Cinnamon Sugar Baked Donut Holes with Vanilla Glaze

Created on January 26th, 2026 at 11:38 am

A Baked Treat Designed for Soft Texture and Controlled Sweetness

Cinnamon Sugar Baked Donut Holes with Vanilla Glaze are created as a small-format dessert that delivers the comfort of classic donuts without frying. This recipe focuses on achieving a tender, cake-like interior with a lightly crisp exterior, finished with cinnamon sugar and a smooth vanilla glaze. The baked method keeps the process approachable while producing a result that feels polished and satisfying.

These donut holes are designed to be uniform, soft, and easy to handle. Their small size makes them ideal for sharing, dessert tables, or casual snacking, while the layered finish of cinnamon sugar and glaze adds depth without becoming overly sweet.

Why Baked Donut Holes Work Better Than Fried for Home Baking

Baked donut holes offer greater consistency and less mess compared to frying. Baking eliminates oil temperature control while still allowing the dough to rise and set properly. This method also produces a lighter crumb that stays soft even after cooling.

Because these donut holes are baked, they are easier to make in batches and more forgiving in timing, which is especially helpful for home kitchens.

Batter Structure and Ingredient Balance

The batter is built around flour, milk, eggs, and butter to create a moist but stable structure. Sugar is measured carefully to balance sweetness without overpowering the cinnamon coating and glaze. Baking powder provides lift, creating a tender crumb rather than a dense interior.

Mixing is kept minimal to avoid developing excess gluten, which would make the donut holes tough instead of soft.

Cinnamon Sugar Coating Logic

Cinnamon sugar is applied while the donut holes are still warm. This allows the coating to adhere evenly and form a light crust on the surface. Butter is used as a binding layer, helping the cinnamon sugar stick without soaking into the donut holes.

The ratio of cinnamon to sugar is balanced to provide warmth without bitterness.

Vanilla Glaze for Contrast and Finish

The vanilla glaze adds smoothness and visual appeal. It is drizzled rather than dipped to keep the donut holes light and prevent excess sweetness. A thinner glaze creates shine and flavor without forming a heavy shell.

The glaze sets softly, allowing the donut holes to remain easy to bite and handle.

Texture and Finished Donut Hole Expectations

Finished donut holes should feel soft and springy when pressed lightly. The interior should be moist and cake-like, while the exterior carries a light cinnamon sugar coating. The glaze should set gently on the surface without cracking.

Each bite should deliver warmth from the cinnamon, sweetness from the glaze, and a soft, comforting crumb.

Time Breakdown

Prep time: 20 minutes
Bake time: 12 minutes
Finish time: 10 minutes
Total time: About 42 minutes

Ingredients

Donut Holes

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 large eggs
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Cinnamon Sugar Coating

• 1/3 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 4 tablespoons unsalted butter, melted

Vanilla Glaze

• 3/4 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Kitchen Tools

• Mixing bowls
• Whisk
• Spoon or spatula
• Mini muffin pan
• Pastry brush
• Cooling rack

Step-by-Step Instructions

1. Preheat the oven to 350°F and lightly grease a mini muffin pan.
2. In a bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir gently until just combined.
5. Spoon the batter evenly into the prepared mini muffin cavities, filling each about three-quarters full.
6. Bake for 10 to 12 minutes until the tops are set and lightly golden.
7. Remove the donut holes from the oven and let them cool for 2 minutes.
8. Brush each warm donut hole lightly with melted butter for the coating.
9. Roll the buttered donut holes in the cinnamon sugar mixture until evenly coated.
10. In a bowl, whisk together powdered sugar, milk, and vanilla extract to form a smooth glaze.
11. Drizzle the vanilla glaze lightly over the coated donut holes.
12. Allow the glaze to set for a few minutes before serving.

Tips for Consistent Results

Avoid overmixing the batter to keep the donut holes tender. Fill the muffin cavities evenly to ensure uniform baking. Apply the cinnamon sugar coating while the donut holes are still warm for best adhesion. Adjust glaze thickness by adding milk a few drops at a time.

If baking multiple batches, allow the pan to cool slightly between rounds to prevent overbrowning.

Serving Suggestions

Serve these donut holes warm or at room temperature. They are ideal for brunch spreads, dessert tables, or casual gatherings. Pair with coffee, tea, or milk for a classic combination.

For events, arrange them on a platter and drizzle glaze just before serving to maintain freshness and visual appeal.

Make-Ahead and Storage Notes

These donut holes can be baked a day in advance and stored in an airtight container at room temperature. Add the glaze shortly before serving for best appearance. Leftovers can be refrigerated for up to 3 days and gently reheated to restore softness.

Freezing is possible without glaze. Thaw at room temperature and glaze before serving.

Nutrition Table (Approximate Per Serving)

Nutrient	Amount
Calories	165
Carbohydrates	25 g
Protein	3 g
Fat	6 g
Fiber	1 g
Sugar	14 g
Sodium	140 mg

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Frequently Asked Questions

Why are my baked donut holes dry?
Dry donut holes are usually caused by overbaking or too much flour. Measure ingredients carefully and remove them as soon as the tops are set.

Can I skip the glaze and only use cinnamon sugar?
Yes. The donut holes are flavorful on their own with cinnamon sugar and do not require glaze.

Can these be made without a mini muffin pan?
A mini muffin pan provides the best shape, but silicone molds can also work if properly greased.

How do I keep the glaze smooth?
Whisk thoroughly and add milk gradually to avoid lumps. Glaze while donut holes are slightly warm for best flow.

Are these suitable for transporting?
Yes. Once the glaze sets, they travel well when stored in a single layer.