Air fryer donut holes are the kind of treat that makes a morning feel special without much effort. They’re crisp on the outside, soft inside, and ready in minutes—no deep-frying, no splatter, and barely any cleanup. You can roll them in cinnamon sugar, glaze them, or fill them for a bite-sized dessert.
They’re perfect for weekend breakfasts, brunch spreads, or a midnight snack. If you’ve got an air fryer and a few pantry basics, you’re already halfway there.
In this article:
What Makes This Special
These donut holes deliver that classic donut-shop taste with far less fuss. There’s no heating a pot of oil or dealing with messy batter drips.
The air fryer makes them light, golden, and evenly cooked in a fraction of the time. Plus, you can control the sweetness and toppings to suit your mood. Whether you use biscuit dough for speed or make a simple dough from scratch, the results are consistently good.
Ingredients
- For the donut holes (quick version):
- 1 can refrigerated buttermilk biscuit dough (8-count), or similar
- 1 tablespoon melted unsalted butter (for brushing)
- Cooking spray (neutral, for the basket)
- For the cinnamon sugar coating:
- 1/3 cup granulated sugar
- 1–1½ teaspoons ground cinnamon
- 2 tablespoons melted unsalted butter (for dipping)
- Pinch of salt (optional, to balance sweetness)
- Optional vanilla glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional fillings and add-ons:
- Jam, lemon curd, or chocolate hazelnut spread
- Finely grated lemon or orange zest
- Pinch of nutmeg or cardamom for the sugar
Instructions
- Preheat the air fryer. Set it to 350°F (175°C) for 3–5 minutes.
Lightly mist the basket with cooking spray to prevent sticking.
- Prepare the dough. Open the biscuit dough and separate the biscuits. Cut each biscuit into quarters. Roll each piece gently into a smooth ball.
You should get about 32 small donut holes.
- Mix the coating. In a shallow bowl, stir together the granulated sugar, cinnamon, and a pinch of salt if using. In a separate small bowl, melt 2 tablespoons of butter for dipping after cooking.
- Air fry in batches. Place dough balls in the basket in a single layer with space between them. Brush tops lightly with the 1 tablespoon melted butter.
Air fry for 5–7 minutes, shaking the basket or turning them once halfway. They’re done when golden brown and slightly firm to the touch.
- Coat while warm. As soon as they come out, dip each donut hole lightly in melted butter, then roll in the cinnamon sugar. Work in batches so they stay warm and the sugar sticks well.
- Optional glaze. For a glazed version, whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable.
Dip or drizzle over warm donut holes and let set for a minute.
- Serve. Enjoy immediately for the best texture—warm, soft, and fragrant. Add a little citrus zest to the sugar if you like a brighter flavor.
Keeping It Fresh
Donut holes taste best the day they’re made, but you can keep them for later. Store cooled donut holes in an airtight container at room temperature for up to 2 days.
If glazed, let the glaze set fully before packing to avoid sticking. To reheat, air fry at 320°F (160°C) for 2–3 minutes or warm in the microwave for 10–12 seconds. If they’ve lost their sparkle, give them a quick re-roll in fresh cinnamon sugar after reheating.
Why This is Good for You
- Less oil, less mess. Air frying uses minimal added fat compared to deep-frying, which can reduce overall calories and keep flavors clean.
- Portion-friendly. Small bites make it easy to share or enjoy just a few without overdoing it.
- Customizable sweetness. You decide how much sugar or glaze to add.
You can even choose a lighter dusting or a citrusy finish for brightness.
- Quick satisfaction. Faster cooking means fewer excuses to grab packaged sweets—fresh, warm treats are minutes away.
Common Mistakes to Avoid
- Crowding the basket. Overlapping dough leads to uneven cooking. Air needs room to circulate for that even, golden crust.
- Skipping preheat. A warm basket helps the dough set quickly and brown evenly.
- Overcooking. They go from perfect to dry fast. Start checking at 5 minutes, and remove when just golden.
- Coating too late. Sugar sticks best when the donut holes are still warm.
Set up your coating station before they cook.
- Using too much butter. A heavy butter dip can make the coating greasy. A light dip or brush is enough to help sugar or glaze cling.
Recipe Variations
- From-scratch dough. Make a simple dough by mixing 1 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, 2 tablespoons cold butter (cut in), and 1/3 cup milk. Form small balls and air fry 6–8 minutes.
Texture will be more biscuit-like but still great.
