These baked cinnamon sugar donut holes are the kind of treat you can whip up on a whim. No yeast, no frying, and no special equipment—just a bowl, a whisk, and a mini muffin pan. They bake up light and tender, with a buttery cinnamon sugar coating that makes them taste like the real deal.
Jump to RecipeThey’re perfect for weekend mornings, quick snacks, or a last-minute sweet for guests. Once you try them warm from the oven, it’ll be hard not to make them again next week.
What Makes This Recipe So Good
- Fast and fuss-free: Ready in about 25 minutes from start to finish. No rising time, no deep-frying, no drama.
- Soft and cakey inside: The batter bakes into tender, moist donut holes with just the right crumb.
- Cozy cinnamon sugar coating: A quick dip in melted butter and a roll in cinnamon sugar gives that classic donut shop flavor.
- Simple pantry ingredients: You likely already have everything on hand.
- Versatile: Easy to customize with nutmeg, vanilla, or a powdered sugar glaze instead of cinnamon sugar.
Ingredients
- For the donut holes:
- 1 cup all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional, but lovely)
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1/2 cup buttermilk (or 1/2 cup milk + 1 1/2 tsp lemon juice, rested 5 minutes)
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 1/2 tsp vanilla extract
- For the coating:
- 1/3 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- 3 tbsp unsalted butter, melted
Instructions
- Preheat and prep: Heat oven to 375°F (190°C).Lightly grease a mini muffin pan or line with mini paper liners.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Mix wet ingredients: In another bowl, whisk sugar, egg, buttermilk, melted butter, and vanilla until smooth.
- Combine gently: Add dry ingredients to wet. Stir with a spatula just until no dry streaks remain. Do not overmix; the batter should be thick and slightly lumpy.
- Fill the pan: Spoon batter into mini muffin cups, filling each about 3/4 full. A small cookie scoop works well for even portions.
- Bake: Bake 9–11 minutes, until tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.
- Cool briefly: Let donut holes rest in the pan for 2–3 minutes, then transfer to a wire rack.
- Make the coating: Stir sugar and cinnamon together in a shallow bowl.Melt butter in a separate bowl.
- Coat: While the donut holes are still warm, dip each in melted butter, then roll in cinnamon sugar to coat. For a thicker crust, repeat with a second dip and roll.
- Serve: Enjoy warm for the best texture and flavor.
Baked Cinnamon Sugar Donut Holes
Soft, cakey mini donut bites rolled in buttery cinnamon sugar
For the Donut Holes
- 1 cup all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1/2 cup buttermilk
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 1/2 tsp vanilla extract
For the Coating
- 1/3 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- 3 tbsp unsalted butter, melted
Instructions
- Preheat and Prepare the PanPreheat the oven to 375°F (190°C). Lightly grease a mini muffin pan or line it with mini paper liners.Greasing well helps the donut holes release cleanly.
- Mix the Dry IngredientsIn a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.Whisking thoroughly helps distribute the leavening evenly.
- Mix the Wet IngredientsIn a separate bowl, whisk together the sugar, egg, buttermilk, melted butter, and vanilla until smooth.Room temperature ingredients blend more evenly.
- Combine the BatterAdd the dry ingredients to the wet ingredients and stir gently with a spatula just until no dry streaks remain.Do not overmix; a slightly lumpy batter keeps the donut holes tender.
- Fill the Mini Muffin PanSpoon the batter into the mini muffin cups, filling each about three-quarters full.A small cookie scoop makes portioning quicker and more even.
- BakeBake for 9 to 11 minutes, until the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.Start checking at 9 minutes to avoid overbaking.
- Cool BrieflyLet the donut holes cool in the pan for 2 to 3 minutes, then transfer them to a wire rack.They should still be warm when coated.
- Prepare and Apply the CoatingStir the sugar and cinnamon together in a shallow bowl. Dip each warm donut hole in melted butter, then roll in the cinnamon sugar until coated.For a thicker crust, repeat the butter dip and sugar roll a second time.
- ServeServe warm for the best texture and flavor.They are best enjoyed fresh on the day they are baked.
Tips for the Best Results
- Do not overmix the batter or the donut holes can turn tough.
- Use room temperature egg and buttermilk for a smoother batter.
- Start checking early so they do not overbake and dry out.
- Coat the donut holes while warm so the cinnamon sugar sticks well.
- Measure flour by spooning and leveling to avoid dense texture.
- A second roll in cinnamon sugar creates a thicker coating.
