Warm, cinnamon-sweet steam rises as you lift the pan from the oven, and the first bite of these Cinnamon Sugar Ricotta Donuts yields a tender crumb that melts on your tongue — slightly crisp on the outside from the cinnamon-sugar coating and soft, almost cake-like, inside thanks to the ricotta. The smell brings back kitchen memories: afternoon light, a radio playing softly, and the promise of something warm to share. Each donut carries a gentle tang from the cheese that balances the sweetness, and the cinnamon gives just the right amount of comfort to make anyone reach for another.

This is the kind of classic comfort food that gathers people around the table. Whether you’re bringing a plate to a weekend brunch with friends or making a batch for family on a Sunday morning, these treats feel like home. They sit beautifully beside a bowl of soup on a chilly evening or on the counter with fruit and preserves for a casual tea. If you enjoy gentle baked sweets that aren’t overly rich, they’re perfect for sharing with grandkids, neighbors, or anyone who appreciates a simple, heartfelt dessert. For a cozy spread, consider pairing them with a soft coffee cake that also sings of cinnamon and warmth — try a slice of a soft ricotta coffee cake cinnamon sugar swirl for variety and comfort.

This version is simple and truly foolproof. The ingredients are straightforward, and the steps don’t demand special skills — a quick mix, spoon into a pan, and a short bake time. The most satisfying moment is when you roll the warm donuts in the cinnamon-sugar and watch the coating cling to every little ridge. With a reliable recipe and a little patience, you’ll have consistent, tender results every time.

Why this recipe works

There’s a lovely balance of texture and ease in these donuts that makes them so dependable. Ricotta is the secret to their soft, moist interior: it adds fat and moisture without making the batter heavy, so the crumb stays tender instead of dense. Because ricotta contains water and fat, it steams a bit during baking, helping the interior puff up and remain moist. That is why these donuts feel light, like a small cake with a delicate crumb that yields easily under your teeth.

The simplicity of the dry ingredients — flour and baking powder — means the structure is minimal but strong enough to hold form. Baking powder gives an even lift, creating a soft, cake-like texture rather than a breadier donut. A modest amount of sugar keeps the sweetness pleasant and allows the ricotta’s slight tang and the warm notes of cinnamon to come forward. Vanilla brings a rounded flavor, tying the dairy and spice together in a gentle, homey way.

Butter and egg contribute tenderness and richness. The melted butter disperses easily through the batter, coating flour proteins and helping produce a tender crumb. The egg helps with binding and adds a bit of lift. Together with the ricotta, these ingredients prevent overworking: the batter comes together quickly and doesn’t require long mixing, which keeps the texture from toughening. The quick bake in a donut pan concentrates heat around the edges, producing a slight crust that gives contrast to the soft interior — that contrast is what makes rolling them in cinnamon and sugar so satisfying. The sugar clings to the warm surface, creating a delicate, crackling coating that complements the soft center.

This method is forgiving. You don’t need perfect measurements to get a lovely result, and the short bake time reduces the chance of drying out. For busy cooks or anyone who remembers the joy of simple sweets, this recipe delivers consistent comfort with minimal fuss. If you want a slightly richer version, you can pick a full-fat ricotta; for a lighter take, a lower-fat ricotta still gives lift and tenderness. It’s a recipe that welcomes small adjustments while keeping the heart of the donut intact.

How to prepare Cinnamon Sugar Ricotta Donuts

Before you fill the pan, preheat the oven and gather your ingredients so everything is within reach — it makes the whole process feel calm and collected. Start by combining the ricotta, sugar, and melted butter, then add the egg and vanilla and mix until smooth. Whisk the dry ingredients together separately so the baking powder and cinnamon are evenly distributed; this helps each donut rise the same way. When you fold the dry mix into the wet, stir just until combined so you keep a tender crumb. Spoon the batter into a greased donut pan, filling each cavity about three-quarters full for a gentle rise.

The most satisfying part is coating them. After a brief cool, rolling the warm donuts in cinnamon-sugar gives them that familiar, sunny finish — the sugar melts slightly into the warm surface, and the cinnamon gives a comforting spice. You’ll love how every bite contrasts the soft interior with the lightly crisped outside. Serve them while they’re still a touch warm with coffee or tea, and enjoy the small, comforting ritual of passing the plate around.

Ingredients

1 cup ricotta cheese
1/2 cup sugar
1/2 cup flour
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup melted butter
1 egg
Additional cinnamon and sugar for coating

Instructions

Preheat the oven to 350°F (175°C).
Grease a donut pan.
In a large bowl, mix ricotta cheese, sugar, and melted butter.
Mix until well combined.
Add the egg and vanilla extract.
Stir until smooth.
In another bowl, combine flour, baking powder, cinnamon, and salt.
Gradually add the dry mixture to the wet ingredients.
Mix until just combined.
Spoon the batter into the prepared donut pan.
Bake for 15-18 minutes.
Bake until golden and fluffy.
Allow cooling slightly.
Roll in a mixture of cinnamon and sugar before serving.

