This utterly delicious Instant Pot Cinnamon Rolls recipe will have everybody waiting in the kitchen waiting for them to finish cooking. And all it takes is 30 mins to proof the dough in the Instant Pot!
Peeps, this just may be the most deliciously perfect Instant Pot Cinnamon Rolls recipe there is. It is soooooo amazing, and so easy to make too. My family and I even fight over who gets to lick the icing bowl (the mini chefs usually win).
Yeap. These Instant Pot Cinnamon Rolls are a staple breakfast food during the holidays. They are a perfect sweet treat to start our mornings off on a festive note during the holiday season.
While we’re on the subject of the holidays……it’s never too early to start planning! So grab your copy of my Free Meal Planning Kit which will help you prepare all sorts of great tasting recipes.
Now let’s talk more about these enjoyable Instant Pot Cinnamon Rolls. Trust me when I say you will love them because:
- They satisfy the sweet tooth for both kids and adults alike.
- The delicious cinnamon sugar filling will get your taste buds salivating.
- Proofing the dough in the Instant Pot takes just 30 mins.
- They are topped with a delectable but not-too-sweet cream cheese icing.
Instant Pot Cinnamon Rolls Recipe Materials
KITCHEN TOOLS, UTENSILS & APPLIANCES NEEDED
This post contains affiliate links. For more information, check out my disclosure.
Here are some of the items you will need to make this recipe.- 8 qt Instant Pot.
- I use and love the 8 qt, extra Instant Pot Insert & sealing ring.
- 3 qt Instant Pot or 6 qt Instant Pot depending on family size.
- Cutting board.
- Measuring jugs or cups.
- Measuring teaspoons.
- Sea Salt Flakes <= amazing salt that makes your food taste good.
- Bowls with covers.
- For storing your leftover food.
Ready to learn just how easy and fun it is to make this Cinnamon Rolls Instant Pot recipe? Gather up your ingredients and I will show you…..
How to Make Instant Pot Cinnamon Rolls
To make the Instant Pot Cinnamon Rolls dough:
- Add milk to a small pot over medium heat and heat until almost boiling. Then immediately remove it from heat.
- Add the cold butter into the hot milk and stir until fully melted. Cool the mixture to room temperature.
- In another bowl mix the warm water, yeast and 1 Tbsp of sugar together. Let the yeast activate, by standing for 5-10 mins, until it starts bubbling.
- Add the room temperature milk and yeast mixture to the bowl of your stand mixer.
- Add the remaining sugar, salt and eggs and mix with the hook attachment until well combined.
- Next for these Pressure Cooker Cinnamon Rolls, add in 3 cups of flour and lightly mix together.
- Add the remaining 4 cups of flour and slowly mix until combined. The Instant Pot Cinnamon Roll dough will be very sticky.
- Add a bit of oil to the Instant Pot and grease the insert well. Transfer the dough into the Instant Pot and roll it so it’s also covered in oil on the surface.
- Press the Yogurt setting button on the Instant Pot and ensure it is set to ‘Normal’. Cover with a glass lid and let the dough proof for 20 mins.
- Take the lid off, and knead the dough a bit inside the Instant Pot liner. Proof for an additional 10 mins without the lid on.
To make the cinnamon rolls:
- Transfer the Instant Pot Cinnamon Roll dough onto a flat, floured surface and gently roll into a large rectangle about 1/2 inch thick.
- Brush the dough with melted butter.
- In a small bowl, mix brown sugar with cinnamon and then sprinkle on top of the dough, an inch from the side facing you.
- Tightly roll the dough up and then cut into 1-inch rolls and let the rolls rise for about 15 mins.
- Bake at 375F (190C) for 15-20 mins or until golden brown.
To make the cream cheese icing:
- Add the cream cheese and butter to the mixing bowl and beat until smooth.
- Add the powdered sugar and vanilla extract and beat until smooth. If the icing is too stiff, add 1 tbsp of milk.
- Once the rolls are done baking, remove from oven and immediately pour the icing on top.
- Serve warm and enjoy!
How to Proof Dough in the Instant Pot
Proofing dough in the Instant Pot is sooooo easy, and will give you perfectly soft and consistent dough!
Equipment You’ll Need:
- Instant Pot with the yogurt function.
- Glass lid
- Dough
Steps For Proofing Dough In The Instant Pot:
- Mix your dough following the directions in this recipe.
- Oil the Instant Pot insert and place the dough on the bottom of the insert.
- Cover with glass lid.
- Turn on the yogurt setting and make sure it is set to ‘normal’.
- Adjust the time to 20 mins.
- When time is up, remove the glass lid and knead the dough a bit.
