Instant Pot Cinnamon Rolls Recipes

INSTANT POT CINNAMON ROLLS FROM SCRATCH

Steps:

• In a small bowl, whisk together the light brown sugar, 4 tablespoons granulated sugar, cinnamon, cloves, and salt.
• Whisk in the 1 tablespoon melted butter until it resembles wet sand. Set aside.
• Combine the 1 1/4 cup milk and vinegar in a cup. Let sit 5 minutes. (This will make sour milk, buttermilk may be used in place of this)
• Brush 1 tablespoon melted butter on the bottom and sides of a 7-inch push pan. Set aside.
• In a large bowl, whisk together the flour, remaining 2 tablespoons granulated sugar, baking powder, baking soda, and 1/2 teaspoon salt.
• Mix 2 tablespoons melted butter into the soured milk.
• Make a well in the center of the dry ingredients and pour in the soured milk + butter.
• Mix until a dough is formed.
• Pour your dough onto a floured surface and knead until the dough becomes smooth.
• Roll the cinnamon roll dough into a 9x12 rectangle.
• Brush the dough with 2 tablespoons melted butter and sprinkle the filling on top of the butter - leaving 1/4 inch of space around the edges.
• Pat it down so it sticks, leaving 1/4 inch around the edge of the cinnamon roll dough.
• Roll the dough lengthwise until it resembles a log. Pinch the seams along the edge and on the ends so they stick.
• Cut the log into 6 equal pieces. Place one piece in the center of your push pan and the remaining 5 around the center cinnamon roll.
• Brush the tops of the rolls with the remaining 2 tablespoons melted butter.
• Pour 2 cups water in the bowl of your Instant Pot electric pressure cooker and place the trivet inside.
• Create a foil sling with a long piece of foil, folded lengthwise into thirds. Gently place the foil into your pressure cooker with the ends poking out on both sides.
• Place a paper towel on top of your push pan (with cinnamon rolls inside) and cover with a piece of foil. This keeps the water out of your cake pan so your cinnamon rolls don't get soggy.
• Gently lower your cinnamon rolls (with the paper towel and foil still on top) into your pressure cooker.
• Fold the ends of the foil sling over the top of your push pan so they are accessible after your instant pot cinnamon rolls have cooked.
• Close lid and set to "sealing". Cook your the cinnamon rolls on high pressure for 23 minutes. Natural Pressure Release (NPR) for 15 minutes.
• To make the icing: Mix together softened cream cheese and 2 tablespoons milk. It will be lumpy. Whisk in the powdered sugar until smooth.
• Once the cinnamon rolls are finished cooking, gently remove the pan using your foil sling. Let cool 10 minutes.
• Remove the cinnamon rolls by pushing them out from the bottom (this is where the push pan comes in handy).
• Spread the icing over the top of your instant pot cinnamon rolls and enjoy immediately.
• Refrigerate any uneaten portion and reheat prior to serving.

INSTANT POT CINNAMON ROLLS

Steps:

• Pour your water into the bottom of your 6-quart Instant Pot
• Place your cinnamon rolls in a slightly greased spring form pan, cover with a paper towel, then foil
• Place your pan on a trivet and place everything in your Instant Pot
• Seal and cook on high pressure, turning off the Keep Warm Feature, for 15 minutes
• Natural release for 10 minutes, then quick release
• Remove pan from Instant Pot, remove foil and paper towel from pan and ice before serving

INSTANT POT GOOEY CINNAMON ROLLS

Steps:

• Whisk together the milk and yeast in the bowl of a stand mixer (alternatively, use a large bowl if you are going to knead by hand). Let sit 10 minutes to dissolve; you will see a few bubbles but the mixture won't be foamy. Whisk together the granulated sugar, zest, eggs and 1 teaspoon salt in a small bowl.
• Add the bread flour, whole-wheat flour, milk powder and the egg mixture to the yeast mixture and mix with a wooden spoon until a shaggy dough forms. Fit the bowl in place on a stand mixer fitted with the dough hook. Mix on medium speed until the dough comes together but is still slightly tough, about 3 minutes. Increase the speed to high and add 7 tablespoons of the butter, a tablespoon at a time (the dough will look broken after each addition, but it will eventually come together), and beat until the dough is smooth, elastic and very tacky but pulls away from the sides of the bowl, about 12 minutes. (This may seem like a long time, but the texture of the bread improves with a long knead time.) Alternatively, knead the dough on surface lightly dusted with bread flour, adding 1 tablespoon of the butter at a time, until smooth and elastic, about 15 minutes.
• Cover with plastic wrap and let the dough rise in a warm, draft-free area until doubled in volume, 35 to 50 minutes. (Check it at 35 minutes: It should smell buttery and yeasty, and if it's doubled, it's done. If not, check again in 10 minutes.)
• Meanwhile, whisk together the dark brown sugar, cinnamon and 1/4 teaspoon salt in a medium bowl until no lumps of sugar remain. Smash in 8 tablespoons of the remaining butter and stir until completely combined. Set aside until ready to assemble. Line a baking sheet with parchment.
• Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Transfer to a clean work surface lightly dusted with bread flour. Roll into a 12-inch square, pushing the edges towards the center to make the straight sides. Spread the butter mixture over the dough in an even layer leaving a 1/4-inch border around the edges. Tightly roll into a log, pressing the sides occasionally to keeps them flush. Transfer to the prepared baking sheet and freeze for 20 minutes to firm up the dough.
• Grease an 8-inch round cake pan with the remaining 1 tablespoon butter. Cut the dough log crosswise into 8 equal pieces and arrange, cut-side up, in the pan, gently shaping each cinnamon roll to make them fit in the pan. Let rise, uncovered, in a warm, draft-free area until doubled in volume and the rolls reach the top of the pan, 1 hour to 1 hour 30 minutes. Cover tightly with foil.
• Fold an 18-inch piece of foil in half lengthwise, then fold it in half again lengthwise and finally once more in half lengthwise, making a 4 1/2-inch wide foil sling for the pan. Place a rack in a 6- or 8-quart Instant Pot® and fill with 2 cups water. Place the cinnamon rolls in the center of the sling and lower into the pot.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on the high-pressure setting for 40 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
• Meanwhile, whisk the confectioners' sugar, cream, vanilla and remaining 1/4 teaspoon salt in a small bowl until smooth and creamy, adding more cream if necessary.
• Transfer the pan to a rack set inside a baking sheet, remove the foil and let cool 20 minutes in the pan. Invert onto a serving plate or platter. Drizzle the icing over the top and serve warm.

