead. Reduce bake time to 8-10 minutes.
Flavor variations: Add lemon zest to the batter, or try a chocolate glaze instead of cinnamon sugar.
Make them glazed: Skip the cinnamon sugar and dip cooled donuts in vanilla or maple glaze instead.
| Nutrient | Per Serving |
|---|---|
| Calories | 245 kcal |
| Total Fat | 12 g |
| Sugars | 18 g |
| Protein | 6 g |
| Dietary Fiber | 0.5 g |
Frequently Asked Questions
Can I make these without a donut pan?
Yes! Use a standard muffin tin to make donut holes instead. Fill each cavity about halfway and reduce the baking time to 8-10 minutes. They’ll be more like donut holes or muffin tops, but equally delicious.
Why are my ricotta donuts dense?
Overmixing the batter is the most common culprit. Fold the dry ingredients into the wet ingredients gently, just until no flour streaks remain. Also, make sure your baking powder is fresh and hasn’t expired.
Can I use low-fat ricotta?
Part-skim ricotta will work, though the donuts won’t be quite as rich and tender. Avoid fat-free ricotta completely. It has too much moisture and not enough fat, which results in gummy, flat donuts.
