Homemade Cinnamon Sugar Donut Holes Recipe

These homemade Cinnamon Sugar Donut Holes are soft, fluffy, and coated in a generous layer of sweet cinnamon sugar. They are quick to make, use simple pantry ingredients, and taste best warm and freshly coated. Whether you serve them for breakfast, brunch, an afternoon treat, or a weekend dessert, these bite-sized donuts are sure to disappear quickly.

The best part about this cinnamon sugar donut holes recipe is that you do not need a complicated donut maker or a long list of ingredients. The dough comes together easily, and the finished donut holes have a tender center with a lightly crisp outside and a delicious cinnamon sugar coating.

Cinnamon Sugar Donut Holes Recipe Information

Why This Recipe Is Good

These donut holes are easy to prepare, use everyday ingredients, and have a soft, fluffy texture with a sweet cinnamon sugar coating. They are also perfect for sharing and can be served warm in about 30 minutes.

Ingredients

For the Donut Holes

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 large egg
• 3/4 cup whole milk
• 4 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• Vegetable oil, for frying

For the Cinnamon Sugar Coating

• 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons melted butter, optional

Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Wooden spoon or rubber spatula
• Small cookie scoop or tablespoon
• Deep, heavy-bottomed saucepan or Dutch oven
• Cooking thermometer
• Slotted spoon or spider strainer
• Wire cooling rack
• Baking sheet
• Paper towels
• Small shallow bowl for the cinnamon sugar

How to Make Cinnamon Sugar Donut Holes

1. Prepare the Cinnamon Sugar

Start by making the coating so it is ready when the donut holes are cooked. In a small bowl, combine the granulated sugar and ground cinnamon. Stir until the mixture is evenly blended, then set it aside.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon. Mixing the dry ingredients first helps distribute the baking powder and cinnamon evenly throughout the dough.

3. Mix the Wet Ingredients

In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until smooth. Make sure the melted butter has cooled slightly before adding it to the egg mixture.

4. Combine the Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a wooden spoon or spatula until everything is just combined.

Do not overmix the batter. A few small lumps are fine. Overmixing can make the donut holes dense rather than soft and tender.

The dough should be soft and slightly sticky but thick enough to scoop.

5. Heat the Oil

Pour enough vegetable oil into a deep saucepan or Dutch oven to create a depth of about 2 to 3 inches. Heat the oil over medium heat until it reaches 350°F, or 175°C.

Using a cooking thermometer makes it much easier to maintain the correct temperature. Oil that is too cool can make the donut holes greasy, while oil that is too hot can brown the outside before the center is cooked.

6. Scoop the Donut Hole Dough

Use a small cookie scoop or tablespoon to portion the dough. Carefully drop small portions into the hot oil, working in batches.

Avoid overcrowding the pan because adding too many donut holes at once can lower the oil temperature.

7. Fry Until Golden Brown

Fry the donut holes for about 2 to 3 minutes, turning them gently with a slotted spoon so they brown evenly on all sides.

They should become puffed and golden brown. Since cooking times can vary slightly depending on their size, make sure the centers are cooked through before removing them.

8. Drain the Donut Holes

Use a slotted spoon or spider strainer to transfer the cooked donut holes to a wire rack lined with paper towels. Let them drain for a short time while they are still warm.

9. Coat with Cinnamon Sugar

While the donut holes are warm, toss them in the cinnamon sugar mixture until they are completely coated.

For a richer coating, lightly brush or toss the warm donut holes with melted butter before coating them in cinnamon sugar. The butter helps the cinnamon sugar stick and adds extra flavor.

10. Serve Warm

Cinnamon Sugar Donut Holes are best served warm. Arrange them on a plate or serving basket and enjoy them immediately.

They are especially delicious with coffee, tea, hot chocolate, or a cold glass of milk.

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Tips for Making the Best Cinnamon Sugar Donut Holes

Use fresh baking powder for the best rise. Since baking powder is responsible for helping the donut holes puff up, older baking powder can result in flatter or heavier pieces.

Keep the dough soft. Avoid adding too much flour, even if the dough feels slightly sticky. A soft dough helps create tender donut holes.

