Cinnamon Sugar Baked Donut Holes (Tiny & Cozy)
Tiny, warm, and bursting with cinnamon flavor, these baked donut holes hit that sweet spot between breakfast and dessert.
Baking instead of frying keeps them light, while a generous cinnamon coating brings all the nostalgic donut-shop vibes.
One bite in, and you’ll wonder why full-size donuts even bother showing up.
Cinnamon Baked Donut Holes
Ingredients
- All-purpose flour – The base of our donut dreams
- Granulated sugar – Sweet but not over-the-top
- Baking powder – Makes them fluffy not sad
- Ground cinnamon – The star of the show ⭐
- Salt – Just a pinch don’t get wild
- Milk – Keeps things tender and soft
- Melted butter – Flavor booster obviously
- Egg – Holds everything together like a champ
- Vanilla extract – Because plain is boring
- For the cinnamon sugar coating:
- Melted butter
- Granulated sugar
- More cinnamon yes, more
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin pan generously. Donuts that stick are just muffins with attitude.
- Mix the dry ingredients in a bowl: flour, sugar, baking powder, cinnamon, and salt. Whisk like you mean it.
- Whisk the wet ingredients in another bowl—milk, melted butter, egg, and vanilla. Smooth and glossy is the goal.
- Combine wet and dry ingredients. Stir just until combined. Do not overmix unless you enjoy dense donut sadness.
- Spoon or pipe the batter into the mini muffin pan, filling each cavity about ¾ full. No overfilling—these guys need room to rise.
- Bake for 10–12 minutes, or until the tops spring back lightly when touched. Translation: they look done and smell amazing.
- Let them cool slightly, then remove from the pan. Warm is perfect—hot is dangerous.
- Brush with melted butter, then roll generously in cinnamon sugar. Be bold. This is not the time for restraint.
Why This Recipe Is Awesome
First of all, they’re baked, not fried. Which means no hot oil, no thermometer panic, and no mysterious donut grease lingering for days.
Second, they’re bite-sized, aka dangerously easy to eat “just one more.”
Third, the flavor? Big cinnamon energy.
Warm, sweet, nostalgic, and basically smells like happiness.
Also, this recipe is idiot-proof. Seriously. If you can stir, scoop, and turn on an oven, you’ve got this.
IMO, these are perfect for brunch, snack attacks, or when you want dessert but don’t want to commit to a full cake situation.
Ingredients You’ll Need
Nothing fancy. No weird ingredients you’ll use once and forget forever.
- All-purpose flour – The base of our donut dreams
- Granulated sugar – Sweet but not over-the-top
- Baking powder – Makes them fluffy, not sad
- Ground cinnamon – The star of the show ⭐
- Salt – Just a pinch, don’t get wild
- Milk – Keeps things tender and soft
- Melted butter – Flavor booster (obviously)
- Egg – Holds everything together like a champ
- Vanilla extract – Because plain is boring
For the cinnamon sugar coating:
- Melted butter
- Granulated sugar
- More cinnamon (yes, more)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin pan generously. Donuts that stick are just muffins with attitude.
- Mix the dry ingredients in a bowl: flour, sugar, baking powder, cinnamon, and salt. Whisk like you mean it.
- Whisk the wet ingredients in another bowl—milk, melted butter, egg, and vanilla. Smooth and glossy is the goal.
- Combine wet and dry ingredients. Stir just until combined. Do not overmix unless you enjoy dense donut sadness.
- Spoon or pipe the batter into the mini muffin pan, filling each cavity about ¾ full. No overfilling—these guys need room to rise.
- Bake for 10–12 minutes, or until the tops spring back lightly when touched. Translation: they look done and smell amazing.
- Let them cool slightly, then remove from the pan. Warm is perfect—hot is dangerous.
- Brush with melted butter, then roll generously in cinnamon sugar. Be bold. This is not the time for restraint.
How to Serve
Serve these warm, always warm.
They’re perfect with tea, coffee, or a cozy afternoon vibe.
Stack them on a plate, toss them in a bowl, or pretend you’re hosting brunch even if it’s just you.
They also travel well, so sharing is optional—but encouraged (sometimes).
Nutrition Facts (Approximate, Per Donut Hole)
- Calories: ~90
- Carbohydrates: ~12g
- Sugar: ~6g
- Fat: ~4g
- Protein: ~2g
- Fiber: ~0.5g
FYI, these are baked treats—not health food—but also not a total sugar bomb. Balance, right?
Common Mistakes to Avoid
- Skipping the preheat. Thinking the oven will “catch up” is a rookie mistake.
- Overmixing the batter. Tough donuts = sad life choices.
- Under-coating in cinnamon sugar. Why even bother then?
- Letting them cool too much before coating. Warm donuts = cinnamon sugar sticks better. Science.
Alternatives & Substitutions
- No mini muffin pan? Use a regular muffin pan and call them donut pops.
- Dairy-free? Use plant-based milk and dairy-free butter—works like a charm.
- Extra spice lover? Add a pinch of nutmeg or cardamom. Chef vibes activated.
- Less sweet? Cut back slightly on the sugar coating… but I wouldn’t. Just saying.
Final Thoughts
These cinnamon baked donut holes are proof that you don’t need deep fryers or fancy equipment to make something truly crave-worthy.
They’re quick, cozy, and packed with cinnamon goodness in every bite.
Now go impress someone—or just yourself—with your donut-making skills. You’ve earned it.
FAQ (Frequently Asked Questions)
Can I make these ahead of time?
Yes! They’re best fresh, but still great the next day. Reheat briefly and re-roll if needed.
Do I really need a mini muffin pan?
Technically no—but it makes life easier. And cuter.
Can I freeze them?
Absolutely. Freeze uncoated, then reheat and coat fresh. Game changer.
Can I use oil instead of butter?
You can, but butter gives better flavor. Don’t rob yourself.
Why are mine dry?
Overbaking or overmixing. Be gentle. Donuts have feelings.
Can I double the recipe?
Yes. You should. Trust me.
Are these breakfast or dessert?
Both. Don’t overthink it.
