So you’re craving something warm, sweet, and cozy but don’t exactly feel like wrestling with a fryer full of oil? Yeah, same. Enter: Cinnamon Baked Donut Holes. These little nuggets of happiness are bite-sized, fluffy, and coated in that magical cinnamon-sugar combo that basically screams comfort food. And the best part? They’re baked, not fried. Which means you can totally justify eating, like… eight of them. (No judgment, I promise.)
Why This Recipe is Awesome
- No deep frying. Your kitchen won’t smell like an old fast-food joint for three days.
- Quick & easy. You’ll be eating these in under 30 minutes. Yes, really.
- Beginner-proof. If you can stir stuff in a bowl and put it in the oven, you can handle this.
- Crowd-pleaser. These vanish faster than free Wi-Fi. Seriously, make a double batch.
- Warm & fluffy. Think mini cinnamon clouds that melt in your mouth.
Basically, this recipe is like the lazy person’s golden ticket to donut heaven.
Ingredients You’ll Need for Cinnamon Baked Donut Holes
Grab these goodies before you start:
- 1 cup all-purpose flour – the base of life (and donuts).
- 1 tsp baking powder – makes them puff up like little donut balloons.
- ¼ tsp baking soda – the sidekick to baking powder.
- ¼ tsp salt – balances out all that sweet goodness.
- 1 tsp ground cinnamon – the star of the show.
- ⅓ cup granulated sugar – because, duh, donuts.
- ⅓ cup milk – whole, almond, oat—your call.
- 1 large egg – the binder that holds it all together.
- 2 tbsp melted butter – flavor central.
- 1 tsp vanilla extract – that little hint of fancy.
For the coating:
- ¼ cup melted butter – yes, more butter, don’t question it.
- ½ cup sugar mixed with 1 tbsp cinnamon – aka magic dust.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Don’t skip this. Cold oven = sad, dense donuts.
- Mix dry stuff. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and sugar.
- Mix wet stuff. In another bowl, combine milk, egg, melted butter, and vanilla. Stir until smooth.
- Combine wet + dry. Pour wet mixture into dry ingredients. Stir gently. Don’t overmix, unless you like chewy rubber balls.
- Scoop into pan. Grease a mini muffin tin and spoon batter in, filling about ¾ full.
- Bake. Pop in the oven for 10–12 minutes. They’re done when a toothpick comes out clean.
- Cool slightly. Let them sit for 5 minutes (I know, torture).
- Coat. Dip each warm donut hole in melted butter, then roll in cinnamon-sugar mix until fully coated.
- Eat immediately. Preferably before anyone else notices they’re done.
Common Mistakes to Avoid
- Skipping the preheat. Already warned you. Sad donuts = your fault.
- Overmixing. Stir until combined, then STOP. You’re not training for an arm workout here.
- Undercoating. Be generous with the cinnamon-sugar. No one ever said, “Wow, that donut had too much cinnamon-sugar.”
- Forgetting to grease the pan. Unless you want donut crumbs instead of donut holes.
- Waiting too long to coat. They need to be warm for the sugar to stick. Timing is everything.
Alternatives & Substitutions
- Milk swap. Use almond, oat, soy, or even buttermilk if you want a tangy twist.
- Butter swap. Coconut oil works too, but IMO butter = best flavor.
- Sugar swap. Brown sugar gives a deeper, caramel-y vibe. Totally worth trying.
- Gluten-free? Use a 1:1 gluten-free baking flour. Texture will be slightly different, but still tasty.
- Spice it up. Add nutmeg, pumpkin spice, or cardamom for extra flair.
Pro tip: If you’re feeling extra, drizzle some cream cheese glaze over them. You’ll thank me later.
FAQs about Cinnamon Baked Donut Holes
Can I make these ahead of time?
Sure, but fresh out of the oven is where the magic’s at. If you must, store them in an airtight container and reheat for 10 seconds in the microwave.
Do I really need a mini muffin tin?
Well, unless you have actual donut hole pans lying around, yes. Otherwise, you’ll end up with random donut blobs. Still tasty, though.
Can I air-fry these?
Technically, yes. Pop them in at 350°F for 6–8 minutes. Just don’t overcrowd or they’ll steam instead of crisp.
Can I freeze them?
Yep! Freeze after baking (before coating). When ready to eat, thaw slightly, warm them up, and THEN coat in cinnamon-sugar.
What if I don’t have cinnamon?
First, how dare you. Second, swap with nutmeg or pumpkin spice. It won’t be the same, but it’ll still be donut-y.
Can I double the recipe?
Absolutely. In fact, you should. Otherwise, you’ll regret it when they’re gone in 10 minutes.
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Final Thoughts about Cinnamon Baked Donut Holes
There you have it—Cinnamon Baked Donut Holes that are easy, fluffy, and guaranteed to make your kitchen smell like heaven. They’re the perfect snack for lazy weekends, cozy nights, or honestly… anytime you just need a little joy in edible form.
So go whip up a batch (or two), coat them in that glorious cinnamon-sugar magic, and pat yourself on the back. You just made donuts without deep-frying. You’re basically a baking wizard now.
👉 Now go impress someone—or keep them all for yourself. Zero judgment here.
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