Air Fryer Cinnamon Sugar Donuts

Name: Air Fryer Cinnamon Sugar Donuts
Prep time: 18 min
Cook time: 19 min
Total time: 37 min
Yield: 8 servings
Cuisine: American
Ingredients: 16 oz (454 g) refrigerated biscuit dough (8-count can, large biscuits), cold, straight from the refrigerator; nonstick cooking spray, for lightly greasing the basket; ½ cup (100 g) granulated sugar; 2 tsp (5 g) ground cinnamon; ⅛ tsp (0.7 g) fine salt, a small pinch; 4 tbsp (57 g) unsalted butter, melted and slightly cooled

From the MyKitchenBank Kitchen

Golden, fluffy donuts made from refrigerated biscuit dough, air fried in minutes, brushed with butter and rolled in cinnamon sugar. No deep frying, no yeast, and ready in about 40 minutes.

Prep: 18 min
Cook: 19 min
Wait: 3 min
Total: 40 min
Makes: 8 donuts plus 8 donut holes

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Steps

Before you start

Keep the biscuit dough refrigerated until you are ready to cut it; cold dough is easier to handle and holds its shape.
Melt the butter and mix the cinnamon sugar before you start air frying, because the donuts are best coated while hot.
Check your air fryer basket size. Cook in batches so the donuts never touch or overlap.
This recipe uses 8 large (about 2-inch/5 cm tall, 'flaky layers' or 'buttermilk' style) biscuits from one 16 oz (454 g) can.
Plan on about 40 minutes total: 18 minutes hands-on, 19 minutes of air fryer time (including preheat), and a 3-minute cool.

1
Mix cinnamon sugar
- In a shallow bowl or pie plate, stir together the granulated sugar, ground cinnamon, and salt with a fork until the color is a uniform tan with no streaks of white.
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Ready when: Mixture is evenly tan with no white streaks.
2
Melt the butter
- Melt the butter in a small saucepan over low heat, or in a microwave-safe bowl in 15-second bursts.
- Set aside to cool slightly while you shape the donuts.
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Ready when: Butter is fully liquid with no solid pieces.
Tip: Don't let it brown; browned butter will change the flavor of the coating.
3
Preheat air fryer
- Preheat the air fryer to 350°F (175°C) for 3 minutes.
- Lightly spray the basket, or a perforated parchment liner, with cooking spray.
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Ready when: Air fryer indicates it has reached 350°F (175°C).
Tip: Skip the parchment unless it is perforated; solid paper blocks airflow and causes pale bottoms.
4
Cut the donuts
- Separate the 8 biscuits and place them on a clean work surface.
- Use the 1-inch (2.5 cm) cutter or a bottle cap to cut a hole from the center of each biscuit.
- Keep the cut-out centers as donut holes.
- If the biscuits are thicker than about ¾ inch (2 cm), gently press them down a little.
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Ready when: Each biscuit has a clean center hole; you have 8 rings and 8 holes.
Tip: Press the cutter straight down without twisting so the layers rise evenly.
5
Air fry first batch
- Arrange 4 donuts in a single layer in the basket with at least ½ inch (1 cm) between them.
- Air fry at 350°F (175°C) for 6 minutes, with no flipping needed, until deep golden brown on top and bottom and puffed.
- If the sides look pale or doughy, add 1 more minute.
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Ready when: Deep golden brown all over, springy to the touch, with no raw dough visible at the edges of the center hole. Internal temperature about 190°F (88°C).
Tip: Don't crowd the basket; touching donuts steam and stick together.
6
Coat the hot donuts
- Using tongs, move the hot donuts to a wire rack.
- Right away brush all sides with melted butter, then press each into the cinnamon sugar, turning to coat top, bottom, and sides.
- Return to the rack.
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Ready when: Surface looks fully and evenly coated in cinnamon sugar.
Tip: Coat while still hot so the butter soaks in and the sugar sticks.
7
Cook remaining donuts
- Air fry the remaining 4 donuts the same way at 350°F (175°C) for 6 minutes.
- Then cook the 8 donut holes in a single layer for 4 minutes, shaking the basket once halfway, until deep golden and puffed.
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Ready when: Donuts are deep golden brown; holes are puffed and golden all over.
Tip: Holes cook faster than rings, so check them at 3 minutes.
8
Coat and serve
- Brush the remaining donuts and the holes with melted butter and roll in the cinnamon sugar while hot.
- Let everything cool on the rack for 3 minutes, then serve warm.
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Ready when: Coating is set and the donuts are warm, not piping hot.
Tip: Reheat any leftover butter briefly if it has firmed before coating the last pieces.

Good to know

Tips

Use plain refrigerated biscuits, not the ultra-flaky layered type with a lot of fat, for the most even, cake-like rise.
Cook donuts in batches in a single layer with space around each one for crisp, golden results.
Air fryers vary, so check the first batch at 5 minutes and adjust the time of later batches.
For an easy glaze alternative, whisk 1 cup powdered sugar with 2 tablespoons milk and dip the cooled donuts.

Storage & reheating

Best eaten the day they are made. Store cooled donuts in an airtight container at room temperature for up to 1 day. Refrigerate for up to 3 days, or freeze for up to 1 month in a zip-top bag with parchment between layers. Reheat from room temperature or the fridge in the air fryer at 325°F (165°C) for 2 to 3 minutes, or from frozen for 4 to 5 minutes, until warm.

Substitutions

unsalted butter → refined coconut oil or vegan butter, melted. Same quantity; works well for a dairy-free version if the biscuit dough is dairy-free.
granulated sugar → light brown sugar. Gives a deeper, caramel flavor; the coating will be slightly clumpier and softer.
ground cinnamon → pumpkin pie spice. Use the same amount for a fall-flavored coating.
refrigerated biscuit dough (8-count can, large biscuits) → refrigerated 'jumbo' flaky biscuit dough (5-count). Cook 6 to 7 minutes and in smaller batches; yields fewer, larger donuts.