Your New Favorite 10-Minute Treat is Here!

Hey there, friend! Come on in, the kitchen’s warm and I’ve got something magical baking. Tell me, have you ever had one of those days where a craving for something warm, sugary, and delightfully cozy hits you out of nowhere? Maybe you’re dreaming of the scent of cinnamon sugar wafting through a fairground, but the thought of hauling out a vat of oil for frying feels… well, like a whole production. I hear you, and I am so excited to share the solution that has saved my sweet tooth more times than I can count.

Today, we’re making my legendary 10-Minute Baked Cinnamon Sugar Donut Holes. Yes, you read that right—ten minutes from bowl to bliss. These little puffs of joy are light, impossibly fluffy, and come straight from the oven to be rolled in a glorious, buttery cinnamon-sugar hug. The best part? They’re baked, not fried, which means zero fuss and a little less guilt. They are the ultimate “I-need-a-treat-now” hero, the perfect surprise for a slow Saturday morning, and the guaranteed star of any impromptu gathering. So, tie on your apron (messy or not, it’s part of the charm!), and let’s make some magic happen.

A Whiff of Nostalgia: Why These Donut Holes Feel Like Home

This recipe always takes me right back to my grandma’s linoleum-floored kitchen. She wasn’t a fancy baker, but she was a master of “little joys.” I’d be sitting at her table, swinging my legs, watching her move with a quiet, flour-dusted confidence. She’d pull a simple sheet of baked goods from the oven, and the whole house would transform. It wasn’t about elaborate frosting or intricate designs; it was about the warm, spiced aroma that promised something delicious was moments away.

These donut holes are my modern, speedier homage to her magic. They capture that exact feeling of instant comfort and shared happiness. The moment I pull the tray from the oven and that cinnamon-sugar scent fills the air, I’m ten years old again, feeling loved and taken care of. It’s a powerful reminder that the best recipes aren’t just lists of ingredients; they’re vessels for memory, connection, and pure, uncomplicated joy. Now, let’s create that feeling in your kitchen.

Gather Your Ingredients: Pantry Heroes Assemble!

The beauty of this recipe is its beautiful simplicity. Chances are, you have everything you need already. Let’s take a quick tour of our ingredient lineup—I’ll share a few chef-y insights and swaps along the way.

• 1 cup All-Purpose Flour: The trusty foundation of our donut holes. It gives them that perfect, tender structure. For a slightly denser, whole-grain vibe, you can swap in ½ cup of whole wheat flour, but I’d keep the other half as all-purpose to maintain the fluff factor.
• 1/3 cup Granulated Sugar: Just the right amount to sweeten the batter without making it cloying. This is the sweet heart of our donut.
• 1 teaspoon Baking Powder: Our leavening superstar! This is what gives these little guys their lift and airy texture, making them baked miracles. Make sure yours is fresh for the best puff.
• 1/2 teaspoon Ground Cinnamon: We’re adding a warm hug of spice right into the batter. It builds a beautiful flavor base for the sugary coating to come.
• 1/4 teaspoon Salt: Never, ever skip the salt! It’s the flavor enhancer that makes all the other ingredients sing and prevents the donut from tasting flat.
• 1/2 cup Milk: The hydrator! Any kind works beautifully—whole milk for extra richness, or your favorite non-dairy milk like almond or oat for a easy swap.
• 1 large Egg: Our binding agent that adds richness and helps create a lovely, tender crumb. For an egg-free version, a flax egg works wonderfully here.
• 1 teaspoon Vanilla Extract: The secret weapon of warmth and depth. It rounds out all the flavors and makes the kitchen smell incredible.
• 2 tablespoons Unsalted Butter, melted: This adds moisture and a subtle, rich buttery flavor to the donut itself. Using unsalted lets you control the salt level perfectly.

For That Iconic Cinnamon Sugar Coating:

• 1/4 cup Butter, melted: This creates the “glue” for our cinnamon sugar. It helps the coating stick and adds an extra layer of decadent flavor.
• 1/2 cup Granulated Sugar: The sweet, sparkly exterior we all know and love.
• 1 tablespoon Ground Cinnamon: Don’t be shy! This is where the classic fairground flavor really shines. Adjust to your taste—more or less, it’s your kitchen!

Let’s Get Baking: Your Foolproof Roadmap to Donut Bliss

Ready? This is where the fun begins. We’re moving fast, but I’ll be with you every step of the way with my favorite tips and hacks.

