Cinnamon Sugar Donut Holes

Discovering these cinnamon sugar donut holes feels like finding a little morning treasure. The first time I made them, the warm scent of cinnamon swirled through the kitchen, and I knew this would be a new favorite.

I still remember the day unexpected guests arrived, and these donut holes saved the moment—they disappeared faster than I could keep up with frying!

Ingredients

• All-purpose flour: I always pick this for its versatility and reliable texture in donut dough.
• Granulated sugar: Essential for sweetness and helps create that perfect coating.
• Baking powder & baking soda: The dynamic duo that makes these donut holes wonderfully light and fluffy.
• Ground cinnamon: I love using fresh ground cinnamon for its deep aroma.
• Whole milk: Adds richness that you can really taste in every bite.
• Eggs: They bind the ingredients for that perfect donut structure.
• Unsalted butter: Melting it brings buttery notes without overpowering the cinnamon sugar.
• Vanilla extract: Just a touch to round out the flavors.
• Vegetable oil: The best frying oil for even heat and crispiness without a heavy taste.

Instructions

Gather Your Ingredients:

Assemble everything so you have your dry and wet ingredients separated, making mixing a breeze.

Mix the Dry:

Whisk the flour, sugar, baking powder, baking soda, salt, and cinnamon. The smell starts unfolding already!

Whisk the Wet:

Beat together the milk, eggs, melted butter, and vanilla, blending those deep flavors.

Combine Gently:

Pour wet into dry and mix just until combined. Resist overmixing to keep the dough tender.

Heat the Oil:

Use a deep pot and bring oil to 350°F. You’ll hear the satisfying sizzle once the dough hits the oil.

Fry the Donut Holes:

Drop tablespoon-sized dough balls carefully into the hot oil. They puff up and turn golden in just 2–3 minutes.

Drain and Coat:

Remove with a slotted spoon onto paper towels, brush with melted butter, and roll in the cinnamon sugar for that perfect finish.

Serve Warm:

There’s nothing like these fresh and warm, but they also hold up well at room temperature.

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One evening, after a long day, these donut holes became more than just food—they were a warm embrace, turning any moment into a cozy celebration.

Keeping It Fresh

If you need to store leftover donut holes, keep them in an airtight container for up to 2 days. Reheat gently in a low oven to bring back that fresh-baked feeling.

Serving Ideas That Clicked

Try piping jam or melted chocolate inside for an extra surprise. Serving with a cup of coffee or chai tea turns this snack into a little ritual.

Making It Ahead for the Freezer

These donut holes freeze well before frying. Shape and freeze the dough balls on a baking sheet, then transfer to a freezer bag. Fry straight from frozen for convenience.

• Don't forget to keep an eye on oil temperature with frozen dough.
• Brush with butter and roll in cinnamon sugar while still warm for best texture.
• Freeze extras to have a sweet treat anytime without starting from scratch.

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Thanks for stopping by the kitchen! I hope these donut holes bring as much joy to your table as they do to mine.

Recipe FAQs

→ What gives the donut holes their soft texture?

The combination of baking powder and baking soda helps the dough rise, creating a light and pillowy texture once fried.

→ What oil is best for frying these donut holes?

Vegetable oil is recommended due to its high smoke point, ensuring a golden crust without burning.

→ Can I add flavor variations to the dough?

Yes, adding a pinch of nutmeg or vanilla enhances warmth and depth in the flavor.

→ How do I know when the donut holes are cooked through?

They turn golden brown and float to the surface after 2-3 minutes of frying; internal doneness can be checked by cutting one open.

→ Can these donut holes be stored after cooking?

They are best enjoyed fresh but can be stored in an airtight container for up to 2 days without significant loss of texture.