1-Minute Air Fryer Donuts (Print Version)

Fluffy golden donuts air-fried and coated with cinnamon sugar, ready in minutes for a sweet snack.

# What You'll Need:

→ Donuts

01 - 1 can (16 oz) refrigerated biscuit dough (8 biscuits)
02 - Nonstick cooking spray

→ Cinnamon Sugar Coating

03 - 1/2 cup granulated sugar (100 g)
04 - 1 1/2 teaspoons ground cinnamon
05 - 4 tablespoons unsalted butter, melted (60 g)

# How To Make It:

01 - Preheat the air fryer to 350°F for 3 minutes.
02 - Separate biscuit dough into 8 pieces and cut a 1-inch diameter hole in the center of each to form donuts; reserve holes if desired.
03 - Lightly coat the air fryer basket with nonstick cooking spray.
04 - Arrange donuts in a single layer in the basket and air fry for 3-4 minutes, flipping halfway, until golden brown and puffed. Cook in batches if necessary.
05 - Combine granulated sugar and cinnamon in a shallow bowl.
06 - Brush cooked donuts immediately with melted butter on all sides, then toss in cinnamon sugar to coat thoroughly.
07 - Serve warm and repeat coating process with remaining donuts and donut holes.

# Expert Tips:

01 -
  • These donuts cook in under five minutes, which means you can satisfy a sugar craving before it even fully forms.
  • Using refrigerated biscuit dough is the ultimate cheat code that somehow still tastes homemade and actually better than the boxed mixes.
  • The cinnamon sugar coating gets into every crevice of the fluffy interior, making each bite taste indulgent without any of the fuss.
02 -
  • Do not skip the butter step—it's what makes the cinnamon sugar actually adhere to the donut instead of sliding off onto your plate and causing regret.
  • If you forget to flip the donuts halfway through, the bottom stays pale and won't cook through evenly, so set a mental timer or you'll end up with one side perfect and one side soft.
03 -
  • Always have your cinnamon sugar mixture ready before the donuts finish cooking because the coating works best when the donuts are still warm and the butter is still tacky.
  • If your biscuit dough is slightly frozen when you open it, let it sit for just two minutes at room temperature so it separates cleanly without tearing.
Go Back