If you’re craving the warm, sugary, melt-in-your-mouth goodness of fresh donut holes but don’t want to run to the bakery, this recipe is for you. Just look at that photo—golden, bite-sized donut holes rolled in a thick layer of cinnamon sugar and finished with a generous drizzle of vanilla glaze. They’re soft and fluffy on the inside, slightly crisp on the outside, and completely irresistible. Whether you bake or fry them, these homemade donut holes are easy to make, budget-friendly, and perfect for breakfast, brunch, parties, or anytime you need a sweet treat.
Why You’ll Love This Recipe
· Soft and Fluffy Texture: The simple dough creates light, airy donut holes that taste like they came from a donut shop.
· Cinnamon Sugar Coating: Rolling the warm donut holes in cinnamon sugar creates that classic, irresistible crust.
· Sweet Vanilla Glaze: A simple powdered sugar glaze adds the perfect finishing touch.
· Baked or Fried Options: Choose your preferred method—both yield delicious results.
· Ready in 30 Minutes: Quick to make and even quicker to disappear.
· Budget-Friendly: Uses basic pantry staples you likely already have on hand.
· Crowd-Pleasing: Kids and adults alike devour these. They’re always the first to go at any gathering.
· Versatile: Customize with different glazes, fillings, or coatings.
Ingredients You’ll Need
For the Donut Holes:
· 2 cups all-purpose flour
· ¼ cup granulated sugar
· 1 tablespoon baking powder
· ½ teaspoon salt
· ½ teaspoon ground cinnamon
· ¾ cup whole milk
· 1 large egg
· 2 tablespoons unsalted butter, melted
· 1 teaspoon vanilla extract
· Vegetable oil, for frying (if frying)
For the Cinnamon Sugar Coating:
· ½ cup granulated sugar
· 1 tablespoon ground cinnamon
· ¼ cup unsalted butter, melted
For the Vanilla Glaze:
· 1 cup powdered sugar
· 2–3 tablespoons whole milk or heavy cream
· ½ teaspoon vanilla extract
· Pinch of salt
Optional add-ins: ¼ teaspoon nutmeg in the dough, ½ cup mini chocolate chips, or a caramel drizzle.
Step-by-Step Instructions
If Frying:
- Make the Dough: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. In a separate bowl, whisk the milk, egg, melted butter, and vanilla. Pour the wet ingredients into the dry and stir until just combined. The dough will be soft and slightly sticky.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep pot or Dutch oven. Heat to 350°F (175°C).
- Form the Donut Holes: Using a small cookie scoop or two spoons, carefully drop small balls of dough (about 1 inch) into the hot oil. Do not overcrowd.
- Fry: Fry for 1–2 minutes per side, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
If Baking:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line a baking sheet with parchment paper.
- Make the Dough: Follow the same dough instructions as above.
- Form and Bake: Scoop the dough into the mini muffin tin or drop small balls onto the baking sheet. Bake for 10–12 minutes, until golden and a toothpick comes out clean.
For the Coating and Glaze:
- Cinnamon Sugar: In a small bowl, mix the granulated sugar and cinnamon. Place the melted butter in another small bowl.
- Coat the Donut Holes: While the donut holes are still warm, brush each one with melted butter, then roll generously in the cinnamon sugar mixture. Set aside.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, milk, vanilla, and salt until smooth. Adjust consistency with more milk for a thinner glaze or more powdered sugar for a thicker one.
- Drizzle and Serve: Drizzle the glaze over the cinnamon-sugar donut holes. Serve immediately and enjoy!
Tips for the Best Donut Holes
· Don’t Overmix the Dough: Stir just until the flour disappears. Overmixing makes the donut holes tough.
· Keep the Oil at 350°F: If the oil is too hot, the outside burns before the inside cooks. If too cool, they absorb oil and become greasy.
· Coat While Warm: The cinnamon sugar sticks best when the donut holes are still warm. Brush with butter first for maximum adhesion.
