I make Cinnamon Rolls From Scratch in the air fryer using a quick-rise yeast dough filled with brown sugar and cinnamon and topped with an icing drizzle, with just an eight-minute cook time.

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I never planned to fall for a simple pastry like this, but I did. These Cinnamon Rolls From Scratch hide a soft dough stuffed with brown sugar and cinnamon, the kind of thing that makes you pause mid bite and go wait what.

I like using warm milk to coax the dough into something tender, although I still mess up the shaping half the time. Theyre quick, messy, and somehow way better than store stuff.

If you like surprises and a sweet habit you can make on a whim, these are gonna ruin your breakfast routine.

Ingredients

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Milk: Adds calcium and protein, gives dough moisture and tenderness, mild sweetness.
Yeast: Yeast makes the rolls rise, tiny living cells that feed on sugar.
Flour: Main carbohydrate source, gives structure and chew, little fiber unless wholegrain.
Butter: Adds rich fat, flavor and flakiness, adds calories but lots of yum.
Brown sugar: Packed with carbs, makes filling sweet and sticky, small molasses flavor.
Cinnamon: Spice that adds warm sweet flavor and antioxidant compounds, low calorie.
Powdered sugar: Smooth sweet glaze base, pure sugar so adds sweetness and extra carbs.

Ingredient Quantities

1 cup warm milk (110°F / 43°C)

2 1/4 tsp active dry yeast (one 7 g packet)

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

1 large egg

1/2 tsp salt

3 to 3 1/2 cups all purpose flour

1/2 cup packed brown sugar

2 tbsp ground cinnamon

3 tbsp unsalted butter, softened

1 cup powdered sugar

1 to 2 tbsp milk or cream

1/2 tsp vanilla extract

cooking spray or a little neutral oil

How to Make this

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1. Warm 1 cup milk to about 110°F / 43°C, stir in 2 1/4 tsp active dry yeast and 1/4 cup granulated sugar, let sit 5 to 10 minutes until foamy (if it doesnt foam your yeast might be dead, start over).

2. Stir 1/4 cup melted unsalted butter and 1 large egg into the foamy yeast mixture, then add 1/2 tsp salt.

3. Mix in 3 cups all purpose flour and stir until a shaggy dough forms, add up to 1/2 cup more flour as needed until dough is soft and slightly sticky. Turn onto a floured surface and knead about 5 to 7 minutes until smooth and elastic.

4. Lightly oil a bowl, place dough in it, cover with a towel or plastic wrap and let rise in a warm spot until doubled, about 30 to 45 minutes.

5. Meanwhile make the filling: mix 1/2 cup packed brown sugar with 2 tbsp ground cinnamon. Set out 3 tbsp unsalted butter, softened.

6. Roll the risen dough into a roughly 12×15 inch rectangle. Spread the 3 tbsp softened butter over the surface, sprinkle the brown sugar cinnamon mixture evenly, then roll tightly from the long side and pinch the seam to seal.

7. Cut the log into 8 to 12 rolls (size depends on your air fryer). Lightly spray or brush the air fryer basket with cooking spray or a little neutral oil, place rolls seam-side down with space between them (you may need to cook in batches).

8. Preheat the air fryer to 350°F (if your fryer needs preheat), cook rolls at 350°F for about 8 minutes or until golden and cooked through. Check after 6 minutes if your fryer runs hot. Let rolls sit 3 to 5 minutes after cooking.

9. Whisk together 1 cup powdered sugar, 1 to 2 tbsp milk or cream and 1/2 tsp vanilla extract until smooth, drizzle or spread over warm rolls. Serve warm, theyre best fresh.

