Cinnamon Sugar Donut Holes

Quick and simple cinnamon sugar donut holes made from canned biscuit dough, perfect for a cozy treat any time.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 8 donut holes

Course: Dessert, Snack

Cuisine: American, Comfort Food

Calories: 100

For the donut holes

1 can Pillsbury Grands biscuits (buttermilk-style) Use any canned biscuit dough if you can't find Grands.
1 cup granulated sugar For lower-sugar option, reduce to 3/4 cup or use a mix of sugar and monk fruit.
1.5 teaspoons ground cinnamon Add a pinch of nutmeg or pumpkin spice for seasonal flavor.
0.5-1 inch vegetable oil For frying; maintain about 1/2–1 inch depth in the pan.

Preparation

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).

Cooking

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.

Serving

Serve warm, dusted with extra cinnamon sugar. Best enjoyed hot or within a few hours of frying.

Refrigerating makes fried dough soggy; freeze for longer storage. Use a thermometer to maintain frying temperature.