Instant Cinnamon Rolls Recipes

INSTANT POT CINNAMON ROLLS

Steps:

• Pour your water into the bottom of your 6-quart Instant Pot
• Place your cinnamon rolls in a slightly greased spring form pan, cover with a paper towel, then foil
• Place your pan on a trivet and place everything in your Instant Pot
• Seal and cook on high pressure, turning off the Keep Warm Feature, for 15 minutes
• Natural release for 10 minutes, then quick release
• Remove pan from Instant Pot, remove foil and paper towel from pan and ice before serving

CINNAMON ROLLS III

Steps:

• In the pan of your bread machine, combine water, 1/4 cup melted butter, vanilla pudding, 1 cup warm milk, egg, 1 tablespoon sugar, salt, bread flour, and yeast. Set machine to Dough cycle; press Start.
• When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with 1/2 cup softened butter. In a small bowl, stir together brown sugar, cinnamon, and pecans. Sprinkle brown sugar mixture over dough.
• Butter a 9x13-inch baking pan.
• Roll up dough, beginning with long side. Slice into 16 one-inch slices; place in prepared pan. Let rolls rise in a warm place until doubled, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake rolls in preheated oven until browned, 15 to 20 minutes.
• Stir together cream cheese, 1/4 cup softened butter, confectioners' sugar, vanilla extract, and 1 1/2 teaspoons milk. Remove rolls from oven and let cool until warm; spread frosting over warm rolls.

INSTANT CINNAMON ROLLS

Steps:

• Preheat oven to 450.
• Combine pancake mix and milk. Mix with bread cook for 2-3 minutes until dough is thoroughly formed.
• Roll dough into 10 by 14 inch rectangle on lightly floured surface.
• Combine butter, sugar and cinnamon. Microwave until spreadable. Spread on dough. Roll dough into log starting with the long side.
• Slice roll into 16 pieces. Place on baking sheet. Bake 10-12 minutes.
• While still warm, frost rolls.

INSTANT POT CINNAMON ROLLS RECIPE BY TASTY

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!

INSTANT POT GOOEY CINNAMON ROLLS

Steps:

• Whisk together the milk and yeast in the bowl of a stand mixer (alternatively, use a large bowl if you are going to knead by hand). Let sit 10 minutes to dissolve; you will see a few bubbles but the mixture won't be foamy. Whisk together the granulated sugar, zest, eggs and 1 teaspoon salt in a small bowl.
• Add the bread flour, whole-wheat flour, milk powder and the egg mixture to the yeast mixture and mix with a wooden spoon until a shaggy dough forms. Fit the bowl in place on a stand mixer fitted with the dough hook. Mix on medium speed until the dough comes together but is still slightly tough, about 3 minutes. Increase the speed to high and add 7 tablespoons of the butter, a tablespoon at a time (the dough will look broken after each addition, but it will eventually come together), and beat until the dough is smooth, elastic and very tacky but pulls away from the sides of the bowl, about 12 minutes. (This may seem like a long time, but the texture of the bread improves with a long knead time.) Alternatively, knead the dough on surface lightly dusted with bread flour, adding 1 tablespoon of the butter at a time, until smooth and elastic, about 15 minutes.
• Cover with plastic wrap and let the dough rise in a warm, draft-free area until doubled in volume, 35 to 50 minutes. (Check it at 35 minutes: It should smell buttery and yeasty, and if it's doubled, it's done. If not, check again in 10 minutes.)
• Meanwhile, whisk together the dark brown sugar, cinnamon and 1/4 teaspoon salt in a medium bowl until no lumps of sugar remain. Smash in 8 tablespoons of the remaining butter and stir until completely combined. Set aside until ready to assemble. Line a baking sheet with parchment.
• Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Transfer to a clean work surface lightly dusted with bread flour. Roll into a 12-inch square, pushing the edges towards the center to make the straight sides. Spread the butter mixture over the dough in an even layer leaving a 1/4-inch border around the edges. Tightly roll into a log, pressing the sides occasionally to keeps them flush. Transfer to the prepared baking sheet and freeze for 20 minutes to firm up the dough.
• Grease an 8-inch round cake pan with the remaining 1 tablespoon butter. Cut the dough log crosswise into 8 equal pieces and arrange, cut-side up, in the pan, gently shaping each cinnamon roll to make them fit in the pan. Let rise, uncovered, in a warm, draft-free area until doubled in volume and the rolls reach the top of the pan, 1 hour to 1 hour 30 minutes. Cover tightly with foil.
• Fold an 18-inch piece of foil in half lengthwise, then fold it in half again lengthwise and finally once more in half lengthwise, making a 4 1/2-inch wide foil sling for the pan. Place a rack in a 6- or 8-quart Instant Pot® and fill with 2 cups water. Place the cinnamon rolls in the center of the sling and lower into the pot.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on the high-pressure setting for 40 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
• Meanwhile, whisk the confectioners' sugar, cream, vanilla and remaining 1/4 teaspoon salt in a small bowl until smooth and creamy, adding more cream if necessary.
• Transfer the pan to a rack set inside a baking sheet, remove the foil and let cool 20 minutes in the pan. Invert onto a serving plate or platter. Drizzle the icing over the top and serve warm.

NINETY MINUTE CINNAMON ROLLS

Steps:

• Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
• In a large mixing bowl, combine 2 1/4 cup flour, yeast, white sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
• Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
• Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm