Share With Your Friends

Easy Air Fryer Donuts Recipe

Oh man, where do I even start with these Easy Air Fryer Donuts? My first go-round was, shall we say, memorable. I saw a recipe pop up on my feed and thought, “Donuts in an air fryer? No way.” So, one Saturday morning, I decided to surprise the kids. I pulled out a can of biscuits, thought I was a genius for cutting out holes with a shot glass (mistake number one, but more on that later), and tossed them into the air fryer. I didn’t preheat it, naturally, because who reads instructions fully when they’re on a sugar mission? The first batch came out pale, kinda flat on one side, and unevenly cooked. My youngest, bless her heart, still declared them “the best ever!” mostly because they were warm and covered in sugar. That day taught me a lot, mainly that even easy recipes have their quirks, and that my kids have very low standards for early morning treats.

Recipe Card

Recipe Title	Easy Air Fryer Donuts Recipe
Servings	8 donuts (plus 8 donut holes!)
Prep Time	10 minutes
Cooking Time	6-8 minutes
Calories	About 250-300 per donut (depending on toppings)

Ingredients

• 1 (8-count) can refrigerated flaky biscuits (the large kind, not the small ones)
• 2 tablespoons unsalted butter, melted
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• For the Glaze (optional):
• 1 cup powdered sugar
• 2-3 tablespoons milk (any kind works)
• 1/2 teaspoon vanilla extract

Okay, let’s talk ingredients because each one plays a surprisingly big role. That can of refrigerated flaky biscuits? That’s the real hero here. I once tried making these with standard, denser biscuits, and they just weren’t the same; they got tough instead of fluffy. Another time, I got all ambitious and tried to make my own dough from scratch – let me tell you, that was a sticky, flour-everywhere disaster that ended with me just buying biscuits anyway. Save yourself the headache, stick with the canned flaky ones.

The melted butter is non-negotiable, seriously. I tried to skip it once, thinking, “Oh, the air fryer will just crisp them up, and the sugar will stick anyway.” Nope. They came out dry, and the cinnamon sugar just fell right off. It was a sad, flavorless experience, and I won’t be making that mistake again. The butter gives them that rich, donut-shop flavor and helps everything adhere.

For the cinnamon sugar, it’s pretty straightforward, but the ratio matters. Too much cinnamon and it can get a bit bitter, too little and it’s just sweet. This 1/2 cup sugar to 1 teaspoon cinnamon ratio is my sweet spot, literally. Adjust it a tiny bit if you like more or less cinnamon, but don’t go crazy.

And for the glaze, the powdered sugar, milk, and vanilla are key. I used water instead of milk once because I was out, and while it worked, the glaze was thinner and a bit translucent. Milk just gives it a creamier, more opaque finish that feels more like a real donut glaze. Don’t forget that vanilla extract either – it really brightens up the flavor.

Directions

1. Preheat your air fryer to 350°F (175°C) for about 5 minutes. This step is crucial, trust me.
2. Open the can of biscuits and separate them. Use a small round cutter (like a mini cookie cutter or even a clean, floured bottle cap) to cut a hole in the center of each biscuit. Don’t throw away those holes!
3. In a shallow bowl, melt the butter. In another shallow bowl, whisk together the granulated sugar and cinnamon.
4. Working in batches, dip each biscuit donut (and donut hole!) into the melted butter, ensuring both sides are coated.
5. Immediately transfer the buttered donuts to the cinnamon sugar mixture and coat evenly. Shake off any excess.
6. Place the coated donuts in a single layer in your preheated air fryer basket. Do not overcrowd; give them space.
7. Air fry for 3-4 minutes per side, for a total of 6-8 minutes, or until golden brown and cooked through. Cooking time can vary depending on your air fryer model.
8. While the donuts are cooking or cooling slightly, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth for the glaze. Add more milk a tiny bit at a time if it’s too thick, or more powdered sugar if it’s too thin.
9. Once the donuts are done, let them cool on a wire rack for a few minutes before glazing (if using glaze) or serving immediately if they’re just cinnamon sugar.

Alright, let’s dive into where things can go sideways, because I’ve been there, done that, and bought the t-shirt. Step 1, preheating? Yeah, I used to skip that. I’d just toss the cold biscuits into a cold air fryer, and the result was always a donut that was pale on top, sometimes a little raw in the middle, and never that beautiful golden brown. Preheating gives it that initial blast of heat that starts the cooking process evenly and helps with browning. It’s like preheating your oven for cookies – totally essential for a good outcome.

