There’s something magical about bite-sized treats that vanish within seconds—especially when they’re warm, buttery, and rolled in cinnamon sugar. These Cinnamon Sugar Donut Holes are the ultimate comfort snack, perfect for cozy mornings, holiday brunches, or satisfying a sudden sweet craving. Imagine cloud-soft dough, fried to golden perfection, then tossed in a fragrant mix of cinnamon and sugar that clings to every nook. They’re easier to make than full-sized donuts and even more fun to eat (no sharing required… maybe).
Why You’ll Love This Recipe:
✔️ Pillowy texture thanks to a simple yeast dough (or use baking powder for a quicker version).
✔️ Double-coated in cinnamon sugar for maximum crunch and flavor.
✔️ Customizable—dip in chocolate, add nutmeg, or fill with jam!
✔️ No fancy equipment needed—just a pot and a slotted spoon.
🛒 Ingredients
For the Dough:
2 ¼ tsp (1 packet) active dry yeast
¾ cup warm whole milk (110°F / 45°C)
¼ cup granulated sugar
2 tbsp unsalted butter, melted
1 large egg, room temperature
½ tsp salt
1 tsp vanilla extract
2 ½ cups all-purpose flour (+ extra for dusting)
½ tsp ground nutmeg (optional, for warmth)
For Frying:
4 cups neutral oil (vegetable, canola, or peanut)
For the Cinnamon Sugar Coating:
1 cup granulated sugar
2 tbsp ground cinnamon
½ tsp salt (enhances flavor)
Optional Add-Ons:
- ½ cup melted chocolate (for drizzling)
- 1 tsp orange zest (in the dough)
- ¼ cup raspberry jam (for filling)
👨🍳 Step-by-Step Instructions
🌟 1. Activate the Yeast
- In a bowl, whisk warm milk, yeast, and 1 tsp sugar. Let sit 5–10 mins until frothy.
- Pro Tip: If it doesn’t bubble, your milk was too hot/cold or yeast is expired.
🥛 2. Make the Dough
- Add melted butter, egg, vanilla, salt, nutmeg, and remaining sugar to the yeast mix.
- Gradually stir in flour until a shaggy dough forms.
- Knead on a floured surface (or stand mixer with dough hook) for 5–7 mins until smooth and elastic.
⏳ 3. First Rise
- Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled.
- Shortcut: For quicker donuts, use 1 tbsp baking powder + ½ tsp baking soda instead of yeast (skip rising).
� 4. Shape the Donut Holes
- Punch down dough and roll into 1-inch balls (keep them uniform for even frying).
- Place on a floured tray, cover, and rest 10 mins (helps retain shape).
🔥 5. Fry to Golden Perfection
- Heat oil in a deep pot to 350°F / 175°C (use a thermometer!).
- Fry 5–6 balls at a time, turning occasionally, for 1.5–2 mins until deep golden.
- Drain on a wire rack (not paper towels—keeps them crisp!).
🍂 6. Coat in Cinnamon Sugar
- While still warm, toss donut holes in the cinnamon-sugar mix until fully coated.
- Pro Move: For extra crunch, brush with melted butter before coating.
The real reason I can eat street food daily without consequences? 🤫 Secret here!
🧊 Storage & Reheating
Room Temp: Best eaten fresh! Store in airtight container for 1 day.
Freezer: Freeze uncoated donuts up to 1 month. Reheat in oven (300°F for 5 mins) and re-coat in sugar.
🌟 Pro Tips for Success
✅ Oil Temp Matters: Too hot = burnt outside, raw inside. Too cool = greasy.
✅ Flavor Boost: Add cardamom or vanilla bean to the sugar coating.
✅ No Yeast? Use the baking powder hack (but texture will be denser).
🍩✨ Irresistible Cinnamon Sugar Donut Holes (Pillowy Soft, Buttery & Coated in Sweet Spice!)
Description
These light-as-air donut holes are made from a rich, yeasted dough, fried until golden, and rolled in a generous cinnamon-sugar blanket. Serve them fresh and warm for the ultimate melt-in-your-mouth experience.
Ingredients
For the Dough:
For Frying:
For the Cinnamon Sugar Coating:
Optional Add-Ons:
Instructions
Activate the Yeast
- In a bowl, whisk warm milk, yeast, and 1 tsp sugar. Let sit 5–10 mins until frothy.
- Pro Tip: If it doesn’t bubble, your milk was too hot/cold or yeast is expired.
Make the Dough
- Add melted butter, egg, vanilla, salt, nutmeg, and remaining sugar to the yeast mix.
- Gradually stir in flour until a shaggy dough forms.
- Knead on a floured surface (or stand mixer with dough hook) for 5–7 mins until smooth and elastic.
First Rise
- Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled.
- Shortcut: For quicker donuts, use 1 tbsp baking powder + ½ tsp baking soda instead of yeast (skip rising).
Shape the Donut Holes
- Punch down dough and roll into 1-inch balls (keep them uniform for even frying).
- Place on a floured tray, cover, and rest 10 mins (helps retain shape).
Fry to Golden Perfection
- Heat oil in a deep pot to 350°F / 175°C (use a thermometer!).
- Fry 5–6 balls at a time, turning occasionally, for 1.5–2 mins until deep golden.
- Drain on a wire rack (not paper towels—keeps them crisp!).
Coat in Cinnamon Sugar
- While still warm, toss donut holes in the cinnamon-sugar mix until fully coated.
- Pro Move: For extra crunch, brush with melted butter before coating.
Nutrition Facts
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 28g10%
- Sugars 14g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
🧊 Storage & Reheating
Room Temp: Best eaten fresh! Store in airtight container for 1 day.
Freezer: Freeze uncoated donuts up to 1 month. Reheat in oven (300°F for 5 mins) and re-coat in sugar.
