Golden brown, warm from the oil, each one gives a little crackle when you bite through the cinnamon-sugar shell into the tender, airy crumb inside. That contrast, crisp coating, soft center, is what makes these cinnamon sugar donut holes so satisfying.
And they come together fast enough that you can pull off a batch on a whim, no planning ahead. The trick isn’t in the technique; it’s in the timing, catching them at just the right moment so the sugar sticks and the texture holds. Miss that window and the coating slides off, leaving bare dough.
But when you nail it, you get a treat that tastes like it took twice the effort.
Canned biscuit dough as donut shortcut
Canned biscuit dough is pre-leavened and pre-shaped, saving time and ensuring consistent texture. The dough’s high fat content from shortening yields tender, fluffy donut holes when fried.
The fat also helps create a crisp crust without absorbing too much oil. You get a reliable outcome every time, no proofing or rolling required. That’s the appeal: a shortcut that doesn’t sacrifice texture.
The biscuits are designed to puff in the oven, and they do the same in hot oil, giving you that light, airy crumb. It’s a pragmatic choice for quick, satisfying results.
Why warm coating matters for cinnamon sugar
Coating while warm ensures the sugar-cinnamon mixture adheres properly. Residual heat causes the sugar to slightly melt into the surface, creating a thin, crunchy shell that sticks. The ratio of 2 tablespoons cinnamon to 1/2 cup sugar provides balanced spice without overwhelming sweetness.
You taste the cinnamon first, then the sugar fades in. If you wait until they cool, the coating slides off in patches. The warmth is the key to that even, clingy layer that gives each bite a crackle.
Deep-frying at 350°F for donut holes
350°F ensures a golden brown exterior and fully cooked interior without burning. At that temperature, the dough’s water turns to steam quickly, puffing the donut hole from within. Frying in small batches prevents oil temperature drop, which would lead to greasy donut holes.
If the oil cools, the crust forms slowly and soaks up fat. You want that immediate sizzle when the dough hits the oil. It sets the crust fast, locking in moisture.
The result is a crisp shell and a tender, airy center, not a heavy, oil-logged nugget.
Prep: 10 min · Cook: 10 min · Total: 25 min · Servings: 30 · Calories: 20 kcal
What to know about the 3 ingredients
Pre-made Biscuit Dough: Use a brand that’s flaky and buttery, not the dense homestyle variety, for the lightest, tenderest result.
White Sugar: Standard granulated sugar works best; superfine will melt too fast and clump, while coarse won’t stick well.
Cinnamon: Go for fresh, aromatic cinnamon; stale cinnamon will taste flat and dusty against the sugar.
How to make cinnamon sugar donut holes from canned biscuits
Mix the coating
Stir sugar and cinnamon together in a shallow bowl. Taste it: the cinnamon should come through first, then the sugar. Adjust if it tastes too sweet or too weak.
Prep the workstations
Line a plate with paper towels for draining. Have a second plate ready for coated donut holes. Set the cinnamon sugar bowl nearby.
Everything needs to be within arm’s reach once frying starts.
Heat the oil
Pour oil into a Dutch oven and clip on a candy thermometer. Heat over medium until it reaches 350°F. Wait for it to stabilize, if the temperature dips below 325°F when you add dough, the holes will soak up oil.
Cut and shape the dough
Separate the biscuits. Use a small round cutter (about 1 inch) to punch out donut holes from each biscuit.
Gather the scraps, roll them into balls the same size as the cut pieces. Keep them uniform so they cook evenly.
Fry in batches
Drop 5 or 6 dough pieces into the hot oil. They should sizzle immediately. Fry 1 minute per side, flipping once, until deep golden brown.
If they brown faster than 1 minute, the oil is too hot; if slower, too cool.
Drain and coat while warm
Transfer fried holes to the paper towel-lined plate. Wait about 1 minute, just until they’re cool enough to handle but still warm.
Toss them in the cinnamon sugar until fully coated. The sugar should stick and form a thin crust.
Repeat for remaining dough
Bring the oil back to 350°F between batches. Fry the rest, draining and coating each batch right away. Don’t let cooked holes sit uncoated, they lose the warmth that makes the sugar adhere.
