I still remember the first morning I made Mini Donut Hot Buttered Cheerios in my kitchen—my whole house smelled like a carnival bakery, and I couldn’t believe something this nostalgic and fun came from such simple pantry ingredients. It started as a “let’s try this and see what happens” moment, but when I tasted that first warm, buttery, cinnamon-sugar-coated Cheerio, I was instantly hooked. It felt like a big bowl of childhood joy, and now it has become one of my go-to quick treats when I want something sweet without baking.
Why You’ll Love This Recipe
You’re going to love this recipe because it gives you all the flavors of mini cinnamon-sugar donuts without a fryer, without dough, and without any complicated steps—just a few minutes in a pan and you’ve got a warm, crispy, buttery snack that tastes like you spent way more time on it than you actually did. Plus, this recipe is one of those magic little things that works for so many moments: movie nights, quick after-school treats, cozy winter evenings, or even topping a bowl of ice cream.
Ingredients
- 8 cups Cheerios (original, not flavored)
- 4 tablespoons unsalted butter
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- Pinch of salt (optional but recommended)
After testing this recipe many times, I’ve found that using original Cheerios works best because they crisp up without getting soggy, unlike some flavored varieties. If you want them a touch sweeter, you can always add 1–2 extra tablespoons of sugar at the end. Cinnamon quality matters here—I once used an old stale bottle, and the flavor just wasn’t the same. And trust me, that tiny pinch of salt really boosts the “mini donut” flavor, so don’t skip it unless you absolutely have to.
Equipment Needed
- Large nonstick skillet
- Spatula or wooden spoon
- Medium mixing bowl
- Measuring spoons
- Small bowl (for your cinnamon-sugar mix)
I’ve made these using stainless steel pans before, but nonstick really does give the best, most even coating without burning the sugar. A wooden spoon is my personal favorite tool for stirring because it doesn’t crush the Cheerios as much. And one thing I learned early on—mix the cinnamon and sugar together in a bowl before adding it to the pan so the coating goes on evenly instead of clumping.
Step-by-Step Instructions
When I start this recipe, I always melt the butter in the skillet first over medium heat. I’ve tried melting it on high to speed things up, but the butter browned too quickly and gave the Cheerios a flavor that distracted from the classic mini donut feel. Once it’s melted and bubbling softly, I pour in all the Cheerios and give them a slow, even stir so every piece gets glossy and coated in warm butter.
After the Cheerios have toasted for a couple of minutes, they get wonderfully fragrant—it’s the moment when I always lean over the pan and think, “Okay, this is definitely going to be good.” At this stage, the Cheerios start crisping up just slightly, which is exactly what you want. Keep stirring them gently so they don’t scorch on the bottom of the pan. The trick is low and steady heat; too high and the Cheerios darken too fast.
Once the Cheerios are warmed through and lightly toasted, I remove the pan from the heat before adding the cinnamon-sugar mix. Trust me on this—add it while the pan is still on the burner, and the sugar melts too quickly and turns everything sticky instead of creating that sparkly, donut-like coating. I sprinkle the cinnamon sugar evenly over the Cheerios, tossing gently as it falls like snow.(See the next page below to continue…)