It’s Sunday afternoon and it’s been snowing for hours, we have about 5″ on the ground right now! Nothing like being stuck in the house to get me in the mood to do some cooking in the Instant Pot. I enjoy baking in my oven, don’t get me wrong, but I just love baking in the Instant Pot. I was in the mood for something sweet, so thought I would give this recipe a try since I had all the ingredients on hand and I’m sure you will too. I never made a bread that didn’t use yeast and you don’t have to let rise, so this peeked my curiosity and I wanted to see if I could adapt it to the bake in the Instant Pot. I was very pleased with how it turned out and hubby gave it a thumbs up!
Ingredients you will need:
For the Filling
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- 3/4 cup light brown sugar packed
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- 4 tbsp granulated sugar
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- 2 tsp cinnamon ground
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- 1/8 tsp salt
- 1 tbsp butter melted
For the Rolls
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- 1 1/4 cup milk
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- 1 tbsp white vinegar
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- 2 1/2 cups all-purpose flour (plus more for work surface)
- 2 T white sugar
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- 1 1/4 tsp baking powder
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- 1/2 tsp baking soda
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- 1/2 tsp salt
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- 7 tbsp butter melted- divided (1 T for the filling, 2 T go into the sour milk, 1 T used for the pan, 2 T for brushing the dough and 1 T to brush the top of the rolls)
- 2 cups water for the Instant Pot
In a large bowl or use your Kitchenaid mixer (that’s what I used), whisk together the flour, 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.
All the ingredients in the mixing bowl.
Mix until a dough is formed.
Pour your dough onto a floured surface and knead until the dough becomes smooth.
This dough is very easy to work with, so this won’t take long.
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.
Pat it down so it sticks, leaving 1/4 inch around the edge of the cinnamon roll dough.
Roll the dough length wise 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.
Brush your push-top pan with some of the melted butter.
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 tablespoon of melted butter.
Pour 2 cups water in the bowl of your Instant Pot electric pressure cooker and place the trivet inside.
Place a paper towel on top of your push pan (with cinnamon rolls inside) and lightly cover with a piece of foil.
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.
Gently lower your cinnamon rolls (with 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.
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).
This is the pan I used, I found it on Amazon.
If you want to add some icing, you can mix 2/3 cup of confectioners sugar, 1 tsp softened butter, 1/2 tsp vanilla and about 1/2 tsp of milk…more if it’s not runny enough to drizzle on top.
RECIPE in PDF format for printing or downloading
Instant Pot No Yeast, No Rise Cinnamon Rolls
