Air Fryer Cinnamon Rolls

5 from 2 votes

Treat yourself to Air Fryer Cinnamon Rolls that are irresistibly fluffy, soft, and moist, slathered with a generous layer of silky cream cheese icing.

Prep Time10

Cook Time12

Rising time1

Total Time1 22

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Halal, Low Salt, Vegetarian

Servings: pieces

Calories: 514kcal

Author: Ayla Clulee

Equipment

Ingredients

For the Dough

180 ml semi-skimmed or full-fat milk
45 g unsalted butter
7 g yeast
50 g caster sugar
380 g plain white flour / all-purpose flour
½ teaspoon salt
1 medium egg

For the Cinnamon Filling

70 g brown sugar
45 g unsalted butter (softened at room temperature)
1 tablespoon cinnamon powder
75 g chopped walnuts

For the Cream Cheese Frosting

115 g full-fat Philadelphia cream cheese
30 g unsalted butter (softened at room temperature)
80 g icing sugar - powdered sugar
1 teaspoon vanilla bean paste

US Customary - Metric

Instructions

Making the Dough

Place the milk in a small saucepan and gently warm it over low heat.
Add the butter to the warm milk and let it melt, making sure to remove it from the heat to prevent overheating. The mixture should be between 40° C - 45° C (105° F -115° F).
Place the warm milk&butter mixture into the bowl of your stand mixer fitted with the dough hook, and stir in the yeast. Let it foam for approximately 10 minutes.
Add the flour, sugar, and salt to the bowl and mix well until all are combined and formed a dough.
To finish, add the egg to the mixing bowl and continue to whisk until the dough comes together and detaches from the sides. It typically takes 4 to 5 minutes for the dough to become a soft, slightly sticky, and stretchy texture. If the dough is still too sticky, add a little bit more flour until it becomes somewhat sticky but still very soft and easy to work with. I usually start with 350 grams of flour and increase it gradually until I get the right texture.
Turn the dough to a lightly floured surface and shape it into a ball.
Lightly grease a large bowl with oil and place the dough ball into it. Cover the bowl with a clean kitchen towel and let the dough rest in a warm place for 15 minutes.

Shaping the Cinnamon Rolls

Turn the dough onto a lightly floured working top, and sprinkle some more flour on the dough ball.
Using a rolling pin, roll the dough ball out into a 35cm x 28cm (14" × 11") rectangle. The size of the rectangle can vary slightly, it does not have to be exact.
Spread the softened butter over the dough with an offset spatula.
Sprinkle the brown sugar, cinnamon, and walnuts evenly over the butter into a thin layer.
Tightly roll the dough from the long side to the long side to turn it into a log.
Line your air fryer basket with parchment paper and cut the log into 8 or 9 equal rolls. For reference, my air fryer basket is 23 cm x 23 cm (9" x 9") and can easily fit 9 cinnamon rolls. If your air fryer is smaller, I recommend doing it in 2 batches to ensure even cooking and avoid overcrowding the basket.
Place the rolls in the air fryer basket leaving approximately an inch of space around them.
Cover the air fryer basket with a clean kitchen towel and allow the rolls to rise in a warm place for 30 to 40 minutes or until nearly double.

Baking the Cinnamon Rolls

When the cinnamon rolls are doubled in size, place them into your air fryer and bake them at 190° C (375° F) for 6 minutes.
Flip them carefully and bake them for another 5 to 6 minutes, until they are nicely browned.
Prepare the cream cheese frosting while the cinnamon rolls are baking.
Place the softened butter, cream cheese, icing sugar, and vanilla paste into a medium-sized bowl.
Using a whisk or a hand blender, whip them until smooth and all incorporated.
Let the cinnamon rolls cool down for 10 minutes before covering them with the cream cheese frosting.

Video

Notes

Take the butter, eggs, and cream cheese out of the fridge for at least an hour before you begin making the dough.
Use a digital kitchen scale to measure your ingredients as precisely and accurately as possible.
The milk and butter mixture should be between 40° C - 45° C (105° F -115° F), close to lukewarm when touched.
If the dough is too sticky, add a little bit more flour until it becomes somewhat sticky but still very soft and easy to work with. Don't add too much flour!
Overworking the dough can lead to tough cinnamon rolls. Mix until everything is just combined and knead the dough for only a few minutes until it forms a smooth and elastic ball.
Cutting the rolls evenly ensures that they cook evenly and also makes them look more aesthetically pleasing. Use a very sharp knife or a piece of unflavored dental floss.
Cinnamon rolls can be frozen either before or after they are baked, and they will remain fresh for up to three months in the freezer.

Nutrition