Air Fryer Cinnamon Rolls
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Air fryer cinnamon rolls come together so quickly with an easy homemade dough. Bet you didn’t know you could make fresh cinnamon rolls in the air fryer.
If being at home full time since “the thing that shall not be named” changed the world as we know it in March 2020 has taught me anything it’s that I don’t stand a chance against my sweet tooth.
I’ve learned that I cannot live without something sweet in my life. It doesn’t have to be a lot, a handful of jelly beans or a skinny slice of sourdough brownie. Or… big… I mean, who can resist a sticky-icky bun, soaked in brown sugar corn syrup glaze?
This air fryer cinnamon rolls recipe is dedicated to something sweet.
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Tips + Tricks
No. 1 –> This is a “wetter” dough. Don’t worry if it’s still tacky when you transfer it to the greased bowl or when you turn it onto the counter to roll.
No. 2 —> Generously flour the countertop while you’re rolling, and turn the dough every once in a while, to ensure both sides get floured while rolling. This will prevent sticking to the counter and make the whole process much more enjoyable!
No. 3 –> Many people use thread or floss to slice their cinnamon buns, but I prefer to use a SERRATED PAIRING KNIFE. I always get beautiful clean cuts this way.
No. 4 –> If you’re tired of always wrapping your baking pans in plastic wrap, I suggest grabbing a couple shower caps! I’ve got 2 “proofing hats” in my kitchen at all times for rising and resting purposes.
Key Ingredients
Flour: Use a good quality bread flour, or high protein all purpose flour for this recipe. This will help form the gluten and achieve the best rise.
Brown Sugar: Can’t beat brown sugar for all things cinnamon bun. I prefer to use a dark brown sugar in this recipe for it’s deeper more molasses centric flavor, but whatever you have on hand will work.
Margarine: Usually in my recipes I’m a devout butter user. This one, it just works with margarine. The slight saltiness in the margarine plays perfectly off the powerful sweetness of the brown sugar.
How To Make Air Fryer Cinnamon Rolls
Make the dough:
- In the bowl of your stand mixer, add the warm water. Stir in granulated sugar and yeast. Let stand 5-10 minutes or until the mixture is foamy on top and smells like beer.
- Dump flour, olive oil, and salt into the mixing bowl and mix at low speed with the dough hook until the dough comes together in a ball.
- Continue mixing in the mixer for 5-6 minutes, until the dough is smooth and elastic.
- Place the dough in an oiled bowl, and toss it to coat. Cover the bowl with plastic wrap and set it aside to rise until doubled in size, this usually takes between 30-60 minutes, depending on the temperature in your kitchen.
Make the rolls:
- Turn out dough on a lightly floured countertop and roll out into a large rectangle approximately 18 x 12 inches. Try to keep the dough as rectangular as possible, this can be difficult but it will make rolling and cutting the dough much easier!
- Meanwhile, prepare two small baking pans that fit in your air fryer by greasing with margarine and set aside. My Instant Vortex fits 8×8″ square and 8″ round cake pans perfectly!
- Turn out dough on a floured surface and roll out into a large rectangle approximately 12 x 18 inches. If you find the dough wants to stick to the countertop, add more flour, and spin or flip your dough regularly.
- Brush the surface of the dough with margarine, leaving a 1/2″ gap on one long edge to help stick it shut. Sprinkle the brown sugar on top of the butter in an even layer and pat down. Then sprinkle the cinnamon across the top of the brown sugar.
- Roll the dough log, from the long side to the edge that has no filling. When you get to the end, pull the raw edge over the roll to seal it shut. It should be snug, but not overly tight.
- Slice the roll into 1 1/2″ rounds and place them into the prepared baking pan leaving a gap between.
- Cover the baking dishes with plastic wrap. Allow the cinnamon rolls to rise in a warm spot for 45-60 minutes or until roughly doubled in size. I like to pop them in my microwave or oven with the light on.
Bake the rolls:
- Once the buns have doubled in size, preheat the air fryer to 300f.
- Bake the air fryer cinnamon rolls in the preheated air fryer for 20- 22 minutes at 300f. The rolls should be golden brown and cooked through (190f internal temperature). * If adding the sticky bun glaze, bake the cinnamon rolls for 5 minutes, then drizzle with glaze and continue cooking another 15 minutes. The sticky buns should be turned upside down on a plate once cooked.
- If icing, allow the rolls to cool before frosting.
To Glaze, To Frost, Or Not!
I’m not gonna lie here. I’m a pretty devout sticky bun fan. That unbelievably sweet and sticky sugar, butter, corn syrup concoction that gets stuck in your teeth and all over your hands is pretty effing unreal.
Now, that said… I started frosting my sourdough cinnamon rolls. The first time I tried one, I might have levatated.
All that rambling aside. This is a totally personal decision. I’ll include BOTH the sticky bun sauce AND my 2 ingredient cream cheese icing in the recipe card below. The buns shown are made with glaze.
More Air Fryer Recipes To Try
Batch + Storage Information
Batch:
This air fryer cinnamon bun recipe gives 12 good-sized buns. It can easily be doubled or more if you live in a house with other people who just “need something sweet”!
Storage:
Store your cinnamon rolls at room temperature for up to 3 days in an airtight container to avoid smudging the icing. If they are not iced, they can be kept in a ziplock bag.
If you’ve got too many buns to enjoy in a short time, don’t ice the buns you’d like to freeze. Allow them to cool to room temperature before wrapping in a layer of plastic wrap and storing in an airtight freezer bag or container for 2-3 months.
The icing can also be stored in the freezer! I like to scoop a couple of dollops into a snack-sized ziplock bag, enough for a couple of buns. Squeeze out the air from the bag before sealing. Store your icing in the same bag or container as the air fryer cinnamon rolls and you’ll have both ready next time you’ve got a craving for cinnamon buns!
