Cinnamon and Sugar Doughnut Holes

Growing up, doughnuts were one of my favorite treats. They weren’t an everyday indulgence, but when the weekend rolled around or a chilly day called for a cozy snack, doughnuts were the perfect comfort food. It’s one of those nostalgic childhood memories that hits hard even today.

Now, as a parent, I love sharing those moments with my kids by making these Cinnamon and Sugar Doughnut Holes.

They’re irresistibly soft, warm, and coated in a delightful mix of cinnamon and sugar. Perfect for birthdays, weekend snacks, or just because—doughnuts are truly timeless!

Tips for the Best Doughnut Holes –

Ingredient Importance:

• Yeast: Gives the dough its airy and fluffy texture.

• Warm Milk: Helps activate the yeast and creates a tender dough.

• Oil: Adds richness and flavor. You can use melted butter too.

• Egg: Provides structure and makes the dough soft.

• Cinnamon Sugar Coating: The ultimate finishing touch that makes these doughnut holes addictive.

Frying Tips:

• Keep the oil temperature at 375°F (190°C) for even cooking. A thermometer is your best friend here.

• Don’t overcrowd the pot to ensure the doughnut holes fry evenly and don’t stick together.

Shape Matters:

• I used a double jigger because I didn’t have anything smaller. The size of the circle on the top of a double jigger for cocktails (1 oz / 30 ml side) typically ranges between 1.75 to 2 inches (4.4 to 5 cm) in diameter, depending on the specific design and brand. You can also use a small ice cream scoop, or doughnut hole cutter to achieve uniform sizes.

Here is a product from Amazon:

Stainless Steel Round Cookie Biscuit Cutter Set, 11 Circle Donut Doughnut Cutter

Soft Dough Is Key:

• Avoid over-kneading the dough—it should feel soft and slightly tacky, but not sticky.

Serving Suggestions

• Enjoy immediately for the best texture and flavor.

• Pair with hot chocolate, coffee, or milk for a cozy treat.

Storage Tips: 

• Short-Term: Store leftover doughnut holes in an airtight container at room temperature for up to 2 days.

• Reheating: Warm them in a 300°F (150°C) oven for a few minutes to restore their softness.

These cinnamon and sugar doughnut holes are simple, fun to make, and always a hit. 

Happy frying!

Sanna <3

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Recipe from my other blog:

Homestyle Doughnuts

[lt_recipe name=”Cinnamon and Sugar Doughnut Holes” servings=”Yields: Between 50 & 70 doughnut holes. This depends on the size of the cutter; my cutter was about 2 inches wide (5cm).” prep_time=”15M” cook_time=”20M” total_time=”30M, PLUS 60M WAITING TIME” difficulty=”EASY” summary=”These cinnamon and sugar doughnut holes are simple, fun to make, and always a hit. ” print=”yes” image=”https://mugofreality.com/wp-content/uploads/2025/01/Homemade-Cinnamon-and-Sugar-Doughnut-Holes-Recipe.png” ingredients=”For the Dough:;1 tsp active dry yeast (3 g);2 tbsp sugar (25 g);1 cup warm milk (240 ml);3 cups all-purpose flour (360 g), plus 1/4 cup (30 g) for dusting;2 tsp salt (8 g);1 egg, beaten;2 tablespoons oil (28 g);For the Coating:;1/2 cup granulated sugar (100 g);2 tbsp cinnamon (12 g);For Frying:;4 cups vegetable oil, or enough to submerge the doughnuts” ]Activate the Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until it becomes foamy.;Prepare the Dough: In a large bowl, mix the flour and salt. Add the beaten egg, oil and the activated yeast mixture. Stir until combined.;Knead the Dough: If using a stand mixer: Knead with a dough hook on medium speed for 3–5 minutes until the dough is smooth and elastic. Or by hand: Knead on a lightly floured surface for 8–10 minutes until the dough is soft and smooth.;First Rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise at room temperature for 1 hour or until doubled in size.;Shape the Doughnut Holes: Transfer the dough to a lightly floured surface. Roll it out to about 1/2 inch (1.3 cm) thickness.;Use a small doughnut cutter or a round cookie cutter to cut out doughnut holes. Re-roll scraps as needed.;Heat the Oil: In a deep pot or skillet, heat the vegetable oil to 375°F (190°C).;Fry the Doughnut Holes: Carefully drop 5–6 doughnut holes at a time into the hot oil. Fry for 1–2 minutes, turning halfway through, until golden brown.;Remove with a slotted spoon and drain on a plate lined with paper towels.;Coat with Cinnamon Sugar: While still warm, roll the doughnut holes in the cinnamon-sugar mixture until fully coated.[/lt_recipe]