There’s something nostalgic about cinnamon sugar donuts. They’re warm, comforting, and instantly recognizable — the kind of treat people associate with bakeries, weekend mornings, and cozy moments. These cinnamon sugar protein donut holes recreate that experience in a lighter, baked format that still feels indulgent.
Instead of deep-frying, this recipe uses a quick bake that keeps the interior soft and fluffy while allowing the outside to hold onto a delicate cinnamon sugar coating. The protein blends into the batter without making the texture dense, which is key — donut holes should feel airy, not heavy.
This recipe performs especially well for retention because it hits multiple emotional triggers: nostalgia, warmth, and simplicity. Readers recognize the flavor immediately, then stay to see how it’s made healthier without sacrificing texture. This balance is a recurring theme inside The Dream Life Cookbook, where familiar favorites are reworked into versions you actually want to make again.
Why You’ll Love This Recipe
These donut holes are soft, fluffy, and coated in that classic cinnamon sugar finish people crave. They bake quickly, require no special equipment, and feel just as satisfying as traditional donuts — without the heaviness.
They’re perfect as a snack, dessert, or even a sweet breakfast treat, and they store well for multiple days.
What Makes These Donut Holes Work
The key is moisture balance. Instead of oil-heavy dough, this batter relies on plant-based milk and a touch of fat to keep things tender. Baking powder creates lift, while protein powder supports structure without drying out the crumb.
Cinnamon Sugar Protein Donut Holes (Baked, Soft & Vegan)
Description
These cinnamon sugar protein donut holes are cozy, nostalgic, and incredibly satisfying. They feel like a bakery treat but fit effortlessly into everyday life — exactly the kind of recipe people save and come back for.
Ingredients
Dry Ingredients
Wet Ingredients
Cinnamon Sugar Coating
Instructions
Step 1: Preheat & Prepare
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Preheat your oven to 350°F (175°C). Lightly grease a mini muffin pan or line with silicone cups.
Step 2: Mix Dry Ingredients
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In a large bowl, whisk together oat flour, protein powder, baking powder, cinnamon, and salt until evenly combined.
Step 3: Mix Wet Ingredients
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In a separate bowl, whisk almond milk, maple syrup, oil, and vanilla extract until smooth.
Step 4: Make the Batter
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Pour the wet ingredients into the dry ingredients and gently fold until a smooth, thick batter forms.
Step 5: Fill the Pan
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Spoon batter into the mini muffin pan, filling each cavity about ¾ full.
Step 6: Bake
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Bake for 12–15 minutes, until the donut holes are lightly golden and spring back when touched.
Step 7: Coat in Cinnamon Sugar
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Allow donut holes to cool slightly. Toss them gently in the cinnamon sugar mixture until evenly coated.
Note
Storage & Meal Prep
Store donut holes in an airtight container at room temperature for up to two days or refrigerate for up to four days. Reheat briefly to restore softness.
