Air Fryer Donut Holes (Easy Cinnamon Sugar Recipe)

I didn’t plan to become “the donut hole person.” It just… happened. One quiet Sunday morning, I wanted something sweet with my coffee but absolutely did not want to deal with hot oil, thermometers, or that fried smell that sticks around like an uninvited guest. I looked at my air fryer, remembered a half-forgotten can of biscuit dough in the fridge, and thought, What if this works?

It worked. Too well.

Those first air fryer donut holes came out warm, fluffy, and dangerously snackable. I ate three straight from the basket, burned my tongue a little, and immediately made another batch. Since then, I’ve tested scratch dough, shortcuts, coatings, glazes—you name it. This recipe (and method) is the one I come back to again and again.

If you want donut shop vibes without deep frying or leaving the house, pull up a chair. I’ll walk you through exactly how I make air fryer donut holes, plus all the little details that make them actually good—not just “good for an air fryer.”

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Why Air Fryer Donut Holes Are So Popular (And Deservedly So)

Ever notice how donut holes disappear faster than full donuts? There’s science there. Small size, quick bites, zero commitment.

The air fryer makes them even better because:

• No deep frying mess
• Way less oil, but still soft inside
• Fast cooking, which matters when cravings hit
• Easy cleanup, which always matters

IMO, air fryer donut holes hit the sweet spot between homemade comfort and modern convenience. They feel indulgent without being heavy or greasy.

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The Air Fryer I Use (Because Texture Depends on It)

Donut holes expose uneven heat fast. I use the COSORI Pro LE 5-Qt Air Fryer, and it delivers consistent browning without drying the inside.

What works best:

• Even heat circulation
• Accurate temperature control
• Basket space for airflow

If your air fryer runs hot, just shave a minute off cook time. Donut holes forgive a lot, but not overcooking.

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Two Ways to Make Air Fryer Donut Holes

I’ve tried both approaches more times than I’ll admit.

Option 1: Biscuit Dough (Fast & Foolproof)

This method dominates Google and Pinterest for a reason. It’s easy, reliable, and perfect for beginners.

Option 2: From-Scratch Dough (More Traditional)

This version gives a more classic donut texture. Slightly more effort, but still very doable.

I’ll walk you through the from-scratch version first, then share the biscuit shortcut.

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Ingredients for From-Scratch Air Fryer Donut Holes

Donut Dough

• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon nutmeg (classic donut flavor)
• ¼ cup milk
• 1 tablespoon melted butter
• 1 egg yolk
• ½ teaspoon vanilla extract

Cinnamon Sugar Coating

• ½ cup granulated sugar
• 1½ teaspoons ground cinnamon
• 2 tablespoons melted butter

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Step-by-Step: How I Make Air Fryer Donut Holes (Scratch Version)

Step 1: Mix the Dry Ingredients

I whisk flour, sugar, baking powder, salt, and nutmeg in a bowl. Nutmeg feels optional, but it’s not. That’s the “bakery smell” factor.

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Step 2: Add the Wet Ingredients

I stir in milk, melted butter, egg yolk, and vanilla. I mix just until a soft dough forms.

I don’t overmix. Overmixing leads to tough donut holes, and nobody wants that.

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Step 3: Shape the Dough

I scoop small portions (about 1 tablespoon each) and roll them gently between my palms. They don’t need to be perfect—rustic donut holes taste better anyway.

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Step 4: Prep the Air Fryer

I preheat the air fryer to 350°F for 3 minutes. I lightly grease the basket or use a perforated liner.

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Step 5: Air Fry

I place the donut holes in a single layer with space between them. I cook them for 5–6 minutes, shaking once halfway through.

They puff up, turn lightly golden, and smell unreal.

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Step 6: Coat While Warm

I brush the hot donut holes with melted butter, then roll them in cinnamon sugar.

This step has to happen while they’re warm. Heat helps the coating stick—no shortcuts here.

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Shortcut Version: Biscuit Dough Donut Holes

This method wins when time is short.

Ingredients

• 1 can refrigerated biscuit dough
• Butter + cinnamon sugar (same as above)

Method

1. Cut each biscuit into quarters.
2. Roll into balls.
3. Air fry at 350°F for 5 minutes, shaking once.
4. Coat in butter and cinnamon sugar.

FYI, this version tastes shockingly good. It’s not “fake donut” energy—it’s legit.

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How I Know Donut Holes Are Done

Perfect donut holes:

• Feel light, not dense
• Spring back when touched
• Show light golden color

If they look pale, add 1 more minute. If they look dark, pull them immediately.

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Common Mistakes (I’ve Made Them All)

• Overcrowding the basket → uneven cooking
• Overmixing dough → dense texture
• Skipping preheat → flat results
• Waiting too long to coat → sugar won’t stick

IMO, timing matters more than precision here.

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Flavor Variations I Love

Once you master the base, things get fun.

Powdered Sugar

Skip butter, toss in powdered sugar while warm.

Glazed Donut Holes

Mix powdered sugar + milk + vanilla. Dip and let set.

Chocolate Sugar

Cinnamon sugar + cocoa powder = elite combo.

Ever wonder why donut shops have so many options? Because people don’t get bored of donuts—they just want variety.

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Make-Ahead & Storage Tips

Donut holes taste best fresh, but:

• Store leftovers up to 2 days in an airtight container
• Reheat in the air fryer for 2 minutes at 325°F

Microwaving works, but texture suffers a bit :/

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Tools That Make This Easier

These help a lot if you make sweets often:

• Silicone Air Fryer Liners
  
• OXO Cookie Scoop (Small)
  

They keep sizes consistent and cleanup easy.