Pescatarian Air Fryer Cinnamon Rolls
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Learn more →Ingredients
6 servings
For the dough
- ½ cup whole milk
- 2 ¼ tsp active dry yeast (1 standard packet)
- 3 tbsp granulated sugar, divided
- 2 cups all-purpose flour, plus more for dusting
- ½ tsp salt
- 2 tbsp unsalted butter, melted
- 1 large egg
For the filling
- 3 tbsp unsalted butter, softened
- ⅓ cup packed light brown sugar
- 1 ½ tsp ground cinnamon
For the glaze
- 2 oz cream cheese, softened
- ½ cup powdered sugar, sifted
- 2 tbsp whole milk
- ¼ tsp vanilla extract
Instructions
- 1
Warm the milk in a small saucepan over low heat until it reaches 110°F (43°C) — warm to the touch but not hot. Pour into a large mixing bowl, sprinkle in the yeast and 1 tbsp of the granulated sugar, and stir gently. Let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the melted butter, egg, remaining 2 tbsp granulated sugar, and salt to the yeast mixture and whisk to combine. Add the flour and stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5–6 minutes, until the dough is smooth, slightly tacky, and springs back slowly when poked.
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