Cinnamon Sugar Donut Holes That Vanish in 10 Minutes (Make Extra, Thank Me Later)

You know that warm, nostalgic smell that turns your kitchen into a hug? That’s these donut holes. They’re golden, soft inside, crisp outside, and rolled in a cinnamon sugar coat that makes restraint impossible.

No fancy equipment, no chef ego—just ridiculous flavor in under 30 minutes. Make a batch and watch them disappear like concert tickets at 9:00 a.m.

Why This Recipe Works

These donut holes use a quick batter leavened with baking powder, so you get fluffy interiors without proofing yeast. A slightly thicker batter keeps them round and tender—not oily.

Frying at the right temperature creates a thin, crisp shell that grabs the cinnamon sugar like Velcro. And yes, a small pinch of nutmeg gives that classic donut-shop vibe you forgot you loved.

Shopping List – Ingredients

• 1 3/4 cups (220g) all-purpose flour
• 1/3 cup (65g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine salt
• 1/4 tsp ground nutmeg (optional but clutch)
• 3/4 cup (180ml) whole milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• Neutral oil for frying (canola/peanut; enough for 2–3 inches in pot)
• 1/2 cup (100g) granulated sugar (for coating)
• 1 1/2 tsp ground cinnamon (for coating)
• Pinch of salt (for the coating—trust me)

Let’s Get Cooking – Instructions

1. Mix the dry crew: In a bowl, whisk flour, sugar, baking powder, salt, and nutmeg.
2. Whisk the wet squad: In another bowl, combine milk, egg, melted butter, and vanilla.
3. Make the batter: Pour wet into dry and stir just until combined. Slightly lumpy is fine.

   Overmixing equals tough donut heartbreak.

4. Heat the oil: In a heavy pot, bring 2–3 inches of oil to 350–360°F (175–182°C). Use a thermometer—guessing is how you get greasy sadness.
5. Prep the coating: Mix sugar, cinnamon, and a tiny pinch of salt in a shallow bowl.
6. Fry time: Using a small cookie scoop or two spoons, drop 1–1.5 tablespoon mounds into the oil. Don’t crowd.

   Fry 2–3 minutes, turning, until deep golden brown and cooked through.

7. Drain and toss: Transfer to a wire rack or paper towels for 30–45 seconds. While still warm, roll generously in the cinnamon sugar.
8. Test and adjust: Cut one open. If doughy, lower scoop size or fry a bit longer; if too dark outside/underbaked inside, reduce oil temp ~10°F.
9. Serve hot: Plate immediately.

   They’re absolute peak within 15 minutes—no judgment if you inhale six.

Storage Instructions

• Room Temperature: Store cooled donut holes in an airtight container up to 2 days. Refresh in a 325°F oven for 6–8 minutes, then re-roll in cinnamon sugar if needed.
• Freezer: Freeze uncoated donut holes in a single layer, then bag for up to 2 months. Reheat at 325°F for 8–10 minutes and toss in fresh cinnamon sugar.
• Do not refrigerate: The fridge dries them out—no one wants stale bravery.

Benefits of This Recipe

• Fast: Ready in about 25–30 minutes, start to finish.
• No yeast drama: Zero proofing, zero anxiety.
• Portable joy: Bite-sized treats perfect for parties, brunch, or “I just need something sweet.”
• Budget-friendly: Pantry staples, big payoff.
• Customizable: Easy to flavor-shift—see ideas below.

Don’t Make These Errors

• Skipping the thermometer: Too cool = greasy; too hot = raw centers.

  Aim for 350–360°F and adjust as needed.

• Overmixing the batter: Stir until just combined. Gluten is great for bread, not for donut tenderness.
• Overcrowding the pot: It crashes the oil temp. Fry in batches for even color and texture.
• Coating when cold: Cinnamon sugar won’t stick.

  Toss while warm.

• Giant scoops: Big balls look cool, cook terribly. Keep them small for fully cooked centers.

Different Ways to Make This

• Baked version: Spoon batter into a greased mini muffin tin. Bake at 375°F (190°C) for 10–12 minutes, brush with melted butter, and toss in cinnamon sugar.

  Not identical, still awesome.

• Air fryer: Chill batter 15 minutes, scoop onto parchment squares, air fry at 350°F for 7–9 minutes, brush with butter, coat in cinnamon sugar.
• Flavor flips: Add orange zest, brown the butter, or swap 1/4 cup flour with cake flour for extra softness.
• Fill ’em: Inject with jam, Nutella, or vanilla pastry cream using a piping tip. Because extra is fun.
• Spice swap: Try pumpkin pie spice, cardamom, or chai mix for a cozy twist.

FAQ

Can I make the batter ahead?

Yes, up to 12 hours in the fridge. Let it sit at room temp for 15 minutes and give it a gentle stir before frying.

The baking powder still pulls its weight.

What oil is best for frying?

Use a neutral, high-smoke-point oil like canola, peanut, or vegetable oil. Olive oil will clash with the flavor and smoke like your fire alarm’s worst day.

How do I know they’re cooked inside?

They should be a deep golden brown and feel light. If unsure, sacrifice one: the center should be set and fluffy, not wet.

Internal temp around 195–200°F if you’re precise.

Can I make them gluten-free?

Use a 1:1 gluten-free flour blend with xanthan gum. Batter may be slightly looser; chill 15 minutes for easier scooping.

Why add salt to the cinnamon sugar?

A tiny pinch sharpens the sweetness and makes the cinnamon pop. It’s the secret handshake of good pastry.

My Take

These Cinnamon Sugar Donut Holes are the culinary equivalent of a mic drop—simple, loud, and impossible to ignore.

They’re proof that basic ingredients plus good technique beats overpriced bakery lines, IMO. Make them once, and they’ll become your emergency dessert, your brunch flex, and your late-night “I earned this” treat. Pro tip: hide a few for yourself before serving—or prepare for friendly betrayal.