The Shortcut Donuts Everyone’s Talking About — Air Fryer + 4 Ingredients

 

Whip up warm bakery-style donut holes in minutes! These 4-ingredient air fryer donuts are soft, buttery, and coated in sweet cinnamon sugar.

The Shortcut Donuts Everyone’s Talking About — Air Fryer + 4 Ingredients

I used to make these little golden donut holes in my old Fry Daddy (yes, I’m dating myself here!). Back then, the smell of dough and hot oil meant something delicious was on the way—but cleanup was a whole different story not to mention the health factor. Thankfully, times have changed. The air fryer is my new kitchen superhero, giving me the nostalgia of homemade donuts without the grease or the fuss.  What's better than recreating a dish that brings back such pleasant memories.   And, with no oil splattering just quick, golden, sugar-dusted blissful donut holes.

The first time you toss these warm donut holes in melted butter and cinnamon sugar, you’ll know exactly what I mean. The air fryer works its magic, turning simple biscuit dough into soft, pillowy bites that melt in your mouth. They’re buttery on the outside, fluffy on the inside, and that sweet cinnamon aroma fills your kitchen with cozy, Sunday-morning warmth. It’s the kind of smell that draws everyone to the kitchen.  Good right?

And the best part? These 4-ingredient air fryer donut holes fit any moment. Whip them up for a weekend breakfast, a cozy afternoon snack with tea or coffee, or a sweet surprise for a kids’ party. They come together so fast you’ll wonder why you ever stood over a pot of hot oil. One bite, and you’ll be hooked—because this shortcut is just too delicious to resist.

What Ingredients Do I Need?

You’ll be amazed at how simple these shortcut donuts are — just 4 everyday ingredients you might already have on hand!

• Sugar – Gives the donuts their classic sweetness and helps the cinnamon coating stick beautifully.

• Cinnamon  – Adds that warm, cozy flavor everyone loves in a fresh donut.

• Unsalted Butter  – A quick dunk in butter makes the sugar-cinnamon coating cling and gives each bite a rich, bakery-style taste.

• Refrigerated Biscuit Dough (1 can, 16.3 ounces, such as Pillsbury® Grands!® Biscuits) – The ultimate shortcut! This ready-to-bake dough transforms into fluffy, golden donut holes in minutes.

Substitutions and Variations

Don’t have everything on hand? No worries — these donuts are super flexible!

Ingredient Substitutions:

• Sugar: Swap white sugar for light brown sugar for a deeper, caramel-like sweetness.

• Cinnamon: Try a pumpkin pie spice blend for a cozy fall twist.

• Butter: Use melted coconut oil or plant-based butter to make them dairy-free.

• Biscuit Dough: Crescent roll dough or refrigerated pizza dough can work in a pinch — just adjust the cooking time slightly.

Tasty Variations:

• Glazed Donut Holes: Skip the cinnamon sugar and drizzle with a quick glaze made from powdered sugar and milk.

• Filled Donuts: Use a piping bag to fill cooled donut holes with jam, chocolate hazelnut spread, or vanilla pudding for a fun surprise!

Kitchen Tips & Notes

A few quick tips to make your donut-making extra easy:

• Don’t overcrowd the air fryer basket — give the donuts space to puff up evenly.

• Shake halfway through cooking for even browning on all sides.

• Work in batches to keep the sugar coating warm and ready.

• Toss while hot — the butter and cinnamon sugar stick best when the donuts are fresh from the fryer.

• Serve immediately for the perfect mix of warm, fluffy inside and crispy-sweet outside.

How to Store & Reheat

These donut holes are best eaten warm, but you can save leftovers (if there are any!).

• To Store: Place cooled donuts in an airtight container lined with a paper towel to absorb moisture. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days.

• To Reheat: Warm in the air fryer at 320°F for 2–3 minutes or in the microwave for 10–15 seconds to bring back that fresh-from-the-fryer softness.

• Pro Tip: Roll them in a bit of extra cinnamon sugar after reheating to refresh the coating!

       Set the Mood       

These donut holes deserve a whole vibe—start here ↓

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

    RECIPE IS DOWN BELOW👇     

Baked Chocolate Cake Doughnuts

With the weather cold here I find myself baking a whole lot more that usual.  Is that strange?

There just seems to be something comforting about baking on the weekends and having a leisurely breakfast, especially if it is raining outside.  So looking through my Pinterest Boards for inspiration I decided to make baked doughnuts.  Because, they are healthier when baked right? 

