Sheet Pan Breakfast Donut Holes Cinnamon Sugar No Fry Feeds 12

Imagine waking up to the aroma of warm cinnamon and sweet sugar without the hassle of a messy deep fryer. These sheet pan breakfast donut holes are the ultimate morning hack for busy families and brunch hosts alike. You get all that fluffy, cake-donut goodness baked right on a single pan, making cleanup a breeze and ensuring everyone gets a warm treat at the same time. Whether it is a lazy Saturday or a festive holiday morning, these bite-sized delights are guaranteed to disappear in seconds. They offer the perfect balance of a soft interior and a crunchy, spiced exterior that rivals any bakery find.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 12
• Difficulty: Easy

Nutrition values

• Calories: 185 kcal
• Protein: 3g
• Carbs: 29g

Why Make This Sheet Pan Breakfast Donut Holes Cinnamon Sugar No Fry Feeds 12

This recipe is a game-changer for anyone who loves donuts but hates the grease and effort of frying. Since these are baked on a sheet pan, you can prepare a large batch all at once, which is perfect for feeding a crowd of twelve. You avoid the “one-by-one” cooking fatigue and keep your kitchen air clean. Plus, the controlled baking environment creates a consistent texture that is light, airy, and much healthier than traditional fried versions. It is a kid-friendly recipe that allows little helpers to assist with the cinnamon-sugar coating process.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup whole milk, room temperature
• 1 large egg, room temperature
• 2 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• For the coating:
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

Directions

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). Lightly grease a large rimmed sheet pan with non-stick cooking spray or line it with a silicone baking mat. Ensuring the oven is fully up to temperature before baking helps the donut holes rise quickly and stay light.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg. Whisking helps aerate the flour and ensures the leavening agents are evenly distributed so your donut holes rise perfectly.

Step 3: Combine Wet Ingredients

In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined. Using room temperature ingredients prevents the melted butter from seizing up and creates a smoother batter.

Step 4: Create the Batter

Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just combined. Be careful not to overmix the batter; a few small lumps are perfectly fine and actually help keep the texture tender rather than tough.

Step 5: Shape and Bake

Using a small cookie scoop or a tablespoon, drop rounded mounds of batter onto the prepared sheet pan, spacing them about an inch apart. You should yield about 36 to 48 small mounds. Bake for 10 to 12 minutes, or until the bottoms are lightly golden and a toothpick inserted into the center comes out clean.

Step 6: Apply the Cinnamon Sugar Coating

While the donut holes are baking, mix the coating sugar and cinnamon in a small bowl. Melt the coating butter in another small bowl. Once the donut holes come out of the oven, let them cool for just two minutes. While still warm, quickly dip each hole into the melted butter and then roll it generously in the cinnamon-sugar mixture. Place them on a wire rack or serving platter to set.

Expert Tips for Perfect Sheet Pan Breakfast Donut Holes Cinnamon Sugar No Fry Feeds 12

To get the best results, always use a cookie scoop for uniform sizing; this ensures all your donut holes cook at the same rate. If you find the batter is too sticky to handle, chill it in the fridge for ten minutes before scooping. For the most vibrant flavor, use fresh ground nutmeg. Most importantly, coat the donut holes while they are still warm! The residual heat helps the butter soak in and allows the cinnamon sugar to adhere in a thick, delicious crust.

Delicious Variations

You can easily customize these treats to suit your cravings. For a Pumpkin Spice twist, add a tablespoon of pumpkin pie spice to the batter and the coating. If you prefer a Glazed Version, skip the cinnamon sugar and dip the cooled holes into a simple mixture of powdered sugar, milk, and vanilla. For a Chocolate Chip surprise, fold half a cup of mini chocolate chips into the batter before baking. You can even use a piping bag to inject a small amount of raspberry jam into the center after they have baked for a “jelly-filled” experience.

Frequently Asked Questions

Can I store these donut holes for later?

Yes, you can store these in an airtight container at room temperature for up to two days. However, they are best enjoyed fresh. If the sugar starts to dissolve, you can give them a quick toss in extra cinnamon sugar before serving.

Can I make the batter ahead of time?

It is best to bake the batter immediately after mixing because the baking powder begins reacting with the wet ingredients right away. If you wait too long, the donut holes might not rise as well and could end up dense.

Can I use gluten-free flour?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the blend contains xanthan gum for the best structural results.

How do I reheat leftover donut holes?

The best way to reheat them is in a 350°F oven for about 5 minutes or in an air fryer for 2 minutes. This helps crisp up the exterior again. Avoid the microwave if possible, as it can make them a bit chewy.

Can I freeze these donut holes?

Absolutely. You can freeze the baked and coated donut holes in a single layer on a tray, then transfer them to a freezer bag. They will stay fresh for up to three months. Thaw them at room temperature and warm them in the oven before eating.

Conclusion

These sheet pan breakfast donut holes prove that you do not need a fryer to enjoy a decadent morning treat. By baking them all at once, you save time and energy while still delivering a crowd-pleasing breakfast that everyone will love. The combination of the soft, cake-like center and the buttery cinnamon-sugar coating is truly irresistible. Give this recipe a try for your next family gathering or brunch, and watch them disappear before they even have a chance to cool!