Equipment Needed

1. Measuring cups and spoons
2. Instant-read thermometer (for warming milk to 110°F / 43°C)
3. Small saucepan or microwave-safe bowl (to heat the milk)
4. Large mixing bowl
5. Whisk and a wooden spoon or silicone spatula
6. Rolling pin and a lightly floured surface
7. Bench scraper or sharp knife (to cut the log into rolls)
8. Pastry brush or spoon (to spread the softened butter)
9. Air fryer with basket (plus cooking spray or a little neutral oil)

FAQ

Q: How long should I let the dough rise and how do I know it's ready? A: Let the dough rise until doubled, usually 45 to 60 minutes at room temp. It’s ready when a finger poke leaves a slight indent that slowly fills back. If your kitchen is cold, put the bowl in the oven with the light on or near a warm spot. Don’t rush it or the rolls will be dense.

Q: What temp and time do I use in the air fryer? A: Preheat the air fryer, then bake at 330 to 350°F for about 7 to 10 minutes for regular sized rolls. Check at 7 minutes, rotate or rearrange if needed, then finish until golden brown. Times vary by model so watch them closely.

Q: How many rolls can I cook at once and how do I stop them from sticking? A: Don’t overcrowd the basket. Usually 4 to 6 standard rolls fit in a 5.8 to 6 qt basket. Leave space for air to flow. Line with perforated parchment or lightly oil the basket and spray the tops before baking. If you stack them they won't cook evenly.

Q: Can I make these ahead or freeze them? A: Yes. You can assemble the rolls, cover and refrigerate overnight for a slow rise, then bake in the morning. For freezing, freeze unbaked rolls on a tray, then transfer to a bag up to 1 month. Thaw in the fridge, let come to room temp and proof, then bake. Baked rolls freeze fine too, reheat in the air fryer 2 to 3 minutes.

Q: My rolls brown too fast on top but are underdone inside. What do I do? A: Lower the temp by 10 to 20°F and add a couple minutes to the time. You can tent with a small piece of foil during the last few minutes to stop surface browning. Also make sure you didn’t make them too big for the basket.

Q: How do I get a smooth, not-too-runny icing? A: Start with 1 cup powdered sugar, add 1 tablespoon milk or cream and 1/2 teaspoon vanilla, stir and add more liquid a few drops at a time until you reach a thick but pourable drizzle. If it's too thin add more powdered sugar. Spread or drizzle while rolls are warm so it melts into cracks.

Air Fryer Cinnamon Rolls (from Scratch) Recipe Substitutions and Variations

Milk (1 cup warm): swap with unsweetened oat, soy or almond milk warmed to the same temp; or use buttermilk for a slightly tangy, softer crumb (same volume).
Unsalted butter (melted or softened): for the dough use neutral oil like vegetable or canola 1:1 by volume, or melted coconut oil (will add mild coconut flavor); for the filling try softened vegan butter or cream cheese for a richer taste.
One large egg: replace with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min), or 1/4 cup applesauce, or 1/4 cup mashed banana (banana will change the flavor).
All purpose flour (3 to 3 1/2 cups): use bread flour for chewier rolls, or whole wheat pastry flour (may need a touch more liquid), or a 1:1 gluten free flour blend (best if it contains xanthan gum).

Pro Tips

1. Let the yeast prove properly, dont rush it. If the milk feels slightly too cool the yeast will never get foamy so heat to about 110°F / 43°C and wait up to 10 minutes. If it still wont foam try a fresh packet or use instant yeast and mix it straight into the flour then expect a slightly different rise time.

2. Be gentle with flour and kneading, too much makes dense rolls. Stop adding flour as soon as the dough is soft and slightly sticky, and use the windowpane test instead of guessing. Lightly oil your hands and the bowl so you dont lose moisture, and if your kitchen is cool give the dough a longer, slower rise for better flavor.

3. Cut and arrange the rolls without squashing them. Use unflavored dental floss or a very sharp serrated knife to slice the log cleanly, place rolls seam-side down with room between them, and cook in batches if needed. Rotate or swap basket position halfway so they brown evenly, and if the tops color too fast lower the temp a bit or tent loosely with foil near the end.

4. Finish and store like a pro. Warm the rolls slightly before glazing so the icing melts into every crevice but doesnt run off, and make your glaze a tad thicker if you want it to cling. Leftovers reheat well: a quick 15 to 30 second microwave or 2 to 3 minutes in the air fryer brings them back to fresh without drying them out.