There’s something magical about the smell of cinnamon sugar wafting through the kitchen. These Cinnamon Sugar Donut Holes are soft, pillowy, and generously coated in that iconic sweet-spicy blend. With a simple dough and a quick fry, you’ll have a plate full of warm, irresistible bites in no time.
Love Cinnamon Sugar Donut Holes? So do we! If you're into Snacks or curious about Appetizer Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Cinnamon Sugar Donut Holes
- Easy to make: No pastry skills needed—just roll, fry, and coat.
- Perfect texture: Light, fluffy interior with a delicate crisp exterior.
- Heavenly aroma: Fills your home with warm, inviting fragrance.
- Versatile serving: Great for breakfast, snacks, or dessert.
Ingredients & Tools
- 250 g all-purpose flour
- 50 g granulated sugar
- 7 g instant yeast
- 120 ml warm whole milk
- 1 large egg, at room temperature
- 30 g unsalted butter, softened
- ½ tsp fine sea salt
- ½ tsp vanilla extract
- 1 L neutral oil (like vegetable or canola), for frying
- 100 g granulated sugar (for coating)
- 2 tbsp ground cinnamon (for coating)
Tools: Large mixing bowl, wooden spoon or spatula, small saucepan or microwave-safe bowl, deep heavy-bottomed pot or Dutch oven, slotted spoon, paper towel-lined plate or baking sheet, small shallow bowl for cinnamon sugar
Notes: Using whole milk and real butter gives the dough richness and tenderness. Don’t skip the vanilla—it adds subtle warmth that complements the cinnamon.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 3 g |
| Fat: | 7 g |
| Carbs: | 28 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 1 hour 15 minutes (includes rising) | Cook Time: 15 minutes | Total Time: 1 hour 30 minutes
Before You Start: Tips & Ingredient Notes
- Why is the milk temperature important? If the milk is too hot, it can kill the yeast; too cold, and the yeast won’t activate properly. Aim for around 43°C—it should feel warm but not hot to the touch.
- Can I use active dry yeast instead of instant? Absolutely! Just activate it in the warm milk with a pinch of sugar for about 5–10 minutes until it becomes foamy. Then proceed with the recipe as written.
- What’s the best oil for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. You want something that won’t impart its own flavor and can maintain a steady temperature.
- How do I know when the oil is ready? A kitchen thermometer is your best friend here—aim for 175°C. If you don’t have one, drop a small piece of dough in; it should sizzle and rise to the surface immediately, turning golden in about 60 seconds.
How to Make Cinnamon Sugar Donut Holes
Step 1: In a large mixing bowl, combine the flour, 50g sugar, instant yeast, and salt. Give it a quick whisk to distribute everything evenly. You’ll notice how the yeast mixes right in—no need to activate it separately. Pour in the warm milk, add the egg, softened butter, and vanilla extract. Stir with a wooden spoon until a shaggy dough forms. It might look a bit messy at first, but that’s totally normal.
Step 2: Lightly flour your work surface and turn the dough out. Knead for about 5–7 minutes, until it becomes smooth, elastic, and slightly tacky but not sticky. If it sticks to your hands, add a tiny bit more flour, but be careful—too much can make the donut holes dense. You’ll know it’s ready when it springs back slowly when poked.
Step 3: Place the dough back in the bowl (lightly greased if you like), cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for about 1 hour, or until doubled in size. This is a good time to prepare your cinnamon sugar coating—just mix the 100g sugar and 2 tbsp cinnamon in a shallow bowl and set it aside.
Step 4: Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a log. Divide the log into 18–20 equal pieces. Roll each piece into a smooth ball between your palms—they should be about the size of a walnut. Place them on a floured baking sheet, cover, and let them rest for 15 minutes. This second rest helps them puff up just right before frying.
Step 5: Pour the oil into a heavy-bottomed pot or Dutch oven until it’s about 5–7 cm deep. Heat over medium heat until it reaches 175°C. Carefully add 4–5 dough balls at a time—don’t overcrowd the pot, or the temperature will drop. Fry for about 1–2 minutes per side, until they’re golden brown and puffed. You’ll see them floating and turning themselves sometimes—that’s a good sign!
Step 6: Use a slotted spoon to transfer the fried donut holes to the paper towel-lined plate. Let them drain for just 30–60 seconds to remove excess oil, but move quickly—you want to coat them in cinnamon sugar while they’re still warm. Toss a few at a time in the cinnamon sugar bowl, shaking gently to coat evenly. Serve immediately for the ultimate experience.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freeze in a single layer, then transfer to a bag for up to 2 months.
- Reviving: Reheat in a 180°C oven for 5–8 minutes to restore freshness.
Serving Suggestions
Complementary Dishes
- Fresh fruit salad — The bright, juicy acidity from berries and citrus cuts through the richness of the fried dough beautifully, balancing each bite.
- Crispy bacon or sausage links — That classic sweet-and-salty combo is just unbeatable, especially for a hearty weekend brunch spread.
- Scrambled eggs with chives — The creamy, savory eggs provide a lovely contrast, making the meal feel more complete and satisfying.
Drinks
- Hot coffee with a dash of cream — The bitterness of the coffee enhances the sweet spice of the donut holes, creating a perfect morning pairing.
- Cold glass of milk — It’s a nostalgic match that cools the palate and complements the warm, fluffy texture wonderfully.
- Spiced chai latte — The warm spices in the chai echo the cinnamon sugar, making everything feel extra cozy and aromatic.
Something Sweet
- Vanilla bean ice cream — Serve the donut holes slightly warm over a scoop for a decadent, melt-in-your-mouth dessert experience.