So today's indulgence is going to be Baked Chocolate Cake Doughnuts because I LOVE anything chocolate (who doesn't?).  I rarely make doughnuts and haven't ever posted a recipe for them yet so here we go!  Don't be fooled by doughnuts as they are easy to make and you only need a specialty doughnut pan to bake them in.  I used this one here. 

BAKED CHOCOLATE CAKE DOUGHNUTS

Baked doughnuts are still an indulgence but since they are baked you lose all the fat from frying.  There is nothing better than the smell (and taste!) of hot chocolate cake doughnuts fresh from the oven!  If you can contain yourself and wait until they cool you can sprinkle powdered sugar on top for an extra special sweetness.  To be honest some of ours didn't make it that long!

Wonderfully moist, these chocolatey decadent cake doughnuts can be made in about 30 minutes.  You'll have a perfect breakfast treat, or snack for the weekend. 

Kitchen Tip:  The batter is thick and it is easiest to pipe the batter into the ring molds.  Use a piping bag or just a plastic zip lock bag and snip off the tip as a make shift piping bag.  This is what I did.  You'll have the doughnuts done in no time.  This recipe makes about 20 doughnuts so using two baking pan works.  If you don't have two just bake them in the one pan in batches.

Enjoy!

Baked Chocolate Cake Doughnuts

makes 12

1 3/4 cups flour

2/3 cup cocoa

1 1/4 cups brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 large eggs

3/4 cup milk

2 tsp vanilla

2 tsp vinegar

1/3 cup vegetable oil

Powdered sugar (optional)

Preheat the oven to 350°F. Lightly grease two regular sized doughnut pans. If you don't have two pans, simply bake the batter in two batches.

In a large bowl, add the, flour, cocoa, sugar, baking powder, baking soda, salt, . Set aside.

 

In a medium bowl, whisk together eggs, milk, vanilla, and vinegar, and oil. Add to the dry ingredients. 

Mix until well combined.  Spoon the batter into a plastic bag and seal.  Cut off one tip to form a piping bag, and pipe the batter into the pan about almost full.  

Bake 12 to 15 minutes, or until a toothpick inserted into the center of one comes out clean.

Remove the doughnuts from the oven, and after loosen their edges, turn out onto a cooling rack.  Allow to cool and then sprinkle with powdered sugar if desired.  

adapted from King Arthur Flour

Apple Cider Doughnuts

I've been on an apple kick lately.  You'll see...

I love them and look forward to when they are in season every year.  I grew up eating apples, and always try to find ways to include that flavor in our foods.

Today's post, while it doesn't follow the "healthy" food wave of the new year, it is healthier than popping a fried doughnut in your mouth!  They are baked.  That at least cuts down on the fat grams.  But the best part is the flavor, they have that great apple harvest flavor using a reduced cider.  Sooo tasty!

Using those new doughnut pans is really easy and allows you to bake them at home in no time at all.

Try some of the season's best fruits.  You know they way they say..."An apple a day......"

 

 

 

 

Apple Cider Doughnuts

Makes 12

Cinnamon Sugar Topping:

3 Tbsp. sugar

2 Tbsp. cinnamon

Apple Cider Doughnuts:

1 cup apple cider

1-3/4 cups all-purpose flour

1/4 cup cornstarch

3/4 cup granulated sugar

2 tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. salt

1/2 cup buttermilk

2 eggs, beaten

1/4 cup butter, melted and cooled, divided

Preheat oven to 425 degrees. Spray doughnut pan with cooking spray.

Stir together cinnamon and sugar in a small bowl.  Set aside

Place apple cider in a small saucepan and bring to a gentle boil over medium-low heat. Let apple cider boil until reduced to 1/4 cup. Set aside.

In a large mixing bowl add flour, cornstarch, sugar, baking powder, cinnamon and salt. Add apple cider, buttermilk, eggs and 2 Tbsp. of the melted butter.  Mix until combined. 

Spoon batter into a plastic Ziploc bag.  Push batter down to one corner by twisting the bag.  Snip off one corner making a small hole.  Fill doughnut pan 2/3 of the way full. 

Bake doughnuts 7-10 minutes until golden brown and firm to the touch. Let them cool in the pan 5 minutes before removing.

Dip warm doughnuts in remaining melted butter, then in remaining cinnamon sugar mixture.