These fluffy air fryer cinnamon rolls are the perfect treat for breakfast or dessert. Prepare them the night before and enjoy them with your family the next morning. With detailed step-by-step instructions, I'll show you how to bake cinnamon rolls from scratch in an air fryer. My ultra-creamy cream cheese frosting is the perfect icing for these soft and light yeast rolls. This small-batch recipe yields 6 rolls. If you prefer a dozen, you can air-fry my homemade cinnamon rolls instead.
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Ingredients notes and substitutions
- Bread flour - I prefer bread flour for cinnamon rolls because it gives the dough a fantastic chewy texture. My bread flour has 13.4 grams of protein. However, you will get great results using plain all-purpose flour.
- Instant yeast - If you use instant yeast like me, there is no need to activate it, just add it directly to the flour. If you prefer active dry yeast, you will need 1 ¼ teaspoon (5 g) as these two types of dry yeast are different.
- Brown sugar - Both light and dark brown sugar are good to use. However, I prefer the taste of dark brown sugar.
- Cream cheese - Either brick-style (US) or spreadable (UK) cream cheese works well. If you're using brick-style cream cheese, let it soften at room temperature for 30 minutes before mixing. This makes it easier to combine the cream cheese with the other ingredients. If you're using spreadable cream cheese, use it straight out of the refrigerator as it's already soft.
Air fryer to oven conversion
You can make these air fryer cinnamon rolls in the oven by baking at 375°F (190°C) for 20-25 minutes. After 10-15 minutes of baking time, cover loosely with aluminum foil to avoid heavy browning if necessary.
Step-by-step photo instructions
In a large bowl, add the flour, sugar, salt, milk, egg, and yeast and knead on low speed until it comes together about 3-4 minutes. Scrape down the sides of the bowl halfway through. Let rest for 20-30 minutes.
Then knead on high speed for about 6-8 minutes until the dough releases from the sides of the bowl and passes the windowpane test.
How to do the windowpane test?
To do the windowpane test, let the dough rest for about 1 minute after mixing. Then take a small portion of the dough between your fingers and slowly stretch it until the center is very thin and light can shine through without tearing. This means that you have kneaded and developed the dough sufficiently. If it doesn't pass the windowpane test and it tears, knead for 1-2 minutes longer. Do not overknead either, or the dough will be liquid and soupy.
Reduce the speed to medium-low and gradually add the butter and knead until the butter is fully incorporated. Once all of the butter has been added, turn up the speed on high and knead until the dough is smooth and releases from the sides of the bowl. It's a soft, smooth dough that is slightly sticky.
Lightly spray a medium-sized bowl with nonstick spray or oil and transfer the dough to the bowl. Also, lightly oil the top of the dough and cover.
Let sit in a warm spot for 1 hour. Then put the dough in the refrigerator and chill for 1-2 hours until doubled in size.
On a very lightly floured surface (use as little flour as possible - just enough so that the dough doesn't stick to the rolling pin and surface), flatten and shape the dough into a square with your hands and roll it out into a rectangle that is about 9 to 10-inch (23-25cm) wide, 14-inch (36cm) long, and ¼ inch (0.6 cm) thick.
Spread the butter on the rolled-out dough and sprinkle evenly with the sugar-cinnamon mixture.
Starting at one long side, roll up the dough tightly and cut it into 6 equal-sized rolls.
Place it in the prepared baking pan, about an inch (2.5 cm) apart.
Then cover and let rise in the refrigerator overnight. The next day, take the rolls out of the refrigerator and let them sit on the kitchen counter for 10 minutes. Then bake.
While the rolls are baking, prepare the frosting. Beat the butter until creamy. Add the cream cheese and mix until smooth, creamy, and no lumps remain. Then, add the powdered sugar, salt, and vanilla and mix until creamy and well combined. The frosting is thick and creamy. If you prefer thinner frosting, you can add a little milk.
Then spoon the frosting on top of the still warm rolls and spread evenly.
Expert tips
- Please resist the urge to add more flour to the dough as needed. If the dough is still sticky and doesn't release from the sides of the bowl after mixing on high speed for 6-8 minutes, add 1 teaspoon of flour at a time until you reach that point. Depending on the protein content and the absorption rate of the flour, the altitude, humidity, and temperature, you may need more or less flour. Also, use as little flour as possible when rolling out the dough. Flour the surface and the rolling pin just very lightly.
- The lower baking temperature helps prevent the tops from browning too quickly.
