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Gluten free baked Cinnamon Roll Donut Holes

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 😉.
Print Recipe Pin Recipe
Course Dessert, Snack

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).