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Cinnamon Sugar Donuts

May 12, 2012

Another family recipe!  Certain recipes remind you of people, places or a whole different decade.  This would be that recipe for me, “dad’s donuts.”  I can specifically recall peering over the stove waiting for these to be ready, back in our old house, in that kitchen…

This donut recipe doesn’t actually, ahem, fit into the ‘healthier’ category (far from it), but it definitely fits in the delicious one.  It’s a nice little treat, perfect for making when guests are visiting.  Or not.

I should have a recommended temperature setting for the oil, but we (we being my food enthusiast sister, Tricia, & me) didn’t use one.  We cooked the donuts in about 2 inches of oil in a dutch oven over medium heat.  It took about 10-15 min for the oil to heat up; to see if the oil was hot enough, we just tested it with a small piece of dough (it will float & start to sizzle/brown).  We cooked about 3 donuts at a time about 20-30 seconds on each side.  Then, we heavily dredged the donuts in the cinnamon sugar mixture (duh).  1 cup of sugar may be too much, but it’s better to have too much so you can really mix it in it.  And you can never have too much cinnamon.

These donuts cook up super fast, so you need to have the cinnamon sugar ready to go, as well as the rest of your breakfast items (if you have any).  I’ll experiment with baked donuts at a later date, but I had to do these the old-fashion way…you know, to stay true to the family recipe & all.


3-4 cups of canola oil
1 cup granulated sugar
1 tbsp cinnamon
refrigerated biscuits (I use the Pillsbury 4 pack, each pack has 10 biscuits)


  • Heat oil in dutch oven or other large pot over medium/medium-high heat.  After 12 min or so, test oil to see if it’s hot: place small piece of biscuit in oil.  Oil is ready if biscuit floats & begins to brown; oil will pop if it’s too hot.
  • Meanwhile, prepare cinnamon sugar by combining both ingredients in a medium bowl or pie pan.  Prepare donuts: make a  hole in each round biscuit.
  • When oil is ready, drop 2-3 biscuits in oil.  Flip after 20-30 seconds (donuts cook quickly – make sure not to let them get too brown).  After 20-30 seconds, remove donut with slotted spoon. Place immediately into cinnamon sugar, toss to coat.  Set aside on a platter.
  • Quickly finish all donuts. Serve warm!

We tried doing little balls instead of the traditional round donut with a hole in the middle.  They were a little harder to cook, so I recommend the classic donut shape.  Also, we did experiment with refrigerated cinnamon rolls…I highly recommend that!

One Comment leave one →


  1. Top 10 Vintage Baking Tips

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