3tablespoonsunsalted buttermelted and slightly cooled
For the cinnamon sugar coating:
1/4cupunsalted buttermelted and slightly cooled
To make the donut holes:
Preheat oven to 350°F. Spray a 24-count mini muffin pan with nonstick cooking spray and set aside.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a separate bowl, mix together the International Delight Caramel Macchiato Iced Coffee, Greek yogurt, sugar, egg, vanilla, and melted butter until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.
Pipe (or spoon) the batter evenly into all 24 mini muffin cavities, only filling each one about 3/4 of the way full.
Bake at 350°F for 9-11 minutes or until a toothpick inserted into the center of the donut holes comes out clean. Remove from the oven and allow to cool in the pan for about 5 minutes. Gently remove from the pan to a wire rack to cool.
To make the cinnamon sugar coating:
Add the melted butter to small bowl and set aside. In a separate bowl, mix together the granulated sugar and cinnamon until well combined. Take each donut hole and dunk it into the melted butter, making sure it is fully coated. Then dip it into the cinnamon and sugar mixture, making sure to coat well. Repeat until all of the donut holes are coated, then serve and enjoy!