These Cinnamon-Sugar Fry Bread Balls are a fun, irresistible treat made from soft, lightly chewy dough that’s fried until golden and crisp on the outside. While they’re still warm, the little fry bread balls are tossed in cinnamon sugar and finished with a simple sweet icing.

They’re similar to bite-sized doughnuts but have the delicious texture and rustic charm of traditional fry bread. They make a wonderful breakfast treat, afternoon snack, or easy dessert for sharing.

Ingredients

For the Fry Bread Balls

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon granulated sugar
• ¾ cup warm milk or water
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Vegetable oil, for frying

Cinnamon-Sugar Coating

• ½ cup granulated sugar
• 1½ teaspoons ground cinnamon

Simple Icing

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• 1 teaspoon melted butter, optional

Preparation Time

Prep Time: 20 minutes
Resting Time: 15 minutes
Frying Time: 15–20 minutes
Total Time: About 55 minutes
Servings: 6–8

Frying Temperature

Heat the oil to 350°F (175°C).

Maintain the temperature as consistently as possible. If the oil becomes too hot, the outside may brown before the centers cook. If it’s too cool, the fry bread balls can absorb excess oil.

How to Make Fry Bread Balls

1. Make the Dough

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

Add the warm milk or water, melted butter, and vanilla extract. Stir until a soft dough forms.

If the dough feels excessively sticky, add a small amount of flour, about 1 tablespoon at a time. Avoid adding too much flour because you want the finished fry bread to remain tender.

2. Knead the Dough

Lightly flour your work surface and transfer the dough onto it.

Knead gently for approximately 2–3 minutes, just until the dough becomes smooth.

You don’t need to knead it as extensively as yeast bread.

Cover the dough with a clean kitchen towel and let it rest for approximately 15 minutes.

3. Form the Balls

After resting, divide the dough into small pieces.

Roll each piece between your palms to create small, smooth balls approximately 1 to 1½ inches in diameter.

Try to keep the pieces similar in size so they cook evenly.

Don’t make the balls too large. Small pieces fry more evenly and develop a delicious golden exterior while remaining soft inside.

4. Heat the Oil

Pour enough vegetable oil into a deep, heavy-bottomed saucepan or Dutch oven to provide several inches of frying depth.

Heat the oil to 350°F (175°C).

Use a kitchen thermometer if possible. Maintaining the correct temperature is one of the most important steps for achieving crispy, golden fry bread balls.

5. Fry the Dough Balls

Carefully place several dough balls into the hot oil. Do not overcrowd the pan.

Fry for approximately 2–4 minutes, turning occasionally with a slotted spoon so they brown evenly on all sides.

They should become puffed and golden brown.

Once cooked, carefully remove them from the oil and transfer them to a plate lined with paper towels or a wire rack.

Repeat with the remaining dough.

6. Make the Cinnamon Sugar

While the fry bread balls are still warm, combine the granulated sugar and cinnamon in a large bowl or shallow dish.

Add the warm fried dough balls and gently toss until they’re completely coated.

The warmth helps the cinnamon sugar cling to the surface.

For an extra-thick coating, toss them a second time.

Make the Sweet Icing

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract.

Add the melted butter if you want a slightly richer icing.

The icing should be smooth and thick enough to drizzle but still pour easily.

If it is too thick, add milk ½ teaspoon at a time. If it becomes too thin, add a little more powdered sugar.

Finish the Fry Bread Balls

Arrange the cinnamon-sugar-coated fry bread balls on a serving plate.

Drizzle the icing generously over the top using a spoon, piping bag, or small zip-top bag with the corner snipped off.

For the prettiest presentation, allow the icing to fall naturally over the individual pieces.

Serve while warm.

Tips for Perfect Fry Bread Balls

Keep the Pieces Small

Small dough balls cook more evenly than large ones. Pieces around 1–1½ inches are ideal.

Don’t Overcrowd the Pan

Adding too many dough balls at once can cause the oil temperature to drop. Fry in small batches instead.

Monitor the Oil

Aim for approximately 350°F (175°C) throughout frying. Allow the oil to return to temperature between batches if necessary.

Toss While Warm

For the best cinnamon-sugar coating, toss the fried dough balls while they’re still warm.

Adjust the Icing

For a thicker glaze, use less milk. For a thinner drizzle, add a little more milk.

You can also add a pinch of cinnamon to the icing for extra flavor.

Delicious Variations

Maple Cinnamon: Replace half of the milk in the icing with maple syrup.

Chocolate Drizzle: Add melted chocolate over the cinnamon-sugar coating instead of—or in addition to—the icing.

Honey Butter: Drizzle warm fry bread balls with melted butter mixed with a little honey.

Pumpkin Spice: Add ½ teaspoon pumpkin pie spice to the cinnamon sugar.

Nutty Crunch: Sprinkle chopped pecans or walnuts over the icing before it sets.

Storage

These fry bread balls are best served fresh and warm.

If you have leftovers, store them in an airtight container at room temperature for up to 1 day. Reheat briefly in an oven or air fryer to restore some of their crispness.

Avoid refrigerating them unless necessary, as refrigeration can make the fried dough become firm.

For the best result, make the cinnamon-sugar coating and icing shortly before serving.

Nutrition Information

Approximate nutrition per serving, assuming 8 servings:

• Calories: 350
• Protein: 4 g
• Carbohydrates: 49 g
• Fat: 16 g
• Fiber: 1 g
• Sugar: 22 g
• Sodium: 250 mg

Nutrition will vary depending on the amount of oil absorbed during frying and the quantity of icing used.