Ingredients
Scale
- 1 can (16.3 oz) refrigerated flaky layers biscuits (8 count)
- 1/4 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup powdered sugar
- 1 tablespoon milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Pop open the can of biscuits and separate them. On a lightly floured surface, use a rolling pin or the palm of your hand to flatten each biscuit into a thin oval, about 1/4 inch thick. In a small bowl, whisk together the granulated sugar and ground cinnamon until well combined.
- Brush each flattened biscuit generously with the melted butter. Sprinkle a heavy layer of the cinnamon-sugar mixture over the buttered surface, leaving a tiny margin at the edges to help the dough seal. Press the sugar lightly into the dough with your fingers so it stays in place.
- Starting from one short end, roll each biscuit tightly into a log. If you want a more traditional look, you can slice these logs in half to make mini rolls, or leave them whole for a larger, more indulgent pastry. Pinch the seam at the end to ensure they do not unravel during the cooking process.
- Preheat your air fryer to 330°F (165°C). Lightly grease the air fryer basket or line it with a piece of perforated parchment paper. Place the rolls in the basket in a single layer, ensuring they do not touch. Air fry for 7 to 9 minutes, or until the rolls are golden brown and the centers are cooked through.
- While the rolls cook, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Remove the hot rolls from the air fryer and let them cool for just one minute. Drizzle the glaze over the warm rolls so it melts into the flaky crevices. Serve immediately while warm.
- Cook Time: 18 minutes