Instant Pot Cinnamon Rolls

I just made a post back in November on how to copycat Holiday Inns Cinnamon Rolls, but I didn’t know you could make them from scratch in your Instant Pot! Makes 6 rolls Total Time: 43 minutes

You’ll need a 7” cheesecake pan with a removable bottom. 
Ingredients:

Filling
3/4 cup light brown sugar packed
4 tablespoons granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 tablespoon melted butter

Rolls
1 1/4 cup milk
1 tablespoon white vinegar
2 1/2 cups flour + more for dusting
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons melted butter
2 cups water

Cream Cheese Frosting
2 tablespoons cream cheese, softened
1 1/2 cups powdered sugar
2 1/2 tablespoons milk

Directions:

In a small bowl combine the filling ingredients until it resembles wet sand. Set aside.

In a cup combine the milk and the vinegar, let sit 5 minutes. This will sour the milk, you could use buttermilk instead.

Brush 1 tablespoon of melted butter on the bottom of your 7” pan, set aside.

In a large bowl whisk together the flour, remaining 2 tablespoons granulated sugar, baking powder, baking soda and 1/2 teaspoon of salt. Mix 2 tablespoons melted butter into the sour milk. Make a well in the center of the dry ingredients and pour in the soured butter milk.mix until a dough is formed. Pour the dough onto a floured surface and knead until the dough becomes smooth. Roll the 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” of space around the edge. Pat it down until it sticks. Roll lengthwise until it resembles a log, then cut it into 6 equal pieces. Place one piece in the middle of the pan and the remaining 5 around the center roll. Brush the top with the remaining 2 tablespoons of melted butter. Pour 2 cups of water in the instant pot and place the provided trivet with handles inside.



Place a paper towel on top of the pan and cover with a piece of foil. This prevents water from getting into the pan, so your rolls don’t get soggy. Gently lower your pan into the Instant Pot. Close lid, close vent and select pressure on high for 23 minutes. Use the natural release method for 15 minutes.

Make the cream cheese frosting by mixing together the milk and cream cheese, then whisking in the powdered sugar until smooth. When rolls are finished remove from Instant Pot and let cool 10 minutes. Remove the rolls by pushing out the bottom of the cheesecake pan onto a plate and spread the icing over the top. Serve immediately. Yum Yum!