Cinnamon Sugar Donut Holes – Warm, Fluffy, Irresistible Little Bites of Joy

There’s something undeniably nostalgic about the smell of warm cinnamon and sugar floating through your kitchen. It’s cozy, comforting, and immediately reminiscent of childhood bakery runs, fall carnivals, or those magical mornings when someone surprised you with a warm paper bag filled with sugary donut holes. These cinnamon sugar donut holes bring all that magic straight to your own home—no deep fryer needed, no fancy dough skills required. Just simple pantry ingredients, a quick mix, a short fry, and a shower of cinnamon sugar that clings to each warm, fluffy bite.

What makes this recipe so special is how effortlessly it fits into any moment. They’re the kind of treat you can whip up on a lazy Saturday morning, bring to a holiday brunch, or serve after dinner when everyone wants “just a little something sweet.” Donut holes are comfort food in miniature form, and these are especially soft and tender thanks to a quick batter that fries up beautifully golden and light.

The cinnamon sugar coating is classic for a reason—it melts slightly into the warm dough, creating a sparkly, crunchy exterior that contrasts perfectly with the fluffy center. It’s everything you want in a donut hole, except fresher, warmer, and homemade with love.

Let’s dive into the full recipe, plus tips, variations, serving suggestions, storage details, and fun donut history that’ll make you appreciate these little gems even more.

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Ingredients:

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¾ cup whole milk
• 2 tablespoons melted butter
• 1 large egg
• 1 teaspoon vanilla extract
• Oil for frying
• ½ cup granulated sugar (for coating)
• 2 teaspoons ground cinnamon (for coating)

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Instructions:

1. Heat the oil.
   In a deep pot or skillet, heat about 2 inches of oil to 350°F (175°C).
2. Mix the dry ingredients.
   In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Combine wet ingredients.
   In a separate bowl, whisk milk, melted butter, egg, and vanilla until smooth.
4. Make the batter.
   Pour the wet mixture into the dry ingredients and gently fold until combined. Do not overmix—small lumps are fine.
5. Drop batter into oil.
   Use a small cookie scoop or tablespoon to drop spoonfuls of batter into the hot oil. Work in small batches.
6. Fry to golden perfection.
   Fry donut holes for 2–3 minutes, turning occasionally, until evenly golden and cooked through.
7. Drain and coat.
   Remove donut holes to a paper towel-lined plate, then immediately roll them in cinnamon sugar.
8. Serve warm.
   Enjoy immediately for the best texture and flavor.

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Tips & Tricks

• Use a cookie scoop for perfectly round donut holes.
• Check your oil temperature. Too hot = raw inside. Too low = greasy donuts.
• Avoid overmixing. Overworked batter leads to dense donut holes.
• Coat while warm so the cinnamon sugar sticks beautifully.
• Test one before frying the whole batch to adjust timing or oil temp.

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Variations

• Glazed Donut Holes: Dip warm donut holes in a simple powdered sugar glaze.
• Pumpkin Spice Version: Add ½ teaspoon pumpkin spice to the coating mix.
• Chocolate Filled: Inject warm donut holes with Nutella or chocolate ganache.
• Baked Version: Roll dough into balls and bake at 375°F for about 10 minutes, then coat in butter + cinnamon sugar.

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Serving Suggestions

• Serve with hot coffee, chai latte, or warm cider.
• Add to brunch boards instead of muffins.
• Pile into mini bakery bags for parties or gifts.
• Serve with caramel dipping sauce for a fun dessert tray.

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Storage Information

• Room Temp: Best eaten fresh, but can be stored in an airtight container for 1 day.
• Fridge: Not recommended—texture becomes dense.
• Freezer: Freeze uncoated donut holes for up to 2 months; thaw and re-coat.
• Reheat: 10 seconds in the microwave restores warmth and softness.

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FAQ

Can I air fry these?
Yes—air fry at 375°F for 6–8 minutes and coat afterward.

Can I make the batter ahead?
It’s best fresh, but you can mix dry ingredients ahead of time.

What oil is best for frying?
Vegetable, canola, or peanut oil.

Why did my donut holes absorb too much oil?
Your oil temperature was too low—keep it at 350°F.

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History / Fun Facts

Donut holes have an unexpectedly charming origin story. Legend says they were invented in the mid-1800s by a New England sea captain whose mother made dense fried cakes that never cooked through the center. He punched a hole out of the middle to help them cook evenly—thus creating the donut hole tradition. Over time, donut shops began using leftover dough from ring donuts to fry irresistible bite-size treats. Today, donut holes are a beloved staple in bakeries and breakfast shops everywhere.