Cinnamon Sugar Donut Holes

Cinnamon Sugar Donut Holes are one of those magical little treats that smell like Saturday morning happiness. You get all the warm, sugary magic of a classic donut in tiny, poppable form—perfect for dunking, sharing, or sneaking straight from the cooling rack. They’re cozy, nostalgic, and ridiculously satisfying.

Making homemade donut holes is simpler than you’d think and way more fun than a drive-thru run. Plus, you get to control the cinnamon sugar ratio, which is basically a superpower. If you’re craving something sweet and comforting, these little guys deliver every single time.

Quick Overview

Little Snapshot: What This Recipe Delivers

This easy donut holes recipe gives you golden, tender cinnamon sugar doughnuts in under 30 minutes. Perfect for breakfast treats, snack time, or impromptu dessert cravings with minimal effort and maximum cozy vibes.

Nutritional Peek

Nutrient	Amount per serving (2 donut holes)
Calories	145
Protein	2g
Carbohydrates	22g
Fat	6g
Fiber	0.5g
Sugar	13g

What You’ll Need

You don’t need a fancy setup to make these fried donut holes recipe treats—just a few simple kitchen tools. Here’s what’ll make the magic happen in your kitchen.

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Heavy-bottomed pot or Dutch oven
• Candy thermometer
• Slotted spoon
• Shallow bowl for cinnamon sugar
• Wire rack set over a baking sheet
• Measuring cups and spoons

Ingredients

Homemade donut holes start with pantry staples you probably already have. The dough comes together in minutes, and the cinnamon sugar coating is where all the cozy, nostalgic magic lives. Let’s break it down into two simple groups.

Group	Ingredient	Amount	Notes
Dough	All-purpose flour	1 cup	Spoon and level for accuracy
Dough	Granulated sugar	½ cup	For subtle sweetness inside
Dough	Baking powder	1 teaspoon	Makes them light and fluffy
Dough	Ground cinnamon	½ teaspoon	A hint of warmth in the batter
Dough	Salt	¼ teaspoon	Balances the sweetness
Dough	Milk	½ cup	Whole or 2% works best
Dough	Large egg	1	Brings everything together
Dough	Unsalted butter, melted	2 tablespoons	Adds richness and flavor
Dough	Vegetable oil	For frying	Neutral flavor, high smoke point
Coating	Granulated sugar	½ cup	The classic donut coating
Coating	Ground cinnamon	1 tablespoon	Adjust to taste—more is always good

Step-by-Step Instructions

Let’s make this happen. Cinnamon Sugar Donut Holes come together quickly, and the steps are easy to follow—even if you’ve never fried anything before. Take it slow, keep your oil temp steady, and you’ll have warm, sugar-coated magic in no time.

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the flour, ½ cup granulated sugar, baking powder, ½ teaspoon cinnamon, and salt. Make sure everything is evenly combined so your donut holes have consistent flavor and texture throughout.

Step 2: Whisk the Wet Ingredients

In a separate medium bowl, whisk together the milk, egg, and melted butter until smooth. The butter should be melted but not hot—lukewarm is perfect so it doesn’t scramble the egg.

Step 3: Combine Wet and Dry

Pour the wet ingredients into the dry ingredients and stir gently with a spoon or spatula until just combined. The batter will be thick and a little lumpy—that’s totally fine. Overmixing makes tough donut holes, so stop as soon as you don’t see dry flour.

Step 4: Heat the Oil

In a large heavy-bottomed pot or Dutch oven, heat about 2 to 3 inches of vegetable oil over medium heat until it reaches 350°F (175°C). Use a candy thermometer clipped to the side of the pot to keep an eye on the temp—it makes all the difference.

Step 5: Prep the Cinnamon Sugar

While the oil heats, combine ½ cup granulated sugar and 1 tablespoon ground cinnamon in a shallow bowl. Mix well and set it near your frying station so you can toss the donut holes while they’re still warm.

Step 6: Drop the Dough

Once the oil is hot, use a small spoon or cookie scoop to drop spoonfuls of dough into the oil. Work in small batches—about 5 or 6 at a time—so the oil temp stays steady. The donut holes will sink at first, then float to the surface as they cook.

Step 7: Fry Until Golden

Fry for 2 to 3 minutes, flipping occasionally with a slotted spoon so they brown evenly on all sides. They should be deep golden brown and cooked through—aim for an internal temp of around 200°F (93°C) if you want to check with a thermometer.

Step 8: Coat in Cinnamon Sugar

Remove the donut holes with a slotted spoon and place them directly into the cinnamon sugar mixture while they’re still hot and slightly oily. Toss gently to coat every side—this is where the magic happens.

Step 9: Cool and Catch Excess Sugar

Transfer the coated donut holes to a wire rack set over a baking sheet. This lets them cool slightly and catches any extra sugar that falls off. They’re best enjoyed warm, so don’t wait too long.

Step 10: Serve and Enjoy

Serve warm with coffee, hot chocolate, or all by themselves. These cinnamon sugar doughnuts are best eaten the day they’re made, so gather your people and dig in.

Expert Tips

Easy donut holes are all about the little details that make a big difference. Here’s what I’ve learned after making batch after batch of these little beauties in my Asheville kitchen.

Keep Your Oil Temperature Steady

If your oil is too cool, the donut holes will absorb too much oil and turn greasy. If it’s too hot, they’ll brown on the outside before cooking through. Stick to 350°F and adjust your heat as needed between batches.

Use a Small Cookie Scoop

A small cookie scoop (about 1 tablespoon) helps you drop uniform donut holes into the oil, so they cook evenly. Plus, it’s way less messy than using two spoons. Trust me on this one.

Don’t Skip the Thermometer

A candy thermometer is your best friend here. It takes the guesswork out of frying and gives you consistent results every time. You can find affordable ones at most kitchen stores or online.

