Preheat oven to 375F degrees and spray a mini muffin tin with cooking spray. In a large bowl, combine the flour, sugar, baking powder, and salt.

In a smaller bowl, combine the milk, vanilla extract, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix to fully combine.

Add a tablespoon of donut batter to each mini muffin tin slot. Bake for 16 to 17 minutes, until a toothpick inserted into the middle of a donut hole comes out clean. When cool enough to handle, transfer the donut holes to a baking sheet lined with parchment paper.

While the donut holes bake, make the filling.

Combine the Red Vines Original Twists, water, and sugar in a skillet over medium-low heat.

Simmer, stirring frequently, until the Red Vines have completely softened and broken down, about 10 minutes.

Scoop the melted Red Vines into a piping bag fitted with a circular tip.

1. Using a sharp paring knife, make a small “X” in the bottom of each donut hole and fill with the melted Red Vines.

2.  

3. Melt the butter for the topping in a small bowl and combine the sugar and cinnamon in a medium bowl. Coat the donut in cinnamon sugar mixture. Enjoy!