Name: Cinnamon Sugar Baked Donut Holes
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; 5 tablespoons unsalted butter (softened); ½ cup granulated sugar; 1 egg; ½ cup milk (any kind); ¼ cup plain Greek yogurt; 1 teaspoon vanilla bean paste (or vanilla extract); ¼ cup unsalted butter (melted and slightly cooled); ¼ cup granulated sugar; 2 teaspoons ground cinnamon

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why make this recipe

These cinnamon sugar baked donut holes are quick, soft, and full of warm cinnamon flavor. They take less time than frying and use simple pantry ingredients. They make a great snack, dessert, or treat for guests. If you like small baked sweets, try the acorn donut holes recipe for another fun option.

introduction

This recipe makes about 24 mini donut holes. The batter is mixed in one bowl and baked in a mini muffin pan. After cooling, each donut hole is dipped in butter and rolled in cinnamon sugar for a crunchy sweet coating. These are easy to share and easy to make for beginners.

how to make Cinnamon Sugar Baked Donut Holes

Preheat oven and grease pan.
Mix dry ingredients.
Cream butter and sugar until light.
Add wet ingredients and mix.
Combine wet and dry until just mixed.
Pipe or spoon batter into pan and bake.
Cool, then dip in melted butter and roll in cinnamon sugar.

For a similar sweet with cinnamon flavor, you can also check the easy cinnamon sugar blondies which use the same spice idea in a bar form.

Ingredients :

1½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, 5 tablespoons unsalted butter (softened), ½ cup granulated sugar, 1 egg, ½ cup milk (any kind (I used 2%)), ¼ cup plain Greek yogurt, 1 teaspoon vanilla bean paste ((or vanilla extract)), ¼ cup unsalted butter (melted and slightly cooled), ¼ cup granulated sugar, 2 teaspoons ground cinnamon

Directions :

Preheat oven to 350°F. Grease a 24-count mini muffin pan with non-stick cooking spray. Set aside., In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Set aside., In a large bowl, cream butter and sugar with an electric hand mixer or stand mixer with fitted paddle attached until light and fluffy, about 3-4 minutes., Add in egg, milk, yogurt, and vanilla. Mix until combined., Add dry ingredients into wet ingredients and incorporate until just combined. Be careful not to over-mix, as that will result in a denser donut., Spoon mixture in a large ziplock bag and cut the tip of the bottom corner. Pipe filling into each muffin cavity, filling 3/4 full. Alternatively, you can spoon batter into each muffin cavity, filling 3/4 full., Bake for 9-11 minutes, or until a toothpick inserted into the center of a donut comes out clean. Remove from oven and let cool in pan for 5 minutes, then remove to a wire rack to cool completely., Once donut holes are completely cooled, make the cinnamon sugar mixture. Pour melted butter into a small bowl and set aside., In another small bowl, combine the white sugar and cinnamon. Working one at a time, take each donut hole, dip completely into melted butter, and then roll in cinnamon sugar mixture, ensuring that the entire donut hole is coated. Repeat until all donut holes are coated in mixture.

how to serve Cinnamon Sugar Baked Donut Holes

Serve them warm or at room temperature. Place on a plate with napkins for easy grabbing. They pair well with coffee, milk, or hot chocolate. For parties, put them in a bowl or on a tiered tray.

how to store Cinnamon Sugar Baked Donut Holes

Store in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days; bring to room temperature before serving. You can also freeze baked donut holes in a single layer on a tray, then transfer to a freezer bag for up to 1 month. Thaw and re-coat with cinnamon sugar if needed.

tips to make Cinnamon Sugar Baked Donut Holes

Do not overmix the batter. Mix until just combined.
Fill each muffin cavity 3/4 full for even rise.
Let donut holes cool completely before dipping, or the coating will slide off.
Use a piping bag or ziplock bag for neat filling.
If you like extra cinnamon, add a little more to the coating mix.

variation (if any)

Add a pinch of nutmeg or pumpkin pie spice to the batter for fall flavor.
Swap plain Greek yogurt for sour cream for a tangier bite.
For glaze instead of cinnamon sugar, drizzle a simple powdered sugar glaze over cooled donut holes.

FAQs

Q: Can I make these without a mini muffin pan?
A: You can bake in a regular muffin pan, but bake time will be longer and you will get fewer, larger donuts.

Q: Can I use oil instead of butter in the batter?
A: Yes, you can replace softened butter with the same amount of neutral oil, but texture will be a bit different.

Q: How do I keep the coating from falling off?
A: Make sure the donut holes are fully cooled, and dip them fully in melted butter before rolling in cinnamon sugar. That helps the coating stick.

Q: Can I make the batter ahead of time?
A: You can make the batter and keep it in the fridge for a few hours, but bring it to room temperature before baking for best rise.

Conclusion

These baked donut holes are an easy way to enjoy a cinnamon-sugar treat with less mess than frying. For another baked take on cinnamon sugar donut holes, see this detailed recipe from Baked Cinnamon Sugar Donut Holes – Live Well Bake Often. If you want a different home-cooked version, check the tips and steps at Cinnamon Sugar Donut Holes – Craving Home Cooked.