• Place flour and salt in a large mixing bowl and stir.
• In a small bowl, combine sugar, lukewarm milk, and instant yeast. Stir and set aside for 5 minutes.
• Add to the flour the yeast mixture, the melted butter, the olive oil, and the egg. Start mixing first with a wooden spoon and then use your hands to make a dough. Knead shortly to distribute all ingredients well into the dough.
• Alternatively, use a stand mixer to mix the ingredients at a low speed until making a dough.
• Place the dough in the bowl. Cover it with baking paper and then wrap the bowl with 1-2 kitchen towels. Leave it in a warm place for about 1,5 h. The dough should almost double its size.
• Roll the dough on a parchment paper sheet, making a rectangular shape (or as rectangular as possible), about 1/2 inch thick.
• Spread the filling evenly on top of the rectangular. Start rolling from the larger side, using the paper as support. Roll up the rectangular into a tight log. Shape it with your hands to become as even as possible.
• Cut the log into 7 equal rolls using a sharp knife.
• Line the air fryer with a sheet of parchment paper as wide as its basket. Arrange the rolls one next to another, preferably not touching the sides of the basket.
• Bake the rolls for 20-25 minutes at 350ºF/ 180ºC or until golden brown. Check them at the 15th minute.
• Optionally top them with a glaze before serving.

Cinnamon filling:

•  In a medium bowl, combine cinnamon, melted butter, and sugar. Mix very well.

Glaze:

•  In a small bowl, combine cornstarch with 1-2 tbsp of the milk. Mix very well to dissolve.
• Heat the rest of the milk with vanilla and powdered sugar until the mixture starts simmering. Remove from the stove and add the dissolved starch. Stir very well and return to the stove, lowering the heat. Stir continuously for 30-60 seconds until the glaze starts thickening.
• Remove from heat and let cool for 5 minutes, stirring from time to time.