Cinnamon donuts with browned butter caramel sauce just embody fall. A homemade cinnamon donut is tossed in a cinnamon sugar mixture, then topped with a decadent browned butter caramel sauce… it’s about as comforting as a warm donut can get.

Donuts are among the best desserts on the planet. Wait, DOUGHNUTS are among the best? Either way, do(ugh)nuts are quite possibly my favorite goodie behind cookies (hey, silver isn’t bad). I loved a good baked donut when I’m trying to be a bit healthier, but there’s really no comparison to a good old fashioned fried donut. It’s warm, crunchy on the outside and pillowy on the inside, and completely satisfying. These cinnamon donuts with browned butter caramel sauce are packed with so much flavor, you might not want to share. Don’t worry, I won’t tell a soul.

What you’ll need to make these cinnamon donuts with browned butter caramel sauce:

All purpose flour

Dark brown sugar

Salted butter

Whole milk

A large egg

Baking powder

Pure vanilla extract

Ground cinnamon

Ground nutmeg

Salt

Vegetable oil for frying

Granulated sugar

Heavy cream

The Donuts

These wonderful cake-like donuts are make with a handful of pantry staples that I’m betting you probably already have on hand. Plenty of ground spices and pure vanilla extract + a decent amount of dark brown sugar makes these the most flavorful donuts, even on their own. They are best served warm, but a room temperature one is quite delicious as well.

Now you’ll want a good quality vegetable or other frying oil. This part is important as it affects the overall taste and texture of the donuts. Heat the oil in a medium to large deep pan, and use a thermometer. Trust me, you want one. It helps you to know exactly how hot the oil is at all times. I got this thermometer at a great price online and it works wonderfully. Ensuring that your oil maintains an even temp will also ensure that the donuts cook through and evenly. Use a slotted spoon to remove the donuts from the oil. This is the best way to allow the excess oil to drip off. Place the hot donuts on a paper-towel lined cooling rack for about a minute, then toss them in the cinnamon sugar mixture and plate them. You can serve them immediately with the caramel sauce, or store them on the counter in an airtight Tupperware container. Just know that they are best the first day, but they are also great warmed up the second and even third day.

The Browned Butter Caramel Sauce

This is a variation of my 3-ingredient caramel sauce, and I simply browned the butter prior to mixing it into the amber colored sugar. Whisk constantly, as lumps can form. Fear not if that happens though, a quick pop of the pan back onto the heat and some vigorous whisking (being cautious as it can splatter and it is HOT) will work those lumps right out. It’ll be smooth-caramel-sailing after that. This caramel can be kept in a jar in the fridge for upwards of a month, and I’m guessing you’ll want leftovers as it goes great on French toast, over an ice cream Sunday, or even drizzled around the top of a layer cake (or even inside that layer cake!). There are so many uses for this golden caramel, and it’s so easy to make. Trust me when I say you’ll never go store bought again.

The Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. Your donuts will be slightly denser, but the flavor will still be wonderful.

Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. Use this in both the donut batter and the caramel sauce.

Silk Dairy Free Heavy Cream is a great option for the caramel sauce.

Enjoy these tasty fall donuts! If you make them and love them, would you leave a comment? This helps others find my recipes quicker and more easily!

XO,

Heather

OTHER POPULAR DONUT RECIPES

Print Recipe

Cinnamon Donuts with Browned Butter Caramel Sauce

Prep Time15

Cook Time20

Total Time35

Course: Donuts

Keyword: caramel sauce, cinnamon donuts, donuts

Ingredients

For the Donuts

2 ¾ cups All purpose flour
¾ cup Dark brown sugar (packed)
¼ cup Salted butter (melted)
¾ cup Whole milk
1 egg Large
1 tablespoon Baking powder
1 teaspoon Pure vanilla extract
2 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
¼ teaspoon Salt
Vegetable oil (for frying)
½ cup Granulated sugar
1 teaspoon Ground cinnamon

For the Browned Butter Caramel

1 cup Granulated sugar
½ cup Salted butter (browned and then cooled)
½ cup Heavy cream

Instructions

Make the caramel first so it has a chance to cool down before the donuts are ready. For the caramel: Heat sugar on medium to high heat in a sauce pan, whisking until melted. Be cautious as you do not want the sugar to burn, and be aware of splatter as well. It will be extremely hot!
Once the sugar reduces to a dark amber colored liquid, about 3-5 minutes, add the browned butter. Whisk this bubbly liquid until fully combined and with no remaining lumps. Lower heat to a simmer. Slowly add the heavy cream, and mix until well combined. Remove from heat and allow to cool completely. Caramel will thicken as it cools.
If mixture clumps up at all, simply pop the pan back onto the burner and then the heat up to medium for a minute or two of vigorous stirring. It will come together. Store in an airtight glass container for up to one month in the refrigerator. You can warm the caramel to loosen it up after it has been refrigerated, as it will stiffen. It is still pliable though, so it can be eaten warm or cold.
For the donuts: In a medium bowl, combine the flour, sugar, baking powder, spices, and salt. Whisk to combine. Add melted butter, vanilla and milk, mixing until dough forms. If dough is sticky, add additional flour 1 tablespoon at a time until no longer sticky.
Heat frying oil in a deep pan to 350°. Use enough oil to cover doughnuts without extra room, about 4-5 inches. Be cautious of splatter as oil will be hot. Use a thermometer to ensure temperature remains stable.
Gently place donuts into oil and fry on each side for 1 minutes, or until golden. Remove from oil with a slotted spoon and place on a paper towel lined cooling rack. Allow excess oil to come off, and then roll still-warm donuts in cinnamon + sugar mixture. Drizzle browned butter caramel over donuts, or dunk donut holes into a bowl of it! Enjoy warm or room temperature. Store any leftover donuts in an airtight container at room temperature for up to three days. Donuts are best served day of. Enjoy!