Air Fryer Donuts from Biscuit Dough with Cinnamon Sugar
Air fryer donuts made from refrigerated biscuit dough cook at 175°C / 350°F for 5–6 minutes, flipped halfway. The donut holes take 3–4 minutes.
Biscuit dough is the shortcut: there is no yeast dough to prove and no pot of oil. Cut a hole in each biscuit, cook, brush with melted butter and roll in cinnamon sugar while warm.
For a from-scratch fried-dough treat, see Air Fryer Churros.
Ingredients
For the Donuts
- 🍩 1 can (about 450 g / 16 oz) refrigerated biscuit dough, 8 biscuits
- 🫒 Oil spray
Cinnamon Sugar Coating
- 🧈 3 tablespoons melted butter
- 🍚 70 g (⅓ cup) granulated sugar
- 🌿 1½ teaspoons ground cinnamon
Simple Vanilla Glaze (optional)
- 🍚 120 g (1 cup) powdered sugar
- 🥛 2 tablespoons milk
- 🍶 ½ teaspoon vanilla extract
- 🌈 Sprinkles
Equipment
- Small round cutter or bottle cap
- Parchment paper
- Pastry brush
- Wire rack
How to Make Air Fryer Donuts
Cut the Holes
Separate the biscuits and cut a 2.5 cm (1 inch) hole in the center of each using a small cutter or bottle cap. Keep the centers for donut holes.
Arrange in the Basket
Place the donuts on parchment in the basket with space around each, and spray lightly with oil.
Air Fry the Donuts
Cook at 175°C / 350°F for 5–6 minutes, flipping halfway, until golden and puffed.
Cook the Donut Holes
Air fry the centers for 3–4 minutes.
Brush with Butter
Brush the warm air fryer donuts with melted butter on all sides.
Coat or Glaze
Roll them in cinnamon sugar, or dip in vanilla glaze and add sprinkles.
Serve Warm
Let the glaze set for a few minutes, then enjoy fresh.
- Leave space between donuts; they puff up as they cook.
- Use a lower temperature so the outside doesn’t brown before the inside is cooked.
- Coat the donuts while warm so the cinnamon sugar sticks.
- Weigh down parchment with the dough before cooking so it can’t lift into the heating element.
Donut Cooking Times
| Stage | Temperature | Time |
| Biscuit dough donuts | 175°C / 350°F | 5–6 minutes |
| Donut holes | 175°C / 350°F | 3–4 minutes |
| Filled donuts (unholed) | 175°C / 350°F | 7–8 minutes |
| Rewarming | 160°C / 320°F | 1–2 minutes |
Cinnamon Sugar or Glaze?
Cinnamon sugar needs something to stick to. Brush the warm donuts with melted butter first, then roll them in the sugar straight away.
Glaze works the other way round. Let the donuts cool for a few minutes before dipping; on a hot donut the glaze melts and runs off. A basic glaze is powdered sugar thinned with a little milk and vanilla.
Do not throw away the cut-out centers. Cook them as donut holes and coat them the same way.
Tips
Glazes and Fillings
- Chocolate glazed: Dip in melted chocolate mixed with a little cream.
- Jam-filled: Skip the hole and pipe jam into cooked donuts.
- Nutella donuts: Spread Nutella on top and add chopped hazelnuts.
- Maple glaze: Use maple syrup in the glaze instead of milk.
Donut FAQ
Storing and Rewarming
Donuts are best fresh but can be stored in an airtight container for up to 1 day.
Rewarm at 160°C / 320°F for 1–2 minutes before serving.
Final Thoughts
Space them out, flip halfway, and coat them while they are warm. Air fryer donuts from biscuit dough are ready in about 15 minutes from start to finish.
They are best eaten fresh. For something that keeps for days, bake Air Fryer Banana Bread.
