Instant Pot Gooey Cinnamon Rolls Recipes

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!

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.