Serving ideas

These donuts are lovely on a simple breakfast spread. Try serving them with a fruit salad that includes citrus and berries to brighten the plate, or place them beside a bowl of plain yogurt topped with honey and toasted nuts for contrast. They’re also pleasant alongside a simple cheese plate with mild cheeses and sliced apples — the creaminess pairs beautifully with the ricotta’s texture. As for drinks, a warmly brewed cup of black coffee or a cinnamon-spiced tea is a classic pairing; for a softer accompaniment, try a glass of cold milk or a lightly frothed latte. Each option highlights different parts of the donut: fruit and yogurt brighten the tang, the cheese plate complements the dairy notes, and warm drinks echo the cinnamon flavor.

Storing this recipe

Store cooled donuts in an airtight container at room temperature for up to two days; they’re best enjoyed fresh but will keep their texture reasonably well for short storage. If you plan to keep them longer, refrigerate in an airtight container for up to four days — return them to room temperature briefly before serving or reheat slightly. For longer storage, freeze the cooled donuts in a single layer on a baking sheet until firm, then transfer to a freezer bag or container for up to two months. When you’re ready to enjoy, thaw in the refrigerator or on the counter, and refresh with a 10–15 second burst in the microwave or a gentle 5–7 minute warm-up in a 325°F oven to restore softness. After reheating, you can quickly re-roll in a bit of cinnamon-sugar if the original coating has dulled.

Helpful tips

Don’t overmix the batter. Once the dry ingredients go into the wet, stir until just combined. Overmixing develops gluten, which can make the donuts tough rather than tender. A few small lumps are fine — they bake out and keep the texture light. Use a rubber spatula and fold gently, scraping the bowl so nothing is left behind, and stop as soon as you don’t see streaks of flour.
Mind the filling amount. Fill each donut cavity about three-quarters full; too little and you’ll have very shallow donuts, too much and they can spill over or bake unevenly. If you don’t have a piping bag, a small spoon or an ice cream scoop works well. The batter is slightly thick but should drop into the pan smoothly. Tap the filled pan gently on the counter to release any large air bubbles, which helps them bake evenly.
Time the coating. Roll the donuts in the cinnamon-sugar while they’re still warm but not piping hot. If they’re too hot, the sugar will melt away; if they’re cold, the sugar won’t stick as well. A warm donut will allow the sugar to adhere and create a lovely surface. For an even coating, place the cinnamon and sugar in a shallow bowl and roll each donut, pressing lightly so the mixture clings.

Other small considerations: use full-fat ricotta for the richest flavor and best texture, but if you must use a lower-fat version, the recipe still works well. If your ricotta is particularly wet, drain it on a paper towel for a few minutes to avoid thinning the batter. Finally, keep an eye on oven temperatures; older ovens can run hot or cool, so check at the lower end of the bake time the first time you try this recipe.

Recipe variations

Make it spicy: Add a pinch of ground cardamom or nutmeg to the dry mix for a warm, spiced variation. You can also increase the cinnamon slightly if you love a stronger spice note.
Lemon ricotta twist: Fold in one teaspoon of lemon zest and a tablespoon of lemon juice to the wet ingredients for a bright, citrusy version. Roll in a sugar-lemon coating instead of cinnamon-sugar for a fresh finish.
Chocolate-dipped: After cooling, dip half of each donut in melted dark chocolate and let set on parchment. Sprinkle a tiny pinch of sea salt over the chocolate before it sets to contrast the sweetness.

Frequently asked questions

Q: Can I use low-fat ricotta instead of full-fat?
A: Yes, low-fat ricotta will work. The donuts may be slightly less rich, but they will still be tender and tasty. If the ricotta seems watery, drain it briefly.

Q: Do I need a donut pan to make these?
A: A donut pan gives the classic shape and even baking. If you don’t have one, you can use a muffin tin for small cakes; reduce the bake time slightly and watch for a golden top.

Q: Can I make the batter ahead of time?
A: You can mix the batter and keep it covered in the refrigerator for a few hours, but for the best rise and texture, bake shortly after mixing. If refrigerated, let the batter come to room temperature before filling the pan.

Q: Why are my donuts dense?
A: Dense donuts usually result from overmixing or too much flour. Measure flour carefully, mix until just combined, and use fresh baking powder for a good lift.

Conclusion

These Cinnamon Sugar Ricotta Donuts are a gentle, dependable treat that brings warmth to any table — they’re easy enough for a weekday pick-me-up and sweet enough for a family gathering. If you’re curious about a slightly different ricotta approach, I also enjoy seeing how other cooks adapt ricotta-based doughnuts; one thoughtful take is shared over at Ricotta Doughnuts – Taste and Tell Blog. Try a batch this weekend and let the simple pleasure of cinnamon and ricotta fill your kitchen. Cinnamon Sugar Ricotta Donuts are the kind of recipe you’ll return to again and again.

Cinnamon Sugar Ricotta Donuts