Description
These air fryer fluffy lemon sweet rolls are soft, bright, and ready fast. A cozy small-batch winter treat with zesty lemon and cream cheese icing.
Ingredients
- Dough:
- 1/2 cup warm milk
- 2 teaspoons instant yeast
- 3 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 large egg yolk
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon fine sea salt
- Lemon filling:
- 3 tablespoons unsalted butter, very soft
- 1/3 cup granulated sugar
- 1 tablespoon packed lemon zest
- 1 tablespoon fresh lemon juice
- Lemon cream cheese icing:
- 3 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 to 2 tablespoons milk, as needed for consistency
- For the air fryer:
- Neutral cooking oil spray
- Parchment paper cut to fit air fryer basket
Instructions
- Whisk the warm milk, instant yeast, and sugar in a medium bowl. Let sit for 5 minutes until slightly foamy.
- Whisk in the melted butter and egg yolk. Stir in the flour and salt until a soft, slightly sticky dough forms.
- Turn the dough onto a lightly floured surface and knead for 3 to 5 minutes until smooth and elastic. Add only enough flour to prevent sticking while keeping the dough soft.
- Shape the dough into a ball. Place it back in the bowl, cover it with a kitchen towel, and let it rise in a warm spot until puffy and nearly doubled, about 45 to 60 minutes.
- While the dough rises, stir together the softened butter, sugar, lemon zest, and lemon juice for the filling until you have a spreadable lemon paste.
- Punch down the risen dough and transfer it to a lightly floured surface. Roll it into a 9 by 12 inch rectangle with the short side facing you.
- Spread the lemon filling evenly over the dough, leaving a small border along the top edge. Roll the dough up tightly from the short side into a log.
- Cut the log into 6 even pieces. Arrange them spiral-side up in a lightly oiled parchment-lined round cake pan or small baking dish that fits inside the air fryer basket, leaving space between rolls.
- Cover the pan and let the rolls rise in a warm spot until noticeably puffy and touching, about 20 to 25 minutes.
- Preheat the air fryer to 320°F. Place the pan with the risen rolls into the basket and air fry for 8 to 10 minutes until the tops are golden and centers feel set.
- While the rolls cook, beat the cream cheese and butter until smooth. Mix in the powdered sugar, lemon juice, lemon zest, and enough milk to create a thick but pourable icing.
- Let the baked rolls cool for 5 to 10 minutes. Spread the lemon cream cheese icing generously over the warm rolls and serve.
Notes
- Use milk that is warm to the touch but not hot for quick yeast activation.
- Keep the dough slightly soft and tacky for the fluffiest rolls.
- Do not overcrowd the pan; space helps rolls rise up and stay fluffy.
- Check rolls a minute or two early since air fryers vary in heat.
- Spread icing on warm, not hot, rolls to keep the icing thick.
- Store leftover rolls covered at room temperature for 1 day or refrigerated for up to 3 days.
- Freeze iced or un-iced rolls for up to 1 month.
- Reheat individual rolls in the air fryer at 300°F for 2 to 3 minutes.
- If reheating un-iced rolls, warm them first, then add fresh lemon icing.
- Variations: Substitute orange zest/juice for orange rolls. Add 1/2 cup blueberries over the filling. Swap some flour for white whole wheat flour. Add a pinch of cardamom to the filling. Skip cream cheese for a simple lemon glaze.
- Prep Time: 20 minutes plus 1 hour 15 minutes rising
- Cook Time: 10 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: American