Air Fryer Cinnamon Rolls Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the dough:</li> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">7g instant yeast (1 packet)</li> <li class="ingredients-single-item">50g granulated sugar</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">60ml warm milk (about 38°C)</li> <li class="ingredients-single-item">60ml warm water (about 38°C)</li> <li class="ingredients-single-item">60g unsalted butter, melted</li> <li class="ingredients-single-item">1 large egg, room temperature</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">50g unsalted butter, softened</li> <li class="ingredients-single-item">100g brown sugar</li> <li class="ingredients-single-item">2 tbsp ground cinnamon</li> <li class="ingredients-single-item">For the glaze:</li> <li class="ingredients-single-item">120g cream cheese, softened</li> <li class="ingredients-single-item">30g unsalted butter, softened</li> <li class="ingredients-single-item">120g powdered sugar</li> <li class="ingredients-single-item">1/2 tsp vanilla extract</li> <li class="ingredients-single-item">2-3 tbsp milk</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Air fryer</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Stand mixer with dough hook (optional)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a large bowl, whisk together the flour, instant yeast, sugar, and salt. Make a well in the center for the wet ingredients. The yeast doesn't need proofing separately when using instant yeast - it activates directly in the dough, saving you time. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Combine the warm milk, warm water, melted butter, and egg in a separate bowl. The liquid temperature is crucial - aim for 38°C, which feels warm but not hot to the touch. Too hot will kill the yeast, while too cold will slow activation. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Pour the wet ingredients into the flour mixture and stir until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when gently pressed - this indicates proper gluten development, which gives your rolls their fluffy texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 30-45 minutes, or until doubled in size. The rising time is shorter than traditional oven recipes because we're making slightly smaller rolls for the air fryer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> While the dough rises, prepare the filling by mixing the brown sugar and cinnamon in a small bowl. The brown sugar contains molasses which will caramelize beautifully during cooking, creating that characteristic gooey texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Once risen, punch down the dough gently to release air bubbles and roll it out on a lightly floured surface into a rectangle approximately 30cm x 20cm. Try to maintain an even thickness throughout for uniform rolls. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Spread the softened butter evenly over the dough surface, leaving a 1cm border along one long edge. This border helps create a proper seal when you roll up the dough. Sprinkle the cinnamon-sugar mixture evenly over the butter, pressing it gently so it adheres. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Starting from the long edge (without the border), tightly roll the dough into a log shape. Pinch the seam to seal it well. Use a sharp knife or unflavored dental floss to cut the log into 8 equal pieces - about 3.5-4cm wide each. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Cut parchment paper to fit your air fryer basket and place 3-4 rolls on it (depending on your air fryer size), allowing space between them for expansion. Gently press down on each roll to slightly flatten. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Preheat your air fryer to 165°C for 3 minutes. Place the rolls (with parchment) in the preheated air fryer basket and cook for 8-10 minutes until golden brown. The lower temperature (compared to oven baking) prevents the rolls from browning too quickly while ensuring they cook through properly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> While the rolls cook, prepare the glaze by beating together cream cheese and butter until smooth. Add powdered sugar, vanilla, and enough milk to achieve a pourable but thick consistency. The warmed rolls will slightly melt the glaze, allowing it to seep into all the crevices. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Once the rolls are golden brown and cooked through, carefully remove them using the parchment paper. They should sound hollow when tapped on the bottom and register 88-90°C on an instant-read thermometer if you want to check for doneness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Allow the rolls to cool for just 5 minutes before drizzling with the cream cheese glaze while still warm. The slight cooling period prevents the glaze from completely melting off but keeps the rolls warm enough for the glaze to adhere beautifully. Serve immediately for the best texture and flavor experience! </li> </ol>