Cinnamon Sugar Donut Holes
Ingredients
- 1/2 cup White Sugar 100g
- 2 Tablespoons Cinnamon 16g
- 1 can Pre-made Biscuit Dough
Instructions
Mix cinnamon sugar:
In a small bowl, mix together the sugar and cinnamon. Put aside.Prepare paper towels:
Prepare a plate lined with paper towels and set it aside. Also have a second plate or serving tray ready for the finished donut holes coated in cinnamon sugar.Heat frying oil:
Pour frying oil into a Dutch oven and heat over medium heat. Use a candy thermometer to heat the oil to 350°F (175°C).Cut biscuit dough:
Use a small round cookie cutter to cut each biscuit, then form the leftover dough into balls of similar size.Fry donut holes:
When the oil is ready, fry the donut holes in batches of 5 or 6 for about 1 minute per side, until they turn golden brown.Coat in cinnamon sugar:
Place the fried donut holes on the paper towel-lined plate for about a minute. While still warm, move them to the bowl with the cinnamon sugar and toss to coat evenly. Transfer them to a separate plate.Turn off heat:
After all donut holes are fried, turn off the heat under the oil.
Storage and Serving
Serve these donut holes within a few hours for the best texture: the exterior stays crisp and the cinnamon sugar coating clings tight. After that, the sugar softens and the crust loses its snap.
Store leftovers in an airtight container at room temperature for up to 2 days. Don’t refrigerate; the fridge draws moisture, making them stale faster.
To refresh, reheat in a 350°F oven for 3 to 5 minutes, then toss in fresh cinnamon sugar. Freezing is not recommended: the coating turns gummy, and the texture suffers. If you must freeze, do it before coating, then reheat and coat after thawing.
Swap the spice blend, not the oil
Cinnamon: Add 1/2 tsp nutmeg or cardamom to the sugar mixture, or replace all cinnamon with pumpkin pie spice. Nutmeg or cardamom shift the flavor profile without ruining the coating. Pumpkin pie spice works but the cloves can dominate, taste your mix before coating.
White Sugar: Use coconut sugar or a 1:1 granulated sugar substitute like monk fruit blend. Coconut sugar gives a darker, slightly caramelized coating that won’t crunch as much. Sugar substitutes may not dissolve into the surface the same way, so the coating feels grittier and slides off more.
Pre-made Biscuit Dough: Gluten-free canned biscuit dough or whole wheat biscuit dough. Gluten-free doughs are often denser and won’t puff as high; you’ll get a more cake-like, less airy donut hole.
Whole wheat dough adds a nutty flavor but a coarser crumb. Either works, just expect a heavier bite.
Tips
- To ensure even browning, gently press each donut hole with a slotted spoon while frying to flip them without splashing oil. This keeps the oil calm and helps you turn them quickly, so both sides cook evenly in the same time.
I always use a candy thermometer now, even though it feels fussy, because my first batch was a greasy mess.
Frequently Asked Questions
Can I make these donut holes ahead of time and reheat them?
Best within a few hours of frying. For leftovers, reheat in a 350°F oven for 3 to 5 minutes, then toss in fresh cinnamon sugar to revive the crust. Don’t refrigerate, it’ll stale them faster.
Why did my donut holes turn out greasy instead of light and fluffy?
Most likely the oil wasn’t hot enough when you added the dough. If it drops below 350°F, the crust takes longer to set and oil soaks in. Fry in small batches of 5 or 6 to keep the temperature steady, and let the oil come back to temp between batches.
How long do the cinnamon sugar donut holes stay fresh?
At their best within a few hours, the exterior stays crisp and the coating clings tight. After that, the sugar softens and the crust loses its snap. Store in an airtight container at room temperature up to 2 days; the fridge steals moisture.
What’s the difference between these and traditional yeast-raised donut holes?
Canned biscuit dough uses baking powder instead of yeast, so there’s no proofing or rising time. The texture is tender and fluffy from the dough’s high fat content, but it’s denser than a yeast-risen donut’s airy crumb. You trade a lighter chew for speed and reliability.
