Don't skip the rise time before air-frying these cinnamon rolls. It helps make them pillowy instead of dense. Raisins and walnuts are packed into each bite of these sweet rolls.
Ingredients:
⅔ cup raisins
⅓ cup chopped walnuts, toasted (see tip)
¼ cup packed brown sugar
3 ⅛ teaspoons ground cinnamon, divided
16 ounces frozen whole-wheat bread dough, thawed
1 tablespoon neutral oil, such as canola or avocado
2 ounces cream cheese, softened
¼ cup low-fat plain strained yogurt, such as greek-style
1 tablespoon pure maple syrup
2 tablespoons low-fat milk
Directions:
Combine raisins, walnuts, brown sugar and 3 teaspoons cinnamon in a small bowl.
Roll dough on a lightly floured surface into a 16-by-10-inch rectangle (allow the dough to rest as you roll, if necessary). Brush with oil until evenly coated. Sprinkle with the raisin mixture, leaving 1 inch of a long side bare. Roll into a log, starting with the filled long side. Pinch the dough edges together along the length of the roll. With a serrated knife, slice the log crosswise into 12 rolls (about 1 1/2 inches thick).
Arrange the dough slices on a piece of parchment paper. Lightly cover with a towel or plastic wrap; let rise in a warm place until almost doubled, 30 to 60 minutes. Working in batches as necessary, arrange the rolls on parchment in the basket of a 6- to 9-quart air fryer. Cook at 325℉ until golden and an instant-read thermometer inserted in the center of a roll registers 195℉ to 205℉, 12 to 15 minutes. Transfer the rolls to a wire rack to cool.
Meanwhile, combine cream cheese, yogurt, maple syrup and the remaining 1/8 teaspoon cinnamon in a medium bowl. Beat with an electric mixer on medium speed until smooth. Add milk, as necessary, to reach a drizzling consistency. Drizzle over the warm rolls.
