Ingredients
Scale
- 1 tube (12.4 oz) refrigerated cinnamon roll dough (8 count)
- 1 cup water (for the bottom of the Instant Pot)
- Non-stick cooking spray or butter
- Included icing packet
- Optional: 1/4 cup chopped pecans or walnuts
- Optional: 1 teaspoon extra ground cinnamon
Instructions
- Step 1: Preparation. Pour one cup of water into the inner stainless steel pot of your Instant Pot. Place the steam rack (trivet) inside the pot. Lightly grease a 6-inch or 7-inch cake pan or a heat-proof glass bowl that fits comfortably inside your Instant Pot. Open the tube of cinnamon rolls and set the icing aside for later.
- Step 2: Arrange the Rolls. Place the individual cinnamon rolls into the prepared pan. Arrange them with one in the center and the others surrounding it. They should be touching slightly but not packed too tightly, as they will expand during cooking. If you are using extra cinnamon or nuts, sprinkle them over the top of the rolls now. Cover the pan tightly with aluminum foil to prevent excess moisture from dripping onto the dough.
- Step 3: Pressure Cooking. Lower the foil-covered pan onto the trivet using a foil sling or the handles of the trivet. Secure the Instant Pot lid and set the steam vent to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting on High Pressure and set the timer for 15 minutes. Once the cooking cycle finishes, perform a quick pressure release by carefully moving the vent to the “Venting” position.
- Step 4: Plating. Carefully remove the lid and lift the pan out of the Instant Pot. Remove the foil and check that the rolls are set. While the rolls are still warm, spread the included icing over the top so it melts into the spirals. Serve the cinnamon rolls immediately while they are warm and soft.
- Cook Time: 20 minutes