Cinnamon roll donut holes are the perfect treat to satisfy your fall baking needs!
The thought of fall and pumpkin everything being here (even though I live in Florida) is so exciting! Our weather is so hot and steamy all year long that even 80 degrees F and low humidity makes us get our jackets out. Two of my favorite flavors around this time of year is yes, you guessed it – cinnamon and pumpkin. Although, these two are normally merged together, I wanted to bring in the flavors of a cinnamon bun along with the pumpkin.
I found a really fun brand Judee’s that makes all of these different types of powders. You know that cream cheese that sits in your fridge for a week and then you throw it out because it’s moldy? Yeah – now you can have it for a whole lot longer! They make ingredients specifically to be used in delicious recipes and are allergy friendly.
While I don’t let myself have pumpkin anything at any other time of the year (I want it to be special) – I do love these Caramel Apple Crumble Bars which are also very fall.
What You’ll Need to Make Cinnamon Roll Pumpkin Donut Holes
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Pumpkin Pie Spice
- Sea Salt
- Unsalted Butter, Melted
- Large Eggs
- Milk (I used dairy-free but you can use anything you want)
- Canned Pumpkin Puree
- Judee’s Cream Cheese Powder
FREQUENTLY ASKED QUESTIONS:
Can I Make Cinnamon Roll Donut Holes Ahead of Time?
If you’re going to make them ahead of time, I suggest making them from start to finish and then freezing them. I do not recommend only making the dough beforehand, it will get tough if it’s sitting for too long.
How Do I Store The Leftover Donut Holes?
Store leftovers in the fridge for 1-2 days or in the freezer for up to 1 month in an airtight container.
What Kind of Milk do I Use?
I used a dairy-free nut milk, just because I am sensitive and there is already other dairy in this recipe. If you would like to use regular milk, use whole.
What is Cream Cheese Powder?
It’s just how it sounds – cream cheese in powder form. It can be used for dips, and spreads or cheesecakes and glazes. You can easily mix it with water or milk to your desired consistency. This is the one I used in this recipe.
These pumpkin cinnamon roll donut holes are super fun to make and so tasty! They’re perfect for a fall brunch or cozy after dinner snack.
Cinnamon Roll Pumpkin Donut Holes
- 4 cups all-purpose flour
- 1 cup + 2tbs granulated sugar
- 2 tablespoons baking powder
- 1 1/2 tsp pumpkin pie spice
- 2 tsp salt
- 6 tbsp unsalted butter melted
- 2 large eggs
- 1 cup nut milk
- ¾ cup pumpkin puree
- 2 tbsp Judee's cream cheese powder
- 2 cups powdered sugar
- 2 tbsp nut milk or milk of choice
- Pre-heat the oven to 350°
- Mix flour, sugar, salt baking powder and 1 tsp pumpkin pie spice in a large bowl until combined. Add in melted butter and pumpkin puree. Mix.
- In a separate small bowl whisk eggs and nut milk together. Add to the main mixture and stir until combined. Set aside.
- In a microwave safe bowl melt 2 tbs butter, once melted, add remaining sugar and pumpkin pie spice. Set aside.
- Grease a mini muffin tin and add about ½ tbs of batter in each cup. Next, add about ¼ tsp of the butter pumpkin pie spice mixture to the center of each little dough ball. Then top each one off with another ½ tbs of dough.
- If you would like the donuts to be more uniform dip your fingers in a bit of water and press them down slightly to avoid any rough edges.
- Place in the oven and bake until firm, about 20 minutes.
- Let donut holes cool completely before glazing.
- In a medium bowl, whisk together Judee's cream cheese powder, milk, and powdered sugar. You want this mixture to be thick enough to create a glaze on the donut but thin enough to be able to pour.
- Add your cooled donut holes to a wire rack over a sheet pan or something to catch the excess glaze. Place the donut holes one (or a few) at a time into the glaze bowl and turn them around with a fork until well coated. Let the excess slightly drip off and place on wire rack to harden.