These cinnamon sugar donut holes are the kind of little treats that make the kitchen smell absolutely wonderful. They bake up golden on the outside, soft and tender in the middle, and get finished with a generous coating of cinnamon sugar while they’re still warm.
They have all the cozy flavor of a classic cinnamon sugar donut without the need for deep frying. I love making a batch for breakfast, brunch, afternoon coffee, or whenever a simple homemade sweet treat is calling my name. They’re easy to mix, easy to bake, and even easier to eat.
Flavor & Texture Highlights
Each donut hole has a tender, lightly sweet vanilla crumb with a gentle buttery richness. Cinnamon adds warmth to the batter, while the generous cinnamon-sugar coating gives the outside a delicate crunch and plenty of classic donut flavor.
The finished treats are golden and slightly crisp around the edges but soft and fluffy inside. A little melted butter brushed over the warm donut holes helps the cinnamon sugar cling to every nook and cranny.
Jump to Section
- Why You’ll Love This Recipe
- What You’ll Need to Make This Recipe
- How to Make Cinnamon Sugar Donut Holes
- Expert Tips
- How to Store and Reheat It
- What to Serve With
- Frequently Asked Questions
- Recipe
Why You’ll Love This Recipe
- No deep fryer needed: These donut holes are baked in the oven for an easier homemade treat.
- Soft and fluffy: The centers stay tender and light while the outside turns beautifully golden.
- Classic cinnamon sugar: Warm cinnamon and crunchy sugar make these taste like a fresh bakery treat.
- Simple ingredients: You only need everyday baking staples.
- Perfect for sharing: Make a batch for breakfast, brunch, parties, or an afternoon snack.
What You’ll Need to Make This Recipe
All-purpose flour provides the structure for these little baked donuts. Measure it carefully so the donut holes stay light instead of dense.
Baking powder gives the batter the lift it needs to puff up in the oven and create a soft, cake-like center.
Granulated sugar sweetens the batter and also forms the crunchy coating that makes these donut holes so tempting.
Unsalted butter adds richness to the batter and is also brushed over the warm donut holes before they are coated in cinnamon sugar.
Milk and eggs bring moisture and richness to the batter while helping create a tender texture.
Vanilla extract adds a soft, sweet aroma that pairs beautifully with the cinnamon.
Cinnamon is used both inside the donut holes and in the finishing sugar coating, giving every bite that familiar warm bakery flavor.
The exact measurements are in the recipe card below.
How to Make Cinnamon Sugar Donut Holes Step by Step
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F. Lightly grease a mini muffin pan with nonstick cooking spray or a little softened butter. A mini muffin pan gives these treats their round, bite-sized shape.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Mixing the dry ingredients first helps distribute the leavening and cinnamon evenly throughout the batter.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the melted butter, granulated sugar, egg, milk, and vanilla extract. Stir until the mixture is smooth and evenly combined.
Step 4: Combine the Batter
Gradually add the dry ingredients to the wet ingredients. Stir gently just until the flour disappears. The batter should be thick and smooth. Avoid overmixing because that can make the finished donut holes heavier than you want.
Step 5: Fill the Pan
Spoon the batter into the prepared mini muffin pan, filling each cavity about three-quarters full. Try to divide the batter evenly so the donut holes finish baking at roughly the same time.
Step 6: Bake Until Golden
Bake for about 10 to 13 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake them, since smaller baked treats can dry out quickly.
Step 7: Prepare the Cinnamon Sugar
While the donut holes are baking, combine the granulated sugar and ground cinnamon in a shallow bowl. Give it a good stir so the cinnamon is evenly distributed throughout the sugar.
Step 8: Coat the Warm Donut Holes
Let the baked donut holes cool for just a few minutes, until they’re comfortable enough to handle but still warm. Brush each one lightly with melted butter, then immediately roll it in the cinnamon sugar. The warm butter helps the coating stick beautifully.
Step 9: Serve Warm
Arrange the cinnamon sugar donut holes on a serving plate and enjoy them while they’re warm. The outside will have a delicate sugary crunch while the center remains soft and tender.
Expert Tips
Don’t overmix the batter. Stir only until the ingredients are combined. This keeps the donut holes soft and tender.
Don’t overfill the pan. Filling the mini muffin cavities about three-quarters full gives the batter enough room to rise without spilling over.
Coat them while they’re warm. The cinnamon sugar adheres best when the donut holes are still slightly warm from the oven.
