Name: Gluten Free Donuts with Chocolate and Cinnamon Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups (240g) all purpose gluten free flour (King Arthur’s Measure for Measure Gluten Free Flour recommended); 1/2 tsp ground nutmeg; 1/2 cup (99g) granulated sugar; 2 tsp baking powder; 1 tsp salt; 1/2 cup + 2 tbsp (148ml) milk (whole milk preferred); 2 large eggs; 1 tsp vanilla extract; 1/4 cup plus 2 tbsp (89ml) vegetable oil; 1/2 cup (85g) semi-sweet chocolate chips; 2 Tbsp unsalted butter; 2 tsp light corn syrup; rainbow sprinkles; 1 1/2 cups (169g) powdered sugar; 1-2 Tbsp milk (whole milk recommended); 1 tsp vanilla extract; 1 cup (113g) powdered sugar; 2/3 cup (133g) granulated sugar; 2 tsp cinnamon

There’s nothing quite like biting into soft, fluffy donuts coated with the warmth of cinnamon and the richness of chocolate. This Gluten Free Donuts with Chocolate and Cinnamon Recipe brings together that comfort in a way that feels special and totally doable at home—perfect for when you want an easy treat that doesn’t compromise on flavor.

The image shows a pile of assorted donuts on a white marbled surface. There are four types: smooth white glazed donuts with a shiny texture, dark chocolate glazed donuts with colorful sprinkles on top, light brown cinnamon sugar-coated donuts, and white powdered sugar-coated donuts with a soft, snowy texture. Some chocolate sprinkled donuts show the inside with a light yellow soft dough. The donuts are arranged in a casual, overlapping way creating a colorful and tasty display. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gluten Free Donuts with Chocolate and Cinnamon Recipe
Top Tip
How to Serve Gluten Free Donuts with Chocolate and Cinnamon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten Free Donuts with Chocolate and Cinnamon Recipe

Why You'll Love This Recipe

I get why gluten-free baked goods sometimes feel intimidating, but these donuts change the game. They come out tender, flavorful, and just sweet enough—plus, they’re a breeze to make even if you doubt your baking skills.

Simple Ingredients: Uses common pantry staples, so you don’t have to hunt down anything obscure.
Quick & Easy: You’ll have fresh donuts ready in about half an hour—ideal for busy mornings or last-minute snack cravings.
Multipurpose Toppings: Whether you’re team chocolate chips, cinnamon sugar, or glaze, this recipe covers all your favorite ways to enjoy donuts.
Perfect Texture: Light and soft, yet sturdy enough to hold up without being heavy or greasy.

Ingredients & Why They Work

The magic is in the balance here. The gluten free flour mix gives structure, eggs and oil add moisture, and the mix of sugars and spices makes every bite comforting. I like using King Arthur’s gluten free flour because it’s reliable and gives great consistency every time.

Flat lay of a small mound of fine gluten free flour on a simple white ceramic plate, a small white bowl filled with granulated sugar, a small white bowl holding light brown ground nutmeg powder, a small white bowl with baking powder, a small white bowl of fine salt, a small white bowl of whole milk, two large whole brown eggs with clean shells, a small white bowl with clear vegetable oil, a small white bowl of semi-sweet chocolate chips, a small white bowl with softened unsalted butter, a small white bowl of light golden corn syrup, a small white bowl of colorful rainbow sprinkles, a small white bowl filled with powdered sugar, a small white bowl with ground cinnamon, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Gluten Free Flour: Be sure to use a blend meant for baking, like King Arthur’s Measure for Measure, to get that soft donut texture.
Ground Nutmeg: Adds subtle warmth that complements cinnamon beautifully.
Granulated Sugar: Sweetens the dough and caramelizes slightly during cooking for a golden finish.
Baking Powder: The rising agent that helps the donuts puff up light and airy.
Salt: Balances the sweetness and enhances flavor overall.
Milk: Whole milk adds richness, but you can sub almond or oat milk for dairy-free.
Eggs: Key for binding ingredients and creating tender crumb.
Vanilla Extract: A classic flavor booster that adds a hint of warmth and sweetness.
Vegetable Oil: Keeps donuts moist and soft without heaviness.
Semi-Sweet Chocolate Chips: Melts inside or decorates the top, adding pockets of chocolate goodness.
Unsalted Butter and Light Corn Syrup: Used in the glaze for a glossy, sweet finish.
Rainbow Sprinkles: Because sometimes fun ingredients just make everything better.
Powdered Sugar & Cinnamon: For classic coatings that add sweetness or spice depending on your mood.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this gluten free donuts with chocolate and cinnamon recipe is how easy it is to tailor to your tastes. Whether you want to add a little extra chocolate or swap out the toppings, it’s built to flex with your preferences.

Variation: I’ve tried adding a sprinkle of chopped nuts on top for a bit of crunch – it makes the texture more exciting and balances the sweetness.
Dairy-Free Option: Swap milk and butter for coconut milk and coconut oil to keep these donuts inclusive without losing flavor.
Seasonal Twist: Adding a pinch of pumpkin spice or orange zest makes these donuts feel festive and cozy in the fall.

