Cinnamon Sugar Donut Fries

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Cinnamon Sugar Donut Fries with a brown butter maple glaze

Am I the only one who is intimidated to make donuts from scratch at home? Not the cake like donuts, but the real deep fried yeast donuts. One day I will get that done, but in the meantime, I will stick with my best friend, Pillsbury, to make donuts. That’s right. Pillsbury Grands Biscuits make for some pretty awesome donuts.

Cinnamon Sugar Donut Fries with a brown butter maple glaze

These Cinnamon Sugar Donut Fries are the update to my other good friend, Maple Bacon Donut Fries.  The donuts are deep fried in oil, coated in cinnamon sugar and drenched with a maple glaze.

Cinnamon Sugar Donut Fries with a brown butter maple glaze

Let me tell you that eating donuts in the shape of French fries is so much more fun, and a little less guilty too. Making these donut fries is very simple! You can heat oil on the stove top using a candy thermometer, they are inexpensive but crucial for proper deep frying. Roll out each biscuit until flattened and cut into stripes with a pizza cutter.

Cinnamon Sugar Donut Fries with a brown butter maple glaze

You drop each fry into the oil and cook for about 30 seconds on each side until light brown. I suggest to allow these to cool and drip off any excess oil before tossing in the cinnamon sugar mixture. I use two parts sugar to one part cinnamon.

Cinnamon Sugar Donut Fries with a brown butter maple glaze

The fries are covered with a brown butter maple glaze. I just couldn’t resist adding a bit of my favorite fall flavor, maple syrup! Of course, you can use a standard vanilla glaze if desired, but the maple is a perfect compliment to the cinnamon sugar fries. Try serving these for breakfast or a late night snack!

Cinnamon Sugar Donut Fries with a brown butter maple glaze


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Cinnamon Sugar Donut Fries

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 serving


Cinnamon Sugar coated donuts with a maple glaze.


  • 1 Bottle Vegetable oil (48oz)
  • 1 Sleeve Pillsbury Grands Homestyle Biscuits (48oz)
  • 1/4 C Sugar
  • 2 tbsp Cinnamon

For the glaze

  • 1 C Powdered sugar, sifted
  • 1/4 C Unsalted butter, browned
  • 2 tbsp Pure maple syrup
  • 2 tbsp Milk


  1. In a medium sized pot, empty a full container of vegetable oil. Attach a candy thermometer to the size of the pot. Heat oil over medium heat until it reach 360-375° F. Turn your heat down slightly to prevent the oil from getting too hot. Use extreme caution, oil will be very hot.
  2. Remove biscuits from container and roll out flat, lengthwise. With your hands, roll each cutting into a long string with a pizza cutter. Cut in half if necessary.
  3. Drop biscuits in oil.
  4. Fry for about 20-30 second a side until golden brown. Remove with a pair of tongs and set on a paper towel lined plate to drain the excess oil. When finished deep frying, leave your candy thermometer in the oil until it is completely cooled.
  5. Combine cinnamon and sugar in a Ziploc bag. Throw fried donuts in the Ziploc bag, seal it and gently toss to coat the fries in the cinnamon sugar mixture.

For the glaze

  1. Sift powered sugar. This step is necessary to create a smooth glaze.
  2. Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown.
  3. Pour melted butter over powdered sugar. Add maple syrup and milk.
  4. Whisk until smooth.
  5. For a thicker glaze, add only 1 tablespoon of milk instead of two. Or add additional powered sugar. To make glaze thinner, add additional milk
Recipe Card powered byTasty Recipes

Recipes from my friends:

Baked Apple Pie Fries from Averie Cooks

Cinnamon Sugar Cupcakes from Life Love and Sugar

Pumpkin Snickerdoodle Cookies from Sally’s Baking Addiction

Other recipes you might like:

Maple Bacon Donut Fries

Maple Sugar Cookies

Deep Fried Apple Pie Bites

 Cinnamon Maple Whipped Cream

26 Responses
  1. Jennifer Trombley

    If you take those same buttermilk biscuits and poke a hole in the center then stretch them out, they are the perfect donut shape! We make them all the time.

  2. Linda

    I have been using refrigerated biscuit dough for over 40 years (tells how old I am!) to make doughnuts. I made them frequently when my children were at home. I would use a small bottle to cut out the hole then fry them to make doughnut holes. My girls liked powdered sugar more than cinnamon sugar so I would have two paper bags with the different sugars in them. I would let them help shake the bags so they would feel like they were helping. It was a fun thing to do.

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