Air Fryer Cinnamon Rolls
Air fryer cinnamon rolls are soft, spiralled yeast buns filled with butter, brown sugar and cinnamon, then baked in the basket without heating a full-size oven. The dough needs a proper hour to rise, but the baking itself takes only 12 minutes a batch. Because the basket holds four rolls at a time, you bake them in two rounds. A simple icing glaze goes on while they are still warm.
- Total
- 2 h 17 min
- Prep
- 25 min
- Cook
- 27 min
- Serves
- 8 rolls
- Per 1 roll with glaze
- 277kcal
Making air fryer cinnamon rolls ahead
Most of the time is waiting rather than working, so you can split the recipe over two days. Shape the rolls, cover them and put them in the fridge overnight, then leave them at room temperature for 30 minutes before baking. Use bread flour for chewier rolls, and plain flour if that is all you have, though they will be a little less springy.
How to make air fryer cinnamon rolls
Tap a time to start a timer.
- Mix the dough Stir the flour, yeast, caster sugar and salt together in a large bowl. Add the lukewarm milk and cooled melted butter and mix to a soft, slightly sticky dough. The milk should feel just warm to a finger, because hot milk will kill the yeast.
- Knead and rise Knead on a lightly floured surface for , until smooth and elastic. Return the dough to the bowl, cover with cling film and leave somewhere warm for 1 hour, until doubled in size.
- Fill and roll Roll the dough into a rectangle of about 30 x 25cm. Spread the softened butter over it, leaving a 1cm border, then scatter over the brown sugar and cinnamon. Roll up tightly from one long side and cut the log into 8 equal slices.
- Prove Lay the slices cut-side up on a sheet of baking paper, cover loosely with cling film and leave for , until puffy. Heat the air fryer to 160°C for near the end.
- Bake in two batches Line the basket with baking paper cut to fit and place 4 rolls in it, leaving a gap between each. Bake at 160°C for , until deep golden and risen. Cook the second batch the same way, covering the waiting rolls loosely.
- Glaze Stir the icing sugar and water into a thick, pourable glaze, adding the water a little at a time. Leave the rolls to cool for , then drizzle with the glaze and serve warm.
Serving and variations
Eat the rolls warm, with a cup of tea or coffee. For a classic oven version with a thicker glaze, see homemade cinnamon rolls. If you like the flavour as a loaf, try cinnamon twist loaf.
Common problems and fixes for Air Fryer Cinnamon Rolls
- The centres are doughy.
- The rolls were crowded or the dough was under-proved. Keep a gap between them, and bake for 2 extra minutes, covering the tops with foil if they are already dark. A cooked roll sounds hollow when tapped underneath.
- The rolls did not rise.
- The yeast was old, or the milk was too hot or too cold. Use fresh yeast in date, lukewarm milk and a warm place.
- The baking paper blows around and the tops brown unevenly.
- Cut the paper smaller than the basket and let the rolls sit on it to hold it down.
Frequently asked questions about Air Fryer Cinnamon Rolls
Can I make the rolls the night before?
Yes. After cutting and shaping, cover the rolls and keep them in the fridge for up to 12 hours. Take them out 30 minutes before baking and bake as in the method.
Can I bake cinnamon rolls in an oven instead?
Yes. Pack the rolls into a lined 23cm square tin, and bake at 200°C (180°C fan), gas 6, for 20–25 minutes, until golden.
Can I use ready-made pizza dough?
Yes. Roll out about 400g of pizza dough, fill and cut as above, and prove for 20 minutes. Bake for the same time.
How do I store them?
Keep the glazed rolls in an airtight tin for up to 2 days. Warm each one in the microwave for 10–15 seconds to soften it again.
How did you like the recipe?
4.7 / 5 · 34 ratings
