Gluten-Free Cinnamon Roll Donut Holes (Baked, Not Fried)
Why You'll Love It:These soft, fluffy donut holes taste like the sweet middle of a warm cinnamon roll — but they’re baked, not fried, and 100% gluten-free.They come together quickly, use simple pantry ingredients, and fill your kitchen with the coziest December aromas.You’ll love them because they are:⭐Easy and beginner-friendly⭐Perfect for holiday breakfasts, brunch boards, or gifting⭐Soft, moist, and never dry (thanks to yogurt/sour cream)This is the kind of gluten-free recipe everyone — GF or not — will fall in love with 😉.
Ingredients
For the Donut Holes
- 1 cup gluten-free all-purpose flour with xanthan gum
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg optional but recommended
- ¼ tsp salt
- 1 large egg
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ⅓ cup Greek yogurt or sour cream
- ¼ cup milk any kind
- 2 tbsp melted butter
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating
- 3 tbsp melted butter
- ½ cup granulated sugar
- 1 tbsp cinnamon
For the Vanilla Glaze
- ½ cup powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
Instructions
Preheat & Prep
- Preheat your oven to 350°F (180°C).
- Grease a mini muffin pan — this gives the donut holes their perfect shape.
Combine Dry Ingredients
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Combine Wet Ingredients
- In a separate bowl, whisk the egg, granulated sugar, brown sugar, Greek yogurt (or sour cream), milk, melted butter, and vanilla until smooth and creamy.
Make the Batter
- Pour the wet mixture into the dry ingredients.
- Gently fold until just combined — the batter should be thick and fluffy.
Fill the Pan
- Scoop batter into each cavity of the mini muffin pan, filling about ¾ full.
Bake
- Bake for 10–12 minutes, or until the tops spring back lightly when touched.
- Cool in the pan for 5 minutes before removing.
Coat in Cinnamon Sugar
- Dip each warm donut hole in melted butter, then roll in the cinnamon-sugar mixture until fully coated.
Glaze Them
- Whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle over the donut holes and let set for about 10 minutes.
Notes
Tips for Best Texture
- Do NOT overmix — this keeps them soft and fluffy.
- Bake just until set; overbaking can dry out gluten-free treats.
- Coat while warm so the cinnamon sugar sticks beautifully.
- Greek yogurt or sour cream keeps the donut holes moist (GF magic!).
Storage
- Store in an airtight container for 2 days at room temperature.
- Warm in the microwave for 5–10 seconds before serving for the fresh donut-shop effect.
- Freeze unglazed donut holes for up to 2 months; thaw and glaze when ready.
Substitutions
- Dairy-free: use coconut yogurt + dairy-free milk + vegan butter.
- Egg-free: substitute 1 flax egg (1 tbsp flaxseed + 3 tbsp water).
- Sugar-free: use coconut sugar in batter (coating texture will change slightly).
