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Air Fryer Cinnamon Rolls

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Cook Time 12 minutes
Pre-heat 5 minutes
Total Time 17 minutes

Ingredients
  

For Scratch Dough:

  • All-purpose flour
  • Granulated sugar
  • Salt
  • Instant or active dry yeast
  • Warm milk
  • Unsalted butter
  • Egg
  • Vanilla extract (optional)

For the Filling:

  • Brown sugar
  • Ground cinnamon
  • Unsalted butter, softened
  • Pinch of salt (optional, to balance sweetness)

For the Icing:

  • Powdered sugar
  • Cream cheese (optional for a thicker glaze)
  • Milk or heavy cream
  • Vanilla extract
  • Pinch of salt

If Using Canned Rolls:

  • Your favorite brand of canned cinnamon rolls (with icing packet)
  • Nonstick spray or parchment paper

Instructions
 

  • Set up your air fryer: Preheat to 320–330°F (160–165°C) if your model requires preheating. Cut a piece of parchment to fit the basket or tray. Poke a few holes so air can circulate.
  • Make the dough (scratch version): Warm the milk until it’s just warm to the touch, not hot. Stir in yeast and a pinch of sugar. Let it sit until foamy, about 5–10 minutes. In a bowl, mix flour, sugar, and salt. Add the foamy yeast mixture, egg, melted butter, and vanilla. Stir, then knead on a lightly floured surface for 5–7 minutes until smooth and slightly tacky.
  • First rise: Place dough in a greased bowl, cover, and rise in a warm spot until doubled, 45–75 minutes depending on room temperature.
  • Prepare the filling: Mix brown sugar, cinnamon, and a pinch of salt. Spread softened butter over the rolled-out dough in the next step, then sprinkle the sugar-cinnamon mix evenly.
  • Shape the rolls: Roll the dough into a 12x16-inch rectangle. Spread with butter, then the filling. Roll up tightly from the long side. Slice into 8–10 rolls using a sharp knife or dental floss for clean cuts.
  • Second rise: Arrange rolls on parchment, leaving a little space. Lightly cover and let them puff for 20–30 minutes. They should look slightly fuller but not doubled.
  • Bake in the air fryer (scratch): Air fry at 320–330°F for 8–12 minutes until lightly golden on top and set in the center. If tops brown too fast, tent loosely with another piece of parchment during the last minutes.
  • Make the icing: Stir powdered sugar, a splash of milk or cream, vanilla, and a pinch of salt until smooth. For a cream cheese icing, beat softened cream cheese first, then add powdered sugar and a little milk until spreadable.
  • Glaze and rest: Spread icing over warm rolls. Let them sit 5 minutes so the icing melts into the spirals.
  • Canned roll method: Place canned rolls on parchment in the basket, spacing them out. Air fry at 330°F for 6–9 minutes, checking at 5. If the tops brown before the centers are set, lower the temp to 300°F and cook 2–3 more minutes. Ice with the included packet or your homemade glaze.