Air Fryer Cinnamon Donuts

There's something magical about the smell of cinnamon hitting warm air, and I discovered it quite by accident one Sunday morning when I was experimenting with my air fryer instead of pulling out the heavy Dutch oven for deep frying. I'd been craving those puffy little donut bites from the farmers market, the ones that disappear within minutes, and thought—why not try making them at home without all the oil splattering everywhere? The first batch came out golden and soft, and my kitchen smelled like a cinnamon-sugar dream.

I made these for my neighbor one afternoon when she stopped by unexpectedly, and watching her face light up when she bit into one warm donut bite still makes me smile—she actually said they tasted better than the bakery version, which I'm pretty sure she was being nice about, but I took the compliment anyway. Now whenever she visits, she asks if I've made them, and somehow that's become our little thing.

Ingredients

• All-purpose flour (1 cup): The foundation that creates that tender crumb; don't sift it unless you want denser donuts, and measuring by weight gives you the most reliable texture.
• Granulated sugar (1/4 cup for dough, 1/4 cup for coating): The dough sugar keeps them tender, while the coating sugar becomes that shimmering crunchy shell you're after.
• Baking powder (1 1/2 tsp): This is what makes them rise into pillowy bites without yeast or resting time—don't skip it or underestimate the amount.
• Salt (1/4 tsp): Just enough to balance the sweetness and wake up all the flavors, though honestly I sometimes sneak in a tiny pinch extra because it makes the vanilla pop.
• Milk (1/3 cup): Any temperature works, but I've found room temperature milk mixes in more smoothly than cold straight from the fridge.
• Large egg: Binds everything together and adds richness—room temperature eggs incorporate better if you have the patience to wait five minutes.
• Unsalted butter (2 tbsp melted for dough, 2 tbsp melted for brushing): Melted is key because it distributes evenly; if you use cold butter, you'll end up with hard little pockets of butter in your dough.
• Vanilla extract (1 tsp): Use real vanilla if you can—the difference is noticeable in something this simple, and it makes the whole batch taste more sophisticated.
• Ground cinnamon (1 1/2 tsp for topping): Fresh is better; old cinnamon gets muted and powdery, so give it a sniff test before you buy or use what's been sitting in your cabinet for two years.

Instructions

Mix the dry ingredients:

Whisk together the flour, sugar, baking powder, and salt in a medium bowl until everything is evenly distributed. I use a fork sometimes if I don't have a whisk and it works just fine.

Combine the wet ingredients:

In another bowl, whisk the milk, egg, melted butter, and vanilla until they're smooth and well incorporated. Make sure there are no streaks of egg white floating around.

Bring it together gently:

Pour the wet ingredients into the dry ingredients and stir until you just see no white flour streaks—overmixing develops the gluten and makes them tough instead of tender. It's okay if it looks a little shaggy.

Form your little dough balls:

Lightly oil or butter your hands so the dough doesn't stick, then roll each tablespoon-sized portion into a smooth ball between your palms. They don't need to be perfect; slightly uneven ones actually cook more interestingly.

Get your air fryer ready:

Set it to 350°F (175°C) and let it preheat for the full three minutes—a properly preheated air fryer makes all the difference in how evenly they cook.

Arrange and air fry:

Place the dough balls in a single layer with just a little space between each one, and set the timer for 7 to 8 minutes. Shake the basket halfway through so they brown evenly on all sides.

Brush while warm:

The moment they come out, brush each one with melted butter while they're still hot—the heat helps the butter sink in slightly and creates that rich, glossy finish.

Coat in cinnamon sugar:

Mix the cinnamon and sugar together in a shallow bowl, then toss the warm donut bites in it until they're completely coated. Do this step right away before they cool down, because the heat really helps the coating stick.

Serve immediately:

Eat them while they're still warm because that's when the texture is at its absolute best—soft, warm, and cinnamon-sugar-perfumed.

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There was this one time I made them for my kids' school bake sale, and I was convinced nobody would buy homemade air fryer donuts when there were store-bought options on the next table. They sold out first, and a parent came back asking for the recipe—that moment made me realize that simple, thoughtful food made with care has a way of speaking for itself.

Storage and Reheating

These are absolutely best eaten fresh and warm, but I won't pretend I haven't kept leftovers in an airtight container on the counter for a day or two. To bring them back to life, pop them in the air fryer at 350°F for just 2 minutes and they'll taste nearly as good as freshly made.

Flavor Variations to Try

Once you master the basic version, the possibilities start opening up in your mind. I've experimented with adding a pinch of nutmeg to the dough for a spiced-donut vibe, and it's honestly wonderful—it adds warmth without overpowering the cinnamon sugar on the outside. Some people swear by a light lemon zest mixed into the dough, which sounds odd until you taste it and suddenly it's elegant and surprising.

Making It Work for Dietary Needs

I've made these dairy-free for a friend who mentioned she was trying to cut back on dairy, and I simply swapped in oat milk and plant-based butter—they turned out great, honestly, with barely any noticeable difference. The air fryer is actually perfect for this kind of experimentation because the margin for error is so forgiving, and you're not committing to a whole vat of hot oil.

• For dairy-free, use any plant-based milk and butter substitute, and the texture comes out nearly identical.
• A pinch of nutmeg or even cardamom in the dough changes the entire personality of the batch in the best way.
• Chocolate or caramel dipping sauce transforms these from a solo treat into something fancy enough for guests.

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These little donut bites have become my go-to when I want to feel like I've done something kind for myself or someone I care about without spending an hour in the kitchen. There's something about serving warm, cinnamon-sugar-coated donuts that makes an ordinary moment feel a little more special.

Recipe FAQ

→ How do I prevent the donut bites from sticking to the air fryer basket?

Lightly grease the basket or use a parchment paper liner designed for air fryers to ensure easy removal.

→ Can I substitute the milk with a non-dairy alternative?

Yes, plant-based milks such as almond or oat milk work well without altering the texture significantly.

→ What is the best way to achieve a crisp cinnamon sugar coating?

Brush the warm donut bites with melted butter immediately after cooking, then toss them evenly in cinnamon sugar for a perfect finish.

→ Can these donut bites be made ahead of time?

They are best enjoyed fresh, but leftovers can be quickly reheated in the air fryer for 2 minutes to restore texture.

→ Is it possible to add extra spices for more flavor?

Yes, a small pinch of nutmeg mixed into the dough enhances the warm, spicy notes beautifully.