1. Preheat and Prep. First things first, get that oven heating to a toasty 350°F (175°C). While it’s warming up, grab your mini muffin tin and give it a good greasing. I’m a big fan of baking spray for ease, but a little butter or oil on a paper towel works just as well. Chef’s Tip: A well-greased pan is non-negotiable for easy release! Nobody wants their beautiful donut holes to stick.
2. Mix the Dry Team. Grab a medium-sized bowl and add your flour, 1/3 cup sugar, baking powder, 1/2 teaspoon cinnamon, and salt. Give them a good whisk. This isn’t just about mixing; you’re aerating the flour and ensuring the baking powder is evenly distributed, which is key for a uniform, fluffy rise. Chef’s Hack: Feeling fancy? You can sift the dry ingredients together for an extra-light texture.
3. Whisk the Wet Crew. In a separate bowl (or a large liquid measuring cup for fewer dishes!), whisk together the milk, egg, vanilla, and the 2 tablespoons of melted butter. Whisk until it’s one happy, smooth, pale yellow mixture. Chef’s Insight: Make sure your melted butter has cooled slightly so it doesn’t cook the egg when you mix them!
4. The Grand Union. Now, pour your wet ingredients into the bowl with the dry ingredients. This is the crucial moment! Use a spatula and stir until the ingredients are just combined. A few lumps are totally fine—I promise! Over-mixing is the enemy of tenderness here, as it develops the gluten in the flour and can make the donut holes tough. Chef’s Mantra: Lumpy batter = tender donuts!
5. Fill ‘Er Up. Using a small spoon or a cookie scoop (my personal favorite for less mess!), divide the batter evenly among the prepared mini muffin cups, filling each one about ¾ of the way full. This gives them the perfect amount of space to puff up into adorable little domes. Chef’s Tip: A little batter on the pan? Wipe it up for easier cleanup later!
6. Bake to Golden Perfection. Slide the pan into your preheated oven and bake for 8-10 minutes. You’re looking for lightly golden edges and a surface that springs back lightly when touched. The ultimate test? A toothpick inserted into the center of a donut hole should come out clean. Chef’s Note: Ovens can vary, so start checking at 8 minutes. They bake fast!
7. The Coating Ceremony. While the donut holes are baking, prepare your coating station. Melt the remaining ¼ cup of butter in one small bowl. In another, whisk together the ½ cup sugar and 1 tablespoon of cinnamon. As soon as the donut holes are out of the oven, let them cool just enough to handle—you want them warm for this part! Working quickly, dip each one in the melted butter, then roll it generously in the cinnamon sugar until completely coated. Chef’s Pro-Move: Use one hand for the butter dip and the other for the sugar roll. This keeps one hand relatively clean and prevents clumpy “cinnamon sugar mitts.”

How to Serve These Little Bites of Heaven

Presentation is part of the fun! Pile these warm, sugary gems high on a simple wooden board or in a cozy basket lined with a checkered napkin. They are absolutely divine with a hot cup of coffee for a luxurious morning treat or a glass of cold milk for an after-school snack. For a next-level brunch, serve them alongside a fruit platter and a mimosa bar. Honestly, they rarely make it off the baking sheet in my house, so no judgment if you just stand over the stove and enjoy them straight from the bowl!

Get Creative! Fun Flavor Twists to Try

Once you’ve mastered the classic, the flavor world is your oyster! Here are a few of my favorite riffs:

• Chocolate Chip Joy: Fold ⅓ cup of mini chocolate chips into the batter before baking. It’s a classic for a reason!
• Lemon Blueberry Burst: Omit the cinnamon from the batter and add the zest of one lemon. Gently fold in ½ cup of fresh blueberries. Roll the baked holes in plain sugar for a bright, fruity twist.
• Apple Spice Delight: Add ½ teaspoon of apple pie spice to the dry ingredients and fold in ½ cup of finely chopped, peeled apple for a taste of autumn.
• Glazed & Confused: Skip the cinnamon sugar coating and instead, dip the warm donut holes in a simple glaze made from 1 cup powdered sugar and 2-3 tablespoons of milk or citrus juice.
• Dairy-Free/Vegan: Use your favorite plant-based milk, a flax egg, and vegan butter. It works like a dream!

Olivia’s Kitchen Confidential

This recipe has been my go-to for years, and it’s evolved in the most delightful ways. I once made a double batch for a last-minute potluck and accidentally used a *tablespoon* of baking powder instead of a teaspoon. Let’s just say we had the fluffiest, most gigantic donut holes you’ve ever seen—they were a hilarious hit! It taught me that sometimes, kitchen “mistakes” lead to happy accidents.

