Preheat the air fryer. Set it to 350°F (175°C) and let it warm while you prep. If your air fryer runs hot, drop it to 330–340°F to prevent over-browning.

Prep the filling. In a small bowl, stir the cherry pie filling with lemon zest and almond extract. This brightens the flavor and keeps it from tasting too sweet.

Prepare the dough. Unroll the crescent or pastry dough on a lightly floured surface. If using crescent dough, pinch seams to create a single rectangle. Aim for about 1/4-inch thickness.

Add the filling. Spread a thin layer of cherry filling over the dough, leaving a 1/2-inch border on all sides. Don’t overload—too much filling will leak. Sprinkle nuts or chocolate if using.

Roll and slice. Roll the dough up tightly from the long side into a log. Gently seal the seam. Use a sharp knife or dental floss to slice into 6–8 even pieces, about 1–1.5 inches thick.

Prepare the basket. Line the air fryer basket with parchment made for air fryers or cut to fit. Poke a few holes to allow airflow. Brush parchment lightly with butter to prevent sticking.

Arrange the rolls. Place rolls cut-side up with space between them for expansion. Brush tops with melted butter and, if you like, sprinkle lightly with sugar for a crackly finish.

Air fry. Cook at 350°F (175°C) for 7–10 minutes, checking at the 6-minute mark. Rolls are done when puffed, lightly golden, and the centers look set, not doughy. If needed, add 1–2 more minutes.

Mix the glaze. While they cook, whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable. Add a splash more milk if too thick.

Finish and serve. Let rolls cool for 3–5 minutes so the filling settles, then drizzle with glaze. Serve warm.