These Inside Out Cinnamon Roll Donut Holes are a delightful twist on two beloved treats, combining the gooey sweetness of cinnamon rolls with the irresistible bite of donut holes. Each piece is soft, pillowy, and bursting with warm cinnamon flavor, while the creamy glaze adds a luscious finish. Ready in just 40 minutes, they’re perfect for satisfying your sweet tooth without spending hours in the kitchen.
With a golden exterior and a tender, melt-in-your-mouth center, these donut holes are a sensory delight. The rich aroma of cinnamon and sugar will fill your kitchen, making them impossible to resist. Plus, at just 58 calories per bite, you can indulge guilt-free. Whether for breakfast, dessert, or a midday treat, they’re sure to become a new favorite.
Ingredients for Inside Out Cinnamon Roll Donut Holes
- For the Dough: 1 batch No Yeast Fried Donut Holes (prepare dough according to recipe but do not fry)
- For the Filling:
- 2 oz cream cheese, softened
- 2 Tbsp butter, softened
- 1 cup powdered sugar
- 1 ½ Tbsp brown sugar, tightly packed
- ¼ tsp vanilla extract
- For Frying: Vegetable or Canola oil (enough to fill a saucepan 2 inches deep)
- For the Cinnamon/Sugar Coating:
- ⅔ cup sugar
- 1 Tbsp cinnamon
Step-by-Step Instructions
- Prepare the Filling:
- Cream together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, mixing until fully combined.
- Stir in the brown sugar and vanilla extract.
- Scrape down the sides and bottom of the bowl to ensure everything is well-mixed.
- Transfer the filling to a Ziploc bag and snip off a corner for piping.
- Shape the Filling:
- Line a cookie sheet with wax paper.
- Pipe 1 ½ – 2 tsp-sized mounds of filling onto the sheet (should make about 26 mounds).
- Place the sheet in the freezer while preparing the dough.
- Prepare the Dough:
- Follow the No Yeast Fried Donut Holes recipe up to step 4 (forming the dough into a cohesive ball).
- Transfer the dough to a well-floured surface. If sticky, work in more flour until manageable.
- Assemble the Donut Holes:
- Tear off 1 Tbsp-sized pieces of dough and roll into balls.
- Remove a frozen filling mound and press it into the center of a dough ball.
- Seal the filling completely by rolling the ball in your palms until no seams remain.
- Repeat until all dough and filling are used.
- Fry the Donut Holes:
- Fill a medium saucepan with 2 inches of oil and heat to 350°F (use a candy thermometer to monitor).
- While the oil heats, mix the cinnamon and sugar in a small dish and set aside.
- Line two plates with paper towels for draining.
- Carefully fry 3-4 donut holes at a time for 2-3 minutes, lowering them into the oil with a slotted spoon.
- Remove with the slotted spoon and place on a paper towel-lined plate for 30 seconds.
- Roll the donut holes in the cinnamon/sugar mixture until fully coated, then transfer to the second plate.
- Repeat until all donut holes are fried and coated.
- Serve and Enjoy: Serve warm and enjoy your Inside Out Cinnamon Roll Donut Holes!
Perfect Pairings: Sauce and Topping Ideas
Take your Inside Out Cinnamon Roll Donut Holes to the next level with a drizzle of caramel sauce or a dollop of vanilla glaze. For a fruity twist, try a light dusting of lemon zest or a side of raspberry jam for dipping. These additions add a delightful contrast to the warm, cinnamon-spiced flavors.
Serve with Style: Presentation Tips
Arrange your donut holes on a wooden platter or a vintage cake stand for a charming presentation. Pair them with a cup of hot coffee or a glass of cold milk for a cozy treat. For a brunch spread, serve alongside fresh fruit or a yogurt parfait to balance the sweetness.
Keep Them Fresh: Storage and Reheating
Store leftover donut holes in an airtight container at room temperature for up to 2 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 350°F oven for 5 minutes. Avoid refrigerating, as it can dry out the dough.
Mix It Up: Recipe Variations
Experiment with different fillings like chocolate ganache or peanut butter for a unique twist. You can also swap the cinnamon sugar coating for a powdered sugar dusting or a maple glaze. For a nutty flavor, roll the donut holes in crushed pecans or walnuts after frying.
Fry Like a Pro: Equipment Guidance
Use a candy thermometer to ensure your oil stays at the perfect 350°F for frying. A slotted spoon is essential for safely lowering and removing the donut holes from the oil. For easy cleanup, line your workspace with parchment paper and keep a paper towel-lined plate nearby for draining.
Inside Out Cinnamon Roll Donut Holes
Ingredients
No Yeast Fried Donut Holes
- 1 batch No Yeast Fried Donut Holes Prepare dough according to recipe but do not fry. Once dough is prepared follow instructions in this recipe.
Filling
- 2 oz cream cheese softened
- 2 Tbsp butter softened
- 1 cup powdered sugar
- 1 ½ Tbsp brown sugar tightly packed
- ¼ tsp vanilla extract
- Vegetable or Canola oil for frying
Cinnamon/sugar coating
- ⅔ cup sugar
- 1 Tbsp cinnamon
Instructions
- Prepare your filling first.
- Cream together cream cheese and butter.
- Gradually add powdered sugar, until combined.
- Stir in brown sugar and vanilla extract.
- Scrape down sides and bottom of bowl and stir again, to ensure everything is well-combined.
- Scrape the frosting/filling into a Ziploc bag and snip off a corner.
- Line a cookie sheet with wax paper, and pipe 1 ½ – 2 tsp-sized mounds of frosting (the recipe should make 26 donuts with filling, but if you have extra frosting just keep piping it in case you are able to get more donuts out of the dough).
- Place in freezer while you prepare your dough.
- Follow directions in Fried Donut Holes Recipe to step 4 (forming dough into cohesive ball).
- Transfer dough to a well-floured surface. If the dough is sticky, work in flour until it is manageable.
- Tear off 1 Tbsp-sized pieces of dough and roll into a ball. Remove one cream cheese frosting mound from the freezer and press in to the center of the dough ball. Be sure to seal the frosting in well — rolling the ball in the palms of your hands until no seams exist– otherwise the frosting may leak out while the donut holes are frying.
- Repeat until all dough is used, filled with frosting, and rolled seamlessly.
- Fill a medium-sized saucepan 2-inches deep with your oil and set over medium-high heat.
- Use a candy thermometer (make sure it isn’t touching the bottom of the pot) to monitor your temperature, and heat oil to 350F (you will have to monitor the heat pretty regularly and may need to increase/decrease your stove temperature to keep it consistent).
- While your oil is heating, prepare your cinnamon/sugar mix by stirring together cinnamon and sugar in a small dish. Set aside.
- Prepare two plates for your fried donut holes by lining them generously with paper towels.
- Once oil has reached 350F, very carefully fry your donut holes, about 3-4 at a time, carefully transferring them to the oil with a slotted spoon (don’t drop them in or the oil may splash, lower them into the oil instead).
- Fry donut holes for 2-3 minutes*, remove carefully with a slotted spoon, and place them on a paper towel laden plate. Allow them to sit for about 30 seconds and then use another spoon to transfer them to your cinnamon/sugar dish, roll them in the topping until fully covered, and then transfer to your other paper towel lined plate.
- Repeat until all donut holes are cooked and have been rolled in cinnamon sugar.
- Enjoy!