Prep Time: 15 mins | Cook Time: 20 mins | Proofing Time: 30 mins | Total Time: 1 hr 5 mins | Servings: 12
These decadent Cinnamon Rolls are the perfect holiday treat! So easy to whip up using our trusty Instant Pot. Serve this for breakfast to jump-start your day or dessert to end any meal with a bang!
INGREDIENTS
DOUGH:
3 Eggs
2 c. (480grams) hot milk
1/2 c. warm water
2 tablespoons dry active yeast
1/3 c. sugar
1/2 c. (113grams) butter, cold
7 c. flour
1 tablespoon oil for the Instant Pot
1 tablespoon salt
FILLING:
1 tablespoon cinnamon
1 c. packed brown sugar
3 tablespoons melted butter
CREAM CHEESE ICING:
8 tablespoons unsalted butter softened
8 ounces (225grams) cream cheese room temp
1 tablespoon vanilla extract
2 c. powdered sugar
HOW TO MAKE INSTANT POT CINNAMON ROLLS
FOR THE DOUGH:
Step 1: In a small pot, add the milk and heat on medium heat until almost boiling, then immediately take the pot off the heat.
Step 2: Into the hot milk, add the cold butter and stir until completely melted. Allow the mixture to cool to room temperature.
Step 3: Mix the warm water, yeast, and a tbsp sugar in a different bowl. Allow the yeast to activate for about 5 to 10 minutes until it begins to bubble.
Step 4: To the bowl of a stand mixer, add the room temperature milk and yeast mixture along with the rest of the sugar, salt, and eggs. Beat using the hook attachment until mixed.
Step 5: To the mixture, add 3 cups of flour, then lightly beat. Now, add the rest of the 4 cups of flour, mixing slowly until combined.
Step 6: To the Instant Pot, drizzle a bit of oil and grease the insert. Place the dough, rolling it to coat in oil. Press the Yogurt setting button and set the IP to “Normal”. Put the glass lid on and allow the dough to proof for about 20 minutes. Then, remove the cover and knead the dough a little inside the IP liner. Continue to proof for 10 minutes more, uncovered.
Step 7: On a flat, floured surface, transfer the dough and gently roll into an about half-inch thick large triangle, then brush with melted butter.
Step 8: Mix the brown sugar and cinnamon in a small bowl until well combined. Sprinkle this over the dough.
Step 9: Begin wrapping the dough up tightly, then slice it into inch rolls. Leave the rolls to rise for about 15 minutes. Then, place in a 375 degrees F or 190 degrees C and bake for about 15 to 20 minutes or until golden brown.
CREAM CHEESE ICING:
Step 10: To a mixing bowl, add the cream cheese and butter, then beat until smooth.
Step 11: Now, add the powdered sugar to the bowl along with the vanilla extract. Beat again until smooth. You can add a tbsp of milk if the icing turned out too stiff.
Step 12: Pour this over the rolls immediately after removing the rolls from the oven. Enjoy!
NOTES:
When proofing the dough, make sure to use the Yogurt Setting.
To prevent sticky dough, do not forget to grease the dough with a bit of oil. Also, oil the IP insert.
NUTRITION FACTS:
Calories: 722kcal | Carbohydrates: 103g | Protein: 12g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 114mg | Sodium: 778mg | Potassium: 216mg | Fiber: 3g | Sugar: 46g | Vitamin A: 941IU | Calcium: 109mg | Iron: 4mg
Ingredients
- DOUGH:
- 3 Eggs
- 2 c. (480grams) hot milk
- 1/2 c. warm water
- 2 tablespoons dry active yeast
- 1/3 c. sugar
- 1/2 c. (113grams) butter, cold
- 7 c. flour
- 1 tablespoon oil for the Instant Pot
- 1 tablespoon salt
- FILLING:
- 1 tablespoon cinnamon
- 1 c. packed brown sugar
- 3 tablespoons melted butter
- CREAM CHEESE ICING:
- 8 tablespoons unsalted butter softened
- 8 ounces (225grams) cream cheese room temp
- 1 tablespoon vanilla extract
- 2 c. powdered sugar
Instructions
FOR THE DOUGH:
Step 1: In a small pot, add the milk and heat on medium heat until almost boiling, then immediately take the pot off the heat.
Step 2: Into the hot milk, add the cold butter and stir until completely melted. Allow the mixture to cool to room temperature.
Step 3: Mix the warm water, yeast, and a tbsp sugar in a different bowl. Allow the yeast to activate for about 5 to 10 minutes until it begins to bubble.
Step 4: To the bowl of a stand mixer, add the room temperature milk and yeast mixture along with the rest of the sugar, salt, and eggs. Beat using the hook attachment until mixed.
Step 5: To the mixture, add 3 cups of flour, then lightly beat. Now, add the rest of the 4 cups of flour, mixing slowly until combined.
Step 6: To the Instant Pot, drizzle a bit of oil and grease the insert. Place the dough, rolling it to coat in oil. Press the Yogurt setting button and set the IP to “Normal”. Put the glass lid on and allow the dough to proof for about 20 minutes. Then, remove the cover and knead the dough a little inside the IP liner. Continue to proof for 10 minutes more, uncovered.
Step 7: On a flat, floured surface, transfer the dough and gently roll into an about half-inch thick large triangle, then brush with melted butter.
Step 8: Mix the brown sugar and cinnamon in a small bowl until well combined. Sprinkle this over the dough.
Step 9: Begin wrapping the dough up tightly, then slice it into inch rolls. Leave the rolls to rise for about 15 minutes. Then, place in a 375 degrees F or 190 degrees C and bake for about 15 to 20 minutes or until golden brown.
CREAM CHEESE ICING:
Step 10: To a mixing bowl, add the cream cheese and butter, then beat until smooth.
Step 11: Now, add the powdered sugar to the bowl along with the vanilla extract. Beat again until smooth. You can add a tbsp of milk if the icing turned out too stiff.
Step 12: Pour this over the rolls immediately after removing the rolls from the oven. Enjoy!
Notes
When proofing the dough, make sure to use the Yogurt Setting. To prevent sticky dough, do not forget to grease the dough with a bit of oil. Also, oil the IP insert.
