Cinnamon Sugar Donut Holes (with Canned Biscuit Dough)
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These cinnamon donut holes are one of those recipes that took off for a reason. Made with just four simple ingredients and store-bought biscuit dough, they come together fast and taste like a bakery treat. Every time I make a batch, they’re gone the same day.
The first time I made these cinnamon donut holes, I shared a quick photo on Instagram and immediately started getting requests for the recipe. It almost felt too simple to even call a recipe, but I’ve made them over and over again, and they turn out delicious every single time.
These have become a go-to treat in my house. My son asks for them every time he’s home from college, and I never have to worry about leftovers. As soon as they come out of the oven, everyone grabs a few, and the whole dish disappears fast. I have to put a few aside so I’ll get my share!
Another cinnamon-sugar recipe we love that also uses canned dough is our churros recipe.
Why This Recipe is The Best
- 4 Ingredients – It uses just four ingredients, most of which are easy to keep on hand. That makes it perfect for last-minute desserts or when you need something quick that still feels special.
- Pre-Made Biscuit Dough – The shortcut of using biscuit dough saves time without sacrificing flavor or texture. The inside stays soft and fluffy, while the outside gets coated in that classic cinnamon sugar finish.
- Bake Easily – They bake up beautifully in a pie dish, filling the entire dish with golden, bite-sized donut holes. It’s simple, low effort, and always a hit.
Cinnamon Donut Hole Ingredients
- canned biscuits – I like to use the Grands version becuase they yield big donut holes
- butter – I use unsalted, but you could easily use salted butter
- sugar – white granular sugar
- cinnamon – ground cinnamon
I make these so much now that I keep a can of the biscuits in my refrigerator so I can make these any time.
Donut Hole Recipe
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- Open the can of biscuits and separate them. Cut each biscuit into quarters.
- Take each quarter biscuit and roll it into a ball. I put it in the palm of one hand, and cup the other hand on top, rolling until I have a ball.
- Melt the butter and dip one ball into the butter, then roll it in a mixture of cinnamon and sugar. Coat heavily. I like a thick coating of cinnamon/sugar.
- Add each coated donut hole into a pie dish. Keep adding the coated donuts to the pie pan until they are all in. You can put a lot of donut holes in this pan. (It’s OK for them to be touching.)
- Bake at 350 degrees for 20 minutes.
The end result if a slightly toasty outer crust, and a flaky and moist inside.
Serve warm with a cup of coffee or a cold glass of milk. Be sure you take the first bite, otherwise you may not get one: they’re that good. These things will be gone in minutes!
Storage Instructions
- Room Temperature – Store any leftovers in an airtight container at room temperature for up to two days.
- Freeze – I don’t recommend freezing these, but you can do it. Let the donut holes cool completely, freeze in an airtight container for up to 2 months, then reheat and toss in fresh butter and cinnamon sugar before serving for best flavor.
- Reheat – To reheat, warm them in the microwave for a few seconds to bring back that soft texture.
More Donut Recipes
- Air Fryer Donuts
- Boston Donut Holes
- Strawberry Donut Holes
- Air Fryer Krispy Kreme Donuts
- Pumpkin Spice Donuts
Baked Cinnamon Donut Holes
Ingredients
- 1 can refrigerator biscuits any amount of biscuits is fine.
- 1/4 cup sugar
- 1 Tablespoon cinnamon
- 4 Tablespoons butter
Instructions
- Preheat oven 350 degrees
- Grease a shallow baking pan (I use a glass pie pan) with butter or cooking spray. Set aside.
- Melt butter (microwave in 30 second increments or melt on stovetop), put in small bowl.4 Tablespoons butter
- Mix together sugar and cinnamon, put in small bowl.1/4 cup sugar, 1 Tablespoon cinnamon
- Open package of biscuits and separate individual biscuits. With knife, cut each biscuit into 4 pieces1 can refrigerator biscuits
- Take each quarter of dough and roll into a ball.
- Take each ball and dip in melted butter, then immediately roll in cinnamon sugar mixture.
- Repeat until all biscuit pieces are covered and in baking dish. Donuts can be touching when in the pan. Just keep moving them around until they all fit.
- Bake 18-20 minutes.
- Let cool 5-10 minutes before serving. These pull apart easily and are quickly devoured!
Notes
Nutrition
Did You Make This Recipe?
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I have all the ingredients except the biscuits, but I do have uncooked pizza crust. Do you think that would work?
I’d try it! It would be a more savory flavor, but I think it would still be good.
Amazing recipe!
12/10 recommend
A) easy easy easy to make
B) cinnamon
C) sugar
D) pre-made biscuits
Warning: 1 challenging step. Opening the can of biscuits when the can doesn’t pop immediately. Tough.
Great idea.Great idea. I also thought about sprinkling them with red and green sprinkles and giving for Xmas gifts.
Would it work to prep these at night and cook them in the morning?
If you love to cook with your kids (a skill I highly recommend every parent share), this is definitely an easy recipe to try! My 7 and 10yo loved participating in the making process. Currently in the oven!! Can’t wait to grub on these with my mid day cup of Joe! Hehehe
I made these for my husband, they were absolutely delicious, they were soft, light,and fluffy, I will definitely make them again
What temperature and how long?
350 for about 18-20 minutes.
Can you prep these the day before and cook next day?
Here’s what I would do: I’d mix the cinnamon sugar mixture the day before and get your pan out. Then, the next morning, I’d cut and roll the biscuits in melted butter and the cinnamon sugar mixture. I think if you do this the day before, they will dry out.
These are delicious! I made a batch and split it between two pans. Baked on right away, tucked the other in the fridge and baked it the next day. Both turned out fantastic! I just had to cook the refrigerated ones a tiny bit longer and let them sit out while the oven preheated.
I did use homemade biscuit dough – https://thatrecipe.com/refrigerator-biscuits-2/ – but I’m guessing store bought would work similarly.
10/10 recipe!