Homemade Cinnamon Sugar Donut Holes
These homemade cinnamon sugar donut holes are the ultimate comfort treat that brings back memories of carnival days and bakery visits. Crispy on the outside, tender and fluffy on the inside, and rolled in sweet cinnamon sugar while still warm. They're surprisingly easy to make at home and taste even better than store-bought versions.
Why This Donut Hole Recipe Works
The key to perfect donut holes lies in achieving the right dough consistency and maintaining proper oil temperature. This recipe uses a cake-style donut batter rather than yeast-based dough, which means you get delicious results in a fraction of the time. The combination of baking powder and eggs creates the perfect lift, while the addition of nutmeg adds that classic donut shop flavor that makes these irresistible.
Temperature control is everything when frying donuts. At 350°F, the exterior sets quickly to create that signature golden crust while the inside cooks through perfectly. Too hot and they'll brown before cooking through; too cool and they'll absorb excess oil and become greasy. Using a thermometer takes the guesswork out and ensures consistent results every single time.
💡 Professional Tip
Always coat the donut holes in cinnamon sugar while they're still hot from the fryer. The residual heat helps the sugar mixture adhere perfectly and creates that irresistible sweet crust that makes donut holes so addictive.
Frequently Asked Questions
Donut holes are best enjoyed fresh and warm, but you can prepare the dough up to 2 hours ahead and keep it covered in the refrigerator. Bring it back to room temperature before frying. Once fried and coated, they'll stay fresh for about 6-8 hours at room temperature in an airtight container, though they're definitely best within the first few hours.
While you can bake them at 375°F for 10-12 minutes in a mini muffin pan, the texture will be more like a muffin than a traditional donut hole. The fried version creates that characteristic crispy exterior and light, airy interior that defines a great donut hole. If you prefer baking, brush them with melted butter before tossing in cinnamon sugar.
Vegetable oil, canola oil, or peanut oil work best for frying donut holes because they have high smoke points and neutral flavors. Avoid olive oil or butter as they can't withstand the high heat and will impart unwanted flavors. You'll need about 4 cups of oil to achieve the proper 3-inch depth for even frying.
Absolutely! While cinnamon sugar is classic, you can roll these in powdered sugar, vanilla sugar, or even cocoa powder mixed with powdered sugar. For a glaze, dip warm donut holes in a simple mixture of powdered sugar and milk. You could also try maple glaze, chocolate glaze, or roll them in crushed graham crackers for a different twist.
Perfectly cooked donut holes will be deep golden brown on all sides and will float to the top of the oil. They should take 2-3 minutes total, flipping once halfway through. If you're unsure, sacrifice one and cut it open - the interior should be fluffy and fully cooked with no raw dough in the center. An instant-read thermometer inserted in the center should read 190-200°F.
Donut holes are perfect alongside hot coffee, cold milk, or hot chocolate. For a fun brunch spread, serve them with fresh fruit, yogurt, and bacon or sausage. They also make excellent dessert when paired with vanilla ice cream or whipped cream. For a party, set up a dipping station with chocolate sauce, caramel, or fruit compotes.
Yes! Try adding orange zest or lemon zest to the batter for citrus donut holes. Replace the nutmeg with pumpkin pie spice for fall flavors. For chocolate lovers, add 3 tablespoons of cocoa powder to the dry ingredients and reduce flour by 3 tablespoons. You can also fold in mini chocolate chips or blueberries into the batter before frying.
Store leftover donut holes in an airtight container at room temperature for up to 2 days. To refresh them, warm in a 300°F oven for 3-5 minutes and re-toss in cinnamon sugar if needed. You can also freeze unfrosted donut holes for up to 2 months in a freezer bag. Thaw at room temperature and warm before serving.
Recipe Troubleshooting Guide
Donut Holes Are Greasy
Problem: The donut holes absorb too much oil and taste heavy or greasy instead of light and crispy.
Solution: This happens when the oil temperature is too low. Always verify your oil is at 350°F before adding dough, and monitor temperature between batches. The oil naturally drops when you add cold dough, so wait for it to recover before adding the next batch. Also ensure you're draining them properly on paper towels immediately after frying.
