Preheat the air fryer. Set it to 350°F (175°C). A short preheat helps the dough puff and brown evenly.

Prep the basket. Lightly spray the air fryer basket with cooking spray or brush it with oil. You can also use parchment paper liners made for air fryers to prevent sticking.

Wrap the Oreos. Unroll your crescent roll or biscuit dough. If using crescent rolls, pinch the seams to form a solid sheet. Cut into squares large enough to fully cover each Oreo. Place an Oreo in the center and wrap it, pinching to seal the edges completely. Make sure there are no gaps so the cream doesn’t ooze out.

Optional flavor boost. If you like, brush the dough lightly with water and sprinkle with cinnamon sugar before air frying. Or mix a drop or two of vanilla extract with a teaspoon of water and brush it on for a subtle aroma.

Arrange in the basket. Place the wrapped Oreos in a single layer with space between them. Crowding leads to uneven browning.

Air fry. Cook for 6–8 minutes, flipping once halfway through. You’re looking for a deep golden brown exterior. Thicker doughs (like biscuit dough) may need up to 9–10 minutes total.

Cool briefly. Let them sit for 2–3 minutes after cooking. The filling is extremely hot, and the brief rest helps the crust set.

Finish and serve. Dust with powdered sugar or drizzle with chocolate or caramel. Serve warm for the best texture.