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Cinnamon Roll on a blue plate
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Homemade Cinnamon Rolls in the Ninja Foodi

Deliciously easy homemade cinnamon rolls right in the Ninja Foodi
Course Breakfast
Cuisine American
Keyword homemade cinnamon rolls
Prep Time 20 minutes
Cook Time 35 minutes
Proofing time 1 hour
Total Time 1 hour 55 minutes
Servings 8
Calories 410kcal
Author Louise

Equipment

  • Ninja Foodi Pressure Cooker & Air Crisper

Ingredients

Cinnamon Roll Dough

  • ¼ cup sugar
  • 1 large egg
  • 2 Tbsp warm water 110°
  • 1 tbsp yeast
  • ½ cup half and half
  • 4 tbsp butter salted
  • 2 cups bread flour sifted, plus more for cutting board or for the dough.
  • ¼ tsp sea salt fine grind

Cinnamon Roll Filling

  • 5 Tbsp butter salted, room temperature
  • cup sugar
  • Tbsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves

Pan Prep

  • 2 tsp butter salted or unsalted, room temperature

Cinnamon Roll Glaze

  • ¼ cup heavy cream
  • 4 ounces cream cheese
  • ¼ tsp orange extract
  • 2-4 Tbsp powdered sugar

Instructions

Cinnamon Rolls

  • Proof the yeast by combining warm water (110°-115°F) with the yeast and allow it to sit for 5-10 minutes. It will bubble and foam.
  • Warm the butter and the half and half in the microwave, on the stove, or in the inner pot. You only need to get it warm enough to melt the butter. Let it sit while the yeast proofs
  • Add sugar and egg to the bowl of your stand mixer with the paddle attachment and mix on low speed.
  • Add the sifted bread flour and salt to the sugar and egg mixture and mix on low speed for about 1 minute.
  • When the butter/half and half mixture has cooled down some (it needs to be less than 115℉) add it to the bowl of the stand mixer. Mix on low and then add the proofed yeast.
  • Mix on low for about 1 minute. Your dough should be soft and tacky, but not sticking to your fingers. If your dough is too wet, add 1 Tbsp of extra flour at a time until it is the right texture. (see post for more details)
  • Replace the paddle with the dough hook and turn the mixer on medium speed for about 5 minutes. The dough should be very soft, and a little tacky, but does not stick to your fingers. Form the dough into a ball and set it on your cutting board or work surface to rest for 10 minutes. Clean and dry the bowl of the stand mixer
  • Combine 5 Tbsp of butter, spices, and ⅓ cup sugar in the bowl of the stand mixer. Use the paddle attachment to mix on medium speed until well combined.
  • Butter the Ninja Foodi All Purpose Pan.
  • Flour a work surface or cutting board that is at least 14" x 9" in size. Place the dough in the center and use a rolling pan to roll out the dough to about 14" long and 9" wide. Try to make sure your dough is even in thickness.
  • Spread the filling over the surface of the dough up to ½" from the edges. Roll the dough, starting at the long side, into a log. Cut 8 equal rolls. The easiest way to do this is to estimate the middle and cut the log in half. Then cut each half in half again, then cut those pieces in half. That will give you 8 equal size rolls.
  • Arrange the rolls in the prepared pan, leaving about ½"-1" of space between them. Put a smaller roll (one of the ends usually) in the center. They will come together as they proof. Cover with a moist towel and place on the rack in the low position. Place the rolls into the Ninja Foodi and proof on dehydrate at 105°F for 1 hour.
  • Remove the moist towel and cover with foil or a silicone cover. I leave the pan right in the Foodi while doing this. No need to preheat, just put the TenderCrisp lid down and select the bake/roast function on 300℉/150℃ and bake for 35 minutes. I check them at the 30 minute mark and uncover to brown the tops. This is optional.
  • Remove the pan from the Ninja Foodi and allow to cool in the pan while you make the glaze.

Glaze Instructions

  • Heat the cream and the cream cheese in the Ninja Foodi Cold & Hot Blender on high until the cream starts to bubble slightly. Turn the heat off. *you can do this on the stove or in the microwave and then blend it up if you don't have the Cold & Hot Blender.
  • Add in the orange extract and 2-4 Tbsp of powdered sugar. Pulse blend until smooth.
  • When you can comfortable touch the pan that the cinnamon rolls are in, they are ready to be glazed. Remove the rolls by flipping them over onto a platter or cooling rack. Turn them right side up and glaze.
  • Serve & Enjoy!

Notes

 
*See Post if you do not have the dehydration function for proofing instructions

Nutrition

Serving: 1roll | Calories: 410kcal | Carbohydrates: 42g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 95mg | Sodium: 262mg | Potassium: 97mg | Fiber: 2g | Sugar: 17g | Vitamin A: 822IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg