Instant Pot Cream Cheese Cinnamon Rolls
- 1 tsp packed light brown sugar
- 1 tsp cinnamon
- 1/2 tbsp melted butter
- 2 tbsp white sugar
- salt to taste
- 1/2 cup butter milk
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups flour
- 1/4 tsp baking soda
- 1 tbsp melted butter
- 1/2 oz softened cream cheese
- 1 1/2 tbsp whole milk
- 1/2 cup powdered sugar
- 1 cup water
Add brown sugar, white sugar, cinnamon, salt and melted butter in a bowl. Mix well.
In another bowl, mix flour, baking powder, sugar, baking soda and salt.
Make a well in the center and pour butter milk. Mix until the dough ball is formed.
Knead the dough and roll into rectangle.
Now, brush the dough with melted butter and sprinkle filling on the top, pat it down to make sure it sticks.
Roll the dough into a log shape and cut into 3 equal pieces.
Grease the inside of a push pan and place cinnamon rolls on it.
Brush the tops with melted butter and place the paper towel on the top. Cover loosely with a foil.
Meanwhile, add 1 cup of water in the inner pot of Instant pot and place the trivet in it.
Put the pan of cinnamon rolls on the trivet and close the lid.
Press the “Manual” button and cook for about 25 minutes on HIGH pressure.
Release the pressure naturally through the steam vent and open the lid.
Dish out and let it cool for 10 minutes.
Now, in a medium bowl, add cream cheese and milk. Stir well.
Add in powdered sugar and stir until smooth.
Spread over the cinnamon rolls and serve.
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