Save I bought my air fryer on a whim during a winter sale, and for weeks it just sat on the counter while I figured out what to do with it. One Sunday morning, I had a can of biscuit dough in the fridge and a craving I couldn't ignore. I remembered seeing someone cut circles out of biscuits to make donuts, and I thought, why not try it in this thing? The smell that filled my kitchen eight minutes later was enough to make me forget I'd ever doubted the purchase.
I made these the first time my sister visited after I moved into my new place. She walked into the kitchen, saw the air fryer glowing on the counter, and asked if I was actually using it or just keeping it for decoration. Ten minutes later she was reaching for her third donut, and I never heard another joke about my impulse buys again.
Ingredients
- Refrigerated biscuit dough: The kind that comes in a can with the satisfying pop when you peel the label works perfectly here, giving you fluffy donuts without any yeast or waiting time.
- Unsalted butter: Melted butter is what makes the cinnamon sugar stick, and using unsalted lets you control the sweetness without any salty aftertaste.
- Granulated sugar: Regular white sugar creates that classic bakery coating, the kind that clings to your fingers and makes every bite a little bit indulgent.
- Ground cinnamon: Freshly opened cinnamon makes a noticeable difference, the warm spice should smell strong and sweet, not faded or dusty.
Instructions
- Preheat your air fryer:
- Set it to 350°F and let it run empty for about three minutes. This step ensures even cooking and that perfect golden puff on the outside.
- Shape the donuts:
- Pop open the biscuit can and separate each round, then use a small bottle cap or round cutter to punch out the center. Save those little circles, theyll become the best donut holes youve ever tasted.
- Prep the basket:
- Give the air fryer basket a light spray with nonstick cooking spray so nothing sticks. Arrange the donuts in a single layer with a little space between each one.
- Air fry the donuts:
- Cook for five to six minutes, flipping them halfway through with tongs or a spatula. Youll know theyre ready when theyre puffed, golden, and smell like a county fair.
- Make the cinnamon sugar:
- While the donuts cook, stir together the sugar and cinnamon in a shallow bowl. The ratio should give you visible flecks of spice in every spoonful.
- Coat while hot:
- As soon as the donuts come out, brush each one with melted butter and roll it in the cinnamon sugar. The heat makes the coating stick like magic.
- Cook the donut holes:
- Toss the little centers back in the basket and air fry for three to four minutes. Theyre done when theyre golden and just firm to the touch.
Save The first time I served these at a brunch, someone asked if Id gotten up at dawn to make them. I just smiled and said it took a little effort, then I caught my roommate smirking from across the table because she knew I'd rolled out of bed twenty minutes earlier. Sometimes the best recipes are the ones that feel like a secret you get to keep.
How to Get the Best Texture
The key is pulling the donuts out right when they hit that golden color, not a minute later. If you wait too long, they dry out and lose that pillowy softness inside. I learned this after my second batch came out a little tough, and now I set a timer and hover like a hawk until I hear the beep.
Flavor Variations Worth Trying
Once you get the hang of the basic cinnamon sugar, you can play around. Ive done vanilla sugar with a splash of extract mixed in, chocolate hazelnut spread brushed on top instead of butter, and even a cardamom sugar blend that tasted like something from a fancy cafe. The biscuit base is forgiving enough to handle whatever you throw at it.
Storing and Reheating
These donuts are at their absolute best when theyre still warm, but if you have leftovers, keep them in an airtight container at room temperature. They'll stay soft for about a day, maybe two if youre lucky. To bring them back to life, pop them in the air fryer for a minute or two at 300°F, and theyll taste nearly as good as fresh.
- Let them cool completely before storing or the steam will make them soggy.
- If you want to freeze them, skip the cinnamon sugar coating until after you reheat.
- A quick brush of melted butter before reheating helps revive the outer layer.
Save Theres something about pulling warm donuts out of an air fryer on a lazy weekend morning that feels like a tiny rebellion against complicated recipes and long ingredient lists. I hope these become your go to whenever you need something sweet, fast, and just a little bit magical.
Recipe FAQ
- → What type of dough is used for these donuts?
Refrigerated biscuit dough is the base, providing a light and fluffy texture after air frying.
- → How do I get the donut shape from biscuit dough?
Cut out the center of each biscuit with a small round cutter or bottle cap to form the donut shape.
- → What is the best temperature to air fry these donuts?
Preheat the air fryer to 350°F (175°C) and cook the donuts for 5 to 6 minutes until golden brown.
- → How is the cinnamon sugar coating applied?
After air frying, brush each donut with melted butter and then toss it in a cinnamon sugar mixture for full coating.
- → Can I make the donut holes with this method?
Yes, the centers removed from the biscuits can be air fried for 3 to 4 minutes to create cinnamon sugar-coated donut holes.
- → Are there any flavor variations suggested?
Adding a pinch of nutmeg to the cinnamon sugar mixture adds depth to the flavor profile.