Toss While They’re Hot

The cinnamon sugar sticks best when the donut holes are still warm and slightly oily from frying. If they cool too much, the coating won’t cling as well.

Fry in Small Batches

Overcrowding the pot drops the oil temperature and makes the donut holes cook unevenly. Patience pays off with perfectly golden, fluffy bites every time.

For more cozy finger foods and bites, check out our collection of easy treats that are perfect for sharing—or not.

Variations

Once you master the basic cinnamon sugar donut holes recipe, it’s fun to play around with flavors and coatings. Here are a few twists I love.

Powdered Sugar Donut Holes

Skip the cinnamon sugar and toss the warm donut holes in powdered sugar instead. It’s lighter, sweeter, and gives you that classic bakery vibe. Add a pinch of vanilla powder if you’re feeling fancy.

Chocolate Glazed

Melt 1 cup of chocolate chips with 2 tablespoons of butter and a splash of milk. Dip the cooled donut holes halfway into the glaze and let them set on a wire rack. So good with coffee.

Apple Cider Donut Holes

Swap the milk for apple cider and add ½ teaspoon of nutmeg to the batter. Toss in cinnamon sugar as usual. It’s like fall in a bite, and it pairs beautifully with cinnamon sugar apple ring donuts.

Maple Bacon Coating

Toss the donut holes in maple sugar instead of cinnamon sugar, then sprinkle with crumbled cooked bacon. Sweet, salty, and totally unexpected.

Lemon Poppy Seed

Add 1 tablespoon of lemon zest and 1 teaspoon of poppy seeds to the batter. Toss the finished donut holes in plain granulated sugar or a lemon-sugar mix.

Troubleshooting

Sometimes things don’t go exactly as planned in the kitchen. Here are the most common donut hole hiccups and how to fix them.

Problem: Donut Holes Are Greasy

Your oil temperature is too low. Make sure it stays at 350°F throughout frying. If it dips, wait a minute before adding the next batch.

Problem: Donut Holes Are Raw in the Middle

Your oil is too hot, so the outside cooks too fast. Lower the heat slightly and fry a bit longer. Use a thermometer to stay consistent.

Problem: Donut Holes Are Dense and Heavy

You overmixed the batter. Stir only until the dry ingredients are just incorporated—lumps are totally fine. Overmixing develops gluten, which makes them tough.

Problem: Cinnamon Sugar Won’t Stick

The donut holes cooled too much before you tossed them. Work quickly while they’re still warm and slightly oily from frying. You can also lightly spray them with cooking spray if needed.

Problem: Donut Holes Are Misshapen

The batter is too thin or you’re dropping uneven amounts. Use a small cookie scoop for uniform size, and make sure your batter is thick enough to hold its shape.

Storage & Reheating

Fried donut holes recipe treats are always best the day they’re made, but you can store leftovers if you need to. Just know they’ll lose a bit of their fresh-from-the-fryer magic. Here’s how to keep them as delicious as possible.

Serving Suggestions

Serve these warm with hot coffee, a mug of hot chocolate, or a tall glass of cold milk. They’re perfect for brunch spreads, after-school snacks, or late-night dessert cravings. Pair them with air fryer cinnamon sugar pretzel bites for a sweet and salty snack board.

Storage

Store cooled donut holes in an airtight container at room temperature for up to 2 days. Don’t refrigerate them—they’ll dry out faster. If you need to keep them longer, freeze them in a freezer-safe bag for up to 1 month.

Reheating

Reheat donut holes in a 350°F oven for 5 to 7 minutes to bring back some of their warmth and texture. You can also microwave them for 10 to 15 seconds, but they won’t be quite as crispy. Toss in fresh cinnamon sugar after reheating if you want to refresh the coating.

Storage Method	Duration	Best For
Room temperature (airtight container)	Up to 2 days	Short-term storage
Freezer (freezer-safe bag)	Up to 1 month	Long-term storage
Oven reheat (350°F)	5 to 7 minutes	Best texture revival
Microwave	10 to 15 seconds	Quick warm-up

No-Waste Kitchen Ideas

Donut holes don’t usually leave much behind, but here are a few ways to use up any odds and ends or give leftovers new life.

Use Leftover Donut Holes for Bread Pudding

Cube up any day-old donut holes and use them in place of bread in a simple bread pudding. The cinnamon sugar adds extra flavor, and you get a cozy dessert with zero waste.

Make Donut Hole Skewers

Thread donut holes onto wooden skewers with fresh strawberries, banana slices, or marshmallows for a fun breakfast or dessert kabob. Kids love this, and it makes leftovers feel brand new.

Save Extra Cinnamon Sugar

If you have leftover cinnamon sugar, store it in a jar and use it to top toast, oatmeal, or cinnamon sugar banana chips. It keeps for months and adds instant coziness to anything.

Freeze the Dough

If you want to prep ahead, you can freeze the unbaked dough in small balls on a parchment-lined baking sheet, then transfer to a freezer bag. Fry from frozen—just add an extra minute or two to the cook time.

Frequently Asked Questions

Here are some of the most common questions about making homemade cinnamon sugar donut holes at home.

Final Dish

Cinnamon Sugar Donut Holes are one of those recipes that make your kitchen smell like a hug. They’re simple, cozy, and so much better than anything you’d buy at the store. Whether you’re making them for a lazy weekend breakfast or a last-minute dessert, they deliver every time.

I’d love to see how yours turn out—snap a pic and tag me, or leave a comment below. Let’s keep the conversation (and the sugar) going!

I’m Claire Whitmore — a dessert daydreamer from Asheville, NC. For me, baking isn’t about perfect pastries — it’s about the joy of sharing something sweet (and maybe sneaking an extra scoop of icing).