Cinnamon Sugar Donut Bites Recipe

This McDonald’s cinnamon sugar donut bites copycat is sweet, fluffy, and dangerously good—like fair food but in your kitchen and without the crowd. They’re soft inside, crispy outside, and come together with basic pantry stuff. Cozy, cheap, and completely addictive.

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Quick Summary

• Prep time: 2 hours
• Cook time: 10 minutes
• Flavor: warm, sugary, lightly spiced
• Great for: midnight cravings, post-breakup sugar highs, or just ’cause

Why I Like This Recipe

Not gonna lie—I only made these because I was spiraling and didn’t want to leave the house. Ended up with these hot lil sugar bombs and instantly felt 14 again at the mall food court. They’re warm, squishy, and absurdly good dipped in chocolate or straight-up condensed milk. Basically, edible therapy.

Ingredients

• 315 g all-purpose flour
• 2 tbsp sugar
• 1 tsp salt
• 1 tbsp instant yeast
• 1 large egg
• 150 g whole milk

For the cinnamon sugar:

• ¼ cup brown sugar
• 2 tbsp cinnamon

For dipping (optional but don’t skip):

• Chocolate sauce
• Condensed milk

How To Make Cinnamon Sugar Donut Bites

1. Make the dough: Mix all the dry stuff in a bowl. Add the egg and milk. Knead until it comes together into a smooth lil dough baby.
2. First rise: Cover it and let it chill (literally rise) for 1.5 hours. You’ll know it’s ready when it’s puffed and kind of jiggly.
3. Shape the bites: Divide into ~20g pieces (eyeball it if you’re chaotic). Roll into balls. Let ‘em nap again for 30 minutes.
4. Heat oil: Get your oil to 325°F. Not hotter or they’ll burn before cooking inside.
5. Fry: Gently drop the dough balls in. About 3 mins each side till golden and dreamy.
6. Sugar time: Drain on paper towels. Toss immediately in cinnamon sugar while still hot so it sticks like a clingy ex.
7. Serve: Dunk in chocolate sauce or condensed milk. Or both. No judgment.

Tips for Success

• Use a thermometer — oil temp really matters here.
• Roll while warm or the sugar won’t cling.
• Fry in small batches or they’ll get soggy.
• If your dough feels dry, add a splash more milk.
• Let them rest between shaping and frying — helps with puff.

Storage and Reheating

• Fridge: Keep leftovers in a sealed container. Best within 2 days.
• Reheat (don’t skip this): Air fryer or oven at 300°F for 5 mins = brings them back to life.
  Microwave? Meh. Too soft.

Frequently Asked Questions

• Can I bake these instead of frying?
  You can, but they won’t be the same. Frying gives that crispy shell.
• Do I have to use brown sugar for the coating?
  Nope. White works. Brown gives that molasses-y depth though.
• What kind of chocolate sauce works best?
  Honestly? Whatever’s in the fridge. Nutella thinned with a splash of milk also slaps.
• Can I freeze the dough?
  Yes! Freeze after shaping. Thaw and rise again before frying.
• Are these just donut holes?
  Technically, yeah. But McDonald’s vibes make them feel different.

Common Mistakes and How to Dodge Them

• Too hot oil = burned outsides, raw insides: Don’t eyeball it — use a thermometer.
• Skipping the second rise: I know you’re impatient. But they need that puff. Don’t rush it.
• Letting them cool before sugaring: Rookie move. Sugar won’t stick. Toss while hot.
• Over-kneading the dough: It’s not bread. Just knead till smooth, then leave it alone.
• Undercooking inside: Cut one open if you’re unsure — should be fluffy, not gooey.

Nutrition Facts (Per Serving – approx. 3–4 bites)

• Calories: 270 kcal
• Total Fat: 6 g
• Saturated Fat: 2.5 g
• Cholesterol: 40 mg
• Sodium: 240 mg
• Potassium: 80 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 1 g
• Sugars: 12 g
• Protein: 5 g