Jelly Donut Holes Canned: A No-Fuss Treat You’ll Want Every Weekend

There’s something magic about biting into a warm, cinnamon-sugar-dusted donut hole filled with sweet raspberry jelly. It’s not fancy—it’s not meant to be. It’s pure joy in bite-sized form. And honestly? I’ve never been one for running to the drive-thru or splurging on mass-produced treats when I can make something just as delicious (if not better) right at home. That’s exactly what these jelly donut holes canned are all about. Made from a single can of Pillsbury Buttermilk Biscuits—yes, the kind you grab on your way out the door—these little bites come together in under 30 minutes and taste like they’ve been baking in your kitchen all morning.

What Is Jelly Donut Holes Canned?

These aren’t your grandma’s yeast-risen doughnuts. Nope. These are fried, fluffy, cake-like morsels born from canned biscuit dough—specifically, the kind that comes in an eight-count package (like Pillsbury Grands Buttermilk). Each biscuit is flattened, folded around a teaspoon of raspberry jelly (though you could use strawberry, seedless grape, or even lemon curd if you’re feeling adventurous), shaped into a ball, and deep-fried until golden brown. Then they’re rolled in a simple mix of sugar and cinnamon while still warm, making each bite extra special. They’re soft, slightly sweet, and absolutely irresistible.

Why You’ll Love This Recipe

If you’ve ever craved donuts but didn’t want to wrestle with rising dough, proofing time, or complicated equipment, this is your moment. Using canned biscuit dough cuts out the guesswork—no waiting for yeast to activate, no rolling pins needed, and definitely no messy flour everywhere. Just open the can, separate the biscuits, and get creative. The result? Fluffy, tender centers with a crisp exterior and bursts of fruity jelly in every bite. Plus, since you’re frying them fresh, the aroma alone will pull everyone into the kitchen like a magnet.

Another reason I love this method? Portability. These donut holes hold up well if you need to pack them for breakfast on the go or bring them to a potluck. They stay soft-ish (well, as soft as fried dough can be) and never feel stale before you finish them. And let’s be real—who doesn’t want a homemade dessert that tastes like it came from a bakery but took less time than ordering takeout?

Oh, and the flavor combo? Sugar meets spice, butter meets fruit—it’s a classic for a reason. Whether you’re treating yourself after a long week or surprising someone special with a sweet gesture, these donut holes deliver comfort and cheer without the guilt of store-bought junk.

How to Make Jelly Donut Holes

Quick Overview

You’ll flatten each biscuit, press a spoonful of jelly into the center, pinch it closed, fry until golden, then toss in cinnamon sugar. Total active time is about 15 minutes; cooking takes another 10. It’s seriously one of the fastest ways to enjoy fresh, homemade donut holes.

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

1. Separate the biscuits from the can. Gently flatten each one with your palm until it’s about ½ inch thick.
2. Cut each flattened biscuit in half. Place ½ teaspoon of jelly in the center of each piece.
3. Gather the edges around the jelly and pinch them together to seal. Roll the dough gently between your palms to form a smooth ball—don’t overwork it, or it might lose its shape during frying.
4. Heat about 1–2 inches of canola oil in a saucepan over medium heat. To test if it’s ready, drop in a tiny bit of dough—if it sizzles and rises immediately, you’re good to go. Lower the heat to medium-low so the inside cooks through without burning the outside.
5. Carefully place 2–3 donut holes into the hot oil at a time. Fry for 1–2 minutes per side, turning once with tongs, until evenly golden brown.
6. Transfer cooked donut holes to a plate lined with paper towels to drain excess oil. While still warm, toss them in a bowl containing the sugar and cinnamon until fully coated.
7. Serve immediately while they’re warm and the jelly is still soft. Enjoy!

What to Serve It With

These jelly donut holes canned are perfect on their own as a quick breakfast or midday pick-me-up, but they also shine as part of a larger spread. Pair them with a tall glass of cold milk—classic combo! Or serve alongside fresh berries and whipped cream for a brunch upgrade. If you’re hosting, add them to a dessert board with chocolate-covered espresso beans and mini cupcakes. And if you’re feeling fancy, drizzle a little melted chocolate over the top before dusting with cinnamon sugar for extra indulgence.

Top Tips for Perfecting Your Jelly Donut Holes

First, keep the jelly amount consistent—too much and the dough might split during frying; too little and you won’t get that satisfying burst. Second, don’t overcrowd the pan. Fry only 2–3 at a time so they cook evenly and don’t become greasy. Third, use medium-low heat—this ensures the inside gets cooked through before the outside burns. Finally, coat them while hot so the sugar sticks better. Trust me, you’ll thank yourself later.

Storing and Reheating Tips

Eat them the same day for best texture. If you must save some, store uneaten donut holes in an airtight container at room temperature for up to 2 days. They won’t stay soft forever, but they’ll still taste great. For reheating, pop them in a 350°F oven for 5–7 minutes—they’ll regain a bit of warmth and snap. Avoid microwaving unless you want rubbery results. Better yet, just enjoy them fresh and call it a win.

Frequently Asked Questions

Final Thoughts

Sometimes the simplest ingredients create the most memorable flavors. These jelly donut holes canned prove that you don’t need hours in the kitchen or specialty tools to whip up something truly delightful. Whether it’s Saturday morning fuel, a last-minute guest treat, or just because you deserve a little sweetness, this recipe delivers every time. And the best part? No fast-food run required. Just grab a can, stir up some cinnamon sugar, and let the sizzle of hot oil remind you why weekends taste better at home.

Jelly Donut Holes with Canned Biscuits Dough

Easy to make donut holes prepared with canned biscuit dough and filled with raspberry jelly.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 16

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 can Pillsbury Grands Buttermilk Biscuits Dough (8-count)
• 6 tablespoons raspberry jelly or use your favorite flavor
• 1 cup canola oil for frying
• 0.25 cup granulated sugar
• 1 teaspoon ground cinnamon

Method

 

Preparation Steps

1. Separate dough into individual biscuits.
2. Flatten each biscuit dough with the palm of your hands; Cut in half.
3. Place 0.5 teaspoon of Jelly in the middle of each half.
4. Form each biscuit into a ball by pinching together the ends and then rolling the dough in between your palms.
5. Fill a saucepan about a 1/3 way up with oil; heat oil.
6. Once the oil is hot, lower the heat to medium-low. That's about a "3" on my gas stove.
7. Drop the doughnuts into the saucepan, 2 to 3 at a time.
8. Fry them for 1 to 2 minutes or until golden, and then flip with tongs to fry the other side.
9. Combine the sugar and cinnamon in a small bowl; toss the doughnuts in the cinnamon-sugar mixture while they're still warm.
10. Serve immediately.

Notes

These donut holes are best served fresh and warm for maximum flavor and texture.