Use fresh cinnamon. Since cinnamon is such a noticeable part of the recipe, a fresh jar will give you a much more fragrant and flavorful coating.
Want an extra buttery finish? Brush the warm donut holes generously with melted butter before coating them. For a lighter coating, use just enough butter to lightly moisten the surface.
For evenly sized donut holes, use a small cookie scoop to portion the batter into the pan.
How to Store and Reheat It
Store cooled donut holes in an airtight container at room temperature for up to 2 days. Keep them away from humidity so the cinnamon sugar coating stays as crisp as possible.
To warm them, place a few donut holes in the microwave for about 8 to 10 seconds. They are especially delicious when served warm.
You can also freeze the baked, uncoated donut holes for up to 2 months. Thaw them at room temperature, warm them slightly, then brush with melted butter and roll in fresh cinnamon sugar.
What to Serve With
Coffee: A hot cup of coffee is the perfect partner for these warm cinnamon treats.
Hot chocolate: Serve them alongside hot chocolate for an extra cozy breakfast or dessert.
Fresh fruit: Strawberries, blueberries, or sliced apples add a fresh contrast to the sweet donut holes.
Vanilla glaze: If you want to change things up, drizzle the finished donut holes with a simple vanilla glaze instead of cinnamon sugar.
Brunch spread: Add them to a breakfast table with scrambled eggs, fresh fruit, yogurt, and coffee for an easy crowd-pleasing spread.
Frequently Asked Questions
Are these donut holes fried?
No. These donut holes are baked in a mini muffin pan, which makes them much easier to prepare at home than traditional fried donut holes.
Can I make these without a mini muffin pan?
A mini muffin pan gives the best shape, but you can bake the batter in a standard muffin pan for larger treats. The baking time will need to be increased, so check them with a toothpick before removing them from the oven.
Why didn’t the cinnamon sugar stick?
The donut holes need to be warm and lightly coated with melted butter before rolling them in the cinnamon sugar. If they are completely cool or too dry on the outside, the sugar will have trouble sticking.
Can I use brown sugar in the coating?
Yes. Brown sugar creates a slightly deeper, caramel-like flavor. For the classic appearance and texture shown here, regular granulated sugar works best.
Can I add more cinnamon?
Absolutely. If you love a strong cinnamon flavor, increase the cinnamon in the coating to 1 1/2 teaspoons or more to taste.
Can I make these ahead of time?
Yes. Bake them earlier in the day and store them in an airtight container. For the freshest coating, brush them with butter and roll them in cinnamon sugar shortly before serving.
How do I know when the donut holes are done?
The tops should be lightly golden and spring back gently when touched. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
Easy Cinnamon Sugar Donut Holes
Prep Time: 15 minutes
Cook Time: 10–13 minutes
Total Time: About 28 minutes
Servings: 24 donut holes
Ingredients
For the Donut Holes
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (57 g) unsalted butter, melted and slightly cooled
- 1 large egg
- 1/2 cup (120 ml) whole milk
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons (57 g) unsalted butter, melted
Instructions
- Preheat the oven to 350°F. Lightly grease a 24-cavity mini muffin pan.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In another bowl, whisk together the sugar, melted butter, egg, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients. Stir gently just until combined. Do not overmix.
- Spoon the batter into the prepared mini muffin pan, filling each cavity about three-quarters full.
- Bake for 10 to 13 minutes, or until the donut holes are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- While the donut holes bake, combine the 1/2 cup sugar and 1 teaspoon cinnamon in a shallow bowl.
- Allow the baked donut holes to cool for 3 to 5 minutes.
- Brush each warm donut hole lightly with melted butter, then roll it generously in the cinnamon sugar mixture.
- Serve warm or allow them to cool completely before storing.
Notes
For the best cinnamon sugar coating, coat the donut holes while they are still warm. If you prefer a stronger cinnamon flavor, increase the cinnamon in the coating to taste. The donut holes can also be frozen before coating and finished with fresh butter and cinnamon sugar after thawing.
Final Thoughts
These cinnamon sugar donut holes are proof that a simple homemade treat can feel wonderfully special. They come out of the oven golden and tender, and that buttery cinnamon-sugar coating gives them the irresistible finish of a classic bakery donut.
Make a batch on a lazy weekend morning, pile them onto a plate, and watch how quickly they disappear. They’re warm, cozy, simple, and just the right size for grabbing one more.
For your smaller-pan banana bars
