The best soft and fluffy air fryer cinnamon rolls topped off with a homemade cream cheese yogurt frosting. This beginner's cinnamon roll recipe is super easy to make since it only requires 1 rise. The perfect treat!
For thinner frosting: 1 – 2 tbsp of milk or oat milk
Instructions
Make the dough: In a large microwave-safe mixing bowl, add the milk. Microwave in three 20-second increments, so it is warm to about 110°F (not hot). Whisk and add instant yeast sugar. Then whisk in melted butter and salt. Add 1 & ¾ cup of flour & mix with spatula. It will be sticky, but it should not be stuck to the bowl. Use the extra ¼ cup of flour to dust your surface with flour and knead the dough for 5 minutes until it can form a smoother ball. It should be soft, smooth, and not sticky by the end.
Proof the dough: Lightly oil a clean mixing bowl and place the dough ball into it. Cover with a dish towel and place somewhere relatively warm (I love the inside of the microwave). Let sit for an hour to rise, or until it doubles in size.
Make the filling: Meanwhile, make your cinnamon butter by mixing the softened butter, brown sugar & ground cinnamon together.
Roll out cinnamon rolls: On a lightly floured surface, roll the proofed dough out into a rough rectangle with a rolling pin, about 1/4 inch in thickness. Do not overwork the dough. Spread the cinnamon butter mixture all over the dough. Then, Roll the dough up from the long end (hot-dog style) and seal the edge gently. This recipe makes 6 - 8 thick cinnamon rolls.
Air fry the cinnamon rolls: Preheat your air fryer to 390°F and add parchment to the bottom of the basket. Evenly space out the cinnamon rolls, so they don’t overlap; sides touching is ok. Air fry the cinnamon rolls for about 5 minutes until golden. FLIP. Air fryer for another 2 - 3 more minutes until they will look very golden and borderline overcooked. They will be crispy on the outside and super soft on the inside, trust me… PERFECT!
Make the frosting: Meanwhile, make the frosting by placing all ingredients in a large mixing bowl and beating with a handheld electric mixer on medium for 1 – 2 minutes until fluffy and smooth. You can also you a stand mixer with a paddle attachment.
Spread the cream cheese frosting over the cinnamon rolls while they are still warm. Enjoy!
Notes
Yeast: I highly reccomend using instant (rapid) yeast for best results.Milk: You can use full-fat oat milk too. I love Oatly. Almond milk will also work.Butter: You can use vegan, dairy-free butter too. I recommend Earth Balance sticks – they are the best for baking. Or you can use melted coconut oil.Cream Cheese: You can use Neufchatel cream cheese instead, which is reduced fat. Or you can use dairy-free cream cheese.Dark Brown Sugar: You can use light brown sugar or coconut sugar too.Pumpkin Spice Cinnamon Rolls: If you want pumpkin spiced cinnamon rolls, substitute the cinnamon with pumpkin pie spice.Cardamom Cinnamon Rolls: If you want cardamom spiced cinnamon rolls, add one teaspoon of cardamom alongside the cinnamon.Make them Vegan: Read the instructions above in the post.Storing: If you have leftover cinnamon rolls, simply store them at room temperature for 3 – 4 days in an air-tight container. You can also store leftovers in the fridge.Freezing: Store them in a freezer-safe bag for up to 2 months. Don’t freeze them with frosting on top; it just won’t taste good when you eat them. To reheat, let the rolls thaw in the fridge overnight or reheat them in the microwave for 30 – 45 seconds!Nutritional information is for 1 cinnamon roll with icing. This recipe makes 8 rolls.