Over time, I’ve learned that the key to the perfect texture is truly in the mixing. Be gentle with that batter! I also love making a big batch of the cinnamon sugar mix and storing it in a jar; it makes whipping these up on a weekday morning even faster. This recipe is a testament to my core belief: incredible food doesn’t have to be complicated. It’s about the love you stir in, and the smiles you create. Now, go forth and bake with confidence!

Your Questions, Answered!

I’ve gotten so many wonderful questions about this recipe over the years. Here are the most common ones to help you on your donut hole journey.

Q: My donut holes turned out a bit dense. What happened?
A: The most common culprit is over-mixing the batter. Remember, we want to stir until the ingredients are *just* combined, even if there are a few lumps. Over-mixing develops the gluten, leading to a tougher, more muffin-like texture instead of a light, cakey donut. Also, double-check that your baking powder is fresh!

Q: Can I make these ahead of time?
A: They are absolutely best served the day they are made, preferably warm. However, you can store cooled donut holes in an airtight container at room temperature for up to 2 days. To re-crisp the coating and warm them up, pop them in a 300°F oven for 5 minutes. I don’t recommend freezing them after coating, as the sugar coating can become soggy upon thawing.

Q: I don’t have a mini muffin tin. Can I use a regular muffin tin?
A: You can! Just note that they will be more like muffin tops or mini donut “muffins.” Fill a regular muffin tin only ⅓ of the way full and adjust the baking time—start checking around 10-12 minutes. You’ll get fewer, but larger, treats!

Q: My cinnamon sugar coating is getting clumpy. Help!
A> This usually happens if the melted butter is too hot or if you’re getting too much butter buildup on your fingers. Try the two-hand method I mentioned (one for wet, one for dry), and make sure your cinnamon sugar is in a wide, shallow bowl for easy rolling. If it starts to clump, just give the sugar mixture a stir with a fork to break it up.

10-Minute Baked Cinnamon Sugar Donut Holes : Quick & Cozy Treat

---

• Author: OliviaBennett

Print Recipe

Pin Recipe

Description

10-Minute Baked Cinnamon Sugar Donut Holes

Warm, fluffy, and coated in buttery cinnamon sugar — these easy baked donut holes are the ultimate quick treat! No frying, no fuss, just pure comfort and joy in under 15 minutes.

---

Ingredients

Scale 1x2x3x

For the Donut Holes:

• 1 cup all-purpose flour

• 1/3 cup granulated sugar

• 1 teaspoon baking powder

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1/2 cup milk (any kind)

• 1 large egg

• 1 teaspoon vanilla extract

• 2 tablespoons unsalted butter, melted

For the Cinnamon Sugar Coating:

• 1/4 cup unsalted butter, melted

• 1/2 cup granulated sugar

• 1 tablespoon ground cinnamon

---

Instructions

• Preheat & Prep:
  Preheat oven to 350°F (175°C). Grease a mini muffin tin with butter or nonstick spray.

• Mix Dry Ingredients:
  In a bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.

• Mix Wet Ingredients:
  In another bowl, whisk milk, egg, vanilla, and melted butter (slightly cooled).

• Combine:
  Pour the wet ingredients into the dry ingredients. Stir gently until just combined — a few small lumps are fine. Don’t overmix!

• Fill & Bake:
  Spoon the batter into the mini muffin cups, filling each about ¾ full.
  Bake 8–10 minutes, or until the tops spring back when touched and a toothpick comes out clean.

• Coat in Cinnamon Sugar:
  While still warm, dip each donut hole in melted butter, then roll in the cinnamon sugar mixture until evenly coated.

Notes

• Don’t overmix the batter — it makes the texture tough.

• For extra flavor, add a pinch of nutmeg to the batter.

• No mini muffin tin? Use a regular one and bake 2–3 minutes longer.

Quick Nutrition Facts

Nutrition Facts (per donut hole):
Calories: 85 | Total Fat: 4g | Saturated Fat: 2.5g | Cholesterol: 15mg | Sodium: 50mg | Carbohydrates: 11g | Sugars: 6g | Protein: 1g

Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Yield: 18 mini donut holes

Final Thoughts: Your New Kitchen Staple Awaits

And there you have it! In the time it takes to watch a few short videos, you can fill your home with the irresistible, heartwarming aroma of freshly baked cinnamon sugar. This recipe is more than just a quick fix for a sweet tooth; it’s a passport to joy, a creator of cozy moments, and a beautiful reminder that the simplest things are often the very best.

You now hold the power to turn an ordinary day into something special. So, don’t just save this recipe—make it, share it, and watch as these little puffs of joy become a cherished part of your own story. Happy baking!