There’s something irresistibly cozy about warm, soft donuts fresh from your own kitchen, especially when they’re bursting with chocolate and kissed with cinnamon. This Gluten Free Donuts with Chocolate and Cinnamon Recipe is a game-changer—quick, simple, and perfectly sweet, making it a treat you’ll want to make again and again.

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 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

This Gluten Free Donuts with Chocolate and Cinnamon Recipe became one of my favorites because it blends nostalgic comfort with simple ingredients, all without gluten. Whether you’re gluten-sensitive or just want a lighter sweet treat, this recipe delivers on flavor and texture.

Simple Ingredients: You don’t need a pantry full of specialty items—just familiar staples with one reliable gluten-free flour blend.
Quick Prep Time: In about 30 minutes, you have fresh donuts, perfect for morning coffee or afternoon snack.
Versatile Toppings: Choose chocolate chips, glaze, cinnamon sugar, or even rainbow sprinkles to suit your mood.
Fluffy and Moist: These donuts have the tender crumb and soft bite you want in a homemade treat, no gluten needed.

Ingredients & Why They Work

The magic of this gluten free donuts recipe is really in the balance—the right flour, a touch of spice, and enough moisture to keep these tender. Here’s why each ingredient plays a starring role.

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:I trust King Arthur’s Measure for Measure blend—it behaves closest to wheat flour, giving these donuts a soft but sturdy texture.
Nutmeg:Just a pinch adds warmth and depth, complimenting the cinnamon perfectly.
Granulated sugar:Sweetens the batter and helps create a light crust on the outside.
Baking powder:Leavens the donuts, ensuring they puff up nicely and remain airy.
Salt:Balances sweetness and enhances overall flavor.
Milk:Whole milk works best for richness, but any milk you prefer will do.
Eggs:Bind ingredients and give structure, plus contribute to tenderness.
Vanilla extract:Boosts flavor and adds a subtle aromatic sweetness.
Vegetable oil:Keeps the donuts moist without weighing them down.
Chocolate chips:Melty pockets of delight scattered through the batter, because really—who can resist?
Unsalted butter & light corn syrup:Come together for the glossy chocolate coating that’s just right on top.
Powdered sugar and cinnamon sugar blends:Give you flexible topping options to customize every batch.

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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 experimenting with toppings and mix-ins on these gluten free donuts. You can easily adapt the recipe to suit your favorites or whatever you have on hand—making it truly your own.

Chocolate Variations: Sometimes I swap semi-sweet chips for dark or white chocolate, or fold in cocoa powder into the batter for extra chocolate punch.
Spiced Up: Try adding a dash of cinnamon right into the batter itself for double cinnamon goodness.
Fruit Boost: My kids adore fresh blueberries or chopped strawberries stirred into the batter before baking.
Dairy-Free Swap: Use almond milk and coconut oil instead of milk and vegetable oil to make this dairy-free as well.

Step-by-Step: How I Make 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: Get Your Ingredients Ready and Preheat

Start by preheating your oven to 350°F (175°C). Grease a 12-cavity donut pan to make sure your donuts release easily after baking. Measure out all ingredients—you want everything within arm's reach to keep things smooth.

Step 2: Whisk Dry Ingredients Together

In a large bowl, combine your gluten free flour, nutmeg, sugar, baking powder, and salt. Whisk these together well so the leavening is evenly distributed. Trust me, uneven baking can sneak in if you skip this.

Step 3: Mix Wet Ingredients Separately

In another bowl, whisk milk, eggs, vanilla extract, and vegetable oil until smooth. This will help you combine wet ingredients easily without overmixing later.

Step 4: Combine Wet and Dry, Then Add Chocolate Chips

Pour the wet ingredients into the dry and gently stir until just combined. You want a thick but scoopable batter. Fold in the chocolate chips carefully so they don’t sink to the bottom while baking.

