Air Fryer Cinnamon Crescent Rolls
Refrigerated crescent dough rolled with cinnamon brown sugar butter, air fried until flaky, and topped with a quick cream cheese glaze.
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.
Notes
Refrigerate glazed rolls within 2 hours and use within 3 to 4 days. Nutrition is an estimate per roll with glaze.