Easy Cinnamon Sugar Donut Holes (Baked) – Soft, Warm, and Ready Fast
These baked donut holes hit that sweet spot between cozy and convenient. They’re soft, fluffy, and rolled in warm cinnamon sugar—no frying, no fuss. The batter comes together in minutes, and they bake quickly, so you can have a fresh batch on the table in under 30 minutes.
They’re perfect for weekend mornings, afternoon snacks, or when you just want something comforting without a big mess. Simple ingredients, big payoff.
Ingredients
Method
- Preheat and prep: Heat your oven to 350°F (175°C). Lightly grease a mini muffin pan or donut hole pan with nonstick spray.
- Mix the dry ingredients: In a medium bowl, whisk 1¼ cups all-purpose flour, ¼ cup granulated sugar, 2 tablespoons brown sugar, 1½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon kosher salt, ½ teaspoon ground cinnamon, and a pinch of nutmeg if using.
- Mix the wet ingredients: In a separate bowl, whisk ½ cup buttermilk, 1 large egg, 1 teaspoon vanilla extract, and 3 tablespoons melted unsalted butter (slightly cooled).
- Combine: Pour the wet ingredients into the dry. Stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine.
- Portion: Spoon the batter into the pan, filling each well about ¾ full. A small cookie scoop works great for even portions.
- Bake: Bake for 9–12 minutes, until the tops spring back lightly and a toothpick comes out clean. Avoid overbaking to keep them soft.
- Make the coating: While they bake, melt 3 tablespoons unsalted butter in a small bowl. In another bowl, combine ½ cup granulated sugar with 1–1½ teaspoons ground cinnamon (adjust to taste).
- Coat: Let the donut holes cool for 3–4 minutes in the pan, then transfer to a rack. Brush or dip each one lightly in melted butter, then roll in the cinnamon sugar until well coated.
- Serve: Enjoy warm for the best texture and flavor. Repeat coating if you like a thicker sugar crust.
Why This Recipe Works
- Baked, not fried: You still get that classic donut texture but with less oil and no deep-frying setup.
- Quick to make: A simple batter and a short bake mean you can satisfy cravings fast.
- Moist and tender: Buttermilk (or a simple substitute) and melted butter keep the crumb soft.
- Balanced sweetness: The donut itself is lightly sweet, letting the cinnamon sugar coating shine.
- Flexible batter: Works in a mini muffin pan, donut hole pan, or even as small scoops on a sheet pan.
Shopping List
- All-purpose flour
- Granulated sugar
- Brown sugar (light or dark)
- Baking powder
- Baking soda
- Kosher salt
- Ground cinnamon
- Ground nutmeg (optional)
- Buttermilk (or milk + lemon juice/vinegar)
- Large egg
- Vanilla extract
- Unsalted butter (melted), plus more for coating
- Nonstick baking spray
Instructions
- Preheat and prep: Heat your oven to 350°F (175°C). Lightly grease a mini muffin pan or donut hole pan with nonstick spray.
- Mix the dry ingredients: In a medium bowl, whisk 1¼ cups all-purpose flour, ¼ cup granulated sugar, 2 tablespoons brown sugar, 1½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon kosher salt, ½ teaspoon ground cinnamon, and a pinch of nutmeg if using.
- Mix the wet ingredients: In a separate bowl, whisk ½ cup buttermilk, 1 large egg, 1 teaspoon vanilla extract, and 3 tablespoons melted unsalted butter (slightly cooled).
- Combine: Pour the wet ingredients into the dry.
Stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine.
- Portion: Spoon the batter into the pan, filling each well about ¾ full. A small cookie scoop works great for even portions.
- Bake: Bake for 9–12 minutes, until the tops spring back lightly and a toothpick comes out clean. Avoid overbaking to keep them soft.
- Make the coating: While they bake, melt 3 tablespoons unsalted butter in a small bowl. In another bowl, combine ½ cup granulated sugar with 1–1½ teaspoons ground cinnamon (adjust to taste).
- Coat: Let the donut holes cool for 3–4 minutes in the pan, then transfer to a rack.
Brush or dip each one lightly in melted butter, then roll in the cinnamon sugar until well coated.
- Serve: Enjoy warm for the best texture and flavor. Repeat coating if you like a thicker sugar crust.
