There’s something simply irresistible about warm, fluffy donuts that melt in your mouth, especially when paired with rich chocolate and a hint of warming cinnamon. This Easy Gluten-Free Donuts with Chocolate and Cinnamon Recipe is exactly that—a quick, straightforward way to enjoy fresh, homemade treats without gluten getting in the way of flavor or texture.

A pile of assorted donuts placed on a white marbled surface, showing five different types. The first type has a light brown cinnamon sugar coating with a slightly grainy texture, scattered around the edges. The second type has a smooth white powdered sugar coating, also scattered throughout the pile. The third type shows a shiny white glaze with a smooth surface, placed on top in different spots. The fourth type consists of chocolate glaze donuts topped with colorful rainbow sprinkles, with two of these donuts showing bites taken out to reveal a soft golden inside. The donuts are overlapping each other in a casual arrangement. 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 Easy Gluten-Free Donuts with Chocolate and Cinnamon Recipe
Top Tip
How to Serve Easy Gluten-Free Donuts with Chocolate and Cinnamon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Gluten-Free Donuts with Chocolate and Cinnamon Recipe

Why You'll Love This Recipe

I’ve tried countless gluten-free donut recipes, and this one stands out because it’s not just easy—it nails the texture and flavor. These donuts come out tender, with a perfect crumb that isn’t dry or gritty, which is often the biggest challenge in gluten-free baking.

Simple ingredients: You'll find everything at your local store, and the process won’t overwhelm your kitchen or your schedule.
Super quick: Ready in about 30 minutes from start to finish—a total game-changer for busy mornings or last-minute treats.
Versatile toppings: Chocolate, cinnamon, glaze, or powdered sugar—choose your favorite or mix them all for variety!
Perfect for everyone: Gluten-free but absolutely loved by kids and adults alike, with no compromise on indulgence.

Ingredients & Why They Work

This recipe is beautifully simple, using a handful of ingredients that work harmoniously to create a tender, flavorful donut. The all-purpose gluten-free flour mix provides the right structure, while eggs and milk add moisture and richness. Chocolate chips bring bursts of sweetness without overpowering, and cinnamon adds that classic warmth I can’t resist.

Flat lay of a small mound of fine white gluten free flour, a small white ceramic bowl filled with golden vegetable oil, two large whole brown eggs with clean shells, a small white bowl with white granulated sugar crystals, a small white bowl of fine ground cinnamon, a small cluster of semi-sweet dark chocolate chips, a small white bowl holding pale yellow unsalted butter cubes, a small white bowl containing smooth light corn syrup, a small white bowl of pure white powdered sugar, a tiny white bowl with creamy whole milk, and a few colorful rainbow sprinkles scattered neatly, all arranged in perfect symmetry 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 Blend: I recommend King Arthur’s Measure for Measure Gluten Free Flour—it’s reliable and gives a great texture without tweaking.
Ground Nutmeg: Adds a gentle warmth that complements the cinnamon beautifully.
Granulated Sugar: Balances the flavors and helps with browning, creating that gently caramelized donut exterior.
Baking Powder: This is your lift agent to ensure fluffy donuts that aren’t dense or heavy.
Salt: Enhances all the other flavors and keeps the taste balanced.
Milk (Whole Recommended): Keeps the dough moist and tender. You can use your preferred milk, though whole milk gives a richer flavor.
Eggs: Bind the ingredients and add richness, crucial for a soft but sturdy donut.
Vanilla Extract: Just a splash to brighten the whole batter and bring out the chocolate notes.
Vegetable Oil: Adds moisture and keeps the donuts soft even the next day.
Semi-Sweet Chocolate Chips: For those little pockets of melty chocolate that make these donuts extra special.
Unsalted Butter & Light Corn Syrup (for Chocolate Glaze): Creates a smooth, shiny coating that stays glossy and delicious.
Rainbow Sprinkles: Optional but adds fun, especially if you’re making these with kids!
Powdered Sugar & Cinnamon Sugar: For the classic dusting options—simple, sweet, and nostalgic.

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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

I love tweaking this recipe depending on who’s coming over. When it’s just me and my family, I usually keep it simple with cinnamon sugar. But when friends drop by, I jazz it up with chocolate glaze and sprinkles. The beauty of this recipe? It’s easy to customize.

Variation: Swap the semi-sweet chocolate chips for dark chocolate or even white chocolate for a different twist—I once made a batch with chunks of dried cherries, and it was a hit!
Dairy-Free: Use almond or oat milk and coconut oil instead of vegetable oil for a delicious dairy-free spin.
Lower Sugar: Reduce granulated sugar slightly if you want a less sweet donut; they still taste amazing.
Spices: Feel free to add a pinch of cardamom or ginger for that extra cozy flavor.

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

A white box is filled with four neat rows of doughnuts on a white marbled surface. The first row shows plain doughnuts with a smooth light tan glaze, each with a soft texture. The second row has chocolate-covered doughnuts topped with colorful sprinkles, the smooth dark chocolate layer contrasts with the bright bits on top. The third row contains white powdered sugar doughnuts, looking soft and slightly fluffy with a thick dusting. The fourth row has cinnamon sugar doughnuts, showing a grainy brown topping with a slightly rough texture. Each doughnut is round with a hole in the middle, all lined up evenly. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix Dry Ingredients with Care

I start by whisking together the gluten-free flour, nutmeg, sugar, baking powder, and salt in a large bowl. Mixing these well ensures the leavening is evenly distributed so your donuts rise evenly and have that light texture. Trust me, skipping this step can lead to uneven bites, and no one wants that.

