Save I discovered these donuts by accident on a Tuesday morning when my daughter begged for something sweet but I had zero willpower to stand over a stove. I grabbed a can of biscuit dough from the fridge, remembered I'd bought that air fryer last month, and within minutes we were biting into donuts that actually tasted homemade. The kitchen smelled like cinnamon and butter, she got her treat, and I got to feel like a genius parent. Sometimes the best recipes are born from laziness meeting inspiration.
I made a double batch for my sister's book club last month and watched skepticism turn into silence as everyone took their first bite. Someone actually said "you made these?" with genuine surprise, and I let her believe it took more effort than nine minutes. That small moment of impressing people I care about with something so simple reminded me why cooking matters, even when the recipe is ridiculously easy.
Ingredients
- Refrigerated biscuit dough (1 can, 8 biscuits): This is your secret weapon. Quality biscuit dough already has the perfect texture and richness built in, so you're not reinventing anything, just transforming it.
- Granulated sugar (1/2 cup): Fine sugar coats evenly and dissolves slightly into the warm butter for a glistening finish.
- Ground cinnamon (1 1/2 tsp): Use fresh cinnamon if you can taste it in your spice cabinet, not the tin from three years ago, because the difference between stale and vibrant is everything here.
- Unsalted butter, melted (4 tbsp): The butter is what makes the cinnamon sugar actually stick and creates that bakery-style coating you're craving.
- Nonstick cooking spray: A light mist prevents sticking without adding grease that changes the texture.
Instructions
- Heat your air fryer first:
- Set it to 350°F and let it preheat for the full 3 minutes. Cold air fryers cook unevenly, and you'll end up with pale bottoms and burnt tops.
- Cut the holes:
- Separate your biscuits and grab a small round cutter (about 1 inch across). Press down firmly to pop out the centers. Keep those holes because they're donut holes now, and honestly, they're sometimes better than the main event.
- Prepare the basket:
- Give your air fryer basket a quick spray so nothing sticks. Don't overdo it, just a light coating so the donuts brown instead of steam.
- Air fry with intention:
- Lay your donuts flat in the basket in a single layer. If they're crowded, work in batches because air needs space to do its magic. Fry for 3 to 4 minutes, and flip them halfway through so they brown evenly on both sides.
- Mix your coating while they cook:
- Combine sugar and cinnamon in a shallow bowl so it's ready the moment your donuts finish. This matters because the butter needs hot donuts to adhere properly.
- Coat while warm:
- Pull your donuts out, brush them all over with melted butter immediately, then roll them in that cinnamon sugar mixture until every surface is covered. Work quickly because the heat is what makes this happen.
- Finish strong:
- Serve them warm if you can manage the patience. Repeat the whole process for remaining donuts and donut holes.
Save My moment came when my eight-year-old proclaimed these were "basically the ones from Krispy Kreme" and asked if we could make them every Friday. Hearing genuine joy over something I made in the time it takes to shower felt like winning at this whole parenting thing. That's when I realized these donuts weren't about the recipe, they were about what happens when food brings people together in the easiest possible way.
Why This Works in an Air Fryer
The air fryer's circulating heat cooks the outside fast enough to get golden and crispy while the inside stays tender and pillowy. Traditional frying would make them heavy and oily, but air frying uses geometry and hot air to achieve bakery results without the mess or the grease. You're essentially getting fried donuts without the actual frying, which means less cleanup and less guilt.
Beyond Cinnamon Sugar
Once you nail the basic technique, the coating possibilities expand. I've rolled them in powdered sugar for a classic donut shop look, drizzled them with a simple vanilla glaze when I had time, and even tried crushed graham crackers mixed with brown sugar one lazy Sunday. The recipe doesn't demand variation, but it welcomes it because the biscuit dough base is forgiving enough to play with.
Storage and Keeping
These taste best warm from the air fryer, but if you've made extra, an airtight container will keep them edible for about a day at room temperature. Reheating them for thirty seconds in the air fryer brings back some of that just-made texture, though honestly they never taste quite as good as fresh. The best strategy is making smaller batches more often, which forces you to actually make these more regularly, which seems like the real win here.
- Store in an airtight container at room temperature to keep moisture in without creating condensation that makes them soggy.
- Reheat in the air fryer at 300°F for 30 seconds to restore the cinnamon sugar crunch.
- If you're taking these somewhere, coat them lightly just before serving so they don't get sticky in transit.
Save These donuts proved that shortcuts aren't failures when they taste this good and make people smile. Once you've made them, you'll keep making them because they bridge the gap between desire and reality in nine minutes flat.
Recipe Q&A
- → What dough is best for these donuts?
Refrigerated biscuit dough works best, offering a quick and fluffy base that's easy to shape and cook.
- → How do I achieve a golden crust?
Air frying at 350°F for 3-4 minutes and flipping halfway ensures an even, golden finish.
- → Can I make the cinnamon sugar coating in advance?
Yes, mix granulated sugar with ground cinnamon ahead and coat the donuts right after frying for maximum flavor.
- → What alternatives exist for coating these donuts?
Try rolling them in powdered sugar, cocoa powder, or drizzle with a simple vanilla glaze for variety.
- → How should leftover donuts be stored?
Keep them in an airtight container for up to one day to maintain freshness and softness.