These delicious sweet baked cinnamon doughnuts holes are generously rolled in cinnamon sugar and taste just like snickerdoodle cookies!
And to make them all the more enjoyable, they are made with a yeast dough, leaving them with an addictive fluffy texture.
Hello my baker friends!
I hope you’re all doing well and baking your Autumn away with all your pumpkin and warm-spiced goodies. All of which I’m super excited to start making because who doesn’t love pumpkin!?
I’m always looking for new pumpkin recipes to try out so if you have one in mind (which I’m sure you all do), please share it with me in the comments! My tummy will greatly appreciate it 😛
Okay, on the note of things my tummy appreciates, there’s used this little shop that sold various doughnut bites near where I live but then they recently closed down last month!
You can only imagine the amount of disappointment I felt when I walked by only to find that I wasn’t able to order a dozen of my favorite cinnamon sugar doughnut holes ):
So upon discovering such unfortunate news, I did the only thing I could have done…I marched my (mopey) self home and experimented with doughnut hole recipes!
I mean you know what they say, food is healing 🙂
At first I was debating between whether I wanted to make cake-y donuts or yeast-ed donuts but in the end I decided to go with yeast-ed ones because I’ve actually made cake-y ones before already (recipe here) and pretzel versions before (recipe here)
And after a couple rounds of less successful bakes, I finally came up with the perfect recipe! My little cinnamon doughnut holes were perfectly risen, fluffy and absolutely addictive.
Anyways, as much as I love sharing and chatting with all you baker bunnies, this girl needs to finish reading her picture books so she can finish creating her lesson plan for class.
Have a delicious weekend everyone!
- 1½ teaspoon active dry yeast
- 1 cup whole milk heated to ~100F (*see note)
- ¼ cup melted butter (**see note)
- ¼ cup sugar
- 2½ teaspoons ground cinnamon
- 1½ teaspoon sea salt
- 3½ cups all-purpose flour
- 3 tablespoons melted butter (**see note)
- 1 teaspoon ground cinnamon (set aside for coating)
- ½ cup sugar (set aside for coating)
- Combine the heated milk, yeast, and 2 tablespoons of sugar together in a small bowl. Set aside for 10 minutes to allow for the yeast to bloom and get foamy.
- In a large bowl, combine the melted butter, the rest of the sugar, the salt, the cinnamon, and the flour.
- Add in the yeast mixture and stir until a dough comes together. Knead for 15 - 20 minutes by hand or 5 - 7 minutes with the dough hook on a stand mixer on low speed. The dough should be elastic, moist and sticky. Do not add excess flour or milk unless your dough doesn't come together or is too dry.
- Transfer your dough into a greased bowl, and cover it with a tea towel or plastic wrap. Let it rise in a warm, draft-free place for 1.5 hours until doubled in size.
- When your dough is ready, roll it out into a long rope. Cut out 1" sized dough balls.
- Place your dough balls onto a baking tray and loosely cover them with plastic wrap or the tea towel. Let them rise in a warm place for 1 hour. Preheat the oven to 350°F
- Bake the the doughnut holes for 6 to 8 minutes or until golden brown. Remove them from the oven and allow them to cool on the counter for 3 minutes.
- Prepare the cinnamon sugar coating by combining the reserved ½ cup of sugar and 1 teaspoon of cinnamon in a medium bowl.
- Lightly brush the doughnut holes with the butter and then roll them in the cinnamon sugar mixture until they are evenly coated.
**you can substitute the butter for margarine, vegetable oil or coconut oil