- Keep the lid off, turn the yogurt function on and set to normal for 10 mins.
- Remove the proofed dough and transfer to a floured surface.
Cinnamon Rolls Instant Pot Recipe Tips
- Cooking time does not include time to come up to pressure or for pressure to release from your Instant Pot.
- Make sure to use the Yogurt Setting when you’re proofing the dough. Don’t use a different setting on your Instant Pot.
- Before you put the dough into the Instant Pot, do not forget to add a little oil to the dough and grease up the insert. You don’t want the VERY STICKY dough to get stuck to the insert.
Instant Pot Cinnamon Roll Variations
Want to put an extra tasty spin on these Pressure Cooker Cinnamon Rolls? Feel free to add some extra ingredients to the filling. Here are a few delicious ideas:
- Peanut Butter
- Nutella Spread
- Chocolate Chips
- Chopped Nuts
- White Chocolate Chunks
Instant Pot Cinnamon Roll Serving Suggestions
- Instant Pot Iced Coffee
- Instant Pot Peanut Butter Hot Chocolate
- Iced Maple Syrup Cardamom Iced Coffee
More Instant Pot Dessert Recipes
If you like this Cinnamon Rolls Instant Pot recipe, then you’ll want to check out these other quick, easy and delicious Instant Pot dessert recipes:
Instant Pot Cinnamon Rolls Video
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Instant Pot Cinnamon Rolls
Ingredients
Instant Pot Cinnamon Roll Ingredients
For the dough:
- 2 cups (480g) hot milk
- 1/2 cup (113g) butter, cold
- 2 tbsp dry active yeast
- 1/2 cup warm water
- 1/3 cup sugar
- 1 tbsp salt
- 3 eggs
- 7 cups flour
- 1 tbsp oil for the Instant Pot
For the filling:
- 3 tbsp melted butter
- 1 cup packed brown sugar
- 1 tbsp cinnamon
For the cream cheese Icing:
- 8 oz (225g) cream cheese room temp
- 8 tbsp unsalted butter softened
- 2 cups powdered sugar
- 1 tbsp vanilla extract
Instructions
To make the dough:
- Add milk to a small pot over medium heat and heat until almost boiling. Then immediately remove it from heat.
- Add the cold butter into the hot milk and stir until fully melted. Cool the mixture to room temperature.
- In another bowl mix the warm water, yeast and 1 Tbsp of sugar together. Let the yeast activate, by standing for 5-10 mins, until it starts bubbling.
- Add the room temperature milk and yeast mixture to the bowl of your stand mixer.
- Add the remaining sugar, salt and eggs and mix with the hook attachment until well combined.
- Next for these Pressure Cooker Cinnamon Rolls, add in 3 cups of flour and lightly mix together.
- Add the remaining 4 cups of flour and slowly mix until combined. The Instant Pot Cinnamon Roll dough will be very sticky.
- Add a bit of oil to the Instant Pot and grease the insert well. Transfer the dough into the Instant Pot and roll it so it’s also covered in oil on the surface.
- Press the Yogurt setting button on the Instant Pot and ensure it is set to ‘Normal’. Cover with a glass lid and let the dough proof for 20 mins.
- Take the lid off, and knead the dough a bit inside the Instant Pot liner. Proof for an additional 10 mins without the lid on.
- Transfer the Instant Pot Cinnamon Roll dough onto a flat, floured surface and gently roll into a large rectangle about 1/2 inch thick.
- Brush the dough with melted butter.
- In a small bowl, mix brown sugar with cinnamon and then sprinkle on top of the dough, an inch from the side facing you.
- Tightly roll the dough up and then cut into 1-inch rolls and let the rolls rise for about 15 mins.
- Bake at 375F (190C) for 15-20 mins or until golden brown.
To make the cream cheese icing:
- Add the cream cheese and butter to the mixing bowl and beat until smooth.
- Add the powdered sugar and vanilla extract and beat until smooth. If the icing is too stiff, add 1 tbsp of milk.
- Once the rolls are done baking, remove from oven and immediately pour the icing on top.
- Serve warm and enjoy!
Video
Recommended Products
Notes
- Cooking time does not include time to come up to pressure or for pressure to release from your Instant Pot.
- Make sure to use the Yogurt Setting when you’re proofing the dough. Don’t use a different setting on your Instant Pot.
- Before you put the dough into the Instant Pot, do not forget to add a little oil to the dough and grease up the insert. You don’t want the VERY STICKY dough to get stuck to the insert.
I just put the mixture in my instant pot and read “glass lid”. I don’t have one! Trying with a regular lid. Hoping it will still work. One of these days I will closely read all the way through the directions before starting!