Air Fryer Donuts
These Air Fryer Donuts are crisp on the outside, fluffy in the center, and finished with a simple vanilla glaze or cinnamon sugar. Made from canned biscuit dough, they’re a quick, family-friendly treat with almost no oil and minimal cleanup.
Ingredients
- 1 can (16 oz) large refrigerated biscuits such as Pillsbury Grands or jumbo-style biscuits
- 2 tablespoons unsalted butter melted, plus more as needed for brushing
- Nonstick cooking spray optional, for greasing the air fryer basket
- 1 cup powdered sugar sifted
- 2-3 tablespoons milk use whole milk or a dairy-free alternative
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 1/4 cup granulated sugar for cinnamon sugar coating, optional
- 1 teaspoon ground cinnamon for cinnamon sugar coating, optional
- Sprinkles, mini chocolate chips, or toasted coconut optional toppings for glazed donuts
- 2-3 tablespoons chocolate chips melted, optional for chocolate-glazed donuts
- 1/2 teaspoon coconut oil optional, to add shine to melted chocolate
Instructions
- Preheat the air fryer to 350°F (175°C) for 3–5 minutes so the basket is hot and ready. This helps the donuts rise quickly and brown evenly.
- Open the can of refrigerated biscuits and separate them on a cutting board. Use a 1-inch round cutter, apple corer, or the wide end of a piping tip to cut a hole in the center of each biscuit to form a donut shape. Reserve the centers to cook as donut holes.1 can (16 oz) large refrigerated biscuits
- Lightly spray the air fryer basket with nonstick cooking spray or brush with a thin layer of melted butter or neutral oil. Avoid heavy spraying to prevent a tough or gummy texture.2 tablespoons unsalted butter, Nonstick cooking spray
- Place the biscuit donuts in the air fryer basket in a single layer, making sure they are not touching and leaving space between each donut for air circulation. If needed, cook in batches to avoid overcrowding.
- Air fry the donuts at 350°F for 5–7 minutes, flipping halfway through, until they are golden brown and feel light and springy when gently pressed. Begin checking the first batch around 4 minutes, as air fryer temperatures can vary. Cook the reserved donut holes for 3–4 minutes, watching closely so they don’t over-brown.
- While the donuts cook, melt the 2 tablespoons of butter in a small bowl. If making cinnamon sugar donuts, combine the granulated sugar and ground cinnamon in a shallow dish and set aside.2 tablespoons unsalted butter, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon
- In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk, vanilla extract, and a pinch of salt until smooth and pourable. The glaze should coat the back of a spoon. If it is too thick, add more milk 1/2 teaspoon at a time. If it is too thin, whisk in a bit more powdered sugar.1 cup powdered sugar, 2-3 tablespoons milk, 1 teaspoon pure vanilla extract, 1 pinch salt
- As soon as the hot donuts come out of the air fryer, brush them lightly with melted butter. For cinnamon sugar donuts: Roll each warm donut in the cinnamon sugar mixture until evenly coated. For glazed donuts: Dip the top of each warm donut into the vanilla glaze, let the excess drip off, and place on a wire rack. Add sprinkles, mini chocolate chips, or toasted coconut immediately, while the glaze is still tacky.2 tablespoons unsalted butter, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1 cup powdered sugar, 2-3 tablespoons milk, 1 teaspoon pure vanilla extract, 1 pinch salt, Sprinkles, mini chocolate chips, or toasted coconut
- For chocolate-glazed donuts, melt the chocolate chips with the coconut oil in a microwave-safe bowl in short bursts, stirring until smooth. Dip the tops of warm donuts into the melted chocolate and let them set on a wire rack.2-3 tablespoons chocolate chips, 1/2 teaspoon coconut oil
- Allow glazed donuts to rest for 5–10 minutes so the glaze can firm up slightly. Cinnamon sugar donuts can be served immediately. Enjoy the donuts warm for the best texture and flavor.
Notes
Yield: about 8 donuts plus 8 donut holes (from one 16 oz can of jumbo biscuits). For a lighter version, reduce or omit the butter and use a thinner glaze or just a dusting of powdered sugar. Store cooled donuts in an airtight container at room temperature for 1–2 days or in the refrigerator for up to 4 days. For longer storage, freeze unglazed donuts for up to 2 months and glaze after thawing. Reheat in the air fryer at 300°F for 2–3 minutes or in the microwave for 10–15 seconds. Always cook donuts in a single layer without stacking for even browning.
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