Homemade Cinnamon Rolls in Your Pressure Cooker
These cinnamon rolls are irresistibly soft, gooey, and loaded with cinnamon sugar flavor, all made quicker and easier using a pressure cooker for ultimate convenience and texture.
Equipment
- 1 Mixing bowl Large
- 1 Rolling pin
- 1 Pressure cooker For cooking the rolls
- 1 9x13 baking pan Greased
Ingredients
Main ingredients
- 1 cup Warm milk around 115°F
- 2 ½ teaspoons Instant dry yeast Red Star Platinum Baking Yeast works great
- 2 Large eggs at room temperature
- ⅓ cup Salted butter melted or softened, not above 110°F
- ½ cup Granulated sugar
- 1 teaspoon Salt
- 4 ½ cups Bread flour split for mixing
- ½ cup Salted butter almost melted, for spreading
- 1 cup Packed brown sugar mixed with cinnamon
- 2 tablespoons Cinnamon
- ½ cup Heavy cream for pouring over risen rolls
- 6 ounces Cream cheese softened
- ⅓ cup Salted butter softened, for icing
- 2 cups Powdered sugar
- ½ tablespoon Maple extract or vanilla extract for the icing
Instructions
Instructions
- Warm the milk to about 115°F and sprinkle the yeast over it. Let sit 5-10 minutes until foamy.
- Add eggs, melted butter, sugar, and salt into the yeast-milk mixture and mix well.
- Gradually stir in 4 cups of bread flour. If too sticky, add remaining ½ cup flour gradually.
- Knead on floured surface for 5–7 minutes until the dough is smooth and elastic. Place in greased bowl, cover, and rise 1 hour.
- Punch down dough and roll out to 16×12 inch rectangle. Spread with butter, sprinkle cinnamon sugar evenly.
- Roll dough into a log and slice into 12 rolls. Place in greased 9×13 pan, cover and let rise 30 minutes.
- Pour heavy cream over risen rolls. Seal lid onto pressure cooker.
- Cook on high pressure for 20 minutes. Let pressure release naturally.
- While rolls cool, beat cream cheese and butter until smooth. Add extract and powdered sugar, beat until creamy.
- Spread cream cheese icing over cooled cinnamon rolls.
- Serve warm and enjoy the pull-apart softness.
Video
https://youtube.com/watch?v=f4SmwQMToFE%3Fsi%3DY5JuXiu5Lo6pZWWL
Notes
Store leftover rolls covered at room temp for 2 days, or refrigerate up to a week. Freeze individually for up to 3 months. Reheat gently for best results.