3 Ingredient Cinnamon Sugar Donut Holes
I remember making these on a rainy Saturday with my kids—three ingredients, five minutes of prep, and a batch of warm, cinnamon-sugary bites in under 20 minutes. These 3-Ingredient Cinnamon Sugar Donut Holes are made from canned biscuit dough, tossed in a simple cinnamon-sugar mix, and fried until golden. They’re perfect for a quick weekend brunch, an after-school treat, or whenever you want the smell of fresh fried dough without a long ingredient list.
What makes this recipe special
This recipe shines because it’s fast, forgiving, and delightfully nostalgic. Using Pillsbury Grands biscuits saves time and requires no yeast, proofing, or expert dough handling. The result is pillowy, slightly irregular donut holes with a warm cinnamon-sugar crust—classic comfort food that’s easy to share.
“Five minutes to prep, ten minutes to fry, and everyone at the table wants seconds—simple and irresistible.” — a satisfied home cook
How this recipe comes together
Step-back overview: you cut the canned biscuits into small pieces, heat a shallow pool of oil, fry the pieces in batches until golden, then toss them in cinnamon sugar while warm. Expect to work in quick batches so the oil stays hot and the donut holes cook evenly.
- Cut biscuit dough into small pieces.
- Heat vegetable oil in a wide pan to frying temperature.
- Fry dough pieces a few at a time until evenly golden.
- Drain briefly, then roll in cinnamon-sugar while still warm.
What you’ll need
- 1 can Pillsbury Grands biscuits (buttermilk-style)
- 1 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- Vegetable oil, for frying (about 1/2–1 inch depth in the pan)
Notes and substitutions:
- Use any canned biscuit dough if you can’t find Grands. Smaller biscuits will make smaller holes.
- For a lower-sugar option, reduce sugar to 3/4 cup or use a mix of sugar and monk fruit.
- To make them dairy-free, check the ingredient list on the biscuit can or use a vegan biscuit dough.
Step-by-step instructions
- Mix the coating: In a bowl, stir together 1 cup granulated sugar and 1 1/2 teaspoons ground cinnamon. Set aside.
- Prepare the dough: Open the can of biscuits and separate them. Use a small round cutter (a bottle cap, small cookie cutter, or the top of a piping tip works) to cut each biscuit into circles, or slice each biscuit into quarters with a knife for quick, irregular holes.
- Heat the oil: Pour enough vegetable oil into a wide skillet to cover the bottom by about 1/2–1 inch. Heat over medium. If you have a thermometer, aim for about 350°F (175°C).
- Test the oil: Drop one small piece of dough into the oil. It should sizzle and float to the surface and turn light golden within about 30–60 seconds.
- Fry in batches: Add 5–6 pieces to the hot oil without crowding. Fry until the underside is golden, about 1–2 minutes. Flip and fry the other side until evenly golden and cooked through, another 1–2 minutes.
- Drain and coat: Use a slotted spoon to transfer the cooked pieces to a plate lined with paper towels to drain briefly. While still warm, toss them in the cinnamon-sugar mixture so the coating sticks.
- Repeat: Continue frying remaining dough in batches, keeping the oil temperature steady. If the oil gets too hot, lower the heat; if it drops, give it a minute to recover before frying more.
- Serve warm: Best enjoyed hot or within a few hours of frying.
Best ways to enjoy it
Serve the donut holes piled on a platter, dusted with extra cinnamon sugar. Pair with:
- A hot mug of coffee or a latte for breakfast.
- Warm chocolate or caramel dipping sauce for a party.
- Strawberry jam or lemon curd for a bright contrast.
- Vanilla ice cream and warm donut holes for an indulgent dessert.
For a brunch spread, arrange with fruit, yogurt, and savory items like scrambled eggs for balance.
Storage and reheating tips
- Short-term: Store cooled donut holes in an airtight container at room temperature for up to 24 hours. They’re best eaten the same day.
- Refrigeration: Refrigerating makes fried dough soggy; only refrigerate if you must, and expect a change in texture.
