This post has been sponsored by Seattle’s Best Coffee. All thoughts and opinions are my own.
These Baked Cinnamon Sugar Donut Holes are soft, fluffy, and easy to make. Sweet cinnamon and sugar gives this simple baked donut the perfect touch of flavor. Perfect to serve for breakfast or dessert!
If you’ve been hanging around here long enough, then you know that I love my coffee.
Every morning, I eagerly look forward to my first hot cup of deliciousness. And ever since I bought Seattle’s Best Coffee® House Blend K-Cup® Pods, I’ve been savoring my cup of joe just a little more slowly. After all, it’s the quality of those coffee beans that makes my mornings extra tasty.
Have you tried Seattle’s Best Coffee before? It’s a favorite of mine. I love that they source the highest quality Brazilian coffees, tasted numerous times before going into your cup. It also means cafe quality beans at a price you can feel good about. And the House Blend K-Cup® Pods that I picked up are a rich, smooth, and savory medium roast. You can’t beat that in a great cup of coffee!
Interested in learning more about Seattle’s Best Coffee? Head over to this site to hear about their coffee.
While I can be somewhat habitual when it comes to breakfast, I usually like to pair my cup of coffee with some kind of dish to get me going in the mornings. And while yogurt, toast or cereal usually are the top contenders, I do like to switch it up. Especially with something sweet.
If you’re thinking about donuts, you’re on the right track, friends!
These Baked Cinnamon Sugar Donut Holes are soft, fluffy, and easy to make. Sweet cinnamon and sugar give this simple baked donut the perfect touch of flavor. Perfect to serve for breakfast or dessert!
Cinnamon sugar donuts and a hot cup of Seattle’s Best Coffee House Blend are the perfect combination. It just screams coziness, doesn’t it?
Like most of my recipes, these Baked Cinnamon Sugar Donut Holes are a breeze to make. Not only is the recipe simple, but you can have this prepped and ready to be devoured, along with that delicious cup of coffee, in no time.
I have always loved whipping up a batch of baked donuts. After all, baked is better (and easier) to make than the fried kind. Simply mix the dry ingredients, followed by the wet ingredients, and then combine the two together. Pipe (or spoon) into a mini muffin tin and let the oven work its magic.
Once the baked donut holes are cooled, it’s time to whip up that cinnamon sugar deliciousness. Dip the donut holes into some melted butter, and then coat with a mixture of cinnamon sugar. Easy-peasy and oh-so delicious!
Some Baking Tips for these Cinnamon Sugar Donut Holes:
- Use a 24-count mini muffin pan for these donut holes. When the batter bakes in the oven, it will puff up and look like a round donut hole.
- Be sure not to over-mix the dry and wet ingredients when combined. You want the batter to remain light and fluffy, and over-mixing will cause dense donuts.
- To fill the muffin cavities, you can use a piping bag or spoon batter into a large ziplock bag and cut of the corner. This makes it easy to pipe the filling, with less mess, too. In fact, this is how I prepare all of my donut batters.
- Be sure that the donut holes are completely cooled before dipping into the melted butter. Otherwise, the butter will cause the donuts to crumble slightly.
Trust me when I say that these Baked Cinnamon Sugar Donuts are knock-your-socks-off good. That sweet topping and fluffy donut is the perfect bite-sized treat for when you want something extra special.
Pair this alongside some Seattle’s Best Coffee House Blend, and you have a match made in heaven!
Baked Cinnamon Sugar Donut Holes
- 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 white sugar
- 1 egg
- ½ cup milk any kind (I used 2%)
- ¼ cup plain Greek yogurt
- 1 teaspoon vanilla bean paste or vanilla extract
Cinnamon sugar topping:
- ¼ cup unsalted butter melted and slightly cooled
- ¼ cup white sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 350F. 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.