For step 2, cutting the holes, I had a real “duh” moment early on. I grabbed a shot glass, thinking it was the perfect size. It was, until the sticky dough got jammed inside every single time. It took forever to clean it out, and half the donut holes were mangled. Now I use a mini cookie cutter or even just a floured bottle cap if I don’t want to get a cutter sticky, and I always flour whatever I’m using lightly first. And seriously, do not toss those donut holes! They are just as delicious, maybe even more so because they’re bite-sized. My kids fight over them!

And step 6, placing the donuts in the air fryer? This is where I learned the hard way about overcrowding. The first time, I was impatient and tried to fit all 8 biscuits into the basket at once. Some ended up burnt on one side, others were still pale and doughy. The air needs to circulate to cook things evenly. Always, always cook in batches. It might take a few extra minutes, but it’s totally worth it for perfectly cooked donuts. Patience is a virtue, especially when it comes to air frying.

These Easy Air Fryer Donuts are just one of those recipes that feel like magic. I mean, donuts without deep frying? Who knew? For me, it started as a weekend treat for the kids, a way to make them feel special without all the mess of hot oil. Now, it’s become our go-to for impromptu brunches or even just a quick pick-me-up on a dreary afternoon. I love how fast they are; we’re talking less than 15 minutes from can to plate. It’s definitely a family favorite, and it satisfies that comfort food craving without going full deep-fried indulgence.

I’ve messed them up in so many ways, from forgetting the butter entirely (those were sad, dry circles of dough) to over-cooking them until they were basically hard little pucks. But that’s the beauty of it – even when they’re not perfect, they’re still pretty darn good. And the kids don’t care if one side is a little flatter or if the glaze is a bit too thick; they just know they’re getting warm, sugary goodness. It’s definitely not a healthy swap for my usual oatmeal, but it’s a healthier alternative to traditional donuts. Plus, they’re so easy to customize with different toppings, which keeps things interesting.

If I were to change anything next time, I’d probably experiment more with glazes – maybe a maple glaze or even a chocolate one. I also want to try them with a little lemon zest in the sugar mixture, just to see if it adds a nice tang. But honestly, the classic cinnamon sugar or simple vanilla glaze is hard to beat. This recipe has really become a staple in our house, a testament to how awesome the air fryer is for quick, tasty treats.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
280	38g	12g	4g

Looking at those nutrition numbers, it’s no surprise that these aren’t exactly diet food! They’re definitely a treat. Does it surprise me? Not really. We’re starting with a biscuit, adding butter and sugar, so you know it’s going to be a calorie-dense little indulgence. I mean, they’re donuts, right?

If you’re looking to make them a smidge lighter, you could try using a cooking spray instead of melted butter for the coating step. It won’t give you the same richness or help the cinnamon sugar stick quite as well, but it cuts down on some fat. You could also opt for just plain cinnamon sugar without the glaze, or a very thin glaze made with water instead of milk. For people with special diets, like gluten-free, you could try using gluten-free biscuit dough if you can find it, but I haven’t personally tested that, so I can’t vouch for the texture. Overall, these are meant to be enjoyed, so don’t stress too much about the nutrition – just enjoy them in moderation!

Ingredient Swaps

Ingredient	Substitution
Refrigerated Flaky Biscuits	Homemade biscuit dough (more effort, different texture)
Melted Butter	Cooking spray (less fat, less flavor, sugar may not stick as well)
Granulated Sugar & Cinnamon	Powdered sugar with cocoa powder (for chocolate donuts), plain sugar with sprinkles, maple sugar
Milk (for glaze)	Water (thinner, less creamy glaze)

I’ve dabbled in ingredient swaps, and let me tell you, some work, some don’t, and some just create a whole new dessert entirely. Trying to make these with homemade biscuit dough? Oh boy, that was a project. The texture was never quite right; they were either too dense or too crumbly, and rolling them out perfectly was a pain. The whole point of this recipe is its ease, so stick with the canned biscuits for the real deal.

Swapping the melted butter for cooking spray is okay if you’re really, really trying to cut down on fat. But be warned, they’ll be noticeably drier, and the cinnamon sugar won’t adhere nearly as well. You’ll end up with a lot of sugar at the bottom of the bowl instead of on your donut. The butter is truly important for flavor and texture.