- Dark chocolate dipping sauce — The deep, slightly bitter chocolate adds a luxurious twist, turning this simple treat into something special.
- Lemon curd — The zesty, tangy curd provides a refreshing counterpoint that keeps you coming back for just one more bite.
Top Mistakes to Avoid
- Over-kneading the dough. This can develop too much gluten, resulting in tough, chewy donut holes instead of light and tender ones. Stop as soon as the dough is smooth and elastic.
- Frying at the wrong temperature. If the oil is too cool, the donut holes will absorb excess oil and become greasy. Too hot, and they’ll brown too quickly while staying raw inside. A thermometer is key!
- Coating them when they’re too cool. The cinnamon sugar won’t stick as well if the donut holes have cooled down completely. Toss them while they’re still warm for that perfect, even coating.
- Crowding the pot during frying. Adding too many at once causes the oil temperature to drop significantly, leading to uneven cooking and oily results. Fry in small batches for the best texture.
Expert Tips
- Tip: For an extra-fluffy interior, let the dough rise in a slightly warmed oven (turn it off after heating for a minute). The consistent, draft-free warmth helps the yeast work its magic more efficiently.
- Tip: Add a tiny pinch of nutmeg or cardamom to your cinnamon sugar mix. It introduces a subtle, warm complexity that makes the flavor profile even more interesting.
- Tip: If you prefer baking to frying, you can bake these at 190°C for 10–12 minutes. They won’t be quite as light, but you’ll still get a delicious, less messy result—just brush them with melted butter before coating.
- Tip: Keep your cinnamon sugar mix in a large zip-top bag. Add a few warm donut holes at a time, close the bag, and give it a gentle shake—this method coats them evenly with minimal mess.
FAQs
Can I make the dough ahead of time?
Yes, you can! After the first rise, punch down the dough, wrap it tightly in plastic, and refrigerate for up to 24 hours. When you’re ready, let it sit at room temperature for 30 minutes, then shape and fry as directed. The flavor actually deepens with a slow, cold ferment—it’s a little pro trick I love.
Why did my donut holes turn out dense?
This usually happens if the yeast was old or killed by too-hot liquid, if the dough didn’t rise properly, or if you overworked it. Check your yeast’s expiration date, ensure your milk is just warm, and give the dough a cozy spot to rise. Also, handle it gently when shaping—no need to be forceful.
Can I freeze cinnamon sugar donut holes?
Absolutely. Let them cool completely after frying and coating, then place them in a single layer on a baking sheet to freeze solid. Transfer to a freezer bag—they’ll keep for about 2 months. Reheat in a 180°C oven for 5–8 minutes to restore that fresh-made texture.
What can I use instead of a thermometer to check the oil?
If you don’t have a thermometer, try the wooden spoon test: dip the handle end into the oil. If bubbles form around it immediately and steadily, the oil is likely ready. Or, drop a tiny piece of dough in—it should sizzle vigorously and turn golden within 60 seconds without burning.
My cinnamon sugar isn’t sticking well. What did I do wrong?
The donut holes might have cooled down too much before coating, or there could be too much surface oil. Make sure to toss them in the sugar while they’re still quite warm, right after blotting excess oil. If needed, you can brush them very lightly with melted butter to help the sugar adhere.
Cinnamon Sugar Donut Holes
Make easy, homemade Cinnamon Sugar Donut Holes with this simple recipe. Soft, fluffy, and perfectly coated in sweet spice. Get the recipe and bake some magic today!
Ingredients
For the dough:
-
250 g all-purpose flour
-
50 g granulated sugar
-
7 g instant yeast
-
120 ml warm whole milk
-
1 large egg (at room temperature)
-
30 g unsalted butter (softened)
-
0.5 tsp fine sea salt
-
0.5 tsp vanilla extract
For frying and coating:
-
1 L neutral oil (like vegetable or canola, for frying)
-
100 g granulated sugar (for coating)
-
2 tbsp ground cinnamon (for coating)
Instructions
-
In a large mixing bowl, combine the flour, 50g sugar, instant yeast, and salt. Give it a quick whisk to distribute everything evenly. Pour in the warm milk, add the egg, softened butter, and vanilla extract. Stir with a wooden spoon until a shaggy dough forms.01
-
Lightly flour your work surface and turn the dough out. Knead for about 5–7 minutes, until it becomes smooth, elastic, and slightly tacky but not sticky.02
-
Place the dough back in the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for about 1 hour, or until doubled in size. This is a good time to prepare your cinnamon sugar coating—just mix the 100g sugar and 2 tbsp cinnamon in a shallow bowl and set it aside.03
-
Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a log. Divide the log into 18–20 equal pieces. Roll each piece into a smooth ball between your palms—they should be about the size of a walnut. Place them on a floured baking sheet, cover, and let them rest for 15 minutes.04
-
Pour the oil into a heavy-bottomed pot or Dutch oven until it’s about 5–7 cm deep. Heat over medium heat until it reaches 175°C. Carefully add 4–5 dough balls at a time—don’t overcrowd the pot, or the temperature will drop. Fry for about 1–2 minutes per side, until they’re golden brown and puffed.05
-
Use a slotted spoon to transfer the fried donut holes to the paper towel-lined plate. Let them drain for just 30–60 seconds to remove excess oil, but move quickly—you want to coat them in cinnamon sugar while they’re still warm. Toss a few at a time in the cinnamon sugar bowl, shaking gently to coat evenly. Serve immediately for the ultimate experience.06
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