Variations + Substitutions
- Add some cardamom! Cardamom + cinnamon = amazing. Just like my CARDAMOM CRANBERRY BREAD!
- Add raisins! Soak 1/3 – 1/2 cup raisins in boiling water for 5 or so minutes, then drain and allow to cool slightly before spreading them out on the brown sugar layer.
- Feeling nutty? Toss a scant 1/2 cup of chopped walnuts or pecans in with the brown sugar.
- Don’t have cooking oil handy? Use unsalted butter in the dough.
- Hate cream cheese icing? Make a simple glaze like COOKING WITH KARLI!
Recommended Equipment
Air fryer: We have, and love an INSTANT POT VORTEX 6QT AIR FRYER. It’s an amazing little unit that earned a permanent place on my counter! We use it for so many more things than I would have ever thought.
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📖 Printable Recipe
Air Fryer Cinnamon Rolls
Ingredients
For the homemade dough:
- 1 cup warm water 80-90f
- 2 teaspoons instant yeast
- 2 tablespoons granulated sugar
- 1 tablespoon olive oil
- 2 ½ cups bread flour
- 1 teaspoon coarse kosher salt
For the filling:
- ¼ cup margarine
- ½ cup brown sugar packed
- 1 to 2 tablespoons cinnamon
For the cream cheese frosting:
- ½ cup cream cheese (1/2 8 oz package) softened
- ¾ cup powdered sugar
for the sticky bun glaze:
- ¼ cup brown sugar lightly packed
- 2 tablespoons margarine
- 2 tablespoons corn syrup
Instructions
Make the dough:
- In the bowl of your stand mixer, whisk 1 cup warm water, 2 tablespoons granulated sugar, and 2 teaspoons instant yeast. Let stand 5-10 minutes.
- Add 1 tablespoon olive oil, 2 ½ cups bread flour, and 1 teaspoon coarse kosher salt into the mixing bowl and mix on low speed with the dough hook until the dough comes together and pulls away from the sides of the bowl.
- Continue mixing at low speed for 5-6 minutes, until the dough is smooth and elastic.
- Place the dough in an oiled bowl, and toss it to coat. Cover the bowl with plastic wrap and set aside to rise until doubled in size; 30-60 minutes.
- Meanwhile, prepare two small baking pans that fit in your air fryer by greasing with margarine and set aside.
Make the rolls:
- Turn out dough on a floured surface and roll out into a large rectangle approximately 12 x 18 inches.
- Spread ¼ cup margarine on the surface of the dough, leaving a small 1/4" gap on one long end.
- Sprinkle ½ cup brown sugar over the margarine, then spread it into an even layer.
- Generously sprinkle 1 to 2 tablespoons cinnamon over the entire surface.
- Start on one long end, and roll all the way to the side with the toppings gap. Pull the dough from the edge up over the buns to secure.
- Slice 12 even cinnamon buns, about 1 1/2" thick, through the length of the rolled log.
- Place the sliced rolls into prepared baking pans and cover with plastic wrap. Set aside to rise for 30-60 minutes, or until doubled in size.
Bake the rolls:
- Once the buns have doubled in size, preheat the air fryer to 300f.
- Bake the air fryer cinnamon rolls in the preheated air fryer for 17-20 minutes at 300f. The rolls should be golden brown and cooked through (190f internal temperature)
- Allow the cinnamon rolls to cool before icing or serving as is.
Make the glaze:
- While the cinnamon rolls are in the air fryer, combine ¼ cup brown sugar, 2 tablespoons margarine and 2 tablespoons corn syrup in a large microwaveable mug.
- Heat in microwave until hot and bubbly, about 2 minutes.
- When the cinnamon buns have cooked in the air fryer for 5 minutes, pour some of the glaze over the buns, then finish baking.
Make the cream cheese frosting:
- While the buns are baking, combine ½ cup cream cheese and ¾ cup powdered sugar in the bowl of your stand mixer fitted with the whisk attachment and beat on high speed until a creamy, smooth, icing forms.
- Allow the air fryer cinnamon rolls to cool to room temperature before liberally applying the icing.
Notes
Batch:
This air fryer cinnamon bun recipe gives 12 good-sized buns. It can easily be doubled or more if you live in a house with other people who just "need something sweet"!Storage:
Store your cinnamon rolls at room temperature for up to 3 days in an airtight container to avoid smudging the icing. If they are not iced, they can be kept in a ziplock bag. If you’ve got too many buns to enjoy in a short time, don’t frost the buns you’d like to freeze. Allow them to cool to room temperature before wrapping in a layer of plastic wrap and storing in an airtight freezer bag or container for 2-3 months. The icing can also be stored in the freezer! I like to scoop a couple of dollops into a snack-sized ziplock bag, enough for a couple of buns. Squeeze out the air from the bag before sealing. Store your icing in the same bag or container as the air fryer cinnamon rolls and you’ll have both ready next time you’ve got a craving for cinnamon buns!variations + substitutions
- Add some cardamom! Cardamom + cinnamon = amazing. Just like my CARDAMOM CRANBERRY BREAD!
- Add raisins! Soak 1/3 – 1/2 cup raisins in boiling water for 5 or so minutes, then drain and allow to cool slightly before spreading them out on the brown sugar layer.
- Feeling nutty? Toss a scant 1/2 cup of chopped walnuts or pecans in with the brown sugar.
- Don’t have margarine handy? Use salted butter.
- Hate cream cheese icing? Make a simple glaze like COOKING WITH KARLI!
Recommended Equipment + Ingredients
Nutrition
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