Cinnamon Sugar Mochi Donuts in 30 Minutes

Oh my gosh, you have to try these cinnamon sugar mochi donuts – they’re like little clouds of chewy happiness! I still remember the first time I bit into one at a night market in Taipei, the way the crispy cinnamon sugar coating gave way to that magical mochi texture inside. I came home obsessed with recreating that perfect balance of spice and sweetness.

What makes these donuts special is that irresistible chew from glutinous rice flour (trust me, it’s worth tracking down). They fry up in minutes and get rolled in cinnamon sugar while still warm – the kind of simple dessert that disappears faster than you can make it. My kids now beg for these every weekend, and honestly? I don’t mind one bit.

Why You’ll Love These Cinnamon Sugar Mochi Donuts

Let me tell you why these little rounds of joy will become your new obsession:

• That unforgettable chewy texture – like biting into a cloud with just the right amount of resistance
• Ready in under 30 minutes from bowl to bliss (perfect for sudden sugar cravings!)
• The cinnamon sugar coating that crackles slightly before melting in your mouth
• Way more fun to make than regular donuts – no yeast, no waiting!

Seriously, one batch and you’ll understand why my family fights over the last one every time.

Ingredients for Cinnamon Sugar Mochi Donuts

Here’s everything you’ll need to make these magical little donuts – and yes, that special rice flour makes all the difference! I’ve learned through trial and error that these exact ingredients create that perfect chewy texture we’re after.

• 1 cup glutinous rice flour (not regular rice flour – this is the secret weapon!)
• 1/4 cup granulated sugar (I like using organic cane sugar)
• 1 tsp baking powder (make sure it’s fresh!)
• 1/2 cup milk (whole milk gives the richest texture)
• 1 large egg (room temperature blends best)
• 1 tbsp melted butter (cooled slightly so it doesn’t cook the egg)
• 1 tsp vanilla extract (the good stuff – no imitation here)
• Oil for frying (I use vegetable or peanut oil)

For that irresistible coating:

• 1/2 cup sugar (regular white sugar works perfectly)
• 1 tbsp cinnamon (I’m generous with this – adjust to your taste)

Pro tip: Measure everything before you start – this recipe comes together fast once you begin mixing!

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Equipment You’ll Need

You won’t need anything fancy to make these donuts – just a few basic kitchen tools that you probably already have:

• Mixing bowl (medium-sized works perfectly)
• Piping bag or spoon (I use a bag with a round tip for even donuts, but a spoon works in a pinch!)
• Heavy-bottomed frying pan or deep pot (for safety and even heating)
• Candy thermometer (trust me, this helps nail that perfect 350°F oil temp)

That’s it! No stand mixer, no special gadgets – just simple tools for seriously delicious results.

Soft, chewy, and coated in sweet cinnamon sugar, these mochi donuts are a treat you’ll crave any time of day. For another quick cinnamon-kissed dessert, don’t miss our Easy Cinnamon Roll Croissant Bites that bake up in no time.

How to Make Cinnamon Sugar Mochi Donuts

Alright, let’s get to the fun part – making these chewy little wonders! I’ve made this recipe dozens of times, and these steps will give you perfect mochi donuts every time. Just follow along and don’t skip the thermometer – trust me, the oil temperature makes all the difference.

Mixing the Dough

First things first – grab that bowl and let’s make magic happen. Whisk together your glutinous rice flour, sugar, and baking powder until they’re best friends. In another bowl (or just a measuring cup), mix the milk, egg, melted butter, and vanilla like you’re making the world’s easiest pancake batter.

Now the important part – pour the wet ingredients into the dry and stir until just combined. Don’t go crazy with mixing! We want a smooth batter, but overworking it can make the donuts tough. The texture should be like thick pancake batter – if it’s too stiff, add a splash more milk. Too runny? A sprinkle more flour. Easy peasy.

Frying the Donuts

Here’s where things get exciting! Pour about 2 inches of oil into your pan and heat it to 350°F – no guessing here, use that thermometer. While it heats, get your piping bag ready (or spoon if that’s your jam).

