Air Fryer Cinnamon Rolls

Homemade cinnamon rolls are a delicious treat that are quick and easy to make in the air fryer! The rolls are soft, fluffy, filled with warm cinnamon and brown sugar, and topped with an easy cream cheese icing.

5 from 4 votes

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Prep Time: 1 30

Cook Time: 10

Total Time: 1 40

Servings: cinnamon rolls

Equipment

air fryer

Ingredients

Cinnamon Roll Dough:

1 cup whole milk
¼ cup light brown sugar
2 and ¼ teaspoon active-dry yeast
2 large eggs
1 teaspoon salt
4 - 4 and ½ cups all-purpose flour
6 tablespoons unsalted butter, softened and cut into pieces

Cinnamon Sugar Filling:

1 cup brown sugar
1 tablespoon ground cinnamon
¼ teaspoon salt
milk, for brushing the dough

Cream Cheese Icing:

4 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon cream or milk

Instructions

Make the Cinnamon Roll Dough:

Add the whole milk to a liquid measuring cup and microwave in 30-second intervals until the temperature reaches 100-110°F on a digital thermometer. Mix in the brown sugar and active-dry yeast and let the mixture sit for about 5 minutes or until bubbly. Add the eggs and mix until combined.
Transfer to a large bowl or the bowl of a stand mixer. Use a wooden spoon or the paddle attachment and stir in the salt and 4 cups of flour. Add more flour, 2 tablespoons at a time, until the dough comes together and isn't too sticky.
Add the softened butter to the dough, one piece at a time, and mix until incorporated after each. Once all of the butter is added, knead the dough by hand or in the stand mixer for about 5 minutes until smooth and elastic.
Form the dough into a smooth, tight ball and place in a large bowl that's been lightly greased with oil or softened butter. Cover the bowl with plastic wrap and let the dough rise until doubled in size. The dough will rise faster in a warm environment, such as next to a window on a sunny day or near a warm oven. You can also refrigerate the dough to let it rise slowly overnight.

Shape the Rolls:

Once the dough has doubled in size, punch it down to release the air and then transfer the dough to a clean surface. Lightly sprinkle both sides of the dough with flour and roll it out into a wide rectangle, about 20 inches long, 12 inches wide, and ¼-inch thick.
Use a pastry brush to paint the dough with milk, then sprinkle the cinnamon sugar filling generously all over the dough.
Starting on the long side of the rectangle, roll the dough up into a tight skinny log.
Use a sharp knife to cut the dough into 1.5" pieces. You should get about 16 rolls.

Air Fry the Cinnamon Rolls:

Place a sheet of aluminum foil in the bottom of your air fryer basket. Lightly spray the foil with nonstick spray and arrange the cinnamon rolls around the edges, about half an inch apart. Make sure the foil is weighed down by placing at least one roll on all the edges. Otherwise the foil will fly around in the air fryer.
Set your air fryer to 350°F and air fry the cinnamon rolls for 8-10 minutes. Check the bottom of the rolls to make sure it's cooked through (though it will be very light and soft), or use a digital thermometer to check the internal temperature of the dough. Cooked dough should be around 190-200°F.

Make the Cream Cheese Cinnamon Roll Icing:

Use an electric mixer to beat the softened cream cheese and softened butter until smooth. Mix in the powdered sugar and cream until combined.
Spread the icing over the cinnamon rolls while warm.

Notes

Cinnamon rolls taste best the same day they're made and while warm. Store leftovers in an airtight container and keep at room temperature for 2 days, or in the fridge for 1 week.

To reheat, wrap individual rolls in a damp paper towel and microwave for about 30 seconds or until warm.

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