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.