why make this recipe
These Cinnamon Sugar Baked Donut Holes are quick, warm, and sweet. They bake fast in a mini muffin pan and need simple pantry ingredients. If you like soft treats with a cinnamon sugar coat, this recipe is for you. For another cinnamon bake idea, check this cinnamon brown sugar sourdough bread for a different twist.
introduction
This recipe makes about 24 bite-size donut holes. You mix the batter, bake in a mini muffin pan, then dip each hole in melted butter and roll in cinnamon sugar. The result is a soft inside and a sweet cinnamon crust.
how to make Cinnamon Sugar Baked Donut Holes
Follow the steps below. Work with cooled donut holes before coating in cinnamon sugar so they do not fall apart. Use a piping bag or spoon to fill the mini muffin pan for even sizes.
Ingredients :
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 5 tablespoons unsalted butter (softened)
- ½ cup granulated sugar
- 1 egg
- ½ cup milk (any kind (I used 2%))
- ¼ cup plain Greek yogurt
- 1 teaspoon vanilla bean paste ((or vanilla extract))
- ¼ cup unsalted butter (melted and slightly cooled)
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Directions :
- Preheat oven to 350°F. Grease a 24-count mini muffin pan with non-stick cooking spray. Set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream butter and sugar with an electric hand mixer or stand mixer with fitted paddle attached until light and fluffy, about 3-4 minutes.
- Add in egg, milk, yogurt, and vanilla. Mix until combined.
- Add dry ingredients into wet ingredients and incorporate until just combined. Be careful not to over-mix, as that will result in a denser donut.
- Spoon mixture in a large ziplock bag and cut the tip of the bottom corner. Pipe filling into each muffin cavity, filling 3/4 full. Alternatively, you can spoon batter into each muffin cavity, filling 3/4 full.
- Bake for 9-11 minutes, or until a toothpick inserted into the center of a donut comes out clean. Remove from oven and let cool in pan for 5 minutes, then remove to a wire rack to cool completely.
- Once donut holes are completely cooled, make the cinnamon sugar mixture. Pour melted butter into a small bowl and set aside.
- In another small bowl, combine the white sugar and cinnamon. Working one at a time, take each donut hole, dip completely into melted butter, and then roll in cinnamon sugar mixture, ensuring that the entire donut hole is coated. Repeat until all donut holes are coated in mixture.
how to serve Cinnamon Sugar Baked Donut Holes
Serve them warm or at room temperature. Place them on a plate or in a basket for a party. They go well with coffee, tea, or milk. You can also serve with a small bowl of chocolate sauce or cream cheese dip.
how to store Cinnamon Sugar Baked Donut Holes
Store in an airtight container at room temperature for 2 days. For up to 4 days, keep them in the fridge. Reheat in the oven or microwave for a few seconds before serving to freshen them.
tips to make Cinnamon Sugar Baked Donut Holes
- Do not over-mix the batter. Mix just until combined for soft donut holes.
- Use a piping bag or zip-top bag for easy and even filling of the mini muffin pan.
- Let the donut holes cool fully before dipping, or they will fall apart.
- If you want extra crunch, roll them twice in the cinnamon sugar.
- For even baking, fill each cup 3/4 full and tap the pan once on the counter to remove air pockets.
variation
- Add a little nutmeg or cardamom to the dry mix for a spice change.
- Replace some sugar in the coating with brown sugar for a deeper flavor.
- For a glaze, skip the butter and roll, and drizzle a simple powdered sugar glaze over cooled donut holes.
- For savory twist, skip the cinnamon sugar and serve with a sweet jam or cream cheese.
FAQs
Q: Can I use frozen or low-fat yogurt?
A: Yes. Use plain yogurt; frozen yogurt is not recommended. Low-fat or full-fat both work.
Q: Can I make them without a mini muffin pan?
A: You can use a small muffin pan or bake in a silicone mini mold, but bake time may change. Check with a toothpick.
Q: Can I make batter ahead of time?
A: You can mix batter and keep it in the fridge for up to 24 hours. Stir gently before baking.
Q: How do I re-crisp the coating if it gets soft?
A: Warm them in a 300°F oven for 5-7 minutes to refresh the coating.
Q: Can I freeze baked donut holes?
A: Yes. Freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw and reheat before serving.
Conclusion
If you want more baked donut ideas, see this similar recipe at Baked Cinnamon Sugar Donut Holes – Live Well Bake Often. For a snickerdoodle-style treat, try this Baked Snickerdoodle Donut Holes | running with spoons.
Cinnamon Sugar Baked Donut Holes
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 24-count mini muffin pan with non-stick cooking spray and set aside.
- In a medium bowl, combine all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
- In a large bowl, cream together softened unsalted butter and granulated sugar with an electric hand mixer until light and fluffy, about 3-4 minutes.
- Beat in the egg, milk, Greek yogurt, and vanilla bean paste until well incorporated.
- Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to over-mix.
- Spoon the batter into a large ziplock bag, cut the tip off the bottom corner, and pipe the mixture into each muffin cavity, filling them about 3/4 full.
- Bake for 9-11 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the donut holes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the cinnamon sugar mixture by pouring melted butter into a small bowl.
- In another small bowl, combine granulated sugar and ground cinnamon.
- Once the donut holes are completely cooled, dip each one into the melted butter, then roll in the cinnamon sugar mixture until fully coated.