Save to Pinterest I discovered these while standing in my kitchen at 10 PM, eyeing a can of biscuit dough that somehow ended up in my pantry and an air fryer that had been sitting quiet for weeks. My kid asked for donuts, I had maybe five minutes before bedtime negotiations got serious, and I thought—why not just cut holes in these and see what happens? Four minutes later, golden puffs emerged that tasted like a bakery shortcut I couldn't believe actually worked.
The first time I made these for guests, I was nervous—donuts feel fancy, like they need credentials—but the silence in the room when people bit into them said everything. One friend asked if I'd found a secret bakery. I just smiled and didn't mention the biscuit can. That's when I realized this recipe wasn't about fooling anyone; it was about the joy of something warm and real, made by hand in minutes.
Ingredients
- Refrigerated biscuit dough (1 can, 8 biscuits): This is your foundation—it's already engineered to puff beautifully, so you're not fighting the dough, you're partnering with it.
- Granulated sugar (1/2 cup): The texture matters here; granulated clings better to butter than powdered would, creating that satisfying crunch.
- Ground cinnamon (1 1/2 tsp): Use fresh cinnamon if you can—old spices taste like dust, and these donuts deserve better than that.
- Unsalted butter (4 tbsp, melted): Melted and warm is key; it acts like glue for the coating and adds richness the moment it hits your tongue.
- Nonstick cooking spray: A light mist prevents sticking without weighing down the basket or affecting flavor.
Instructions
- Heat your air fryer:
- Set it to 350°F and let it sit for three minutes. This matters more than you'd think—a properly preheated basket means even cooking from the first second.
- Shape your donuts:
- Pop open the biscuit dough and separate each one gently. Use a small round cutter (about an inch wide) to punch holes in the center of each biscuit, creating that classic donut shape with a hole right through. Save those little dough circles if you want donut holes as a bonus treat.
- Prepare the basket:
- A quick spray of nonstick cooking spray prevents any sticking drama. You don't need much—just enough so nothing surprises you.
- Air fry until golden:
- Lay donuts in a single layer (if they don't all fit, that's fine—cook in batches). Set the timer for three to four minutes and flip them halfway through. You'll know they're done when they're golden brown and look puffed like little clouds.
- Make your cinnamon sugar:
- While donuts cook, mix granulated sugar and ground cinnamon in a shallow bowl. The shallow bowl matters because you'll be tossing donuts in this, not dunking them.
- Coat while warm:
- The moment donuts come out of the air fryer, brush them all over with melted butter—this is the magic step. Then immediately toss them in your cinnamon sugar mixture until completely coated. The butter-warmth is what makes the coating stick and melt slightly into the donut surface.
- Serve and repeat:
- Eat them warm (this is non-negotiable), then cook any remaining donuts and donut holes the same way.
Save to Pinterest There's something almost ceremonial about eating a warm donut you made yourself, even if you only stood there for four minutes. It feels less like following instructions and more like you outsmarted the universe by turning a pantry staple into something that tastes like comfort.
Variations That Work
Once you master the basic version, the door opens to endless possibilities. I've glazed mine while still slightly warm, letting that vanilla glaze pool and drip—it's messy and worth it. I've rolled them in powdered sugar for a softer, less sweet coating. I've even dusted them with cocoa powder mixed with a pinch of cinnamon, which turns them into something that feels almost like chocolate donuts without any extra effort.
Storage and Keeping
These are absolutely best eaten fresh and warm, still steaming from the air fryer. But real life happens—sometimes you make a batch and life gets in the way. They keep in an airtight container for about a day, though they lose that crispness and start feeling more like regular soft pastries by hour twelve. If you need to reheat, a quick thirty seconds in the air fryer at 300°F brings back some of that warmth and texture.
Taking It Further
Once you're comfortable with the basic recipe, you can experiment with other coatings and glazes. A simple glaze made from powdered sugar, milk, and vanilla extract drizzles beautifully over cooled donuts and feels more bakery-like. Some people brush them with honey instead of butter before coating, which adds a subtle floral sweetness. The donut holes can be handled separately—coat them quickly and pop them into small bags for grab-and-go snacking.
- Make a vanilla glaze by mixing one cup powdered sugar with two tablespoons milk and half a teaspoon vanilla extract.
- Donut holes are perfect for lunchboxes and taste just as good as full-size donuts.
- Your air fryer basket setup matters—make sure donuts aren't touching or they'll stick together instead of crisping individually.
Save to Pinterest These donuts proved something I needed to learn: the best recipes aren't always complicated, and sometimes the quickest shortcuts taste the most like home. Make them once, and you'll understand why they've become my answer to every "I want something sweet but I don't have time" moment.
Recipe FAQs
- → Can I use regular dough instead of biscuit dough?
Using biscuit dough ensures lightness and fluffiness; regular dough may alter the texture but can still be used cautiously.
- → How do I keep the donuts fresh longer?
Store in an airtight container at room temperature for up to one day to maintain softness and flavor.
- → What temperature is best for air frying the donuts?
Preheat the air fryer to 350°F (175°C) for optimal golden color and puffed texture.
- → Can I prepare the cinnamon sugar coating in advance?
Yes, mixing sugar and cinnamon ahead saves time and keeps coating fresh for immediate use.
- → Are there alternatives to the cinnamon sugar coating?
Try glazing with powdered sugar mixed with milk and vanilla or dusting with cocoa powder for a different taste.