For the toppings, that’s where you can really get creative! I’ve swapped out the cinnamon sugar for powdered sugar mixed with cocoa powder for a chocolate donut effect, and that actually worked out really well. Sprinkles are always a hit with the kids, obviously. Maple sugar could be a fun swap for granulated sugar too, for a different flavor profile. But the milk in the glaze? Using water makes it thinner and less opaque, which is fine in a pinch, but the milk gives that nice, rich, creamy look and feel.

Tips

• **Preheat your air fryer:** Seriously, don’t skip this. A hot air fryer cooks more evenly and helps with browning.
• **Don’t overcrowd the basket:** Air needs to circulate! Cook in batches for perfectly cooked donuts every time.
• **Butter them well:** The melted butter isn’t just for flavor; it helps the cinnamon sugar stick and gives them that perfect texture.
• **Don’t forget the donut holes:** Those little nuggets cook up even faster and are just as delicious. They’re like bonus treats!
• **Let them cool slightly before glazing:** If you glaze them straight out of the air fryer, the glaze will just melt right into the hot donut and disappear. Give them a few minutes to set up.

Okay, these tips are born from true trial and error, mostly error on my part. The “don’t overcrowd the basket” one? That’s my classic screw-up. The first time I made these, I was so excited I crammed all eight biscuit donuts into my small air fryer basket. I figured, “More donuts, faster, right?” Wrong. So very wrong. What I got was a batch of donuts that were burnt on the top because they were closer to the heating element, and still raw and doughy on the bottom because the air couldn’t get to them. It was such a waste. Now, I always do two batches, and they come out perfectly golden every single time. It takes an extra five minutes, but it’s worth it for fully cooked, delicious donuts.

Another thing I wish I knew earlier was about letting them cool before glazing. One time, I was in such a hurry to get them glazed and into the kids’ hands that I dipped them still steaming hot. The glaze just melted instantly, making a sugary puddle on the plate and leaving the donuts with only a faint, sticky sheen. It looked terrible, and the kids were a bit confused. Now, I always set them on a wire rack for at least 5 minutes. They’re still warm, but the glaze actually stays put and creates that beautiful, classic donut finish. Learn from my impatience, folks!

FAQ

**Q: Can I use homemade dough for these air fryer donuts?**
A: You totally can, but honestly, it’s a lot more work than just popping open a can of biscuits! I’ve tried it, thinking I’d be all Martha Stewart, and it ended up being super sticky and not quite as fluffy in the air fryer as the canned ones. The beauty of this recipe is how fast and easy it is, and the canned flaky biscuits are really key to that. If you’re going for homemade, you might want to consider a traditional fried donut recipe instead.

**Q: How do I store leftovers, and do they reheat well?**
A: Okay, here’s the honest truth: these are *best* eaten fresh, warm out of the air fryer. They lose a bit of their magic as they sit. If you absolutely have leftovers (which rarely happens in my house!), store them in an airtight container at room temperature for a day. To reheat, pop them in the microwave for about 10-15 seconds, or back in the air fryer for a minute at 300°F (150°C). The texture won’t be quite the same as fresh, sometimes a bit chewier, but they’ll still be pretty good.

**Q: My donuts aren’t browning properly in the air fryer, what am I doing wrong?**
A: Ah, this has happened to me too! A few things could be going on. First, did you preheat your air fryer? That initial blast of heat is super important for browning. Second, make sure you’re brushing them generously with melted butter – the fat helps with browning and crisping. Also, double-check your air fryer’s temperature; some run cooler than others. And finally, don’t overcrowd the basket! If there’s not enough air circulation, they’ll steam rather than crisp and brown.

**Q: Can I make these savory instead of sweet?**
A: Oh, what a fun idea! I haven’t personally tried a savory version, but I’ve definitely thought about it. You could skip the butter/cinnamon sugar and instead brush them with garlic butter and sprinkle with everything bagel seasoning, or maybe some parmesan cheese and herbs. I think the flaky biscuit dough would lend itself really well to that. Just be sure to adjust the cooking time slightly if your toppings are different. Let me know if you try it!

**Q: What are some other topping ideas besides cinnamon sugar or a simple glaze?**
A: The possibilities are endless! I’ve gotten pretty creative over time. You could do a chocolate glaze (just mix cocoa powder with powdered sugar and milk), or a maple glaze using maple syrup instead of some of the milk. Sprinkles are always a hit with kids (and adults, let’s be real). You could also roll them in crushed nuts, shredded coconut, or even dip them in a little melted chocolate and then sprinkles. Get wild with it!

That’s everything I know about making Easy Air Fryer Donuts Recipe! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes.

Share With Your Friends