Cinnamon Baked Donut Holes: Tiny Bites, Big Cinnamon Energy
Let’s cut to the chase: donuts are amazing, but deep-frying is a whole thing.
The oil, the mess, the lingering smell that says “something traumatic happened in this kitchen”…
That’s why baked donut holes exist.
All the flavor. None of the grease. And if you think “baked” means “boring,” you haven’t met these cinnamon sugar-coated little monsters.
These Cinnamon Baked Donut Holes are:
- Soft and cakey on the inside
- Drenched in butter
- Rolled in cinnamon sugar like they’re living their best life
- Ridiculously easy to make in a mini muffin pan (aka cheat code)
FYI: They’re technically breakfast. But also dessert. And maybe dinner. Who’s judging?
Why These Slap So Hard
Here’s why they’ll disappear faster than your motivation to do dishes:
- No frying. No oil burns. No regrets.
- Ready in 30 minutes (including you eating 3 straight from the pan).
- Coated in cinnamon sugar. Literally nothing else matters.
- Mini = excuse to eat 12 and call it “a taste test.”
These are the snackable, sharable, snack-you-said-you’d-share-but-didn’t type of treat. You’ve been warned.
What You’ll Need (Simple, Real Ingredients — No Weird Stuff)
For the donut holes:
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup milk (any kind, you rebel)
- ¼ cup plain yogurt or sour cream
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
For the cinnamon sugar coating:
- ¼ cup butter, melted
- ⅓ cup sugar
- 1 tsp ground cinnamon
Yes, you’ll be dipping these in butter and sugar. No, we’re not negotiating.
How to Make ‘Em (Fast, Fun, and Surprisingly Therapeutic)
Step 1: Preheat and Grease Up
Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
Don’t have one? Borrow one. Or buy one. You’ll want it for life.
Step 2: Mix the Dry and Wet
In one bowl: whisk together flour, sugar, baking powder, cinnamon, salt.
In another bowl: mix milk, yogurt, egg, melted butter, vanilla.
Then pour the wet into the dry and stir until just combined. Don’t overmix unless you want rubbery donut rocks.
Step 3: Fill and Bake
Spoon the batter into the mini muffin pan, filling each cup about ¾ full.
Bake for 10–12 minutes or until they spring back when gently poked.
Let cool for like… 5 minutes. Or until you stop burning your fingers trying to grab one.
Step 4: Cinnamon Sugar Bath (The Best Part)
Set up a dipping station:
- Melted butter in one bowl.
- Cinnamon sugar mix in another.
Roll each donut hole in butter (yes, all of it) and then coat generously in cinnamon sugar. Like, no bare spots. You’re not trying to be subtle.
Step 5: Try Not to Eat Them All Immediately
Good luck with that. Seriously.
Optional Add-Ins and Upgrades
Wanna be a little extra? Same.
- Add a tiny pinch of nutmeg to the batter for classic donut flavor.
- Inject with jam using a piping bag (Raspberry? Strawberry? DO IT.)
- Dip the tops in chocolate glaze for a hybrid donut-truffle situation.
- Use pumpkin spice instead of cinnamon if it’s fall and you’re feeling witchy.
Basically: if you can imagine it, you can stuff it in one of these little suckers.
Storage Tips (aka “Will These Still Be Good Tomorrow?”)
- Room temp: Airtight container, 2–3 days.
- Reheat in microwave for 10 seconds = fresh magic.
- Freezer: Freeze without the sugar coating, then defrost and roll in fresh butter/sugar later. (Yes, donut meal prep is a thing.)
Are They Healthy?
LMAOOOO.
I mean… they’re baked. And small. So, like… healthier than deep-fried ones?
Also there’s yogurt in the batter. That’s calcium. That’s basically medicine.
Eat the donut. You’ll be fine. 🙂
When to Serve These (Answer: Literally Anytime)
- Breakfast spread – Add a tray of these and watch people lose it.
- Brunch potluck – You will be the person.
- Birthday snack table – Better than cupcakes. Yeah, I said it.
- Midnight craving – Silent, quick, perfect.
- With coffee or hot chocolate – The dream pairing.
- After a terrible day – These are emotional support donuts.
F.A.Q. (Because You’re Thinking It)
Q: Can I make these without a mini muffin pan?
Sure — use a regular muffin tin and call them “donut muffins.” Adjust bake time to ~15–18 min.
Q: Can I make these gluten-free?
Use a good 1:1 GF flour blend. They’ll still work!
Q: Can I bake and coat ahead of time?
Yes, but they’re best the day-of. That butter-sugar combo is peak right after coating.
Q: Can I double the batch?
Absolutely. You should. Regret hits hard when they’re gone in 10 minutes.
Final Thoughts: Tiny, Cinnamony, Totally Dangerous
Cinnamon Baked Donut Holes are everything a snack should be:
- Easy
- Bite-sized
- Ridiculously satisfying
- And weirdly impossible to stop eating
They bring major donut shop vibes to your kitchen with none of the frying drama.
Make a batch, share if you’re feeling generous (or don’t), and enjoy your new go-to recipe for “Oh crap, I need to bring something!” moments.
Because sometimes all you need is a buttery, cinnamon-sugar-covered sphere of happiness.
