Name: Cinnamon Sugar Donut Holes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 28
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 tsp baking powder; ¼ tsp salt; ½ tsp ground cinnamon; ⅓ cup granulated sugar; ½ cup plain Greek yogurt (or unsweetened applesauce); ¼ cup milk (dairy or plant-based); 2 Tbsp unsalted butter, melted (or vegan butter); 1 tsp vanilla extract; ⅓ cup granulated sugar; 1½ tsp ground cinnamon; 2–3 Tbsp unsalted butter, melted (for brushing)

These soft, fluffy baked cinnamon sugar donut holes deliver all the nostalgic flavor of classic donut munchkins without the deep-frying guilt. Made with simple pantry staples and rolled in a generous cinnamon-sugar coating, they’re a quick, crowd-pleasing treat perfect for breakfast, snacks, or dessert — ready in under 30 minutes!

Why You’ll Love This Recipe:

You’ll fall head over heels for these cinnamon sugar donut holes because they bring all the cozy, cinnamon-kissed joy of your favorite fairground or coffee-shop treat right into your kitchen — but in a much lighter, healthier way. Baking instead of frying slashes the oil and calories while keeping the exterior perfectly crisp and the inside wonderfully tender and moist.

They’re incredibly easy to whip up with basic ingredients you probably already have, require no yeast or complicated rising time, and come together in just minutes. The warm, buttery cinnamon-sugar coating melts in your mouth, creating that irresistible sweet-spicy contrast everyone craves.

Whether you’re serving them at a brunch, packing them in lunchboxes, enjoying movie-night munchies, or satisfying a late-night sweet tooth, these little bites disappear fast and always earn rave reviews. They’re kid-approved, adult-obsessed, and secretly feel like a treat without the heavy aftermath — pure cinnamon-sugar bliss in every poppable bite!

Yield: 28 donut holes

Cinnamon Sugar Donut Holes Recipe

Easy baked cinnamon sugar donut holes — soft, fluffy, healthier, and coated in sweet-spicy goodness. Perfect quick treat!

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

For the donut holes:

1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
½ tsp ground cinnamon
⅓ cup granulated sugar
½ cup plain Greek yogurt (or unsweetened applesauce)
¼ cup milk (dairy or plant-based)
2 Tbsp unsalted butter, melted (or vegan butter)
1 tsp vanilla extract

For the cinnamon sugar coating:

⅓ cup granulated sugar
1½ tsp ground cinnamon
2–3 Tbsp unsalted butter, melted (for brushing)

Instructions

Hey friend, let’s get baking! Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan or donut hole pan with cooking spray — this makes popping them out super easy later.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, salt, and that cozy ½ teaspoon of cinnamon. This ensures everything rises beautifully and evenly.
In a larger bowl, mix the wet team: Greek yogurt (or applesauce), milk, melted butter, vanilla extract, and granulated sugar. Stir until smooth and creamy — it should smell amazing already!
Gently pour the dry ingredients into the wet mixture. Stir with a spatula or wooden spoon just until combined — a few small lumps are totally fine. Overmixing makes them tough, so keep it light and loving!
Using a small cookie scoop or spoon, fill each mini muffin cup about ¾ full with batter. They’ll puff up nicely without overflowing.
Pop the pan into the oven and bake for 12–15 minutes. They’re done when the tops spring back lightly when touched and a toothpick inserted comes out clean or with a few moist crumbs.
Let the donut holes cool in the pan for 2 minutes, then transfer to a wire rack. While they’re still warm (this is key!), brush each one generously with melted butter — it helps the coating stick like magic.
In a small bowl, mix your cinnamon sugar: granulated sugar + ground cinnamon. Roll each warm, butter-brushed donut hole in the mixture until coated all over — go ahead and double-dip for extra sparkle!
Arrange your beautiful cinnamon sugar donut holes on a platter or in a bowl. They look so inviting — resist eating them all at once (or don’t, no judgment here!).
Serve warm for peak happiness, or let them cool completely for snacking later. Grab one (or five) and enjoy that perfect cinnamon-sugar crunch with every bite — you just made something incredible!

Notes

These are healthier because they’re baked, not fried, and use Greek yogurt for moisture and protein. Adjust sugar to taste if you prefer less sweetness. Best enjoyed the day they’re made!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 69Total Fat 1gSaturated Fat 1gUnsaturated Fat 0gCholesterol 3mgSodium 44mgCarbohydrates 13gFiber 0gSugar 6gProtein 1g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Don’t overmix the batter — stir just until combined to keep the donut holes tender and avoid a tough texture.
Use a small cookie scoop for perfectly uniform sizes so they bake evenly.
Let the donut holes cool for 2–3 minutes before coating; they’ll absorb the cinnamon sugar better while still warm.
For extra crunch, roll them twice in the coating after brushing with melted butter.
If you don’t have a mini muffin pan or donut hole pan, use a parchment-lined baking sheet and roll the dough into balls — they’ll spread slightly but still taste amazing.
Test one donut hole at the minimum baking time; ovens vary, and you want them light and fluffy, not dry.

Ingredients Notes:

All-purpose flour provides the classic structure and soft crumb; you can swap half with whole wheat flour for extra fiber without sacrificing too much tenderness. Baking powder is the key leavening agent here (no yeast needed), ensuring a quick rise and light texture.

Greek yogurt (or unsweetened applesauce for dairy-free) adds moisture, protein, and a subtle tang that keeps these donut holes from tasting dense or dry — it’s one of the secrets to the “healthy” upgrade.

Melted butter brings rich flavor and helps the cinnamon sugar stick beautifully; use vegan butter for a dairy-free version. Granulated sugar sweetens the batter lightly, while the cinnamon-sugar coating delivers that signature sweet-spicy crunch. Milk (dairy or plant-based like almond/oat) thins the batter to the perfect consistency.

A touch of vanilla extract enhances the warm flavors, and a pinch of salt balances the sweetness. Freshly ground cinnamon is ideal for maximum aroma and taste — it makes a noticeable difference!

Variations and Substitutions:

Make them vegan by using plant-based milk, vegan butter, and flax egg (1 Tbsp ground flax + 3 Tbsp water) instead of regular egg if your version includes one. For gluten-free, substitute a 1:1 gluten-free flour blend.

Swap granulated sugar in the batter for coconut sugar or maple sugar for a deeper flavor and lower glycemic index. Turn them into chocolate lovers’ heaven by adding 2–3 Tbsp cocoa powder to the batter and rolling in powdered sugar instead of cinnamon sugar. For pumpkin spice season, replace cinnamon in the batter with 1 tsp pumpkin pie spice. Make them mini muffins by baking in a regular mini muffin tin.

For an extra-healthy twist, use whole wheat pastry flour and reduce sugar by 25%. Add ½ tsp nutmeg or cardamom to the batter for warm spice complexity. Try rolling in powdered sugar, a mix of cinnamon and cardamom, or even a light drizzle of glaze after coating for variety.

Storage Options:

Store cooled donut holes in an airtight container at room temperature for up to 2 days — they stay softest this way. For longer storage, refrigerate up to 5 days; warm briefly in the microwave (10–15 seconds) to restore softness before serving.

Freeze in a freezer-safe bag for up to 2 months; thaw at room temperature and reheat gently in a 300°F oven for 4–5 minutes for that fresh-baked taste.