In a bowl, mix brown sugar, cinnamon, and granulated sugar.
Roll out the dough, cut out the excess side and divide it into long strips.
Brush the butter over the dough strips.
Sprinkle the cinnamon and sugar mixture over the dough strips.
Fold the dough strips into a log shape.
Take a tin or a springform pan that fits your Instant Pot and brush it with butter.
Place cinnamon rolls inside the tin.
Pour water the Instant Pot and place a trivet.
Place the tin or the spring form on the trivet.
Close the lid and cook on high pressure for 25 minutes.
When cooking time is complete, wait for a natural pressure release.
Open the lid, top the rolls with cream cheese frosting, and serve :)
If your dough remains a bit uncooked after 25 minutes, it may because of how thick you've rolled it. There is nothing to worry about - just close the lid and cook on high pressure for 5 more minutes and wait for a natural release.
To take these cinnamon rolls to the next level, try adding special ingredients in its inside filling like orange zest and vanilla.
I have used the store-bought frozen dough for this recipe, but you can use homemade as well.