BakingAmericanEasy

Cinnamon Sugar Donut Holes

Name: Cinnamon Sugar Donut Holes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 servings
Cuisine: American
Ingredients: 1½ cups (180 g) all-purpose flour; ¼ cup (50 g) granulated sugar; 1½ teaspoons (7 g) baking powder; ¼ teaspoon (1½ g) table salt; 1 (50 g) large egg, at room temperature; ½ cup (120 ml) whole milk, at room temperature; ½ teaspoon (2½ ml) vanilla extract; 2 quarts (1900 ml) vegetable oil for deep frying; 2 tablespoons (15 g) ground cinnamon; ½ cup (100 g) granulated sugar for coating; 3 tablespoons (45 g) unsalted butter, melted, melted

From the MyKitchenBank Kitchen

Tender, golden-fried donut holes coated in warm cinnamon sugar. These are quick to make, best eaten fresh, and perfect for breakfast, brunch, or a sweet snack. The dough comes together in minutes and fries up in batches—no yeast required.

Prep: 15 min
Cook: 12 min
Wait: 5 min
Total: 32 min
Makes: 24 donut holes (about 6 per person as a snack)

Save to My Kitchen Jump to recipe

Ingredients

24 servings

1½ cups (180 g) all-purpose flour
¼ cup (50 g) granulated sugar
1½ teaspoons (7 g) baking powder
¼ teaspoon (1.5 g) table salt
1 (50 g) large egg, at room temperature
½ cup (120 ml) whole milk, at room temperature
½ teaspoon (2.5 ml) vanilla extract
2 quarts (1900 ml) vegetable oil for deep frying
2 tablespoons (15 g) ground cinnamon
½ cup (100 g) granulated sugar for coating
3 tablespoons (45 g) unsalted butter, melted, melted

Equipment (9)

2-quart (2 L) heavy-bottomed pot or electric deep fryer with thermometer
Candy/deep-fry thermometer if not using an electric fryer
Two small bowls (one for wet ingredients, one for dry)
Shallow bowl for cinnamon-sugar coating
Slotted spoon or metal spider strainer
Paper towels
Baking sheet lined with paper towels
Small ice-cream scoop or two spoons for shaping
Wire cooling rack (optional)

Steps

Before you start

Heat oil to 350°F (175°C) in your fryer or heavy pot before you begin mixing
Mix the cinnamon-sugar coating in a shallow bowl so it's ready to use immediately after frying
Preheat your oven to 200°F (93°C) to keep finished batches warm while you fry the rest
Have a slotted spoon or spider strainer ready to fish donut holes out of the oil

