Gluten Free Cinnamon Twist doughnuts

Is there any smell more comforting than cinnamon and sugar wafting through your kitchen? I think not. These Easy Gluten Free Cinnamon Twist Doughnuts are my latest baking obsession, and trust me, they are about to become yours, too. They’re soft, pillowy, and coated in that iconic sweet cinnamon glaze, but here’s the best part: they come together in minutes with no fancy equipment. As a busy mom myself, I live for recipes that look and taste like I spent hours in the kitchen, but are secretly a total shortcut. This is one of those recipes.

Table of Contents

Table of Contents

Why You’ll Love These Gluten Free Cinnamon Twist doughnuts

Let’s be real, life is busy. You deserve a treat that doesn’t require a culinary degree or an entire afternoon. Here’s why this recipe is a game-changer:

• Unbelievably Quick: From bowl to belly in under 30 minutes.
• Gluten-Free Goodness: Perfect for those with sensitivities, but delicious enough for everyone.
• Kid-Approved: My kids love twisting the dough—it’s a fun little kitchen activity!
• Pantry Staples: You probably have most of these ingredients in your cupboard right now.

Gathering Your Ingredients

Simple ingredients make the best treats. Here’s what you’ll need to create this little bit of magic.

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• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 large egg, room temperature
• 3/4 cup milk (dairy or non-dairy both work!)
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract

For the Cinnamon Sugar Coating:

• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon
• 6 tbsp unsalted butter, melted

Let’s Make Some Doughnuts!

Don’t be intimidated! This process is as easy as one, two, three (literally).

1. Mix the Dry Ingredients: In a large bowl, whisk together your gluten-free flour, sugar, baking powder, and salt. This ensures everything is evenly distributed so you get a perfect rise.
2. Combine the Wet Ingredients: In a separate bowl, whisk the egg, milk, melted butter, and vanilla until smooth.
3. Bring it Together: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. The dough will be soft and a little sticky—that’s exactly what you want!
4. Shape the Twists: Turn the dough out onto a lightly floured surface (use a bit more gluten-free flour). Gently knead it 3-4 times until it comes together. Divide the dough into 8 equal pieces. Roll each piece into a rope about 6 inches long, then gently twist it into a classic doughnut shape, pinching the ends together.
5. Fry to Perfection: Heat about 2 inches of oil in a heavy-bottomed pot to 375°F (190°C). Carefully place 2-3 doughnuts at a time into the hot oil. Fry for about 60-90 seconds per side, until they’re a beautiful golden brown.
6. Coat and Serve: Use a slotted spoon to transfer the hot doughnuts to a paper towel-lined plate for a moment. Then, while they’re still warm, brush them with the melted butter and dunk them generously in the cinnamon-sugar mixture. Enjoy immediately!

My Go-To Doughnut Making Tips

I’ve made these more times than I can count, and here are my best tips for success:

• Oil Temperature is Key: If you don’t have a thermometer, test the oil by dropping a small piece of dough in. If it sizzles and rises to the top immediately, you’re good to go. If it burns, it’s too hot; if it sinks, it’s not hot enough.
• Don’t Overmix: Overmixing can make your doughnuts tough. Stir until the flour is just incorporated—a few lumps are okay!
• Keep Them Warm: If you’re making a batch, keep finished doughnuts warm in a 200°F oven while you fry the rest.

The first time I made these, my daughter declared them “better than the bakery.” My heart melted faster than the butter for the coating! It’s become our special Saturday morning tradition.

Serving Suggestions

These doughnuts are downright heavenly all on their own, still warm from the fryer. But if you’re feeling fancy, why not serve them with a tall glass of cold milk or a hot cup of coffee? They also make a spectacular dessert for a weekend brunch. If you’re looking for another gluten-free brunch star, you have to try these delicious gluten-free crepes!

Can I bake these instead of frying?

Preheat your oven to 350°F (175°C). Place the shaped doughnuts on a parchment-lined baking sheet. Bake for 10-12 minutes, or until they spring back when lightly touched. Brush with butter and roll in cinnamon sugar as soon as they come out of the oven.

How should I store leftover doughnuts?

These are truly best eaten the day they are made. However, you can store them in an airtight container at room temperature for up to 2 days. They will lose some of their freshness but can be gently warmed in the microwave for a few seconds to soften up.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough, cover it tightly, and refrigerate it for up to 24 hours. Let it sit at room temperature for about 20 minutes before shaping and frying.

What’s the best gluten-free flour to use?

I highly recommend using a reliable 1:1 gluten-free baking blend that includes xanthan gum, like Bob’s Red Mill or King Arthur Flour. For more on choosing the right flour, this guide from Bob’s Red Mill is a fantastic resource.

There you have it! A simple, fun, and absolutely irresistible treat that proves eating gluten-free doesn’t mean missing out. These Easy Gluten Free Cinnamon Twist Doughnuts are the perfect way to bring a little joy to your morning. I can’t wait for you to try them and hear what you think. Happy baking!