Step 2: Blend Wet Ingredients Thoroughly

In another bowl, beat the eggs, milk, vanilla extract, and vegetable oil until combined. The eggs add structure and moisture, so giving this mixture a good whisk helps the donuts be tender yet sturdy. If your eggs are cold, pop them in room temperature water for a few minutes—it helps them blend smoother.

Step 3: Combine Wet and Dry Gently

Pour the wet ingredients into the dry and fold gently until just combined—don’t overmix! The dough will be thicker than cake batter, but that’s exactly what you want—for shaped donuts that hold their form but stay soft inside.

Step 4: Fold in Chocolate Chips

Stir in the chocolate chips carefully so they’re evenly scattered without breaking up. This little addition makes every bite a tiny celebration of melty chocolate goodness.

Step 5: Bake to Perfection

Spoon the batter into a greased donut pan, filling each cavity about three-quarters full. Bake in a preheated 350°F (175°C) oven for 10-12 minutes, or until a toothpick inserted near the center comes out clean. Donuts should spring back when lightly pressed. Don’t overbake, or they might dry out.

Step 6: Choose Your Topping and Enjoy

Once cool enough to handle, you can glaze them with chocolate, dust them with powdered sugar, or toss them in cinnamon sugar. For the chocolate glaze, I melt butter and chocolate chips with corn syrup—it’s silky and shiny, clinging perfectly to each donut.

Top Tip

From my many donut-baking sessions, a few insights have made all the difference in turning out perfect gluten-free donuts every time. These tips save frustration and maximize yum!

Use a Quality Gluten-Free Flour Blend: I swear by King Arthur’s Measure for Measure—it gives my donuts the best rise and texture without needing tweaks.
Don’t Overmix: Gluten-free batters can get gummy if you mix too much—fold gently for lightness.
Fill Donut Cavities Correctly: About three-quarters full is perfect to avoid overflow but ensure a nice, puffy shape.
Check Baking Time: Donuts can dry quickly if overbaked, so start checking at 10 minutes—the toothpick test is your best friend.

How to Serve Easy Gluten-Free Donuts with Chocolate and Cinnamon Recipe

Garnishes

I usually go simple with a dusting of cinnamon sugar because it adds a cozy sweetness and a bit of crunch. When I’m feeling festive, I’ll dip the tops in chocolate glaze and then shower on rainbow sprinkles for a joyful pop of color—especially great for birthday mornings!

Side Dishes

Pair these sweet donuts with a hot cup of coffee or chai tea for a comforting breakfast. I also like serving them alongside fresh fruit, like berries or sliced apples, to balance the richness.

Creative Ways to Present

For gatherings, I arrange the donuts on a tiered cake stand or platter lined with parchment paper and sprinkle edible flowers or mint leaves around for an elegant touch. In the past, I’ve done a “donut bar” with separate bowls of cinnamon sugar, glaze, and sprinkles, so everyone can decorate their own. Kids loved this interactive twist!

Make Ahead and Storage

Storing Leftovers

These donuts keep well in an airtight container at room temperature for 2-3 days. I usually line the container with parchment to avoid sticking. If you mist them slightly with water and wrap tightly, they stay moist without getting rubbery.

Freezing

I freeze leftover donuts without glaze or sugar coating in a single layer on a baking sheet, then transfer them to a freezer-safe bag. This way, they don’t stick together. When I want one, I just thaw at room temperature or toast lightly.

Reheating

To revive them, I pop a donut in the microwave for 10-15 seconds or heat briefly under a broiler to restore that freshly-baked warmth. If glazed, be careful not to melt the topping too much, so presentation stays pretty.

Frequently Asked Questions:

Can I make these donuts dairy-free?

Absolutely! Substitute the whole milk with almond, oat, or another non-dairy milk, and swap the vegetable oil for coconut oil or another neutral oil. The donuts still come out moist and tasty.

Do I need a special gluten-free flour for this recipe?

Using a reliable gluten-free flour blend like King Arthur’s Measure for Measure ensures the best texture and rise. Avoid mixes with too many coarse grains, as this can affect the donut’s softness.

Can I fry these donuts instead of baking?

This recipe is developed for baking, which is quicker and less messy. Frying gluten-free dough can be tricky and may result in a denser donut, but you can experiment if you prefer—just watch the oil temperature closely.

How long do these donuts stay fresh?

Store them in an airtight container at room temperature, and they should stay fresh for up to 3 days. For longer storage, freezing is best.

Final Thoughts

These Easy Gluten-Free Donuts with Chocolate and Cinnamon Recipe have become my go-to whenever I want something sweet but don’t want the fuss or gluten aftermath. They’re quick, forgiving, and delicious enough to serve any time of day. I hope you enjoy baking and sharing them as much as I do. Give it a try—you might just find your new favorite homemade treat.