Storage Instructions
- Room temperature: Store in an airtight container for up to 2 days. Add a small piece of bread or a sugar cube to help maintain moisture.
- Reheat: Warm in a 300°F (150°C) oven for 5–6 minutes, or 10–15 seconds in the microwave.
Re-roll in cinnamon sugar if the coating fades.
- Freeze: Freeze uncoated donut holes in a single layer until solid, then bag for up to 2 months. Thaw, warm, and coat in butter and cinnamon sugar just before serving.
Why This is Good for You
- Less oil, lighter feel: Baking avoids deep frying, so you skip excess oil while still getting a satisfying treat.
- Portion control built in: Small size makes it easier to enjoy one or two without going overboard.
- Simple, pronounceable ingredients: You know exactly what’s in your dessert—no additives or preservatives.
- Customizable sweetness: You can reduce the sugar in the batter slightly and rely on the coating for flavor balance.
Pitfalls to Watch Out For
- Overmixing the batter: This can make the donut holes tough. Stir until just combined.
- Overbaking: A minute too long can dry them out.
Start checking at 9 minutes.
- Coating too soon: If they’re piping hot, the sugar can melt and get patchy. Let them cool a few minutes first.
- Skipping the butter dip: The butter helps the cinnamon sugar stick and adds moisture. A light brush is enough.
- Old leaveners: Stale baking powder or soda means poor rise.
Make sure yours are fresh.
Alternatives
- No buttermilk? Use ½ cup milk mixed with 1½ teaspoons lemon juice or white vinegar. Let sit 5 minutes.
- Gluten-free: Swap in a 1:1 gluten-free flour blend that contains xanthan gum.
- Dairy-free: Use a neutral oil instead of butter in the batter, dairy-free milk plus acid in place of buttermilk, and melted dairy-free butter for coating.
- Spice twist: Add cardamom, pumpkin pie spice, or a pinch of cloves to the batter or the sugar coating.
- Stuffed centers: Pipe a bit of jam, Nutella, or dulce de leche into each cooled donut hole using a small piping tip.
- Bake shape options: No mini muffin pan? Drop tablespoon-sized mounds on a lined sheet and bake; they’ll be rustic but tasty.
- Reduced sugar: Cut the batter sugar by 1–2 tablespoons and keep the coating as written for balance.
FAQ
Can I make the batter ahead of time?
Yes, but for the best rise, it’s ideal to bake right after mixing.
If needed, you can refrigerate the batter for up to 4 hours. Let it sit at room temperature for 10–15 minutes and give it a gentle stir before baking.
How do I know when they’re done?
They should spring back lightly when touched and a toothpick should come out clean or with a few moist crumbs. The edges will look set and the tops matte, not glossy.
Can I use a standard muffin pan?
You can, but increase the bake time to 12–15 minutes and fill each well about halfway.
The texture will be similar, just larger. Coat as usual after a brief cool-down.
What oil can I substitute for butter?
Use 2½ tablespoons neutral oil (like canola or vegetable) in the batter. For coating, melted coconut oil or dairy-free butter works best to help the sugar cling.
Why did my cinnamon sugar melt off?
They were probably too hot or too wet with butter.
Let them cool a few minutes, then use a light brush of butter—just enough to make the sugar stick without soaking.
Can I air fry these?
Yes. Portion into silicone mini muffin cups or onto a parchment-lined air fryer tray. Air fry at 325°F (165°C) for 7–10 minutes, checking early.
Coat the same way afterward.
How can I make them extra fluffy?
Make sure your leaveners are fresh, don’t overmix, and avoid overbaking. Using buttermilk and slightly underfilling the wells for a better rise also helps.
Can I add a glaze instead of cinnamon sugar?
Absolutely. Whisk powdered sugar with a splash of milk and vanilla until pourable.
Dip warm donut holes, let excess drip, and set on a rack to dry.
Final Thoughts
Baked cinnamon sugar donut holes are the kind of treat you can pull off any day of the week—no fryer, no stress, just warm, soft goodness in minutes. Keep the ingredients on hand and you’re never more than a half hour away from a cozy homemade snack. Whether you enjoy them plain, glazed, or spiced up, this simple method delivers every time.
Make a small batch now, and stash a few in the freezer for a sweet win later.
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