1
Combine dry ingredients
- In a medium bowl, whisk together 1½ cups (180 g) all-purpose flour, ¼ cup (50 g) sugar, 1½ teaspoons (7 g) baking powder, and ¼ teaspoon (1.5 g) salt.
- Make sure there are no lumps of baking powder—this ensures even leavening.
+ Show details− Hide details
Ready when: mixture looks like coarse sand with no lumps
Tip: Sift the baking powder into the flour if you notice any clumps—this prevents dense donuts.
2
Mix wet ingredients
- In a small bowl, whisk together 1 large egg (at room temperature), ½ cup (120 ml) whole milk (at room temperature), and ½ teaspoon (2.5 ml) vanilla extract until smooth.
+ Show details− Hide details
Ready when: egg is fully incorporated and mixture is uniform
Tip: Room-temperature egg and milk mix into the dough more smoothly and create a more tender crumb.
3
Make the dough
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or rubber spatula until just combined.
- The dough should be thick and slightly shaggy—do not overmix.
- A few flour streaks are fine; they will disappear when you shape the pieces.
+ Show details− Hide details
Ready when: ingredients are just combined; no dry flour remains on the bottom
Tip: Stop mixing as soon as the dough comes together. Overmixing develops gluten and makes donut holes tough and dense.
4
Prepare coating
- In a shallow bowl, mix 2 tablespoons (15 g) ground cinnamon with ½ cup (100 g) sugar.
- Stir well to distribute the cinnamon evenly.
- Set aside.
- In another small bowl, keep 3 tablespoons (45 g) melted butter ready for brushing on the warm donut holes.
+ Show details− Hide details
Ready when: cinnamon is evenly distributed throughout the sugar
5
Check oil temperatureOven 350°F / 175°C
- Attach a deep-fry thermometer to your pot or insert it into the oil.
- The oil should reach exactly 350°F (175°C).
- Use a heavy-bottomed pot with at least a 2-quart capacity to ensure the oil has enough depth for safe frying and consistent temperature.
- If the oil is too cool, the donut holes will be greasy; if too hot, they'll brown before cooking through.
+ Show details− Hide details
Ready when: thermometer reads 350°F (175°C)
Tip: Let the oil come to temperature slowly and don't rush this step—it's crucial for tender donuts with a crispy exterior and no oil flavor.
6
Shape donut holes
- Using a small ice-cream scoop (about 1½ teaspoons / 7 ml) or two teaspoons, scoop small balls of dough onto a piece of parchment paper.
- Work quickly so the dough doesn't warm up.
- You should have about 24 pieces.
- The dough will be slightly sticky, but that's normal—use a tiny pinch of flour on your spoon if needed, and don't overwork the dough.
+ Show details− Hide details
Ready when: you have about 24 evenly sized balls of dough
Tip: Keep them roughly uniform in size so they all fry at the same rate.
7
Fry first batchOven 350°F / 175°C
- Carefully slide 6 to 8 donut holes into the 350°F (175°C) oil using a slotted spoon or small strainer.
- They should sizzle gently.
- Fry for 1 to 1½ minutes, then gently turn them with a slotted spoon and fry the other side for another 1 to 1½ minutes.
- The donuts should be deep golden brown on both sides.
- Do not crowd the pot.
+ Show details− Hide details
Ready when: deep golden brown on all sides, they float to the surface and stay there
Tip: Keep the thermometer in the oil and monitor the temperature after each batch. It may drop by 5–10°F; let it recover before the next batch.
8
Drain and coolOven 200°F / 95°C
- Use a slotted spoon to transfer the hot donut holes to a paper towel–lined baking sheet.
- Let them drain for 1 to 2 minutes.
- Place the baking sheet in a preheated 200°F (93°C) oven to keep the first batch warm while you fry the remaining batches.
+ Show details− Hide details
Ready when: excess oil has dripped off; donut holes are still hot
Tip: Don't leave them on paper towels too long or they'll stick; move to the warm oven as soon as possible.
9
Coat with cinnamon sugar
- While the donut holes are still warm, lightly brush each one with melted butter on all sides using a pastry brush or the back of a spoon.
- Working in batches, toss the warm, buttered donut holes in the cinnamon-sugar mixture until fully coated.
- A handful at a time works best.
- The warmth helps the sugar and butter stick to the donut.
+ Show details− Hide details
Ready when: all donut holes are evenly coated with cinnamon sugar
Tip: Coat them while they're warm, not hot to the touch—the butter helps the cinnamon sugar adhere, but piping-hot donut holes will burn your hands. Wait 30 seconds after removing from oil if they're smoking.
10
Fry remaining batchesOven 200°F / 95°C
- Repeat steps 7 and 8 with the remaining dough.
- You should have 3 to 4 batches total.
- Keep returning each batch to the warm oven after coating so they all stay hot and the coating stays fresh.
+ Show details− Hide details
Ready when: all 24 donut holes are fried and coated
Tip: If your oil temperature drops more than 20°F between batches, let it recover before frying—if it's too cool, the donuts won't puff up properly.
11
Serve immediately
- Arrange all the donut holes on a serving platter.
- They are best eaten warm or at room temperature on the same day they're made.
- Once cooled, they can be stored in an airtight container (see storage).
+ Show details− Hide details
Tip: Serve with hot coffee, tea, or cold milk for a classic pairing.

Good to know

Tips

Keep a close eye on oil temperature: it should remain between 340°F and 360°F (170–182°C) for the best results. If it climbs above 360°F, lower the heat slightly; if it drops below 340°F, raise the heat and wait for it to recover.
Don't try to double the batch by frying more donut holes at once. Crowding the pot cools the oil and causes them to absorb grease instead of frying evenly.
If your first batch turns out greasy, your oil was probably too cool. Check the thermometer and wait longer for the next batch to heat to 350°F.
For extra indulgence, drizzle warm donut holes with a simple glaze (3 tablespoons milk mixed with ½ cup powdered sugar) after coating them with cinnamon sugar, but eat them right away—the glaze soaks in over time.

Storage & reheating

Room temperature: up to 8 hours in an airtight container. Fridge: up to 3 days in an airtight container. Freezer: up to 1 month in a freezer bag. To reheat: thaw room-temperature donuts in a 350°F (175°C) oven for 3–5 minutes to refresh the texture, or microwave a single donut for 15–20 seconds (not ideal but fast). Unfrosted donut holes keep their texture better than frosted ones.

Substitutions

vegetable oil for deep frying → canola oil or peanut oil. All have similar smoke points and neutral flavors. Avoid olive oil or coconut oil—they have lower smoke points or add unwanted flavor to fried dough.
whole_milk → buttermilk or Greek yogurt thinned with a splash of water. Buttermilk creates a slightly tangy, more tender crumb. If using yogurt, thin it with water to reach 120 ml and whisk until smooth. Omit or reduce the vanilla slightly.
ground cinnamon → pumpkin pie spice, apple pie spice, or cardamom mixed with sugar. Use the same amount and mix as you would with cinnamon. Cardamom adds a warm, floral note; spice blends create a more complex flavor.
granulated sugar for coating → brown sugar or muscovado sugar. Brown sugar adds a molasses note and sticks slightly better. Use the same weight and mix with the cinnamon as you would with granulated sugar.