Ingredients
>
1 (17.5 oz) can refrigerated Pillsbury ™ Grands!™ Cinnamon Rolls with Original Icing (5 count)
>
1/2 (8 oz) pkg cream cheese, softened
>
1/2 cup powdered sugar
>
5 cookie dough rounds from 1 (16 oz) pkg refrigerated Pillsbury™ Ready To Bake!™ Sugar Cookie Dough (24 count)
>
1 tbsp rainbow candy sprinkles
Steps
1
Cut two 8-inch rounds of cooking parchment paper. Place one round in bottom of air fryer basket. Spray with cooking spray.
2
Separate dough into 5 rolls; set icing aside. Place 3 rolls on parchment paper in air fryer basket, spacing apart. Cover remaining rolls with plastic wrap, and refrigerate.
3
Set air fryer to 320°F; cook 12 minutes. Place a large plate over air fryer basket, and invert. Discard parchment. Carefully transfer cinnamon rolls back to air fryer, bottom side up. Cook 2 to 4 minutes or until golden brown and rolls are cooked thorough. Remove from air fryer; cover loosely with foil to keep warm while cooking second batch. Repeat for remaining 2 rolls, and place on remaining parchment round in basket of air fryer. Cook as directed above.
4
Meanwhile, in small bowl, place icing and cream cheese; beat with spoon until well blended. Stir in powdered sugar until mixed well. In another small bowl, crumble cookie dough rounds into small pieces. Add sprinkles, and stir until coated. Spread icing mixture on tops of warm cinnamon rolls; crumble sprinkled coated cookie dough pieces on tops. Serve warm.
Tips
Recipe Sponsored by Pillsbury™