Raw in the Center
Problem: The outside is perfectly golden but the inside is still raw or doughy.
Solution: You're frying at too high a temperature or making the donut holes too large. Reduce heat to 340-345°F and use smaller portions of dough (about 1 tablespoon each). Smaller donut holes cook more evenly and quickly. If they're browning too fast, reduce the heat and cook slightly longer.
Dough Too Sticky to Handle
Problem: The dough is so sticky that it's difficult to form into balls or drops.
Prevention: This is actually normal for donut hole batter - it should be sticky. Use a small cookie scoop sprayed with cooking spray, or dip two spoons in oil between scoops. Don't add extra flour to the dough or your donut holes will be tough and dense. Working with slightly oily hands or tools is the key.
Donut Holes Are Dense and Heavy
Problem: The texture is tough or dense instead of light and fluffy.
Recovery: Overmixing the batter develops too much gluten. Mix the wet and dry ingredients until just combined - some small lumps are fine. Also check that your baking powder is fresh (test by adding a teaspoon to hot water; it should bubble vigorously). Old leavening agents won't provide adequate rise.
Cinnamon Sugar Won't Stick
Problem: The cinnamon sugar coating falls off or doesn't adhere well to the donut holes.
Prevention: You must coat the donut holes while they're still hot from the fryer - within the first 30-60 seconds. The residual heat and slight surface oil help the sugar mixture stick. If they've cooled too much, lightly brush with melted butter before tossing in cinnamon sugar. Make sure to roll them thoroughly for complete coverage.
Flavor Balance Issues
Too Sweet: If too sweet, reduce the cinnamon sugar coating or try a light dusting of powdered sugar instead. You can also balance sweetness by serving with tart fruit compote or coffee.
Too Salty: If too salty, you've likely used salted butter instead of unsalted. Reduce the added salt to 1/4 teaspoon if using salted butter, or switch to unsalted butter as specified.
Bland: If bland, increase the vanilla extract to 1 1/2 teaspoons and ensure you're using fresh ground cinnamon in the coating. A pinch of additional nutmeg or cardamom in the batter can also enhance flavor depth.
Choosing the Right Ingredients
Quality ingredients make a noticeable difference in homemade donut holes. Use all-purpose flour rather than cake flour for the right structure - you want enough body to hold up during frying but not so much protein that they become tough. Fresh baking powder is crucial since it's the primary leavening agent. Test yours by mixing a bit with hot water; it should bubble enthusiastically if it's still active.
Whole milk creates the richest, most tender texture, though 2% milk will also work well. The fat content matters for both flavor and texture. Fresh eggs at room temperature incorporate more easily and create better lift. For the coating, use regular granulated sugar rather than superfine - the slight texture helps it stick better. Fresh ground cinnamon has much more aromatic flavor than older jarred versions.
Essential Ingredient Notes
- All-Purpose Flour: Measure flour by spooning it into your measuring cup and leveling off, rather than scooping directly from the bag. Scooping packs the flour and can result in dense, tough donut holes. If you have a kitchen scale, 2 cups equals 240 grams for most accurate results.
- Ground Nutmeg: Freshly grated nutmeg has incredible aromatic flavor compared to pre-ground. If you have whole nutmeg, grate about 1/4 of a whole seed on a microplane for the 1/2 teaspoon needed. This small addition makes a huge difference in achieving authentic donut shop flavor.
- Frying Oil: Choose a neutral oil with a high smoke point like vegetable, canola, or peanut oil. You'll need about 4 cups to achieve 3 inches of depth in a medium pot. The oil can be strained, cooled, and reused 2-3 times if stored properly in a sealed container in a cool, dark place.
Mastering the Frying Technique
The frying process is where magic happens with donut holes. Temperature consistency is your most important factor - invest in a good thermometer and monitor constantly. When you add cold batter to hot oil, the temperature naturally drops, so allow it to recover between batches. Don't overcrowd the pot; frying 5-6 at a time allows them room to float freely and cook evenly without dropping the oil temperature too dramatically.
