Airfryer Cinnamon Rolls
Soft, fluffy, gooey and moist: this is the best cinnamon roll recipe you’ll ever make with a pillowy dough, a rich cinnamon sugar filling and a creamy glaze that melts into every swirl ♡
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Airfryer Cinnamon Rolls
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servings
9-11 rolls
prep time
4 hr
cook time
20 min
Ingredients
Dough
- 1 cup (240 g) warm milk
- 1/4 cup (50 g) brown sugar
- 1 tsp (3 g) active dry yeast
- 1 tsp vanilla extract
- 2 + 3/4 cups (345 g) all purpose flour
- salt to taste
- 3 tbsp (45 g) butter, softened
Cinnamon Butter Filling
- 1/4 cup (55 g) butter, softened
- 1/2 cup (100 g) brown sugar
- 3 tbsp (25 g) cinnamon powder (adjust to 1.5-2 tbsp if you prefer a lighter flavour)
To pour before baking
- 1/2 cup (120 ml) heavy cream (to pour on top before baking)
Cream Cheese Glaze
- 1/2 cup (100 g) cream cheese, softened
- 1 cup (120 g) icing sugar, sifted
- 2 tbsp (30 g) heavy cream
- 1/2 tsp vanilla extract
- pinch of salt
Equipment
Instructions:
- Proof the yeast: In a bowl, mix sugar and warm milk. Add in the active dry yeast, mix and let it sit for 10 minutes for the yeast to bloom and turn frothy.
- Knead your dough: In a bowl, combine all purpose flour and salt. Add the proofed yeast mixture and mix with a chopstick, fork or spatula into a shaggy dough. Add softened butter, vanilla and mix again. Transfer the dough to a clean surface and knead until it becomes smooth and supple (around 8–10 minutes). Place the dough in a greased bowl, cover lightly with cling film and let it rest in a warm spot for around 2-2.5 hours or until doubled in size.
- Make the cinnamon butter: While the dough is resting, prepare the filling. I like to use freshly ground cinnamon but you can also use store-bought cinnamon powder. Roast cinnamon sticks in a pan till fragrant and crisp and let them cool before blending into a fine powder. Mix the softened butter, brown sugar and ground cinnamon until well combined. Adjust cinnamon to taste (you can use less but I like it extra strong).
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Shape the rolls: Once the dough has doubled, punch it down and place it on a lightly floured clean surface. Roll it into a rectangle, thin but not too thin and spread the cinnamon butter filling evenly across the dough. You can either:
• Slice the dough into strips with a pizza cutter and roll them individually for even rolls OR
• Roll the whole sheet into a log and slice with dental floss or a sharp knife.
Arrange the rolls in a parchment lined airfryer tray, cover lightly with cling film and let them rise again for 45 minutes or till doubled in size. - Airfry the cinnamon rolls: Once proofed, pour room temperature heavy cream evenly over the rolls and bake to your method at 170°C for 15-17 minutes.
- Make the glaze: While the rolls bake, prepare the glaze. In a bowl, whisk softened cream cheese, sifted icing sugar, vanilla extract and heavy cream till smooth and creamy. Adjust consistency with more cream if needed.
- Finish and serve: Remove the cinnamon rolls from the airfryer and while they’re still warm, spread the cream cheese glaze over the tops so it melts slightly into the swirls. Serve warm and enjoyy!
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