When the oil’s perfectly hot, pipe or spoon small dollops of dough (about tablespoon-sized) straight into the oil. Don’t crowd the pan – these little guys need room to dance! They’ll puff up beautifully in about 2-3 minutes per side. You’ll know they’re ready when they’re golden brown and floating happily.

Use a slotted spoon to transfer them to paper towels – this helps soak up any extra oil so you get that perfect texture. Pro tip: Keep an eye on your oil temperature between batches. If it gets too hot, the outsides will cook too fast before the insides get that signature chew.

Coating in Cinnamon Sugar

This is my favorite part – the cinnamon sugar hug! While the donuts are still warm (but not scalding hot), mix your sugar and cinnamon in a shallow bowl. Then roll each donut in the mixture until it’s completely coated on all sides. The warmth helps the coating stick perfectly.

Be generous with the coating – these are supposed to be messy, finger-licking good! I usually do a double coat for extra crunch. Serve them immediately if you can resist eating them straight from the bowl (no judgment here). That first bite of warm, chewy donut with that cinnamon sugar crackle? Absolute heaven.

Tips for Perfect Cinnamon Sugar Mochi Donuts

After making these donuts more times than I can count, here are my foolproof secrets for getting them just right:

• Piping bag magic: Use one with a round tip for perfectly even donuts – the batter’s thick, so snip a larger hole than you think you’ll need
• Oil thermometer is non-negotiable: 350°F is the sweet spot – too cold and they’ll soak up oil, too hot and they’ll burn before cooking through
• Cinnamon sugar ratio: Start with 1 tbsp cinnamon per 1/2 cup sugar, then adjust to your taste (I usually end up adding an extra teaspoon of cinnamon!)
• Work fast while coating: The donuts absorb the cinnamon sugar best when they’re fresh out of the oil but cool enough to handle

Remember – the first batch is always a test run. Don’t stress if they’re not perfect right away!

Variations and Serving Suggestions

Oh, the fun you can have with these donuts! Sometimes I’ll whisk 1 tsp matcha powder into the dry ingredients for a pretty green tea version – just reduce the flour slightly. For chocolate lovers, swap half the cinnamon with cocoa powder in the coating (trust me, it’s heavenly). They’re perfect with iced coffee on summer mornings or spiced chai when it’s chilly. My kids love them with a drizzle of melted chocolate – because why not?

Storing and Reheating

Let’s be real – these cinnamon sugar mochi donuts are at their absolute best fresh and warm. But if (somehow) you have leftovers, here’s how to keep them tasting great:

• Store airtight at room temperature for up to 1 day – any longer and they’ll lose that perfect chew
• Revive them by popping in a 300°F oven for 3-4 minutes to crisp up the coating
• Don’t refrigerate – the cold makes them tough and sad

Pro tip: The coating gets softer over time, so I like to give them an extra cinnamon sugar roll after reheating!

Nutritional Information

Now, I’m no nutritionist, but I know some of you like to keep track of what you’re eating (even when it’s something as delicious as these cinnamon sugar mochi donuts!). Here’s the breakdown per donut – but remember, these are just estimates based on the exact ingredients I use:

• Calories: About 120 per donut (but who stops at just one?)
• Sugar: 8g (most comes from that heavenly cinnamon sugar coating)
• Protein: 2g (thank you, egg and milk!)
• Fat: 3g (mostly from that tablespoon of butter we love)
• Carbs: 22g (all worth it for that chewy mochi texture)

Important note: These numbers can change depending on how big you make your donuts, what kind of milk or sugar you use, and how generous you are with that cinnamon sugar coating (no judgment here). My advice? Enjoy every bite and don’t stress too much about the numbers – life’s too short not to indulge in warm, chewy donuts now and then!

Looking for more dessert inspiration? Explore our Pinterest boards where you’ll discover trending sweet recipes that are perfect for sharing.

FAQs About Cinnamon Sugar Mochi Donuts

Try this recipe and share your results in the comments! Did yours come out chewy-perfect? Got any brilliant twists? I’d love to hear your mochi donut adventures!