Same day preparation
The overnight rise adds a more complex flavor profile and texture, but the same-day preparation is perfectly fine, and the results are great and delicious. After you've rolled and cut the rolls, let them sit covered at room temperature for 1-2 hours or until they have doubled in size. Then bake as described in the recipe. If you are in a hurry, try my 45-minute rising time method, which I used to make chocolate rolls.
Freezing instructions
- Raw dough: Prepare the dough, let it rise, then cut and place in the freezer for up to 3 months. Place in the refrigerator overnight to thaw. Let rest at room temperature for 30-60 minutes before baking.
- Air-fried cinnamon rolls: Allow the buns to cool completely. Then freeze without frosting for up to 3 months. Let them thaw in the refrigerator or at room temperature. Then reheat for 1-2 minutes in the air fryer and spread the cream cheese icing on top.
More air fryer recipes
If you love baking with an air fryer, you've come to the right place. Check out my favorite air fryer treats:
Recipe
Air Fryer Cinnamon Rolls
Ingredients
Dough
- 1 ½ cups bread flour, spooned and leveled
- 1 tablespoon sugar
- ½ teaspoon salt
- ⅜ cups milk
- 1 large egg
- 1 teaspoon instant yeast
- 2 tablespoon unsalted butter, at room temperature
Filling
- â…“ cup packed dark brown sugar
- ½ tablespoon cinnamon
- 2 tablespoon unsalted butter, at room temperature
Frosting
- 2 tablespoon unsalted butter, at room temperature
- ¼ cup cream cheese
- ½ cup powdered sugar
- pinch of salt (or to taste)
- ½ teaspoon vanilla extract
Instructions
- In a large bowl, using an electric mixer fitted with a hook attachment, add the flour, sugar, salt, milk, egg, and yeast and knead on low speed until it comes together about 3-4 minutes. Scrape down the sides of the bowl halfway through. Let rest for 20-30 minutes.
- Then knead on high speed for about 6-8 minutes until the dough releases from the sides of the bowl and passes the windowpane test.* Reduce the speed to medium-low and gradually add the butter and knead until the butter is fully incorporated. Once all of the butter has been added, turn up the speed on high and knead until the dough is smooth and releases from the sides of the bowl. It's a soft, smooth dough that is slightly sticky.
- Lightly spray a medium-sized bowl with nonstick spray or oil and transfer the dough to the bowl. Also, lightly oil the top of the dough. Cover and let sit in a warm spot (68-75°F / 20-24°C) for 1 hour. Then put the dough in the refrigerator and chill for 1-2 hours until doubled in size.
- Lightly spray a 7 or 8-inch (18-20cm) pan - whatever size fits your air fryer basket - with nonstick spray or oil and set aside.
- In a small bowl, stir together brown sugar and cinnamon and set aside.
- On a very lightly floured surface (use as little flour as possible - just enough so that the dough doesn't stick to the rolling pin and surface), flatten and shape the dough into a square with your hands and roll it out into a rectangle that is about 9 to 10-inch (23-25cm) wide, 14-inch (36cm) long, and ¼ inch (0.6 cm) thick. Spread the butter on the rolled-out dough and sprinkle evenly with the sugar-cinnamon mixture.
- Starting at one long side, roll up the dough tightly and cut it into 6 equal-sized rolls and place it in the prepared baking pan, about an inch (2.5 cm) apart. Lightly spray a piece of plastic wrap with nonstick spray and cover the pan. The non-stick spray ensures that the dough does not stick to the plastic foil after it has risen. Let rise in the refrigerator overnight.
- Take the rolls out of the refrigerator and let them sit on the kitchen counter for 10 minutes. In the meantime, preheat the air fryer to 310°F (154°C) for 5-10 minutes. Then bake the rolls for 14-15 minutes. While the rolls are baking, prepare the frosting.
- In a medium-sized mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the butter until creamy. Add the cream cheese and mix until smooth, creamy, and no lumps remain, about 1-2 minutes. Then, add the powdered sugar, salt, and vanilla and mix until creamy and well combined. The frosting is thick and creamy. If you prefer thinner frosting, you can add 1 tablespoon (15ml) of milk.
- Remove the rolls from the air fryer and let cool for 5-10 minutes. Then spoon the frosting on top of the still warm rolls and spread evenly. In an airtight container in the refrigerator, they will stay fresh and soft for up to 3 days. Reheat leftovers in the microwave for about 20-30 seconds before serving.
Notes
Video
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