Air Fryer Cinnamon Donuts (Printable)

Quickly made soft cinnamon bites with a golden finish, perfect for a delightful sweet treat.

# Ingredient List:

→ 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 whole 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 Prepare:

01 - Whisk together flour, sugar, baking powder, and salt in a medium bowl.
02 - In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until well combined.
03 - Add wet mixture to dry ingredients and stir gently just until incorporated, avoiding overmixing.
04 - Grease hands lightly and form dough into sixteen 1-tablespoon balls each.
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 to 8 minutes, shaking basket halfway through, until golden and cooked through.
08 - While still warm, brush each donut bite with melted butter.
09 - Mix cinnamon and sugar in a shallow bowl and toss warm bites to coat evenly.
10 - Serve immediately to enjoy optimal texture and flavor.

# Expert Suggestions:

01 -
  • No deep-frying mess, no oil splattering on the stovetop or your favorite shirt.
  • Ready in under 20 minutes from mixing bowl to eating warm donuts straight from the basket.
  • Soft, fluffy centers with that perfect crispy-sugar exterior that keeps you reaching for just one more.
  • Easily customized—nutmeg, cardamom, or even a dusting of cocoa powder transforms them instantly.
02 -
  • Don't skip the butter brush step—it's the glue that holds the cinnamon sugar on, and trying to coat them once they're cool means half the coating slides off.
  • The halfway shake is crucial because air fryers heat unevenly, and rotating them prevents one side from browning too quickly while the other stays pale.
  • Overmixing the batter is the most common mistake; stir just until you don't see dry flour streaks, then stop—your future self will thank you for the tender texture.
03 -
  • Room-temperature ingredients blend more smoothly, so pull your milk and egg out of the fridge 10 minutes before mixing.
  • A light hand with the measuring cup—level off flour with a knife instead of packing it down—makes all the difference between fluffy and dense.
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