Save The first time I made these, I was rushing to get dessert ready while my nephew watched cartoons in the living room, and I realized I had exactly nine minutes before everyone wanted something sweet. I grabbed that can of biscuit dough from the fridge—the kind that's always lurking in the back—and wondered if I could actually pull off homemade donuts that fast. Spoiler: I did, and the smell that filled the kitchen in those few minutes was almost unbelievable for something so simple.
Last summer, my sister brought her air fryer to a lake cabin weekend, and I decided to test these donuts for the group. By the time I'd made the second batch, people were sneaking them straight from the basket while they were still warm, and suddenly we had a new tradition—something we now make every visit, no questions asked.
Ingredients
- Refrigerated biscuit dough (1 can, 8 biscuits): This is your secret shortcut; the dough is already perfectly formulated to rise and puff in the air fryer, so resist the urge to use homemade or you'll overcomplicate everything.
- Nonstick cooking spray: Just a light coat prevents sticking without adding extra fat that would affect the texture.
- Granulated sugar (1/2 cup): Pairs with cinnamon to create that classic donut coating that clings to the butter.
- Ground cinnamon (1 1/2 tsp): Fresh cinnamon makes a noticeable difference here; old cinnamon tastes faintly dusty by comparison.
- Unsalted butter, melted (4 tbsp): The butter acts as an adhesive for the cinnamon sugar and adds richness; use it warm right after the donuts come out.
Instructions
- Heat your air fryer:
- Set it to 350°F and let it preheat for the full three minutes—this matters more than you'd think for even browning.
- Shape your donuts:
- Crack open the biscuit can (fair warning: they sometimes pop loudly), separate each biscuit, and use your small cutter to press straight down through the center of each one, twisting slightly to release the hole cleanly.
- Prepare the basket:
- A quick spray of cooking spray takes seconds and saves you from sticky situations.
- Air fry until golden:
- Arrange donuts in a single layer, air fry for three to four minutes total, and flip them halfway through using tongs—you want them puffed and light golden on both sides, not pale or dark.
- Mix your coating:
- While they cook, combine your sugar and cinnamon in a shallow bowl; this way it's ready the instant they come out.
- Coat while warm:
- This is the crucial moment: brush each donut with melted butter while it's still hot (the heat helps it absorb), then roll it in the cinnamon sugar mixture until fully coated.
- Serve immediately:
- Eat them warm with coffee or milk; they're best within the first hour but stay surprisingly good for a day in an airtight container.
Save There's something almost magical about watching someone's face light up when they bite into a warm, cinnamon-sugared donut that you made in less time than it takes to brew a cup of coffee. My niece called these "magic donuts" for weeks after that lake trip, which felt like the highest possible compliment.
Timing Is Everything
The entire point of this recipe is speed, so respect the clock and don't overthink the steps. If you're cooking for a group, make them in batches rather than trying to cram too many into the basket at once—they need space to puff up. I learned this the hard way when I tried to fit all eight donuts in at once and ended up with unevenly cooked, deflated results that still tasted fine but looked sad.
Variations and Next Steps
Once you've mastered the cinnamon sugar version, the flavor possibilities expand immediately. I've made batches rolled in plain powdered sugar for a more elegant look, and once I drizzled a basic vanilla glaze over them (just powdered sugar, milk, and vanilla stirred until pourable) which added a refined touch without much extra effort. Cocoa powder creates a chocolate version that works beautifully, and I've even tried a light dusting of cardamom with the cinnamon for something more aromatic.
Storage and Make-Ahead Options
Fresh is absolutely best, but these donuts survive in an airtight container for about a day if life gets in the way. I don't recommend refrigerating them because they firm up and lose that tender quality that makes them special. If you really want to plan ahead, you could separate and cut the biscuit dough earlier, store it in the fridge on a plate, and air fry them whenever you need a quick treat—the uncooked dough holds up fine for a few hours.
- Never stack them while still warm or the steam will make the bottoms soggy.
- Rewarm them in the air fryer at 300°F for two minutes if you want to revive any that have sat out.
- The donut holes cook even faster than full donuts, so keep an eye on them and pull them out at the three-minute mark.
Save These donuts prove that the best recipes aren't always the most complicated ones; sometimes the magic is just in knowing which shortcuts actually work and which ones rob you of flavor or texture. Make these, share them, and watch people react with genuine surprise that something this good took you less than ten minutes.
Recipe FAQs
- → What type of dough is best for these donuts?
Refrigerated biscuit dough works best due to its quick cooking time and flaky texture when air fried.
- → How do I get the donuts perfectly golden and fluffy?
Air fry at 350°F (175°C) for 3-4 minutes, flipping halfway to ensure even cooking and golden color.
- → Can I make the cinnamon sugar coating in advance?
Yes, you can mix the cinnamon and sugar ahead of time and keep it dry until ready to coat the warm donuts.
- → Are there alternatives to cinnamon sugar for coating?
Try rolling donuts in powdered sugar, cocoa powder, or drizzle with a simple glaze for different flavor profiles.
- → How should leftover donuts be stored?
Store in an airtight container at room temperature for up to one day to preserve softness and flavor.