INSTANT POT CINNAMON ROLLS FROM SCRATCH
There are quite a few ingredients listed below. Don’t be alarmed! These are the ingredients for the cinnamon roll dough, the filling, and the cream cheese icing.
Luckily, you get to skip the rise time, dough punching, and second rise time all while still having from scratch cinnamon rolls hot, fresh, and ready to eat!
INGREDIENTS FOR INSTANT POT CINNAMON ROLLS
FILLING:
3/4 cup light brown sugar packed
4 tbsp granulated sugar
2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp salt
1 tbsp butter melted
CINNAMON ROLLS:
1 1/4 cup milk
1 tbsp white vinegar
2 1/2 cups all-purpose flour plus more for work surface
2 tbsp granulated sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
7 tbsp butter melted
2 cups water
CREAM CHEESE FROSTING:
2 tbsp cream cheese softened
2 1/2 tbsp milk
1 1/2 cups powdered sugar
INSTANT POT CINNAMON ROLLS RECIPE
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 9×12 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.
source : aileencooks.com