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Baked rolls, two of them glazed, in an air fryer basket
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5 from 1 vote

Air Fryer Cinnamon Rolls

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. My ultra-creamy cream cheese frosting is the perfect icing for these soft and light yeast rolls. This small-batch recipe yields 6 rolls.
Prep Time1 hr
Cook Time14 mins
Rising10 hrs
Total Time11 hrs 14 mins
Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: air fried cinnamon buns, air fryer cinnamon rolls, cinnamon rolls in air fryer
Servings: 6 buns
Calories: 369kcal



  • 1 ½ cups bread flour, spooned and leveled
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • cups milk
  • 1 large egg
  • 1 teaspoon instant yeast
  • 2 tablespoon unsalted butter, at room temperature


  • cup packed dark brown sugar
  • ½ tablespoon cinnamon
  • 2 tablespoon unsalted butter, at room temperature


  • 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


  • 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.



*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.


Calories: 369kcal | Carbohydrates: 49g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 249mg | Potassium: 118mg | Fiber: 2g | Sugar: 25g | Vitamin A: 549IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg