Quick Air Fryer Cinnamon Rolls Recipes

AIR FRYER CANNED CINNAMON ROLLS

Steps:

• Lightly spray the air fryer basket with oil (if possible, avoid using cooking sprays with propellants-they will often start to break down the coating in the air fryer baskets). Open the can of refrigerated cinnamon rolls and lay out in the air fryer basket.
• Air Fry at 330°F for 10 minutes. Wiggle & loosen the cinnamon rolls from the base of the basket. Continue to Air Fry at 330°F for another 1-3 minutes if needed.
• If your cinnamon rolls came with icing, drizzle with the included icing while cinnamon rolls are still hot (we microwaved for 8-10 seconds to make the icing a little looser and easier to drizzle over the cinnamon rolls).

QUICK AIR FRYER CINNAMON ROLLS

Steps:

• In a small bowl, combine cinnamon, softened butter and sugar. Mix well.
• Preheat the air fryer to 400° Fahrenheit (200° Celsius) for 4 minutes.
• Gently roll out (or unroll, if using ready-rolled pastry) the pastry and spread the cinnamon mixture across the whole sheet - in a thin layer.
• Roll it very gently and loosely (without applying any pressure), starting from the shorter end. This way you will achieve a good amount of swirls. If you start from the wider end, you might not have enough swirls and the cinnamon rolls will kind of unroll when cooking so they will not look so pretty. If you don't mind this, then go ahead and roll them from the wider end.
• With a serrated knife or flavor-free dental floss, cut the pastry into about 1-inch (2.5 centimeters) pieces.
• Transfer them to a preheated air fryer and cook at 400° Fahrenheit (200° Celsius) for 7 minutes or until the rolls are puffed and golden brown (see note 6).
• When ready, take them out, let them cool slightly before topping them with icing made by combining powdered sugar, milk and lemon juice.
• Enjoy while warm!

CINNAMON ROLLS

Steps:

• Tip all the ingredients for the dough, except the butter and golden syrup, into the bowl of a stand mixer with 1 tsp salt. Use a paddle attachment to combine everything until it begins to come together into a dough, then tip out onto a floured surface and knead until smooth, about 2 mins. Put it back in the bowl and gradually add the softened butter, 1-2 tsp at a time, while mixing on a medium setting. Alternatively, knead the butter in by hand until smooth. Flatten the dough to a square roughly 20 x 20cm, then cover and freeze for 30 mins, or chill for at least 1 hr.
• Meanwhile, butter and line the base and sides of a deep baking tray, roughly 20 x 30cm. To make the filling, mix the sugar with the cinnamon and a large pinch of sea salt, then set aside 2 tbsp. Beat in the butter to form a thick paste.
• Lay the dough on a floured surface and roll to a neat rectangle roughly 35 x 25cm. Spread over the filling so it's completely covered. Fold the bottom third of the dough into the middle, then fold over again to cover the top third. For the best results, chill the dough again for another 30 mins.
• Re-roll the dough to another rectangle about 40 x 30cm, then roll it up along the long edge into a tight log. To get the neatest spirals, cut in half, lift onto a tray and freeze for 15 mins to firm up, then cut into 12 equal-sized slices. Arrange the slices, spiral side-up, in the tin. Leave to prove in fridge for at least 1 hr, or up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Bake the buns for 20 mins, then scatter over the reserved cinnamon sugar and bake for 10-15 mins until deep brown.
• Meanwhile, mix the golden syrup with 2 tsp boiling water. As soon as the buns come out of the oven, brush them with the syrup glaze, then leave to cool a little. To make the icing, beat the soft cheese, icing sugar and vanilla together, then gradually add 1-2 tbsp boiling water to create a thick but pourable consistency. Drizzle the icing over the buns.