Save Cinnamon Sugar Donut Holes bring back cozy weekend mornings and afternoon treats from my childhood—those moments gathered around the kitchen with the scent of cinnamon and warmth filling the house. If you crave something sweet, fluffy, and absolutely irresistible but do not want to fuss with a full batch of donuts, this recipe has you covered for breakfast or snack time.
The first time I made these as a college student missing home, I was shocked by how quickly my roommates devoured them. Now I whip them up for sleepovers, picnics, or just because it is Tuesday and we deserve a treat.
Ingredients
- All-purpose flour: provides fluffy structure for pillowy donut insides. Use unbleached for best results
- Granulated sugar: sweetens the dough and forms the signature crunchy coating so choose fine white sugar for even texture
- Baking powder: gives the donut holes their signature lift and airiness
- Salt: sharpens the flavors and balances the sweetness
- Ground cinnamon: adds fragrance and warmth throughout the dough and the sugar coating—fresh ground if possible
- Whole milk: ensures tender texture and rich flavor. Use full-fat milk for the best crumb
- Large eggs: bind everything together for a light but cohesive dough
- Unsalted butter: adds richness and buttery flavor to both the batter and final coating—choose high quality for best taste
- Vanilla extract: gives that bakery aroma and smooth background flavor
- Vegetable oil: is the key for crisp frying results. Opt for neutral oils like canola or sunflower for clean flavor
- Cinnamon sugar coating: brings irresistible crunch sweet warmth and sparkle to each piece—fresh cinnamon makes a difference
Instructions
- Mix the Dry Ingredients:
- In a large bowl thoroughly whisk together flour sugar baking powder salt and cinnamon. This even distribution means every bite is seasoned and rises perfectly
- Prepare the Wet Ingredients:
- In another bowl whisk together milk eggs melted butter and vanilla extract until completely smooth. This helps the dough stay light and avoids streaky pockets
- Combine Wet and Dry:
- Pour wet mixture into dry ingredients and gently fold until just combined. Be careful not to overmix or the donut holes will turn dense and tough
- Heat the Oil:
- Pour vegetable oil into a deep pot or Dutch oven until it reaches about two inches deep. Heat over medium to reach three hundred fifty degrees Fahrenheit. Use a thermometer for best results—steady temperature prevents oily donuts
- Shape and Fry:
- Use a small cookie scoop or two spoons to gently drop tablespoon-sized dollops of batter into the hot oil. Work in batches of five to seven pieces so they have space. Fry for two to three minutes per batch turning with a slotted spoon so all sides get evenly golden and puffed
- Drain:
- Lift donut holes from oil with a slotted spoon and set them on paper towel lined plate to absorb excess oil. Let cool for a minute or two so they are easy to handle
- Make the Cinnamon Sugar Coating:
- In a shallow bowl mix granulated sugar with ground cinnamon until even. Brush each warm donut hole with melted butter then roll them in the cinnamon sugar to completely coat
- Serve Warm:
- Enjoy these fresh out of the fryer while the coating is crackly
Save I have always loved the moment when these donut holes are cool enough to handle. The act of rolling them in cinnamon sugar makes my kitchen smell incredible and brings a magical pause to the morning. My little one loves dipping them in warm cocoa while I savor mine with strong coffee.
Storage Tips
Let donut holes cool completely before storing in an airtight container to maintain crispness. They will stay fresh for about two days at room temperature. For longer storage freeze in a single layer then transfer to a bag. Reheat with a short stint in the oven for best texture.
Ingredient Substitutions
For a richer dough add a pinch of nutmeg or swap in brown sugar for a deeper flavor note. If dairy is a concern use plant-based milk and vegan butter. A gluten-free flour blend that contains xanthan gum works well in place of all-purpose flour.
Serving Suggestions
Serve warm with a pot of coffee for a classic diner experience. Pair with hot chocolate for a cozy winter snack or stack into a tower and drizzle with melted chocolate or caramel for a party platter. Leftover donut holes are delicious sliced and toasted lightly the next day.
Save Try these donut holes for a weekend treat or any time you want to share something warm and nostalgic. A quick batch brings happy smiles and sweet memories.
Kitchen Q&A
- → Can I bake these instead of frying?
Yes, use a mini muffin pan and bake at 375°F (190°C) for 10–12 minutes. Brush with butter and coat in cinnamon-sugar after baking.
- → How can I make donut holes extra fluffy?
Avoid overmixing the batter and ensure oil temperature is 350°F (175°C) for quick, even cooking.
- → What oil is best for frying?
Vegetable oil is recommended for its neutral flavor and high smoke point. Make sure it's fresh for best results.
- → Can I add other spices?
Yes, try a pinch of nutmeg in the batter for added warmth and depth of flavor.
- → Are these suitable for vegetarians?
Yes, all ingredients used are vegetarian-friendly. Always check ingredient labels for allergens.