Instant Pot Gooey Cinnamon Rolls Recipes

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 CINNAMON ROLLS FROM SCRATCH

Steps:

• In a small bowl, whisk together the light brown sugar, 4 tablespoons granulated sugar, cinnamon, cloves, and salt.
• Whisk in the 1 tablespoon melted butter until it resembles wet sand. Set aside.
• Combine the 1 1/4 cup milk and vinegar in a cup. Let sit 5 minutes. (This will make sour milk, buttermilk may be used in place of this)
• Brush 1 tablespoon melted butter on the bottom and sides of a 7-inch push pan. Set aside.
• In a large bowl, whisk together the flour, remaining 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.
• Mix until a dough is formed.
• Pour your dough onto a floured surface and knead until the dough becomes smooth.
• Roll the cinnamon roll 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 inch of space around the edges.
• Pat it down so it sticks, leaving 1/4 inch around the edge of the cinnamon roll dough.
• Roll the dough lengthwise 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. 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 2 tablespoons melted butter.
• Pour 2 cups water in the bowl of your Instant Pot electric pressure cooker and place the trivet inside.
• 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.
• Place a paper towel on top of your push pan (with cinnamon rolls inside) and cover with a piece of foil. This keeps the water out of your cake pan so your cinnamon rolls don't get soggy.
• Gently lower your cinnamon rolls (with the 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.
• To make the icing: Mix together softened cream cheese and 2 tablespoons milk. It will be lumpy. Whisk in the powdered sugar until smooth.
• 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).
• Spread the icing over the top of your instant pot cinnamon rolls and enjoy immediately.
• Refrigerate any uneaten portion and reheat prior to serving.

SHEET PAN CINNAMON ROLLS

Steps:

• Whisk together the milk and yeast in the bowl of a stand mixer. Let sit 10 minutes to dissolve; you will see a few bubbles but the mixture won't be foamy. Whisk together the granulated sugar, eggs and 1 tablespoon salt in a small bowl.
• Add the bread flour, whole-wheat flour, milk powder and egg mixture to the yeast mixture and mix with a wooden spoon until a shaggy dough forms. Fit the bowl in place on the stand mixer and fit the mixer 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 20 tablespoons (2 1/2 sticks) 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.
• Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area until it has a buttery, yeasty smell and has doubled in volume, 35 to 50 minutes.
• Meanwhile, whisk together the dark brown sugar, cinnamon and 1 teaspoon salt in a medium bowl until no lumps of sugar remain. Smash in the remaining 24 tablespoons (3 sticks) butter and stir until completely combined. Set aside until ready to assemble. Line two 18-by-13-inch sheet pans 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. Cut the dough in half. Roll one piece into a 12-by-18-inch rectangle, pushing the edges towards the center to make straight sides. Spread half of the butter mixture over the dough in an even layer, leaving a 1/4-inch border around the edges. Starting from a long end, tightly roll into a log, pressing the sides occasionally to keep them flush. Transfer to one of the prepared baking sheets and freeze for 20 minutes to firm up the dough. Repeat with the remaining dough and butter mixture.
• Generously butter the bottom and sides of an 18-by-13-inch sheet pan. Cut one log of dough crosswise into 16 pieces and arrange them cut-side up in the pan, gently shaping each cinnamon roll to make them fit in the pan. Repeat with the remaining log, ending up with a 4-by-8 grid of rolls. Let rise, uncovered, in a warm, draft-free area until almost doubled in volume, 45 minutes to 1 hour.
• Meanwhile, preheat the oven to 350 degrees F.
• Bake the cinnamon rolls until golden brown on top and baked all the way through, 25 to 30 minutes. Remove to a rack to cool for about 10 minutes before glazing.
• 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 to make a thick glaze. Drizzle the glaze over the cinnamon rolls and serve warm.

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.

OOEY-GOOEY CINNAMON BUNS

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.

GOOEY CARAMEL CINNAMON ROLLS

Steps:

• Mix water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Whisk buttermilk and oil into the yeast mixture. Stir in flour, salt, and baking soda until dough comes together.
• Turn dough out onto a floured work surface; knead until smooth and elastic, about 10 minutes. Let dough rest for 15 minutes.
• Whisk 3/4 cup brown sugar, 4 tablespoons melted butter, and cinnamon together in a bowl.
• Roll dough out into a 12-inch long rectangle about 1/4-inch thick. Spread cinnamon mixture evenly on top. Roll up lengthwise into a log; cut into 1-inch slices using a serrated knife.
• Whisk remaining 3/4 cup brown sugar, 6 tablespoons melted butter, and molasses together in a small bowl. Pour into a greased 9x13-inch baking pan. Arrange dough slices on top. Cover and let rise at room temperature for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown on top, 20 to 25 minutes.

SOFT, MOIST AND GOOEY CINNAMON BUNS

Steps:

• In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle.
• When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle.
• Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1/2 inch to 1 inch slices, and place in a greased 9x13 inch pan. Place in a draft-free space, and allow to rise until doubled.
• Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes. To make frosting, mix the milk, confectioners sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.