Cinnamon Sugar Donut Holes (Printable version)

Fluffy bite-sized dough treats rolled in cinnamon sugar, ideal for breakfast or snacking with coffee.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon ground cinnamon

→ Wet Ingredients

07 - 2/3 cup whole milk
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted
10 - 1 teaspoon vanilla extract

→ For Frying

11 - 4 cups vegetable oil

→ Cinnamon Sugar Coating

12 - 1/2 cup granulated sugar
13 - 1 1/2 teaspoons ground cinnamon
14 - 2 tablespoons unsalted butter, melted

# How to Prepare:

01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until blended.
03 - Add wet mixture to dry ingredients and fold gently with a spatula until just combined without overmixing.
04 - Heat vegetable oil in a deep pot to 350°F (175°C) and prepare a plate lined with paper towels for draining.
05 - Using a small cookie scoop or two teaspoons, carefully drop tablespoon-sized portions of dough into hot oil in batches.
06 - Fry donut holes for 2 to 3 minutes, turning occasionally, until golden brown and cooked through.
07 - Remove with a slotted spoon and place on the prepared paper towels to drain excess oil.
08 - In a shallow bowl, combine granulated sugar and ground cinnamon for coating.
09 - Brush each warm donut hole lightly with melted butter, then roll in the cinnamon sugar mixture to coat evenly.
10 - Serve immediately while warm for best texture and flavor.

# Expert advice:

01 -
  • They're ready in just 30 minutes—truly doable on a weeknight or lazy weekend morning
  • The fluffy, tender crumb inside with that crispy-fried exterior is absolute magic, nothing like store-bought
  • That warm cinnamon sugar coating is addictive—you'll find yourself reaching for just one more
02 -
  • Temperature is everything—if your oil isn't hot enough, they'll absorb oil and be greasy; too hot and they're brown outside, raw inside. A thermometer is not optional
  • Don't overmix the dough—this is the number one reason for dense donut holes, and I learned it the hard way with a batch that tasted like little rubber balls
03 -
  • If frying isn't your thing, you can absolutely bake these at 375°F for 10–12 minutes, then coat them the same way—they won't be quite as crispy on the outside, but they're still delicious and less messy
  • Keep your oil at a consistent temperature by adding the donut holes in small batches and letting the temperature recover between batches rather than dropping a huge amount in at once

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