INSTANT POT CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Grease a 7-inch (17 cm) springform pan with non stick cooking spray. Cut a 7-inch (17 cm) round of parchment paper to fit over the pan and set aside.
• Make the dough: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the milk and melted butter and mix with a rubber spatula until a rough dough forms.
• Turn the dough onto a lightly floured surface and knead until stiff, about 3 minutes. Roll the dough out to a 9 x 12-inch (22 x 30 cm) rectangle.
• Make the filling: Brush the dough with 1 tablespoon of melted butter.
• In a medium bowl, whisk together the brown sugar, granulated sugar, cinnamon, and salt. Sprinkle the cinnamon sugar filling over the dough and press into the melted butter.
• Starting from a long end, roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Cut into 8 equal pieces, each about 1½ inches (3 cm) wide.
• Place the rolls, cut-side up, in the prepared pan and brush the tops with the remaining tablespoon of melted butter. Place the parchment round on top and wrap the entire pan tightly with foil.
• Place the trivet inside the Instant Pot and pour in the water. Lower the pan with the cinnamon rolls into the Instant Pot, close, and set to manual high pressure. Set the timer for 25 minutes. When the 25 minutes has elapsed, allow the Instant Pot to naturally release the pressure for 15 minutes, then manually release the remaining steam.
• Meanwhile, make the icing: Add the powdered sugar, cream cheese, butter, vanilla, and milk to a large bowl. Beat with an electric hand mixer until fully combined and smooth, about 2 minutes.
• Carefully remove the pan with the cinnamon rolls from the Instant Pot. Unwrap the pan, release the springform, and transfer the rolls to a serving platter.
• Spread the icing all over the top of the cinnamon rolls and serve warm.
• Enjoy!

INSTANT POT CINNAMON ROLLS

Steps:

• Add milk to a small pot over medium heat and heat until almost boiling. Then immediately remove it from heat.
• Add the cold butter into the hot milk and stir until fully melted. Cool the mixture to room temperature.
• In another bowl mix the warm water, yeast and 1 Tbsp of sugar together. Let the yeast activate, by standing for 5-10 mins, until it starts bubbling.
• Add the room temperature milk and yeast mixture to the bowl of your stand mixer.
• Add the remaining sugar, salt and eggs and mix with the hook attachment until well combined.
• Next for these Pressure Cooker Cinnamon Rolls, add in 3 cups of flour and lightly mix together.
• Add the remaining 4 cups of flour and slowly mix until combined. The Instant Pot Cinnamon Roll dough will be very sticky.
• Add a bit of oil to the Instant Pot and grease the insert well. Transfer the dough into the Instant Pot and roll it so it's also covered in oil on the surface.
• Press the Yogurt setting button on the Instant Pot and ensure it is set to 'Normal'. Cover with a glass lid and let the dough proof for 20 mins.
• Take the lid off, and knead the dough a bit inside the Instant Pot liner. Proof for an additional 10 mins without the lid on.
• Transfer the Instant Pot Cinnamon Roll dough onto a flat, floured surface and gently roll into a large rectangle about 1/2 inch thick.
• Brush the dough with melted butter.
• In a small bowl, mix brown sugar with cinnamon and then sprinkle on top of the dough, an inch from the side facing you.
• Tightly roll the dough up and then cut into 1-inch rolls and let the rolls rise for about 15 mins.
• Bake at 375F (190C) for 15-20 mins or until golden brown.
• Add the cream cheese and butter to the mixing bowl and beat until smooth.
• Add the powdered sugar and vanilla extract and beat until smooth. If the icing is too stiff, add 1 tbsp of milk.
• Once the rolls are done baking, remove from oven and immediately pour the icing on top.
• Serve warm and enjoy!