Air Fryer Cinnamon Donuts (Printable Version)

Quickly made soft bites coated with cinnamon sugar, cooked in the air fryer for a delightful snack.

# What You'll Need:

→ Donut Dough

01 - 1 cup all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
05 - 1/3 cup milk
06 - 1 large egg
07 - 2 tablespoons unsalted butter, melted
08 - 1 teaspoon vanilla extract

→ Cinnamon Sugar Topping

09 - 1/4 cup granulated sugar
10 - 1 1/2 teaspoons ground cinnamon
11 - 2 tablespoons unsalted butter, melted, for brushing

# How-To Steps:

01 - In a medium bowl, whisk together flour, sugar, baking powder, and salt.
02 - In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until smooth.
03 - Add wet ingredients to dry and stir gently until just combined; avoid overmixing.
04 - Lightly grease hands and roll dough into sixteen 1-tablespoon balls.
05 - Preheat air fryer to 350°F for 3 minutes.
06 - Place dough balls in a single layer in the air fryer basket with slight spacing; cook in batches if needed.
07 - Cook for 7–8 minutes, shaking the basket halfway through, until golden and cooked through.
08 - Brush warm donut bites with melted butter immediately after cooking.
09 - Mix cinnamon and sugar in a shallow bowl; toss warm bites to coat evenly.
10 - Serve immediately to enjoy optimum texture.

# Tips for Success:

01 -
  • They're genuinely fluffy, not dense or rubbery like some air fryer attempts I've made.
  • From mixing bowl to warm treat in under 20 minutes—no oil splatters or kitchen mess to regret.
  • The cinnamon sugar coating becomes almost caramelized from the residual heat, creating a subtle crunch that feels fancy for something so simple.
02 -
  • Overmixing the batter is the single fastest way to end up with tough, heavy donuts instead of light ones—literally 10 extra stirs can make a difference.
  • Brushing with butter while they're still warm is non-negotiable if you want the cinnamon sugar to stick; cold donuts will reject the coating.
03 -
  • Room-temperature or slightly warm milk and egg incorporate more smoothly and create a lighter batter than cold ingredients straight from the fridge.
  • If your air fryer tends to brown things quickly, drop the temperature to 325°F and add a minute—better to undercook slightly than to burn the bottoms while the insides are still doughy.
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