Bakery-style cinnamon rolls in 20 minutes? These Air Fryer Cinnamon Crescent Rolls make it possible. Refrigerated crescent dough is unrolled, brushed with butter, sprinkled with brown sugar and cinnamon, rolled into a log, sliced into pinwheels, and air fried until golden and flaky. A quick cream cheese glaze goes over the top while they are still warm. There is no yeast, no rising, and no rolling pin, so it is a great weekend breakfast, a fun after-school baking project, or a quick dessert. If you want a from-scratch version, see my Fluffy Homemade Cinnamon Rolls.
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Why These Cinnamon Crescent Rolls Work
- A no-wait shortcut: refrigerated dough is already laminated with butter, so it bakes into flaky layers with zero rising time.
- Brown sugar filling: mixed into melted butter, it turns into a gooey cinnamon caramel as it cooks.
- The air fryer bakes fast: circulating hot air cooks small rolls evenly in about 10 minutes.
- Only a handful of ingredients: most are pantry staples.
Crescent dough is built from thin layers of dough and fat, similar to a simple puff pastry. When the layers heat, the fat melts and steam puffs them apart, which is why the rolls come out light and flaky rather than dense.
Ingredients for Air Fryer Cinnamon Crescent Rolls
For the rolls:
- 1 can (8 ounces) refrigerated crescent roll dough (the sheet-style works best)
- 2 tablespoons unsalted butter, melted
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
For the cream cheese glaze:
- 2 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/4 teaspoon vanilla extract
How to Make Air Fryer Cinnamon Crescent Rolls
Step 1: Mix the Filling
Stir the melted butter, brown sugar, cinnamon, and salt together in a small bowl until it forms a smooth, spreadable paste.
Step 2: Shape the Dough
Unroll the crescent dough onto a lightly floured surface. If it comes as triangles, press the seams together to form one rectangle of about 9 x 7 inches. Keep the dough cold so it is easy to handle.
Step 3: Fill and Roll
Spread the cinnamon butter over the dough, leaving a 1/4-inch border. Starting from a long side, roll it up tightly, like a jelly roll. Pinch the seam closed.
Step 4: Slice
Use a sharp serrated knife or unflavored dental floss to slice the log into 8 even rounds, about 1 inch thick.
Step 5: Air Fry
Preheat the air fryer to 350°F and line the basket with parchment paper. Arrange the rolls cut side up in a single layer, leaving a little space between them. Cook for 8 to 10 minutes, until golden brown and cooked through. Cook in two batches if your basket is small.
Step 6: Glaze and Serve
While the rolls cook, whisk the cream cheese, powdered sugar, milk, and vanilla until smooth, adding milk a teaspoon at a time to reach a drizzling consistency. Let the rolls cool for 2 minutes, then spread or drizzle the glaze over the warm rolls.
How to Serve Air Fryer Cinnamon Crescent Rolls
Serve them warm with coffee or hot chocolate for breakfast or dessert. They also work as part of a brunch board with fresh berries and scrambled eggs. If you like crescent dough treats, you might also like my Cheesecake Crescent Rolls Casserole or my Nutella Crescent Rolls. For a bigger batch of classic cinnamon rolls, see my Homemade Cinnamon Rolls.
How to Store and Reheat Leftovers
Store unglazed rolls in an airtight container at room temperature for up to 2 days. Glazed rolls with cream cheese should be refrigerated within 2 hours and eaten within 3 to 4 days, according to USDA leftover guidance. Reheat in the air fryer at 300°F for 2 to 3 minutes, or microwave for 10 to 15 seconds. You can freeze the unbaked, sliced rolls on a tray, transfer them to a bag, and air fry from frozen with 2 extra minutes.
Tips and Variations
- Use the dough while it is cold. Warm dough tears and sticks.
- Do not overfill, or the filling will leak. A thin, even layer works best.
- Line the basket with parchment or grease it lightly, since the sugar can stick.
- Do not crowd the basket, so the rolls cook evenly.
- Add chopped pecans or raisins to the filling for texture.
- For a simpler glaze, whisk 1/2 cup powdered sugar with 1 tablespoon of milk.
- Check the rolls at 8 minutes. Air fryers vary, and the sugar can brown fast.
Frequently Asked Questions
Can I use regular crescent rolls instead of a sheet?
Yes. Unroll the triangles, press the seams together to form a rectangle, and follow the recipe.
What temperature should I cook them at?
350°F for 8 to 10 minutes. Lower temperatures brown more slowly and can leave the center doughy.
Why are my rolls doughy in the center?
The rolls may be too thick or the air fryer too crowded. Slice them 1 inch thick, space them out, and add 1 to 2 minutes.
Can I make them ahead?
Yes. Assemble the sliced rolls, refrigerate them for up to 8 hours, and air fry just before serving.
Can I bake them in the oven?
Yes. Bake at 375°F for 12 to 15 minutes on a parchment-lined sheet.
Air Fryer Cinnamon Crescent Rolls
Ingredients
Main Ingredients
- 1 can (8 ounces) refrigerated crescent roll dough Sheet-style works best.
- 2 tablespoons unsalted butter, melted
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- pinch of salt
- 2 ounces cream cheese, softened For the glaze.
- ½ cup powdered sugar For the glaze.
- 1 to 2 tablespoons milk For the glaze.
- ¼ teaspoon vanilla extract For the glaze.
Instructions
Cooking
- Stir the melted butter, brown sugar, cinnamon, and salt into a paste.
- Unroll the crescent dough on a floured surface and press the seams into one rectangle of about 9 x 7 inches.
- Spread the cinnamon butter over the dough, leaving a 1/4-inch border. Roll up tightly from a long side and pinch the seam.
- Slice into 8 rounds, about 1 inch thick.
- Preheat the air fryer to 350°F and line the basket with parchment. Arrange the rolls cut side up and cook 8 to 10 minutes until golden.
- Whisk the cream cheese, powdered sugar, milk, and vanilla into a glaze, cool the rolls 2 minutes, and spread on top.
