Name: Air Fryer Mini Cinnamon Rolls
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 12 rolls
Ingredients: Nonstick cooking spray; One 8-ounce can refrigerated crescent roll dough; All-purpose flour, for rolling; 4 tablespoons unsalted butter, at room temperature; 1 3/4 teaspoons ground cinnamon; 1/4 cup packed dark brown sugar; 1/4 cup confectioners’ sugar; 2 teaspoons whole milk; 1/4 teaspoon pure vanilla extract

Directions

Special equipment:

a 6-quart air fryer; silicone egg bites mold or small (12-cup) mini muffin pan

Spray a silicone egg bites mold or small (12-cup) mini muffin pan with nonstick cooking spray.
Spread the crescent dough out on a lightly floured surface. Press the perforations to seal and roll it out into an 8-by-12-inch rectangle. Spread 3 tablespoons of butter over the dough. Sprinkle with 1 1/2 teaspoons of the cinnamon and the brown sugar. With the short end facing you, cut the dough horizontally into 12 strips, each 1 inch wide. Roll each strip up to form a spiral. Place the rolls spiral side up in the prepared pan. If using a silicone egg bites mold you may need to work in batches.
Place the pan or silicone mold in a 6-quart air fryer. Cook at 325 degrees F until deeply golden brown, 6 to 8 minutes.
Meanwhile, prepare the icing. Microwave the remaining 1 tablespoon butter in a microwave-safe cup until melted, about 15 seconds. Combine the confectioners’ sugar, milk, vanilla and remaining 1/4 teaspoon cinnamon in a small bowl. Whisk in the melted butter until smooth. Set aside.
Allow the cinnamon rolls to cool for 3 minutes before removing them from the pan. Drizzle the frosting over the warm rolls and serve.