Quick Baked Cinnamon Sugar Donut Holes in Minutes: If you want a sweet, cozy treat that comes together fast, these 10-minute baked cinnamon sugar donut holes are a perfect choice. They use simple pantry ingredients, require no frying, and deliver a tender, slightly airy bite rolled in warm cinnamon-sugar.
Light, fluffy donut holes rolled in cinnamon sugar: This baked version recreates the nostalgic flavor of a classic donut shop without the fuss. The recipe is flexible — make them in a cake pop maker, an aebleskiver pan, a mini muffin pan, or a silicone donut pan. The method is approachable for beginners and makes an excellent warm snack for busy mornings, parties, or a casual dessert.
If you prefer to skip extra details, move directly to the recipe section. This guide includes clear tips so even a novice baker can feel confident about the result.
How to Make Cinnamon Sugar Donut Holes
These baked donut holes are tender and buttery with a simple vanilla-lemon note and a crisp cinnamon-sugar coating. They bake quickly and can be finished in a few different pans depending on the equipment you have.
Ingredients
Gather the following:
- Flour – all-purpose flour works well. For self-rising flour, omit baking soda.
- Baking soda – for lift so the donut holes stay light, not dense.
- Butter – softened butter gives richness and a smooth texture.
- Eggs – bind the batter and add moisture and structure.
- Sugar – used in the batter and combined with cinnamon for the coating.
- Vanilla – classic warm flavor for baked sweets.
- Lemon extract – optional, a small amount brightens the batter and balances richness.
- Milk – thins the batter and adds creaminess.
- Cinnamon sugar – granulated sugar mixed with ground cinnamon for rolling the finished donut holes.
- Water – a teaspoon at a time to thin the batter if it becomes too thick; target a pancake-like consistency.
Steps to Make Baked Donut Holes
Follow these straightforward steps:
Assemble ingredients and topping
Measure ingredients and prepare a bowl or paper bag with cinnamon sugar for coating. Set aside.
Mix
Cream sugar and butter until light. Add eggs and mix until combined. Stir in vanilla, milk and lemon extract.
Fold
Gently fold in flour and baking soda until just combined. The batter should be similar to pancake batter — pourable but not thin. Thin with a teaspoon of water at a time if needed.
Grease
Grease your chosen pan or cake pop maker well. A nonstick spray with flour is helpful for easy release.
Bake
Transfer batter to a squeeze bottle or a zip-top bag with the corner cut. Fill each well of the heated pan or cake pop machine and cook until golden and set — about 5 minutes in a cake pop maker, longer in other pans. Times vary by equipment.
Roll
Remove hot donut holes and immediately toss them in the cinnamon-sugar until evenly coated. Serve warm for the best texture and flavor.
Tips and Variations
- Silicone pan: Bake at 400°F for 6–8 minutes until puffed and lightly browned. Turn gently if needed and continue until evenly golden.
- Aebleskiver pan: Cook at 400°F, turning when one side is browned so each hole becomes round and golden.
- Mini muffin pan: These will be slightly flatter but still tasty; bake at 350°F for about 10–12 minutes until a toothpick comes out clean.
- Coating tip: Dip warm donut holes in melted butter before tossing in cinnamon sugar to help the coating cling and form a classic crust.
- Storage: Store at room temperature in a paper bag up to two days. If using a plastic container, leave a small vent open to protect texture.
FAQ
When are donut holes done? They are done when browned on the outside and a toothpick inserted into the center comes out clean or with just a few crumbs. Avoid baking until they are dry.
Can I add other flavors? Yes — up to 1 teaspoon of food-grade extract such as almond, lemon, or peppermint can be added to the batter for variation.
Can I make these ahead? They are best fresh and warm, but you can bake ahead and briefly reheat before coating and serving.
Can I freeze them? Freeze uncoated donut holes in an airtight container. Thaw and warm slightly, then coat in butter and cinnamon-sugar before serving.
Do I need a cake pop machine? No — use any suitable mold or pan and adjust cooking time as needed.
What to Serve With These Donut Holes
Blueberry muffins or other breakfast pastries pair nicely for a brunch spread.
Savory items like baked bacon balance the sweetness for a complete breakfast platter.
10 Minute Cinnamon Donut Holes
Servings: 50 donut holes | Prep: 5 mins | Cook: ~10 mins | Total: ~15 mins
Equipment
- Cake pop maker, aebleskiver pan, mini muffin pan, or silicone mold
- Squeeze bottle or zip-top bag for batter
- Mixing bowl and spoon or stand mixer
Ingredients
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 2 eggs
- 1 cup sugar, plus about 1/2 cup extra for dusting
- 1 tablespoon vanilla extract
- 1/2 tablespoon lemon extract (optional)
- 1/2 cup milk
- 1/4 cup cinnamon, for dusting (mixed with sugar)
- Up to 1/4 cup water, added 1 teaspoon at a time if needed to thin
Instructions
- Place cinnamon-sugar in a large bowl or paper bag for coating and set aside.
- Cream together butter and sugar until light.
- Add eggs and mix until combined.
- Stir in vanilla, milk, and lemon extract.
- Gently fold in flour and baking soda; do not overmix. Batter should be slightly runny—add water by teaspoon if needed.
- Transfer batter to a squeeze bottle or a zip-top bag with a corner cut off.
- Fill each well of a preheated and greased pan or cake pop machine and cook until set and golden (about 5 minutes in a cake pop maker; adjust for other pans).
- Remove hot donut holes and immediately toss in cinnamon-sugar to coat.
- Serve warm and enjoy.
Nutrition (approx.)
Per serving (one donut hole): ~53 kcal, 8 g carbs, 2 g fat, 1 g protein. Use this as an approximation.
