Air-Fryer Whole-Wheat Cinnamon Rolls

1. Combine raisins, walnuts, brown sugar and 3 teaspoons cinnamon in a small bowl.

2. 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).

3. 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.

4. 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.

Equipment

6- to 9-quart air fryer; parchment paper

Tip

For the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.