Air Fryer Cinnamon "Rolls"

So what do you do when it's 95° outside, you're bored and want to bake?  Get out the air fryer and a can of biscuits and make rolls.

Start to finish, it took less than 30 minutes to do eight of these and they are really good!

All you need is a can of biscuits of your choice,  some melted butter and cinnamon-sugar mixture.

 Roll out each biscuit on a piece of waxed paper.

 Brush with melted butter and sprinkle on the cinnamon sugar mixture.

 Starting on the long side, roll each edge to the center and pinch to seal.

 I sprayed my basket with some oil, but I doubt if it was really needed.  My air fryer is not a really large one so I could only cook 2 or 3 at a time.  Leave plenty of space between them or they'll be one big roll by the time they finish baking.

I set my temperature at 320° and checked them after they'd baked 5-6 minutes. 

After they finished baking, I brushed them with more melted butter and let them cool on a rack.

It's quite an easy way to have super fast cinnamon rolls.  These would be great for breakfast with a good, hot cup of coffee.

Cinnamon Roll Recipe

This recipe comes from a booklet I received in high school home economics class.  It was published by Fleischmann yeast company in 1962.

RICH DINNER ROLLS

1 cup milk

¼ cup sugar

1 tsp. salt

½ stick margarine

½ cup warm water

2 packages yeast

2 eggs, beaten

5 ¼ cups flour

Scald milk, stir in sugar, salt and margarine.  Cool to lukewarm. Measure warm water into a large mixing bowl, add yeast and stir until dissolved.  Add milk mixture, eggs and 2 cups of flour.  Beat until smooth.  Stir in enough of the remaining flour to make a soft dough.  Turn out onto a lightly floured board; knead until smooth and elastic, about 8-10 minutes.  Place in greased bowl, turning to grease top.  Cover; let rise in warm place until doubled in bulk.

Punch down.  Torn out on lightly floured board.  Proceed according to directions for cinnamon rolls or shape and bake as dinner rolls.

CINNAMON ROLLS

Divide dough into two pieces.  Roll out until it’s a little more than ¼” thick.  Spread with melted margarine, sprinkle with sugar and cinnamon.  Roll up and slice about  1 ½” thick.  Bake at 350° For about 20-25 minutes or until done.

Mix powdered sugar and milk for a glaze and spread onto rolls while still warm.

Cinnamon Roll Recipe Page

Today I decided to play with my Cameo using a modified Cricut Expression blade holder.  My husband ground down a flange on the blade holder in order for it to fit into the Cameo.

So far, so good.  I can say that it does not cut as well as the original blade that came with the Cameo.  But I have about twenty packages of Cricut blades on hand to use up; I'm really a cheapskate so I'm going to use them up and save the Cameo blade for projects that I'm more particular about making.

The recipe pages I make are for myself.  They often don't turn out just the way I thought they would.  I enjoy having my favorite recipes done this way and in a binder.

Today's page is for the Pioneer Woman's Cinnamon Rolls that I made just before Christmas.  I wanted the page to look like a souvenir as if I'd visited Oklahoma and got the recipe as a memento.

The Oklahoma shape is from 50 States and the scalloped square is from Elegant Edges.  I found the photos online and mounted them to look like old fashioned pictures.

Making Cinnamon Rolls This Week

It's been a while since I've played in my kitchen so I decided to make cinnamon rolls this week and try a new recipe to make them.

A while back I did a blog post about the Easiest Bread I've Ever Made and I decided to see if I could adapt it for a sweet roll.  For my first trial, I halved the recipe and doubled the amount of sugar it called for in  the dough.

The recipe performed great.  The rolls were good, but the dough was definitely more for bread than a sweet roll.  I was hesitant to add any additional sugar to the dough thinking it would affect the yeast's rise, but, I should have added more sugar inside when I rolled them up to cut.  We liked them and thought they were just sweet enough.

For my second trial, I used the Pioneer Woman's cinnamon roll recipe that she showed on her TV show a couple of weeks ago.  Either I misunderstood the amount of butter and sugar she calls for, or she's got a trade secret on how to keep that much inside the dough when you begin to roll it up jelly-roll style.  

The dough portion was wonderful, but the full cup of sugar inside makes the rolls much too sweet for us.  This recipe makes a LOT of  rolls if you cut them 1/2" thick as she recommends.  I did half the dough per her instructions and half with less sugar and butter and I cut them about 1 1/4" thick.  These turned out more to our liking, but still too sweet after adding a simple powdered sugar glaze.

I wound up with SIX eight inch round cake pans of rolls.  Thank goodness three of our neighbors were home and Fred showed up just in time to deliver them!  Then I gave the fourth pan to my great-nephews to enjoy, leaving us with just two!

Pioneer Woman’s Cinnamon Rolls   

Heat to just below the boiling point:
1 quart milk
1 cup vegetable oil
1 cup sugar

Cool to lukewarm and sprinkle 2 packages yeast over the top. Let stand 1-2 minutes.

Stir in 8 cups all purpose flour.  Mix well and let rise 1 hour.

Add 1 more cup of flour combined with 1 heaping teaspoon of baking powder, 1 scant teaspoon of soda, and 1 tablespoon salt.  Mix well.

Divide dough in half.  Roll out each piece about 30” long.

Spread each half of the dough with 1 cup melted butter, 1 cup sugar and 1/8 cup cinnamon.

Roll tightly and pinch to seal the seam.  Cut in ½” slices. Let rise for 20 minutes. Bake at 375°  for 15 minutes.   You can fit 7-9 rolls into an 8” round cake pan.  This recipe makes 6 pans full of rolls.



- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

As soon as we recover from our sugar coma, I'm going to cut the PW recipe in half and try this again!  So, look out neighbors, there are more rolls heading your way soon!

Yellow Cake Mix Cinnamon Rolls

Yellow Cake Mix Cinnamon Rolls


2 ½ cups lukewarm water
2 pkg. Quick rise yeast
1 yellow cake mix
1 cup flour
3 eggs
1/3 cup oil
3 ¼ cups flour
1 tsp. Salt
1 stick margarine, softened
sugar and cinnamon

Dissolve yeast in lukewarm water (3 minutes). Add dry cake mix, 1 cup flour, 3 eggs, oil and salt. Beat with mixer until bubbles appear. Slowly add about 3 ¼ cups flour. Add more flour if dough is too sticky to work with – about 2 more cups may be needed to be added to make a soft dough.

Turn dough out onto floured board and knead for about 5 minutes. Cover and let rise until doubled in bulk. Separate dough into 3 pieces and roll out to about ¼” thick.

Spread with margarine. Sprinkle with cinnamon and sugar. Roll up jelly roll style and slice approximately 1 inch thick. Place each slice into greased baking pan and let rise until doubled in bulk. Bake at 350° for 20 – 30 minutes.
Ice with powdered sugar glaze while still hot.

Powdered Sugar Glaze

2 cups sifted powdered sugar
2-3 tablespoons milk

Place sifted sugar into a small deep bowl. Gradually add milk until glaze is formed.  Drizzle over hot cinnamon rolls.

This makes a really, really large batch of rolls.  It was given to me by an aunt years ago and it's become one of my favorites to make cinnamon rolls with.  The rolls are very fluffy, like a bakery, rather than having the texture of bread like most homemade cinnamon roll recipes.