Make the easiest cinnamon sugar donut holes using Rhodes white dinner rolls. All you need is four ingredients to make these totally addictive, poppable treats.
Happy National Donut Day! It’s one of the best food holidays in my humble opinion so I thought it necessary to celebrate with a new and tasty recipe.
And what’s even better is that they are SO simple to make thanks to Rhodes dinner rolls. All the hard work is done for you, making these a realistic option for any day of the week.
Ingredients for Easy Donut Holes
You only need four ingredients for this super simple recipe. Here’s what you need to grab:
The Easiest Way to Coat the Donut Holes
You could of course just add the cinnamon sugar to a shallow bowl but I have an even easier way to do it.
Grab two lunch size paper bags. Double bag them to keep the oil from seeping through.
Add the cinnamon and sugar to the paper bag, fold down once and give it a little shake to combine them.
Set aside and it will be ready when you’re done frying the donut holes.
Rise the Rhodes Dinner Rolls
Rise nine Rhodes dinner rolls according to the package directions. There is an overnight refrigeration method and a quicker room temperature option which takes three to five hours.
Once risen, cut each roll into four pieces. This recipe will yield three dozen donut holes.
Fry ‘Em Up
Now that your rolls are risen, it’s time to fry. Heat your oil to 365 degrees F. You don’t want it to get any hotter than 375 degrees so make sure to keep an eye on it. I use this deep fryer/candy thermometer when making these.
Drop the donut holes into your preheat oil. They’ll only need about a minute per side. Once golden on one side, flip and cook the second side.
Once golden all around, remove them from the oil with a slotted spoon and place in the paper bag filled with cinnamon sugar. Fold the bag down and shake shake shake to coat.
Remove from the cinnamon sugar and continue frying until you’ve cooked them all.
Serving the Donut Holes
Because these are fried, they are best when served right away. They still have that perfect crisp exterior and fluffy insides.
If you are making an extra big batch, place the coated donut holes on a cooling rack over a baking sheet and keep them warm in a 175 degrees F oven while you fry the remaining donut holes.
If you have any leftovers, which I’m betting you won’t, store them in an airtight container at room temperature for up to 2 days.
They’ll lose their crisp but still taste delicious.
If you want to mix it up and offer a few different varieties, here’s some ideas for you:
More Sweet Rhodes Recipes to Try
This post has been sponsored by Rhodes Bake-N-Serv. All thoughts and opinions are 100% my own.
Cinnamon Sugar Donut Holes
- 9 Rhodes dinner rolls
- 3/4 cup granulated sugar
- 2 Tablespoons cinnamon
- Vegetable or canola oil, for frying
- Rise rolls according to package directions. Double bag a lunch-size paper bag. Add cinnamon and sugar to the bag. Fold down and gently shake to combine. Set aside.
- Once risen, cut each roll into fourths. Heat oil to 365 degrees F. Once heated, add donut holes in batches, Cook about 1 minute, or until golden, then flip and cook the second side.
- Add donut holes to the cinnamon sugar mixture, fold down the bag and shake until coated. Set on a plate and continue with remaining donut holes. Enjoy immediately.