For a quick and easy breakfast, you don't have to heat up the oven. Try making these Pumpkin Cinnamon Rolls in the air fryer. You will not be disappointed.
No Yeast Pumpkin Cinnamon Rolls
In this recipe, there is no yeast to rise. I combined the viral Tic Tok cinnamon roll hack ingredients of heavy cream, brown sugar, and sweetened pumpkin puree with store-bought canned biscuits. They have all the flavors of homemade cinnamon rolls that are made with yeast.
I use my air fryer nearly every day in the summer months. There is not much that I can't cook, bake, or grill in it.
I have been seeing the TikTok sensation for canned cinnamon rolls on every social media platform lately, so I wanted to give them a try in my air fryer using sweetened pumpkin puree.
The viral TikTok cinnamon roll hack uses heavy cream, brown sugar, and cinnamon.
They are truly delicious, with pumpkin pie filling and cozy pumpkin pie spice in every bite, then topped with brown butter icing; oh my gracious, did I say delicious?
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR AIR FRYER PUMPKIN CINNAMON ROLLS.
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Air Fryer Pumpkin Cinnamon Rolls and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS ON HOW TO MAKE THE BEST AIR FRYER PUMPKIN CINNAMON ROLLS
Cinnamon rolls: Any brand of canned cinnamon rolls will work. These are the cinnamon rolls I used.
Heavy cream: Heavy cream or whipping cream will work. Do not use half and half. The extra fat in the heavy cream will transform the cinnamon rolls and make them extra soft and pillowy.
Butter: I like to use salted butter to make the brown butter icing.
Icing: You can make homemade icing or use the icing with the canned cinnamon rolls.
Brown sugar, cinnamon, and pumpkin pie spice: just a little added flavor to the cinnamon rolls.
Heavy cream: Heavy cream or whipping cream will work. Do not use half and half. The extra fat in the heavy cream will transform the cinnamon rolls and make them extra soft and pillowy.
Butter: I like to use salted butter to make the brown butter icing.
Icing: You can make homemade icing or use the icing with the canned cinnamon rolls.
Brown sugar, cinnamon, and pumpkin pie spice: just a little added flavor to the cinnamon rolls.
Bake in the oven. The cinnamon rolls may be baked in the oven. Use the directions on the package for temperature and time to bake.
WHAT YOU NEED TO MAKE AIR FRYER PUMPKIN CINNAMON ROLLS
Air fryer (This is the one I used)
Baking pan to fit air fryer (I used 9" cake pans)
Canned cinnamon rolls (I used Pillsbury Grand Cinnamon Rolls)
Heavy cream
Pumpkin puree
Brown sugar
Cinnamon
Pumpkin pie spice
Butter
Icing in the canned cinnamon rolls
Vanilla
Baking pan to fit air fryer (I used 9" cake pans)
Canned cinnamon rolls (I used Pillsbury Grand Cinnamon Rolls)
Heavy cream
Pumpkin puree
Brown sugar
Cinnamon
Pumpkin pie spice
Butter
Icing in the canned cinnamon rolls
Vanilla
HOW TO MAKE AIR FRYER PUMPKIN CINNAMON ROLLS
Preheat the air fryer to 325 degrees F. on baked.
To brown the butter for the icing, melt the butter in a small saucepan and cook until foam begins to form on the top. Stir occasionally and watch closely for about 5 minutes when the milk fat starts to brown lightly. Remove from the burner, stir, pour in a 2-cup measuring cup, and then chill in the refrigerator.
Arrange the cinnamon rolls in the pan. (I used 2 9" pans, 7 rolls in one and 8 in the other, and baked in two batches.)
In a two-cup measuring cup, add the pumpkin puree, 1/4 cup brown sugar, and heavy cream. Stir with a wire whisk until well combined.
Pour by spoonfuls over each cinnamon roll evenly until all of it is in the pan.
In a small bowl, add the 1/4 cup brown sugar, cinnamon, and pumpkin pie spice and mix well.
Sprinkle the brown sugar mixture evenly over the top of each cinnamon roll.
Place one pan in the air fryer and bake for 15-20 minutes. After 15 minutes, check with a knife in the center of the cinnamon rolls to see if they are done. They should be soft but not doughy. Repeat with the second pan.
While the second pan is baking in the air fryer, remove the brown butter from the refrigerator and add vanilla and the 3 containers of icing from the canned cinnamon rolls. Using a wire whisk, whip the ingredients together until smooth and creamy.
Let the baked cinnamon rolls cool for 5 minutes before icing them.
To brown the butter for the icing, melt the butter in a small saucepan and cook until foam begins to form on the top. Stir occasionally and watch closely for about 5 minutes when the milk fat starts to brown lightly. Remove from the burner, stir, pour in a 2-cup measuring cup, and then chill in the refrigerator.
Arrange the cinnamon rolls in the pan. (I used 2 9" pans, 7 rolls in one and 8 in the other, and baked in two batches.)
In a two-cup measuring cup, add the pumpkin puree, 1/4 cup brown sugar, and heavy cream. Stir with a wire whisk until well combined.
Pour by spoonfuls over each cinnamon roll evenly until all of it is in the pan.
In a small bowl, add the 1/4 cup brown sugar, cinnamon, and pumpkin pie spice and mix well.
Sprinkle the brown sugar mixture evenly over the top of each cinnamon roll.
Place one pan in the air fryer and bake for 15-20 minutes. After 15 minutes, check with a knife in the center of the cinnamon rolls to see if they are done. They should be soft but not doughy. Repeat with the second pan.
While the second pan is baking in the air fryer, remove the brown butter from the refrigerator and add vanilla and the 3 containers of icing from the canned cinnamon rolls. Using a wire whisk, whip the ingredients together until smooth and creamy.
Let the baked cinnamon rolls cool for 5 minutes before icing them.
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