Keep the oil at a steady temperature. Aim for about 350°F, or 175°C, and allow the oil to return to temperature between batches.

Do not overcrowd the pan. Frying too many donut holes at once can cause uneven browning and greasy results.

Coat them while warm. Cinnamon sugar sticks best when the donut holes are freshly fried and still warm.

Make evenly sized pieces. Using a small cookie scoop makes it easier to cook the donut holes evenly.

Can You Make These Donut Holes in an Air Fryer?

Yes, you can make an air-fried version, although the texture will be different from deep-fried donut holes. Air frying produces a lighter exterior with less richness from the oil.

To try this method, shape the dough into small balls and arrange them in a lightly greased air fryer basket with space between each piece. Air fry at about 350°F, or 175°C, until puffed and golden, turning them once during cooking. The exact cooking time can vary by air fryer and dough size, so check them early.

Brush the warm donut holes lightly with melted butter and toss them in the cinnamon sugar mixture.

How to Store Cinnamon Sugar Donut Holes

These donut holes are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days.

For the best texture, reheat them briefly in the microwave or in a low-temperature oven. Keep in mind that the cinnamon sugar coating may become less crisp after storage.

If you plan to make them ahead, prepare the cinnamon sugar separately and coat the donut holes shortly before serving.

Can You Freeze Donut Holes?

Yes. Allow the cooked donut holes to cool completely, then place them in a freezer-safe container or bag. Freeze for up to 2 months for the best quality.

When ready to serve, thaw them and warm gently in the oven. Add fresh cinnamon sugar after reheating for the best flavor and texture.

Serving Ideas

Cinnamon Sugar Donut Holes are delicious on their own, but they can also be served with dipping sauces. Try them with vanilla glaze, chocolate sauce, caramel sauce, cream cheese frosting, or a simple powdered sugar glaze.

For a breakfast spread, serve them alongside scrambled eggs, fresh fruit, yogurt, and coffee.

Nutrition Information

The following nutrition information is an estimate and can vary depending on the exact ingredients, portion size, and amount of oil absorbed during frying.

Frequently Asked Questions

Can I make cinnamon sugar donut holes without a thermometer?

Yes. A thermometer gives the most reliable results, but you can test the oil by dropping in a very small piece of dough. It should begin bubbling steadily and rise to the surface. If it browns extremely quickly, the oil is probably too hot.

Why are my donut holes greasy?

Greasy donut holes are often caused by oil that is not hot enough. When the oil temperature is too low, the dough absorbs more oil while cooking. Maintaining a temperature around 350°F, or 175°C, helps produce a better texture.

Why did my donut holes turn out dense?

Overmixing the batter can develop too much gluten and make the donut holes heavy. Mix the wet and dry ingredients only until they are combined.

Can I use brown sugar instead of white sugar?

Yes. Brown sugar can be used in the dough for a slightly deeper, caramel-like flavor. It will also make the donut holes somewhat darker and more moist.

Can I use a different type of milk?

Yes. Whole milk gives the richest texture, but 2% milk can also work well. Non-dairy milk can be used as a substitute, although the final texture and flavor may vary slightly.

How do I know when the donut holes are cooked?

They should be evenly golden brown and feel firm when gently pressed. If you are unsure, cut one open to check that the center is fully cooked and no wet batter remains.

Can I make the dough ahead of time?

For the best results, these donut holes are best cooked soon after the batter is mixed. Preparing the batter too far in advance can affect the leavening and final texture.

What is the best oil for frying donut holes?

A neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, works well. Choose an oil that does not have a strong flavor.

Can I add more cinnamon?

Absolutely. For a stronger cinnamon flavor, increase the cinnamon in either the dough, the coating, or both. You can also add a small pinch of nutmeg for a warm, bakery-style flavor.

Final Thoughts

This Cinnamon Sugar Donut Holes Recipe is a simple way to make a warm, homemade treat without spending hours in the kitchen. The tender donut centers, golden exterior, and sweet cinnamon sugar coating make every bite comforting and satisfying.

Serve them fresh for breakfast, brunch, parties, holidays, or an easy weekend dessert. Once you make these bite-sized treats at home, you may find yourself coming back to this recipe whenever a sweet craving hits.