Instructions

1. Activate the Yeast:

• In a bowl, combine warm milk with yeast and 1 tbsp sugar. Mix well and set aside to rest until foamy (about 10 minutes).

2. Make the Dough:

• In a large bowl, whisk together the flour, salt, and remaining sugar.

• On a clean surface, make a mound of dry ingredients and create a well in the center.

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• Add the egg and softened butter, slowly combining with your hands.

• Gradually add the yeast-milk mixture while kneading.

• The dough may feel sticky initially—add flour slowly until it forms a smooth, soft dough that doesn’t stick to your hands.

Pro Tip: Kneading is essential for a soft, elastic dough—don’t rush this step!

3. First Rise:

• Lightly oil a large bowl, place the dough inside, and turn it to coat.

• Cover with a towel or plastic wrap and let rise in a warm area for 1 to 2 hours, or until doubled in size.

4. Assemble the Rolls:

• Roll dough out into a rectangle, about 1 cm thick.

• Brush generously with melted butter, then sprinkle cinnamon and brown sugar evenly over the top.

• Roll the dough tightly and cut into 1.5 cm thick slices.

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• Place slices on a parchment-lined baking tray and allow to rise again for about 30 minutes.

5. Air Fry to Perfection:

• Preheat your air fryer to 180°C (356°F).

• Carefully transfer rolls with parchment paper into the air fryer basket.

• Cook for 5 minutes, flip, and bake another 5 minutes until golden brown.

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Note: Timing may vary depending on your air fryer model. Monitor closely during the second half of cooking.

Time & Yield

• Prep time: 20 minutes

• Rise time: 90–120 minutes

• Cook time: 10 minutes

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• Servings: 12 cinnamon rolls

Tips & Customization

• Add chopped nuts or raisins inside for texture.

• Drizzle with a cream cheese glaze or vanilla icing for a bakery-style finish.

• Want to prep ahead? Shape and refrigerate overnight, then rise and bake the next morning.

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FAQs

Can I bake these in a regular oven?
Yes! Bake at 350°F (175°C) for 20–25 minutes or until golden.

Can I freeze cinnamon rolls?
Absolutely. Freeze them after shaping (before second rise), or freeze after baking and reheat when ready to serve.