· Adjust Glaze Consistency: Start with 2 tablespoons of milk and add more, a teaspoon at a time, until you reach your desired drizzling consistency.
· Serve Fresh: These are best enjoyed the day they’re made. Store leftovers in an airtight container at room temperature for up to 2 days.
Variations & Substitutions
· Chocolate Donut Holes: Add ¼ cup cocoa powder to the dry ingredients and drizzle with chocolate glaze.
· Pumpkin Spice Donut Holes: Add ½ cup pumpkin puree and 1 teaspoon pumpkin pie spice to the dough.
· Lemon Glaze: Substitute the vanilla glaze with a lemon glaze (powdered sugar + lemon juice + zest).
· Jelly-Filled: Use a piping bag to fill the donut holes with jam or jelly after frying.
· Gluten-Free: Use a 1:1 gluten-free flour blend and add ½ teaspoon xanthan gum.
Frequently Asked Questions
Can I make these donut holes without frying?
Yes! The baked version is just as delicious and much less messy. Bake at 350°F for 10–12 minutes.
How do I store leftover donut holes?
Store in an airtight container at room temperature for up to 2 days. Reheat in the microwave for 10 seconds to soften.
Can I freeze donut holes?
Yes! Freeze unglazed donut holes in a freezer bag for up to 3 months. Thaw at room temperature, then coat in cinnamon sugar and glaze.
Why are my donut holes dense?
Dense donut holes usually mean the dough was overmixed or the oil temperature was too low. Mix gently and maintain 350°F oil.
Can I use biscuit dough instead of making dough from scratch?
Yes! Refrigerated biscuit dough is a quick shortcut. Cut each biscuit into quarters, roll into balls, and fry or bake.
Recipe Card: Cinnamon Sugar Donut Holes with Vanilla Glaze
· Prep Time: 15 minutes
· Cook Time: 15 minutes
· Total Time: 30 minutes
· Yield: 24–30 donut holes
· Category: Breakfast, Dessert, Snack
· Cuisine: American
Ingredients:
For the Donut Holes:
· 2 cups all-purpose flour
· ¼ cup granulated sugar
· 1 tbsp baking powder
· ½ tsp salt
· ½ tsp ground cinnamon
· ¾ cup whole milk
· 1 large egg
· 2 tbsp unsalted butter, melted
· 1 tsp vanilla extract
· Vegetable oil for frying (if frying)
For the Coating:
· ½ cup granulated sugar
· 1 tbsp ground cinnamon
· ¼ cup unsalted butter, melted
For the Glaze:
· 1 cup powdered sugar
· 2–3 tbsp whole milk
· ½ tsp vanilla extract
· Pinch of salt
Instructions:
- Whisk dry ingredients. Whisk wet ingredients. Combine until just mixed.
- Frying: Heat oil to 350°F. Drop small balls of dough into oil. Fry 1–2 minutes per side until golden. Drain.
Baking: Preheat oven to 350°F. Grease mini muffin tin. Fill with dough. Bake 10–12 minutes. - Mix cinnamon and sugar. Brush warm donut holes with melted butter, then roll in cinnamon sugar.
- Whisk glaze ingredients. Drizzle over donut holes.
- Serve immediately.
Nutrition (per donut hole, approximate, fried):
· Calories: 110
· Protein: 1g
· Carbohydrates: 18g
· Fat: 4g
· Fiber: 0g
· Sugar: 10g
Nutrition will vary based on method and toppings.
Final Thoughts
These Cinnamon Sugar Donut Holes with Vanilla Glaze are the ultimate homemade treat—soft, fluffy, and coated in a sweet, crunchy cinnamon-sugar layer, then finished with a creamy vanilla drizzle. Whether you bake or fry them, they’re guaranteed to be a hit at breakfast, brunch, or any gathering. Make a batch today and watch them disappear!
Have you made these cinnamon sugar donut holes? Share your favorite variations and dipping sauces in the comments below!