Pressure Cooker Cinnamon Rolls

4 years ago

With the weather getting colder and Thanksgiving coming soon, we’ll be using our Crockpots™ more than ever. We absolutely love creating new recipes for our slow cookers and pressure cookers because they’re so versatile and there’s no need to turn the oven on. This recipe shows just how versatile Crockpots™ are!

PRESSURE. COOKER. CINNAMON. ROLLS. Yes, these are as life changing as they sound. These cinnamon rolls are doughy, buttery, and sweet – everything you could want in cinnamon rolls. Plus, they’re made in a pressure cooker! Not only do they bake in a pressure cooker, the dough also gets its first rise using the pressure cooker, cutting its overall rise time by at least a third. Like we said, life changing.

Ingredients you’ll need

You’ll make a yeasted dough from the following simple ingredients:

All-purpose flour
Salt
Vegan butter
Non-dairy milk
Sugar
Active dry yeast

And then a filling of:

Vegan Butter
Brown sugar
Cinnamon

And finally, you’ll make the glaze with:

Vegan butter
Powdered sugar
Vanilla extract
Non-dairy milk

Important tools and equipment

Large Bowl or Stand Mixer with Hook Attachment: You’ll need this to make your dough in. Using a stand mixer with a hook attachment makes it much easier to knead, however you can knead by hand as well.

7″ Round Pan: This is the perfect size for these cinnamon rolls as it fits inside the pressure cooker and fits all the rolls as they rise and bake.

Crockpot™ 6 Quart Pressure Cooker: This is imperative for this recipe. The pressure cooker is where the dough has its first rise and where the rolls bake.

How to make these pressure cooker cinnamon rolls

Make the dough: Make the dough according the instructions below. Knead it for 5-7 minutes.
Let it rise: Give the dough its first rise in your Crockpot™ 6 Quart Pressure Cooker on the yogurt setting set to low for 30 minutes.
Roll out the risen dough: Roll the dough into a rectangle that’s approximately 10″x8″. Evenly spread vegan butter overtop then sprinkle a mixture of brown sugar and cinnamon
Roll it up! Roll the dough into a swirl, starting on the longer edge. Cut into 8 even pieces. Place into a greased 7″ round pan, placing one in the center and the remaining seven around the edges. If desired, wrap tightly in plastic wrap and place in the fridge overnight. Remove from the fridge in the morning and let sit out for 30 minutes before moving to step 6.
Let it rise again: Cover with a clean towel and let rise again at room temperature for 20-30 minutes, until doubled in size.
Prepare the pan: Remove the towel and top your pan with a piece of paper towel. Tightly wrap it in foil.
Prepare the Pressure Cooker: Fill your Pressure Cooker with 1 cup of water and place the rack on the bottom.
Cook: Place the wrapped pan into the Pressure Cooker and shut the lid. Make sure the steam release is shut. Set the pressure cooker to dessert mode on high for 25 minutes then let the steam naturally release for 15 minutes. Open the lid and release any remaining steam.
Remove and cool: Carefully remove the pan from the Crockpot and take off the foil and paper towel. Allow to cool slightly.
Finish up: Make the glaze and spread on top of slightly cooled cinnamon rolls. Enjoy!

Make ahead

You can prep these cinnamon rolls the night before you want them baked using the following instructions. This way, you can wake up to fresh cinnamon rolls with little work to do in the morning.

Prepare the rolls: Follow the instructions through number 12 the night before. Tightly wrap the pan in plastic wrap and place in the fridge. In the morning, bring the pan out of the fridge and let sit at room temperature for 1-2 hours, until they fluff up. Continue with the remaining steps.

Prepare the glaze: Follow instruction number 18 to make the glaze and place in an airtight container. Place in the fridge along with the rolls overnight, then bring out to room temperature when you bring the rolls out of the fridge. Allow to soften while you finish up the rolls.

Double Batch

This recipe uses half of a packet of yeast. You can double this recipe to use up that whole packet and save half to cook the following morning. To do so, double the entire recipe. Follow the steps up to number 7, then split the dough in half. Create two rectangles and continue to follow the steps, following the same instructions for both halves of the dough, creating two equivalent pans of unbaked rolls. At number 13, continue with the instructions for one pan of rolls, and save the other half for the next morning by following the instructions under “Make Ahead” above.

Post sponsored by Crockpot™.