Cinnamon Sugar Donut Holes (Made with Biscuits in 30 Minutes!)

Last Updated on July 28, 2026 by Allison Lancaster

If there is one recipe my kids request almost every weekend, it is these cinnamon sugar donut holes. I have made them so many times now that I could honestly do it in my sleep! The best part? You only need five simple ingredients and about half an hour from start to finish. Using refrigerated biscuit dough as the base makes these homemade donut holes shockingly easy, and they come out perfectly golden and crispy on the outside with a soft, fluffy center every single time.

Whether you are looking for a fun Saturday morning breakfast, a sleepover treat for a crew of hungry kids, or just a little something sweet to go with your afternoon coffee, this recipe always delivers. Trust me, once you make a batch of these cinnamon sugar donut holes, they will not last long!

If you love easy donut recipes, you will also want to try my Old Fashioned Donuts Recipe and my Coconut Lime Donuts Recipe.

Why You Will Love This Donut Holes Recipe

No fancy equipment needed. A pot, a thermometer, and a slotted spoon are really all you need.

Only 5 ingredients. No specialty flours, no yeast, no complicated dough to prepare. Canned biscuits do all the heavy lifting!

Ready in under 30 minutes. From opening the can to rolling them in cinnamon sugar, this whole recipe comes together fast.

Kid-approved every single time. My kids go absolutely wild for these. I have made them for birthday breakfasts, holiday mornings, and lazy Sundays — and they disappear within minutes.

Endlessly customizable. The base recipe is simple, but there are so many fun ways to change up the toppings (more on that below!).

Ingredients for Cinnamon Sugar Donut Holes

Here is what you need to make these easy fried donut holes:

1 tablespoon ground cinnamon — Feel free to add a little extra if you love a stronger cinnamon flavor. I usually sneak in an extra pinch or two!

2 cups vegetable oil — Vegetable oil has a high smoke point, which makes it ideal for deep frying. Canola oil or peanut oil also work well here. I do not recommend olive oil or coconut oil for frying.

1 can refrigerated biscuits — Pillsbury biscuits are my go-to, but any brand of refrigerated biscuit dough will work. One can gives you a generous batch of donut holes!

4 tablespoons unsalted butter — Melting butter and dipping the hot donut holes into it before coating them in the cinnamon-sugar mixture is the secret to getting that sugar to really stick.

1 cup granulated sugar — This creates the sweet, crunchy coating. Do not substitute brown sugar here, as it will change the texture and color of the coating.

How to Make Cinnamon Sugar Donut Holes

These come together in a few simple steps. Here is exactly how I make them:

Step 1: Cut the biscuit dough.
Open your can of refrigerated biscuits and separate the individual portions. Cut each biscuit into quarters using a sharp knife or kitchen scissors.

Step 2: Roll into balls.
Roll each quartered piece of dough between your palms into a smooth ball. Be gentle and try not to smash them — you want them to stay light and fluffy. Set them aside on a piece of parchment paper or foil while you heat the oil.

Step 3: Heat the oil.
Pour the vegetable oil into a medium saucepan and heat it over medium heat until it reaches 350 degrees F. A candy thermometer is really helpful here! If the oil is too cool, the donut holes will absorb too much grease. If it is too hot, they will brown on the outside before the inside is fully cooked.

Step 4: Fry the donut holes.
Carefully lower 4 to 8 dough balls into the hot oil at a time. Do not crowd the pot. Fry for 1 to 2 minutes, or until the bottoms are golden brown and the dough balls start to turn over naturally. Use tongs or a fork to gently flip them, then cook the other side for another 1 to 2 minutes until completely golden all over. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Repeat with the remaining dough balls.

Step 5: Coat in cinnamon sugar.
Once all your donut holes are fried, melt the butter in a microwave-safe bowl. In a separate bowl, stir together the granulated sugar and cinnamon until combined. One by one, dip each warm donut hole into the melted butter, then roll it in the cinnamon sugar mixture until fully coated on all sides. Set on parchment paper to serve.

Serve immediately! These are best enjoyed warm. A little drizzle of maple syrup or a side of chocolate dipping sauce makes them extra special.

Can I Use a Different Oil?