- Warm leftovers briefly before serving to refresh the texture.
- Freeze uncoated donut holes and coat after reheating for best results.
Keeping It Fresh
These are best the day they’re baked, especially within a few hours. If you have leftovers, store them at room temperature in an airtight container for up to 2 days.
To help them stay soft, tuck a small piece of bread or a slightly damp (not wet) paper towel under the lid to keep humidity in the container.
For a quick refresh, warm donut holes in a 300°F (150°C) oven for 3–4 minutes or microwave for 10–12 seconds. If the coating loses its sparkle after reheating, roll lightly in a fresh spoonful of cinnamon sugar.
They also freeze well without the coating. Freeze baked, uncoated donut holes in a zip-top bag for up to 2 months.
Thaw at room temperature, then warm briefly and coat as directed.
Why This is Good for You
- Baked, not fried: You get that donut vibe with far less oil, making them lighter without losing flavor.
- Smaller portions: Mini size means built-in portion control. One or two can satisfy a sweet tooth without overdoing it.
- Simple ingredients: No artificial flavors or stabilizers—just basics you can pronounce.
- Customizable sweetness: You control the sugar. Reduce the coating or use a light dusting if you prefer.
Common Mistakes to Avoid
- Overmixing the batter: This makes the donut holes tough.Stir only until combined.
- Overbaking: Dry donut holes are usually overbaked. Start checking at 9 minutes and pull them when just set.
- Skipping the warm coat: The cinnamon sugar sticks best when the donut holes are warm and slightly steamy.
- Cold ingredients: Room temperature egg and buttermilk help the batter mix evenly and rise better.
- Too much flour: Spoon flour into the cup and level it off. Packed flour leads to dense, dry results.
Alternatives
- Dairy-free: Use a neutral oil or melted dairy-free butter in the batter and coating.Swap buttermilk with oat or almond milk plus 1 1/2 tsp lemon juice or vinegar.
- Gluten-free: Substitute a 1:1 gluten-free all-purpose baking blend that includes xanthan gum. Batter may be slightly thicker; bake time stays about the same.
- Coating swap: Try cardamom sugar, pumpkin spice sugar, or roll in powdered sugar once fully cooled.
- Glazed version: Skip the cinnamon sugar and dip cooled donut holes in a simple glaze (1 cup powdered sugar + 2–3 tbsp milk + 1/2 tsp vanilla).
- Flavor boosts: Add orange zest, a pinch of cloves, or swap vanilla for almond extract for a bakery-style twist.
FAQ
Can I make these without a mini muffin pan?
Yes. Spoon small mounds of batter onto a parchment-lined baking sheet, spacing well.
They’ll spread a bit and look more like mini scones, but the flavor holds up. Start checking at 8–9 minutes.
Can I use whole wheat flour?
You can swap up to half the all-purpose flour for white whole wheat flour. Expect a slightly heartier texture.
Keep an eye on moisture and avoid overbaking.
What if I don’t have buttermilk?
Make a quick substitute by mixing 1/2 cup milk with 1 1/2 teaspoons lemon juice or vinegar. Let it sit for 5 minutes to thicken before using.
How do I keep the sugar from melting off?
Coat while warm, not hot, and roll thoroughly. If the donut holes are too hot, the sugar can dissolve; too cool, and it won’t stick.
A light second roll after a minute sets the crust.
Can I make the batter ahead of time?
It’s better to bake right away. The leaveners start working as soon as the wet and dry ingredients meet. If you must prep ahead, whisk the dry mix and wet mix separately and combine just before baking.
How many does this recipe make?
About 18–22 mini donut holes, depending on your pan and scoop size.
If you’re feeding a crowd, double the recipe and bake in batches.
Can I reduce the sugar?
Yes. Cut the batter sugar to 1/4 cup and use a lighter hand with the coating. The texture stays tender, and the cinnamon still shines.
What’s the best way to reheat?
Warm in a 300°F (150°C) oven for a few minutes to refresh the crumb without drying it out.
A quick 10-second microwave burst also works in a pinch.
Jump to RecipeWrapping Up
These 25-minute baked cinnamon sugar donut holes deliver all the cozy, nostalgic flavor with none of the fuss. The batter is simple, the bake is quick, and the results are soft, warm, and irresistibly coated in cinnamon sugar. Keep this recipe in your back pocket for lazy weekends, holiday mornings, or whenever you want something sweet without making a mess.
One bowl, one pan, and a whole lot of happy bites.
