You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
This recipe took me many tries to acquire right. But I am happy to say, these cinnamon rolls will only take an hour from begin to finish! AND THEY ARE incredible! 🙂 Please note I proofed them in the Instant Pot, I did not cook them in the Instant Pot!
Scroll down for the recipe!
Find my GIANT Cinnamon Roll recipe here: https://www.youtube.com/watch?v=2tmkUjjnWJ0
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1 3/4 Cups Warm Water
6 Tablespoons of Sugar
1/4 Cup Oil
3 Tablespoons Instant Yeast
1/4 Tablespoon Salt
5 – 6 Cups Bread Flour
1/2 Cup Softened Butter
3 Cups Powdered Sugar
1 tsp Vanilla
3-6 Tbs Milk *for desired consistency
1/2 cup butter, melted
1 Cup Brown Sugar
3-4 tsp Cinnamon
In a big bowl, add warm water. Mix in Sugar and Oil and stir. Add Yeast. Gently stir. Cover and set aside for 15 minutes.
In a Stand Mixer, add 3 cups of flour and salt. Add Yeast liquid and mix. Add eggs one at a time and mix.
Add 2 more cups of flour and mix
Slowly add more flour if you need.
Dough should be sticky but not stick to your fingers.
Remove from mixer and put Instant Pot on Yogurt Setting. Cover with a glass lid and allow to raise for 15. The yogurt setting is a perfect warm environment for the dough to raise fast and easily without killing the yeast.
If you do not have a Pressure Cooker with a Yogurt Setting, put your dough into a bowl, cover with a towel and put on the counter to double in size.
Separate dough into 2 sections. Using one section at a time roll out into a rectangle. Add Brown Sugar and Cinnamon evenly over dough.
Roll Dough and pinch seam together. cut with a floss or a knife and put on greased cookie sheet
Bake at 400 degrees for 10-12 minutes or until golden brown. Frost and Enjoy.
Cinematography and Editing Provided by: Adam Moffat (www.adammoffat.com)
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