Step-by-Step: How I Make Gluten Free Donuts with Chocolate and Cinnamon Recipe

A white box filled with four rows of donuts, each row neatly lined with seven donuts. The first row on the left has plain light tan donuts with a smooth texture. The second row features chocolate-covered donuts topped with colorful sprinkles, the chocolate layer dark and shiny, covering the top surface only. The third row consists of donuts coated in white powdered sugar, giving them a soft, snowy appearance. The fourth row on the right shows donuts covered in cinnamon sugar, with a rough, grainy texture and brown color. The box sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mixing the Dry Ingredients

Start by whisking together your gluten free flour, ground nutmeg, granulated sugar, baking powder, and salt in a large bowl. This not only combines everything evenly but also helps to aerate the flour, giving you lighter donuts. I like to take a moment here to smell the cinnamon and nutmeg—it's such a cozy preview of what’s coming!

Step 2: Combining Wet Ingredients

In another bowl, beat together your milk, eggs, vanilla, and vegetable oil until smooth. Make sure your eggs aren’t cold straight from the fridge, or the batter might get lumpy. I usually leave mine out while prepping to temp them up a bit.

Step 3: Mixing It All Together

Pour the wet mixture into the dry ingredients and stir until just combined. Don’t overmix here; it can make your donuts tough instead of tender. Fold in half the chocolate chips so they melt into yummy pockets inside the donuts. The batter will be a little thick but scoopable.

Step 4: Preparing & Baking

Grease your donut pan really well—this is one of my secret weapons to ensure perfect clean donuts. Fill each cavity about two-thirds full, then sprinkle the remaining chocolate chips on top for that pretty chocolate stud effect. Bake at 350°F (175°C) for about 10 minutes or until a toothpick comes out clean. Keep an eye on that oven; gluten free baked goods can go from perfect to dry quickly!

Step 5: Making the Glaze & Toppings

While the donuts cool, whisk together your powdered sugar, butter, light corn syrup, milk, and vanilla to make a smooth glaze. If you want a cinnamon sugar coating, mix powdered sugar, granulated sugar, and cinnamon in a shallow bowl. Dip warm donuts into your topping of choice and let set briefly on a rack. I love how the glaze adds a shiny finish, but that cinnamon sugar dusting is so nostalgic.

Top Tip

From my many attempts at gluten free donuts, I’ve realized that small adjustments can make a big difference in results. Paying attention to oven temperature and mixing technique will set you up to win!

Use Room Temperature Ingredients: Cold eggs or milk can cause your batter to seize up, so sit them out ahead of time.
Don’t Overmix the Batter: Stir until just combined to keep the donuts fluffy.
Grease Donut Pan Thoroughly: This avoids sticking and guarantees those perfect donut shapes.
Watch the Baking Time: Check your donuts a minute or two before the timer—gluten free treats can dry out fast if left too long.

How to Serve Gluten Free Donuts with Chocolate and Cinnamon Recipe

Garnishes

I usually keep it simple with a sprinkle of rainbow sprinkles or a dusting of cinnamon sugar. For a special occasion, I like drizzling melted chocolate over the glaze for extra indulgence. These little touches make a donut feel like a mini celebration.

Side Dishes

Pair these donuts with a hot cup of coffee or chai tea for the perfect cozy combo. You can also serve them alongside fresh fruit or a berry compote for a balance of freshness and sweetness.

Creative Ways to Present

For brunches or parties, I’ve arranged these donuts on a tiered stand with bowls of cinnamon sugar and glaze so guests can customize their own. You can even stack them with whipped cream and fresh berries between layers for a fun, donut-based trifle.

Make Ahead and Storage

Storing Leftovers

I store leftover donuts in an airtight container at room temperature for up to two days. They stay soft without getting soggy, especially if you hold off on glazing until you’re ready to eat.

Freezing

Freezing works great for these donuts. I individually wrap each donut in plastic wrap and pop them into a freezer bag. When I want a treat, I thaw one at room temperature or warm briefly in the microwave.

Reheating

To revive leftovers, I heat them in a toaster oven or regular oven at low temperature (about 300°F) for 5 minutes. This brings back that fresh-baked warmth and keeps the texture soft—microwaving works too, but be careful not to overdo it or they’ll get rubbery.

Frequently Asked Questions:

Can I use a different gluten free flour blend?

Definitely! While I recommend King Arthur’s Measure for Measure for best results, any gluten free blend designed for baking can work. Just try to avoid blends with too much starch, which might affect the donut’s texture.

Are these donuts suitable for dairy-free diets?

They can be! Swap the milk with your favorite plant-based alternative and replace butter with coconut oil or a dairy-free spread. The flavor will be slightly different but still delicious.

How do I prevent the donuts from sticking to the pan?

Grease your donut pan thoroughly with oil or non-stick spray, and if you can, dust it lightly with gluten free flour. Using a silicone donut pan also reduces sticking issues significantly.

Can I make these donuts ahead for a party?

Absolutely! You can bake them the day before, store them in an airtight container, and add the glaze or toppings just before serving for the freshest experience.

Final Thoughts

Making these gluten free donuts with chocolate and cinnamon recipe has quickly become one of my favorite kitchen projects—there's something so rewarding about mastering a treat that’s usually tricky without gluten. I know you’ll enjoy the warm aromas, the tender crumb, and how easily you can dress them up or down. Try it out like I did the first time, and you’ll see: homemade gluten free donuts are truly a delightful treat worth sharing.