Jelly Donut Holes Canned: The Easiest, Most Delicious Treat You’ll Ever Make
If you’ve ever craved that warm, pillowy donut hole dipped in cinnamon sugar and bursting with sweet jelly—but don’t want to spend hours kneading dough or waiting for yeast to rise—then I’ve got just the thing. Meet Jelly Donut Holes Canned, a game-changing dessert made using canned biscuit dough. Yes, you read that right: no rising, no rolling, no complicated steps. Just grab a can of buttermilk biscuits, some raspberry jelly, oil, and sugar, and in under 30 minutes, you’ll have golden-brown, melt-in-your-mouth treats that taste like they came straight from your favorite bakery.
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What Is Jelly Donut Holes Canned?
Jelly Donut Holes Canned are bite-sized fried dough balls crafted from pre-made buttermilk biscuits—specifically Pillsbury Grands Buttermilk Biscuits. Each biscuit is flattened, folded over a spoonful of raspberry jelly (though you can use any flavor you love), then shaped into little balls before being deep-fried until crisp on the outside and tender inside. Once golden, they’re tossed in a simple mix of granulated sugar and ground cinnamon, giving them that signature sweet-spiced coating you know and adore.
What makes this version so special isn’t just how quick it is—it’s also incredibly forgiving. There’s no guesswork involved. No need to worry about proofing or timing. It’s one of those recipes that feels almost too easy, yet delivers maximum flavor every single time. Whether you’re hosting a brunch, surprising someone with breakfast in bed, or just treating yourself after a long week, these donut holes deliver pure joy without the fuss.
Why You’ll Love This Recipe
First off, let’s talk convenience. In today’s world, where even “quick” recipes can feel overwhelming, this one is a total lifesaver. Imagine this: Saturday morning, kids still in pajamas, coffee brewing, and suddenly you remember you promised donuts for their friends’ playdate. With Jelly Donut Holes Canned, you’re not scrambling—you’re frying up 16 perfect bites while the coffee brews. That’s real magic.
Second, the flavor profile is spot-on. The buttermilk biscuit base gives them a soft, slightly tangy interior that pairs beautifully with the sweet-tart burst of jelly. And when you roll them in that cinnamon-sugar blend? Oh my word. It’s like biting into a cloud wrapped in spice and happiness. Plus, since you control the filling, you can totally customize it—try apricot, strawberry, or even seedless grape jelly if you’re feeling adventurous.
Third, they’re budget-friendly. One can of biscuits feeds a crowd, and you probably already have everything else in your pantry. No specialty ingredients, no extra trips to the store. This recipe proves you don’t need fancy tools or expensive ingredients to make something truly delicious.
And finally, there’s something deeply comforting about making food from scratch—even when “scratch” includes a store-bought dough. These donuts bring back memories of childhood fairs, weekend treats, and cozy mornings shared with loved ones. They’re not just dessert; they’re nostalgia served hot.
How to Make Jelly Donut Holes Canned
Quick Overview
Making Jelly Donut Holes Canned takes less than 30 minutes from start to finish. You’ll flatten the biscuits, stuff them with jelly, fry them gently, and coat them in cinnamon sugar. No kneading, no waiting—just simple steps that yield bakery-worthy results every time.
“Made the Canned Biscuits Jelly Donut Holes tonight and wow — perfect weeknight dinner. Will definitely make again!”
Ingredients
- 1 can (8-count) Pillsbury Grands Buttermilk Biscuits Dough
- 6 tablespoons raspberry jelly (or your favorite flavor)
- Canola oil for frying
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Step-by-Step Instructions
- Separate the biscuits and flatten each one with your palm until about ¼ inch thick. Cut each flat disc in half.
- Place ½ teaspoon of raspberry jelly in the center of each half.
- Gently pinch the edges together to seal the jelly inside, forming a ball. Roll between your palms to smooth out any seams.
- Heat about 1 inch of canola oil in a saucepan over medium-low heat (around setting 3 on most stoves).
- Carefully drop 2–3 donut holes into the oil at a time. Fry for 1–2 minutes per side until golden brown.
- Remove with a slotted spoon and drain briefly on paper towels.
- In a small bowl, mix sugar and cinnamon. While still warm, toss the hot donut holes in the mixture until fully coated.
- Serve immediately while soft and fluffy inside.
What to Serve It With
These Jelly Donut Holes Canned are best enjoyed fresh out of the pan—warm, fragrant, and impossible to eat just one of. But if you’re serving them at a party or brunch, pair them with a steaming pot of coffee or a glass of cold milk. For an extra touch, arrange them on a rustic wooden board with a few sprigs of mint or edible flowers. They also look gorgeous next to a fruit platter or alongside other breakfast pastries like muffins or scones.
Top Tips for Perfecting Your Jelly Donut Holes Canned
Keep your oil temperature steady. Too hot, and the outside burns before the inside cooks. Too cool, and they soak up too much oil and become greasy. A thermometer helps, but eyeballing it works too—oil should shimmer gently, not violently bubble.
Don’t overcrowd the pan. Fry only 2–3 at a time so they cook evenly and maintain their shape.
Use a light hand when shaping. Press the biscuit gently around the jelly so it doesn’t leak during frying. If it does, just reshape quickly—they’ll hold together fine.
Coat them while hot. Sugar sticks better to warmth, so work fast once they come out of the oil.
Experiment with fillings! Try lemon curd, blueberry jam, or even Nutella for a twist.
Storing and Reheating Tips
Eat them fresh for the best texture, but if you must save some, store cooled donut holes in an airtight container at room temperature for up to 2 days. They won’t stay crispy, but the inside will still be soft.
To reheat, pop them in a 350°F oven for 5–7 minutes until warmed through. Avoid microwaving—it makes them rubbery.
Freezing is tricky because the sugar coating becomes soggy when thawed, but you can freeze unfilled biscuit halves (no jelly yet) for up to a month. Add jelly right before frying.
Frequently Asked Questions
“Packed with flavor and so simple. Exactly what I wanted from this Canned Biscuits Jelly Donut Holes!”
Final Thoughts
There’s something magical about turning simple pantry staples into something extraordinary—and these Jelly Donut Holes Canned prove it. No yeast, no wait, no stress. Just pure, unfiltered sweetness in every bite. Whether you’re whipping them up for a family gathering, a lazy Sunday morning, or just because you deserve a little indulgence, this recipe delivers happiness fast.
So go ahead—grab that can of biscuits. Heat the oil. Let your hands do the work. Because sometimes, the easiest path leads to the most delicious reward. And trust me, once you try these, you’ll never look at canned dough the same way again.
Jelly Donut Holes with Canned Biscuits Dough
Ingredients
Main Ingredients
- 1 can Pillsbury Grands Buttermilk Biscuits Dough (8-count)
- 6 tablespoon raspberry jelly or use your favorite flavor
- 1 cup canola oil for frying
- 0.25 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preparation Steps
- Separate dough into individual biscuits.
- Flatten each biscuit dough with the palm of your hands; Cut in half.
- Place 0.5 teaspoon of Jelly in the middle of each half.
- Form each biscuit into a ball by pinching together the ends and then rolling the dough in between your palms.
- Fill a saucepan about a 1/3 way up with oil; heat oil.
- Once the oil is hot, lower the heat to medium-low. That's about a "3" on my gas stove.
- Drop the doughnuts into the saucepan, 2 to 3 at a time.
- Fry them for 1 to 2 minutes or until golden, and then flip with tongs to fry the other side.
- Combine the sugar and cinnamon in a small bowl; toss the doughnuts in the cinnamon-sugar mixture while they're still warm.
- Serve immediately.
