Prep the air fryer: Preheat to 350°F (175°C) for 3–5 minutes. Lightly spray or brush the basket with oil to prevent sticking.

Mix your coating: In a shallow bowl, combine the sugar and cinnamon. Set aside. Melt the butter in a second bowl.

Shape the donuts: Open the crescent roll dough. If using pre-cut triangles, press seams together to form a sheet, then cut out circles using a biscuit cutter or the rim of a glass. Use a small bottle cap or piping tip to punch out the center for a classic donut shape. Save the holes for “munchkins.”

Don’t overwork: Handle the dough lightly so it stays flaky. If it warms up too much, chill the cut shapes in the fridge for 5–10 minutes to firm up.

Air fry the donuts: Arrange donuts in a single layer with space between them. Air fry at 350°F (175°C) for 4–6 minutes, flipping halfway, until puffed and golden. The holes will need 2–4 minutes total.

Butter and coat: While warm, brush each donut lightly with melted butter. Toss in the cinnamon sugar until well coated. For powdered sugar, let donuts cool slightly before dusting.

Glaze option: Whisk 1/2 cup powdered sugar with 1–2 tablespoons milk and a splash of vanilla. Dip warm donuts, let excess drip, and set on a rack to dry for a few minutes.

Fill if desired: Poke a small hole in the side of a donut with a paring knife. Pipe in jam, lemon curd, or pastry cream with a small piping tip. Dust or glaze after filling.

Serve: Enjoy warm for the best texture. They’re at their fluffiest within the first hour.