Great question! Vegetable oil is my top pick because it is neutral-flavored and has a high smoke point, which is important for deep frying. Here are some alternatives:

• Canola oil: Works perfectly. Similar smoke point to vegetable oil and easy to find.
• Peanut oil: Also a solid choice! It adds a very subtle nutty flavor, though you will barely notice it once the cinnamon sugar is on.
• Olive oil or coconut oil: I do not recommend these for this recipe. Olive oil has a lower smoke point and a strong flavor that does not pair well here. Coconut oil is also expensive to use in the quantity needed for frying.

Fun Variations on Cinnamon Sugar Donut Holes

Once you master the base recipe, try these tasty twists:

Powdered Sugar Donut Holes: Skip the cinnamon-sugar coating and roll the warm donut holes in powdered sugar instead for a classic bakery feel.

Chocolate Drizzle Donut Holes: Melt some chocolate chips and drizzle over the top, or dip the plain fried holes directly in melted chocolate. Place them on a wire rack so the chocolate sets properly.

Glazed Donut Holes: Whisk together 1 cup of powdered sugar with 2 to 3 tablespoons of milk until smooth. Dip each donut hole into the glaze for a glossy, classic finish.

Cinnamon Roll Donut Holes: Make the cinnamon sugar version, then heat a few tablespoons of softened cream cheese in the microwave and drizzle it over the top. It tastes just like a cinnamon roll in bite-sized form — my family absolutely loves these!

Pumpkin Spice Donut Holes: Swap the cinnamon for pumpkin pie spice in the coating mixture. Perfect for fall mornings!

For another cozy cinnamon treat, my stovetop stewed cinnamon apples make a wonderful warm topping to spoon over these donut holes!

Tips for Perfect Fried Donut Holes Every Time

A few things I have learned after making these dozens and dozens of times:

• Use a thermometer. Oil temperature really matters. 350 degrees F is the sweet spot for donut holes that are golden on the outside and fully cooked inside.
• Do not overcrowd the pot. Frying too many at once drops the oil temperature, leading to greasy, pale donut holes. Work in small batches of 4 to 8.
• Coat them while they are still warm. The butter and cinnamon sugar stick much better to warm donut holes. Do not let them cool completely before rolling them.
• Roll gently, not tightly. You want light, fluffy balls — not dense little nuggets. Just roll until smooth and move on.
• Watch the heat level. If your donut holes are browning too fast, turn the heat down a bit. You want an even, deep golden brown all the way around.

How to Store and Reheat Leftover Donut Holes

At room temperature: Store leftover cinnamon sugar donut holes in a paper bag or an airtight container at room temperature for up to 3 days. Keep in mind they will lose a little of their crispiness the longer they sit, so they are always best fresh!

Freezing: To freeze a batch for later, arrange the donut holes on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer-safe zip-top bag and store for up to 3 months. Thaw in the refrigerator overnight, then warm in the microwave for 10 to 15 seconds or pop them in the air fryer for a couple of minutes to get some crispiness back.

If you are a fan of easy apple desserts, you will also love this easy apple crisp — another crowd-pleaser we make on repeat!

Frequently Asked Questions

Can I make cinnamon sugar donut holes with biscuit dough?
Yes! That is exactly what this recipe uses. Refrigerated canned biscuit dough is a brilliant shortcut that skips all the mixing and proofing of traditional donut dough. The result is still wonderfully soft and fluffy on the inside, with a golden, crispy exterior.

Can I bake cinnamon sugar donut holes instead of frying them?
You can! While the fried version gives you that classic crispy outside, you can brush the dough balls with melted butter and bake them at 375 degrees F for about 12 to 15 minutes, or until golden. Coat them in the cinnamon sugar mixture right out of the oven. They will be a little softer and more biscuit-like, but still really delicious.

What oil temperature is best for frying donut holes?
350 degrees F is the sweet spot. Use a candy thermometer to check the oil before adding the dough. Too low and the donut holes absorb excess grease; too high and they brown on the outside before cooking through in the center.

How many donut holes does one can of biscuits make?
One standard can of 8 biscuits, cut into quarters, gives you 32 donut holes. That is usually plenty for a family of four! Though in my house, they never last long no matter how many I make.

Can I make these ahead of time?
These donut holes taste best fresh and warm, so I do not recommend making them too far ahead. However, you can prep the dough balls ahead of time and store them on a parchment-lined sheet in the refrigerator for up to an hour before frying.