- Chocolate sugar. Mix 1/3 cup sugar with 1 tablespoon cocoa powder and a pinch of cinnamon. Roll warm donut holes in it for a cocoa twist.
- Jelly-filled. After cooking, use a skewer to poke a small hole. Pipe in jam or lemon curd with a squeeze bottle or piping bag.
- Maple glaze. Swap milk for maple syrup in the glaze and add a tiny pinch of cinnamon or nutmeg.
- Apple pie spice. Replace cinnamon with apple pie spice for a cozy fall vibe.
- Citrus sugar. Rub orange or lemon zest into the sugar before coating to release flavorful oils.
FAQ
Can I make these ahead?
You can roll the dough balls and refrigerate them for up to 8 hours before cooking.
Bring to room temperature for 10 minutes, then air fry as directed. Cooked donut holes are best fresh, but they reheat well for a day or two.
What temperature works best?
350°F (175°C) is a sweet spot for even browning without drying them out. If your air fryer runs hot, drop to 330–340°F and add a minute as needed.
Do I need parchment liners?
No, but they can help with cleanup.
If you use them, make sure they’re perforated and weighed down by the dough so they don’t blow into the fan.
Can I use croissant or pizza dough?
Yes, but expect different textures. Croissant dough turns flaky and buttery; pizza dough is chewier and less sweet. Adjust cook time by a minute or two and coat generously.
How do I prevent soggy bottoms?
Don’t stack or crowd the basket, and flip or shake halfway through cooking.
Let donut holes rest on a wire rack after coating so steam can escape.
Can I make them dairy-free?
Use dairy-free butter or a light brush of neutral oil for coating, and swap milk in the glaze for a non-dairy option like almond or oat milk. Check your dough label to ensure it’s dairy-free.
How do I know they’re done?
They should be golden brown and feel slightly springy when pressed. If you’re unsure, break one open; the center should be cooked through, not doughy.
What’s the best way to fill them?
Use a narrow piping tip or a squeeze bottle.
Make a small hole with a skewer, insert the tip, and gently squeeze until you feel slight resistance. Wipe any excess and roll in sugar or glaze after filling.
Wrapping Up
Air fryer donut holes are simple, fast, and surprisingly versatile. With a few pantry ingredients and a couple of minutes, you can turn out warm, sugary bites that taste like they came from a bakery.
Keep the base recipe handy, then have fun swapping coatings, glazes, and fillings. It’s an easy win for breakfast, dessert, or any time you want something sweet without a big project.
Air Fryer Donut Holes – Quick, Warm, and Sweet
Ingredients
- For the donut holes (quick version): 1 can refrigerated buttermilk biscuit dough (8-count), or similar
- 1 tablespoon melted unsalted butter (for brushing)
- Cooking spray (neutral, for the basket)
- For the cinnamon sugar coating: 1/3 cup granulated sugar
- 1–1½ teaspoons ground cinnamon
- 2 tablespoons melted unsalted butter (for dipping)
- Pinch of salt (optional, to balance sweetness)
- Optional vanilla glaze: 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional fillings and add-ons: Jam, lemon curd, or chocolate hazelnut spread
- Finely grated lemon or orange zest
- Pinch of nutmeg or cardamom for the sugar
Instructions
- Preheat the air fryer. Set it to 350°F (175°C) for 3–5 minutes.Lightly mist the basket with cooking spray to prevent sticking.
- Prepare the dough. Open the biscuit dough and separate the biscuits. Cut each biscuit into quarters. Roll each piece gently into a smooth ball.You should get about 32 small donut holes.
- Mix the coating. In a shallow bowl, stir together the granulated sugar, cinnamon, and a pinch of salt if using. In a separate small bowl, melt 2 tablespoons of butter for dipping after cooking.
- Air fry in batches. Place dough balls in the basket in a single layer with space between them. Brush tops lightly with the 1 tablespoon melted butter.Air fry for 5–7 minutes, shaking the basket or turning them once halfway. They’re done when golden brown and slightly firm to the touch.
- Coat while warm. As soon as they come out, dip each donut hole lightly in melted butter, then roll in the cinnamon sugar. Work in batches so they stay warm and the sugar sticks well.
- Optional glaze. For a glazed version, whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable.Dip or drizzle over warm donut holes and let set for a minute.
- Serve. Enjoy immediately for the best texture—warm, soft, and fragrant. Add a little citrus zest to the sugar if you like a brighter flavor.
Printable Recipe Card
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