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
- Vegan butter
- Non-dairy milk
- Active dry yeast
And then a filling of:
- Vegan Butter
- Brown sugar
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!
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.
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™.
Pressure Cooker Cinnamon Rolls
- Crockpot 6 Quart Pressure Cooker
- 2 tbsp vegan butter
- 1/2 cup non-dairy milk
- 2 tbsp sugar
- 1 1/8 tsp (1/2 packet) active dry yeast
- 1 1/2 – 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp vegetable oil
- 1/4 cup brown sugar
- 1 tbsp cinnamon
- 2 tbsp vegan butter, softened
- 1 tbsp vegan butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1+ tbsp non-dairy milk
- Make the dough: Melt 2 tablespoons of butter in a small bowl and set aside. Bring the remaining 3 tablespoons of butter needed for the filling and glaze out of the fridge to soften.
- Heat the milk to approximately 110°F-115°F. Mix together the warm milk and sugar in a small bowl. Sprinkle the yeast overtop. Let sit five minutes, then whisk the mixture together. Let sit another five minutes.
- In a large bowl or the bowl of a stand mixer fitted with the hook attachment, mix 1 1/2 cups of flour with the salt.
- Add the melted butter to the yeast mixture, then pour into the flour mixture. Mix until combined. Add more flour, as necessary, until you have a soft but workable dough.
- Knead the dough for 5-7 minutes.
- Prepare for your first rise by greasing the pressure cooker with 1 teaspoon of vegetable oil. Roll the dough into a ball and place into the pressure cooker. Turn the dough around so that it is lightly coated in oil. Place a glass lid or a glass plate overtop of the pressure cooker. Turn the pressure cooker to yogurt mode on low heat and allow to rise for 30 minutes (you will not have the option to set the timer to 30 minutes so be sure to pay attention or set one yourself).
- After 30 minutes, remove the dough from the pressure cooker and place on a lightly floured surface. Roll it out to be a rectangle that is approximately 8"x10".
- Prepare a 7" round pan by greasing it with nonstick spray or softened vegan butter.
- In a small bowl, mix together the brown sugar and cinnamon for the filling.
- Spread 2 tablespoons of softened butter along the middle of the dough, leaving at least 1/4" around the edges.
- Sprinkle the cinnamon sugar mixture evenly over the butter. Gently press it into the butter.
- Starting at a long end, carefully roll the dough into a tight swirl. Cut into 8 even pieces. Place the pieces evenly into the pan, placing one in the center and the remaining seven around the edges.
- Cover with a clean towel and set aside for 20-30 minutes, allowing them to approximately double in size.
- Once the rolls have risen, place a paper towel on top of the pan followed by a large piece of foil. Tightly wrap the foil around the pan with the paper towel inside of the foil.
- Place 2 cups of water into the cooking pot of the pressure cooker and insert the rack. Place the wrapped pan in the pressure cooker on top of the rack. Put the lid on the pressure cooker and make sure the steam release is shut.
- Turn the pressure cooker to Dessert mode on high for 25 minutes. It will heat first, then cook for 25 minutes. Once done, allow the steam to naturally release for 10 minutes (do not open the lid or manually release the steam – just leave as-is for 10 minutes) then open the steam release and then open the lid.
- Using oven mitts, carefully remove the pan from the pressure cooker. Take the foil and paper towel off of the pan. Allow to cool slightly.
- Meanwhile, make the glaze by combining 1 tablespoon of butter with the powdered sugar, vanilla, and 1 tablespoon of milk. Mix together until smooth and add more milk, as necessary, until the desired consistency is reached.
- Spread the glaze over the slightly cooled cinnamon rolls. Serve warm!