- Freezing: Freeze on a baking sheet until firm, then transfer to a zip-top bag for up to 1 month. Reheat from frozen directly in a 350°F oven for 8–10 minutes or in an air fryer for 4–6 minutes.
- Reheating: Refresh them in a 350°F oven or 325°F air fryer for a few minutes to crisp the exterior. Microwaving will warm them fast but make them soft.
Handle oil safely: allow oil to cool completely before disposing. Don’t pour hot oil down the sink.
Pro chef tips
- Use a thermometer. Keeping oil around 350°F prevents greasy or undercooked centers.
- Don’t overcrowd. Frying too many at once drops oil temperature and produces soggy results.
- Keep pieces uniform. Similar sizes cook at the same rate; quartering biscuits works well.
- Drain briefly: A quick rest on paper towels removes excess oil but don’t let them sit too long before coating—you want the coating to stick while the dough is warm.
- For evenly coated bites, place cinnamon-sugar in a shallow bowl and shake/roll the warm donut holes in small batches.
- If you prefer less oily results, try shallow frying in a heavy skillet rather than deep frying.
- Watch closely near the end of frying; the bites can go from golden to too-dark quickly.
Creative twists
- Powdered sugar glaze: Mix 1 cup powdered sugar with 1–2 tablespoons milk for a simple glaze.
- Chocolate dip: Melt chocolate and serve on the side for dipping.
- Spice swaps: Add a pinch of nutmeg or pumpkin spice to the cinnamon sugar for seasonal flavor.
- Apple-cider version: Replace 1 teaspoon cinnamon with apple pie spice and add a splash of apple cider to a glaze.
- Baked option: For a lighter version, brush biscuit pieces with melted butter and bake at 375°F for 8–10 minutes, then toss in cinnamon sugar (texture will differ from fried).
- Dietary swaps: Use gluten-free biscuit dough if you need gluten-free; expect a different texture.
Your questions answered
Q: Can I bake these instead of frying?
A: Yes. Baking yields less oily donut holes but they won’t have the same crisp exterior. Bake at 375°F for 8–10 minutes, brush with melted butter, then toss in cinnamon sugar.
Q: What oil is best for frying?
A: Neutral oils with high smoke points work best—vegetable, canola, or peanut oil. Avoid olive oil for frying at these temperatures.
Q: How do I know the donut holes are cooked through?
A: Golden-brown exterior and a floating, slightly firm feel are good signs. If you cut one open, the center should be fully set with no raw dough. Keep pieces small so they cook quickly and evenly.
Q: Can I prep ahead?
A: You can pre-mix the cinnamon sugar and cut the biscuits ahead of time and refrigerate the pieces briefly. Frying is best done just before serving for the best texture.
Q: Are these safe for kids to help make?
A: Kids can cut dough and toss in sugar, but keep them away from the hot oil. An adult should handle frying.
Conclusion
If you want more ideas or slightly different takes on biscuit-based cinnamon-sugar donuts, check out this easy version from 3 Ingredient Cinnamon Sugar Donut Holes • MidgetMomma and a related approach at 3 Ingredient Cinnamon Sugar Biscuit Doughnuts | Modern Farmhouse Eats. Both are great resources for variations and inspiration.
Cinnamon Sugar Donut Holes
Ingredients
Method
- Mix the coating: In a bowl, stir together 1 cup granulated sugar and 1 1/2 teaspoons ground cinnamon. Set aside.
- Prepare the dough: Open the can of biscuits and separate them. Cut each biscuit into circles or slice into quarters for quick, irregular holes.
- Heat the oil: Pour enough vegetable oil into a wide skillet to cover the bottom by about 1/2–1 inch. Heat over medium to about 350°F (175°C).
- Test the oil: Drop one small piece of dough into the oil. It should sizzle and float to the surface.
- Fry in batches: Add 5-6 pieces to the hot oil. Fry until golden, about 1-2 minutes per side.
- Drain and coat: Use a slotted spoon to transfer cooked pieces to paper towels to briefy drain. Toss in cinnamon-sugar mixture while warm.
- Serve warm, dusted with extra cinnamon sugar. Best enjoyed hot or within a few hours of frying.
