Condensed Milk & Cinnamon Doughnut Puffs That Practically Melt in Your Mouth

These condensed milk and cinnamon doughnut puffs are my ultimate shortcut treat when I’m craving something sweet, soft, and impossibly fluffy. They’re golden on the outside, pillowy on the inside, and finished with a sweet condensed milk glaze and cinnamon sugar. Basically, they taste like fresh doughnuts—without all the fuss.

Why I Love This Recipe

I love this recipe because it takes simple pantry ingredients and turns them into something magical. There’s no yeast, no rising time, and no dough rolling—just quick mixing, frying, and dipping. They’re crispy, sugary, warm, and slightly gooey thanks to that dreamy condensed milk drizzle. Perfect for lazy weekend mornings, holiday brunches, or surprise dessert cravings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the doughnut puffs:

• All-purpose flour
• Baking powder
• Salt
• Granulated sugar
• Eggs
• Milk
• Sweetened condensed milk
• Vanilla extract
• Oil for frying (vegetable or canola)

For the coating:

• Granulated sugar

• Ground cinnamon

• Additional sweetened condensed milk (for drizzling or dipping)

Directions

1. I heat oil in a deep pot to about 350°F (175°C) while I prep the batter.

2. In a large bowl, I whisk together the flour, baking powder, salt, and sugar.

3. In another bowl, I mix the eggs, milk, condensed milk, and vanilla until smooth, then combine it with the dry ingredients.

4. I stir until the batter is thick and smooth—kind of like thick pancake batter.

5. I carefully drop spoonfuls of batter into the hot oil, frying in batches so I don’t overcrowd the pot.

6. I fry the puffs for about 2–3 minutes per side, turning them until golden brown all over.

7. I remove them with a slotted spoon and place them on paper towels to drain.

8. While they’re still warm, I roll them in cinnamon sugar.

9. Just before serving, I drizzle with extra condensed milk—or serve it on the side for dipping.

Servings and Timing

This recipe makes about 20–24 mini doughnut puffs. I usually prep the batter in 10 minutes, and frying takes about 20 minutes depending on batch size. So in under 30 minutes, I’ve got a plate full of warm, sugary treats ready to go.

Variations

Sometimes I stuff the puffs with chocolate chips or add a bit of nutmeg or orange zest to the batter for a twist. If I’m feeling extra indulgent, I serve them with a dipping trio—condensed milk, chocolate sauce, and fruit preserves. You can even make them bite-sized and skewer a few for fun little doughnut kabobs.

Storage/Reheating

These are best eaten warm and fresh, but I do store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, I pop them in the oven or air fryer for a few minutes to bring back the crispness—microwaving works, but they’ll be softer.

FAQs

Can I bake these instead of frying?

They’re really best fried for that doughnut-like texture, but I’ve used a mini muffin tin to bake them at 350°F for about 12–14 minutes. It’s a different vibe, but still tasty!

What’s the best oil for frying?

I use neutral oils like canola or vegetable oil since they can handle high heat and don’t overpower the flavor.

Can I use evaporated milk instead of condensed?

No—sweetened condensed milk adds sweetness and thickness. Evaporated milk is unsweetened and won’t give the same texture or flavor.

Do I need a thermometer for frying?

It helps! I try to keep the oil at 350°F. Too hot and they burn outside; too cool and they absorb oil. If I don’t have a thermometer, I drop in a bit of batter—if it sizzles and floats, it’s ready.

Can I freeze these?

They freeze okay, but they’re really best fresh. If I freeze them, I let them cool completely, then reheat in the oven to crisp them up again before serving.

Conclusion

These condensed milk and cinnamon doughnut puffs are my little shortcut to bakery-style treats at home. Crispy, soft, sweet, and spiced just right—they’re everything I want in a quick and cozy dessert. Whether I’m making a batch for a crowd or sneaking a few for myself, these puffs are always worth it.