The donut holes will naturally flip themselves partway through cooking as air pockets develop, but give them a gentle turn with a slotted spoon to ensure even browning. They're done when they're deep golden brown all over and float confidently on the surface. Remove them promptly and drain on paper towels for just 15-20 seconds before tossing in cinnamon sugar while they're still hot. This timing ensures the perfect coating that stays put.
Perfect Oil Temperature Control
Maintaining 350°F throughout frying is the single most important technique for perfect donut holes. Use a deep-fry or candy thermometer clipped to the side of your pot. When oil temperature drops below 340°F after adding batter, wait 1-2 minutes before adding the next batch. If it exceeds 360°F, reduce heat immediately. This attention to temperature prevents greasy or burnt results.
Homemade Cinnamon Sugar Donut Holes
📋 Ingredients
Dry Ingredients
- 1 cup granulated sugarFor coating - regular granulated works better than superfine
- 2 tablespoons ground cinnamonUse fresh cinnamon for best flavor - adjust amount to taste
Wet Ingredients
- 2 cups all-purpose flourSpoon and level for accurate measurement - don't pack
- 1/3 cup granulated sugarSweetens the dough without overwhelming
- 2 teaspoons baking powderMust be fresh - test in hot water first
- 1/2 teaspoon saltEnhances all the other flavors
- 1/2 teaspoon ground nutmegThe secret to authentic donut shop flavor
- 1/2 cup whole milkRoom temperature works best
- 2 large eggsRoom temperature for better incorporation
- 3 tablespoons unsalted butter, meltedLet cool slightly before adding to eggs
- 1 teaspoon vanilla extractPure vanilla gives the best flavor
- Vegetable oil for fryingAbout 4 cups - can be reused if strained
Instructions
Prepare the Dough
In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and nutmeg until well combined. In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon until just combined. The batter should be slightly sticky and thick but pourable. Don't overmix - a few small lumps are perfectly fine.
Heat the Oil
Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of 3 inches. Clip a deep-fry or candy thermometer to the side of the pot. Heat oil over medium-high heat to exactly 350°F. This will take about 8-10 minutes. While the oil heats, prepare your cinnamon sugar coating by mixing the sugar and cinnamon in a shallow bowl.
Shape and Fry
Once oil reaches 350°F, use a small cookie scoop or two spoons to carefully drop rounded tablespoons of batter into the hot oil. Fry only 5-6 donut holes at a time to maintain oil temperature. Cook for 1-1.5 minutes on the first side until golden brown, then flip with a slotted spoon. Continue frying for another 1-1.5 minutes until golden brown all over and cooked through. Total frying time is 2-3 minutes per batch.
Coat with Cinnamon Sugar
Remove donut holes with a slotted spoon and let drain on paper towels for just 15-20 seconds. While still very hot, immediately toss them in the cinnamon sugar mixture, rolling to coat completely on all sides. Transfer to a serving plate. Repeat the frying and coating process with remaining batter, allowing oil to return to 350°F between batches. Serve warm for the best texture and flavor.
Recipe Notes & Tips
Storage
Store donut holes in an airtight container at room temperature for up to 2 days. They're best enjoyed within the first 6-8 hours while still fresh. To refresh day-old donut holes, warm them in a 300°F oven for 3-5 minutes and re-toss in cinnamon sugar. You can freeze unfrosted donut holes for up to 2 months in a freezer bag.
Serving Suggestions
Serve these donut holes warm with hot coffee, cold milk, or hot chocolate for breakfast or dessert. They're perfect for brunch buffets, birthday parties, or holiday gatherings. Create a dipping station with chocolate ganache, caramel sauce, vanilla glaze, or fruit compotes for an interactive dessert experience.
Variations
Try different coatings like powdered sugar, cocoa powder mixed with powdered sugar, or vanilla sugar. Add orange or lemon zest to the batter for citrus donut holes. Replace nutmeg with pumpkin pie spice for fall flavors. For chocolate donut holes, add 3 tablespoons cocoa powder and reduce flour by 3 tablespoons. You can also fold mini chocolate chips or fresh blueberries into the batter.