Step 5: Fill Donut Pan and Bake

Use a spoon or piping bag to fill each cavity about ¾ full—don’t overfill, or they’ll spill over. Bake for 10-12 minutes until the tops spring back when touched lightly or a toothpick inserted comes out clean.

Step 6: Prepare Chocolate Glaze or Cinnamon Sugar

While donuts bake, melt butter with chocolate chips and corn syrup on low heat, stirring until shiny and smooth for the glaze. For cinnamon sugar, combine granulated sugar and cinnamon in a shallow bowl.

Step 7: Glaze, Sugar, or Sprinkle

Once donuts are cool enough to handle, dip tops into chocolate glaze, then place on parchment paper to set. Or toss donuts in cinnamon sugar while still warm for a magical coating. Add sprinkles while glaze is wet for a fun pop of color.

Top Tip

From the many batches I've baked, a few secrets really help your gluten free donuts turn out beautifully every time.

Use a Quality Gluten Free Flour Blend: King Arthur’s Measure for Measure gives you the best texture closest to wheat flour, which can be tricky with gluten free baking.
Don’t Overmix Batter: Stir just until ingredients come together — overmixing can make donuts tough rather than tender.
Grease Your Pan Well: Gluten free batters sometimes stick more, so use a light coat of oil or nonstick spray and consider a silicone pan if you have one.
Don’t Skip the Cooling Step: Let donuts cool before glazing or dipping to prevent melting the topping or sogginess.

How to Serve Gluten Free Donuts with Chocolate and Cinnamon Recipe

Garnishes

I always love a little texture and color, so I go with rainbow sprinkles on chocolate glazed donuts for a cheerful look. Sometimes a dusting of powdered sugar over cinnamon sugar donuts is a simple, beautiful finish I can’t resist.

Side Dishes

Pair these donuts with a warm cup of coffee, chai tea, or even a cold glass of milk. For a brunch spread, fresh fruit or yogurt parfaits add freshness without overpowering the sweet treat.

Creative Ways to Present

I’ve hosted donut-themed brunches where I line up donuts on tiered stands, letting guests mix and match toppings. Using edible flowers on glazed donuts added a charming, elegant touch for special occasions too.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container at room temperature for up to 2 days, though they’re really best enjoyed fresh. If you want to keep them moist, layering donut halves with parchment paper between works well.

Freezing

To freeze, I wrap donuts individually in plastic wrap, then place them in a freezer-safe bag. They keep great for up to 2 months. When you thaw them, make sure to let them come to room temperature slowly for the best texture.

Reheating

I warm leftovers in a 300°F oven for about 5-7 minutes or zap in the microwave for 15 seconds. This revives softness without drying out, especially if you eat them quickly after reheating.

Frequently Asked Questions:

Can I make these gluten free donuts dairy-free?

Yes! Simply substitute the whole milk with a plant-based milk like almond or oat milk and replace vegetable oil with coconut oil or another dairy-free alternative. The texture will remain tender and moist.

How do I prevent gluten free donuts from being too dense?

Using a high-quality gluten free flour blend with xanthan gum or a binding agent helps a lot. Also, don’t overmix the batter — stirring until just combined keeps your donuts light and fluffy.

Can I fry these donuts instead of baking?

This recipe is designed for baking and you’ll get the best results that way with a tender crumb and minimal mess. Frying could be tricky since the batter is thick and baked donuts have a different texture than fried ones.

How do I store and reheat gluten free donuts with chocolate glaze?

Store glazed donuts in an airtight container at room temperature for up to two days. To reheat, warm them gently in the oven at 300°F for 5-7 minutes to refresh the soft texture and melt the glaze slightly. Avoid microwave reheating if you want to maintain the glaze’s sheen.

Final Thoughts

This Gluten Free Donuts with Chocolate and Cinnamon Recipe holds a special place in my kitchen because it brings the joy of homemade donuts without the fuss or gluten worries. I hope when you make it, you feel just as delighted biting into that first warm, chocolate-studded, cinnamon-sprinkled donut. Share it with your loved ones—or keep them all to yourself, I won’t judge!