Baked Cinnamon Sugar Doughnut Holes

Baked Cinnamon Sugar Doughnut Holes


48 doughnut holes 48 doughnut holes


Beginner Beginner

Prep Time

10 minutes 10 minutes

Bake Time

10 to 12 minutes 10 to 12 minutes

Rise Time

1 hour 1 hour

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  • 1 cup milk
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 2 ¾-3 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1/2 teaspoon salt
  • 3 tablespoons butter, melted
  • 1 egg
  • 1/2 cup butter OR margarine, melted
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon


  1. In a large bowl combine the warm milk, Fleischmann's® Active Dry Yeast, and 1 Tablespoon of the sugar. Allow to sit for 5 minutes.
  2. Add 1 cup of the flour, the rest of the sugar and salt. Add 3 tablespoons butter, egg and yeast mixture. Mix the batter vigorously until completely combined, about 2 minutes.
  3. Add in the remainder of the flour and mix to combine. The dough will be sticky. Turn the dough out onto a well floured surface and knead for ten minutes or until the dough is no longer sticky and is relatively smooth. Form the dough into a ball and set in an oiled bowl. Loosely cover the bowl and set in a warm place to rise for 1 hour.
  4. When the dough has doubled in size, transfer it to a well-floured surface and roll out to a ½-inch thickness and use a small doughnut hole cookie cutter to cut out doughnut holes. Transfer the holes to 2 cookie sheets lined with parchment paper, leaving about an inch between each doughnut hole. Once all holes are cut out, set in a warm place to rise for an hour.
  5. Preheat the oven to 375°F. Bake the doughnut holes for 10 to 12 minutes or until golden brown and puffed up.
  6. Mix together sugar and cinnamon. When the doughnuts are out of the oven dip them in the melted butter and then roll in cinnamon sugar to fully coat them. Enjoy warm!


Cut small circle shapes from your dough — as close to each other as possible to get the most from your dough sheet — which will then rise in the oven to form doughnut-hole shapes.

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