Instant Pot Gooey Cinnamon Rolls Food

INSTANT POT CINNAMON ROLLS FROM SCRATCH

Steps:

• In a small bowl, whisk together the light brown sugar, 4 tablespoons granulated sugar, cinnamon, cloves, and salt.
• Whisk in the 1 tablespoon melted butter until it resembles wet sand. Set aside.
• Combine the 1 1/4 cup milk and vinegar in a cup. Let sit 5 minutes. (This will make sour milk, buttermilk may be used in place of this)
• Brush 1 tablespoon melted butter on the bottom and sides of a 7-inch push pan. Set aside.
• In a large bowl, whisk together the flour, remaining 2 tablespoons granulated sugar, baking powder, baking soda, and 1/2 teaspoon salt.
• Mix 2 tablespoons melted butter into the soured milk.
• Make a well in the center of the dry ingredients and pour in the soured milk + butter.
• Mix until a dough is formed.
• Pour your dough onto a floured surface and knead until the dough becomes smooth.
• Roll the cinnamon roll dough into a 9x12 rectangle.
• Brush the dough with 2 tablespoons melted butter and sprinkle the filling on top of the butter - leaving 1/4 inch of space around the edges.
• Pat it down so it sticks, leaving 1/4 inch around the edge of the cinnamon roll dough.
• Roll the dough lengthwise until it resembles a log. Pinch the seams along the edge and on the ends so they stick.
• Cut the log into 6 equal pieces. Place one piece in the center of your push pan and the remaining 5 around the center cinnamon roll.
• Brush the tops of the rolls with the remaining 2 tablespoons melted butter.
• Pour 2 cups water in the bowl of your Instant Pot electric pressure cooker and place the trivet inside.
• Create a foil sling with a long piece of foil, folded lengthwise into thirds. Gently place the foil into your pressure cooker with the ends poking out on both sides.
• Place a paper towel on top of your push pan (with cinnamon rolls inside) and cover with a piece of foil. This keeps the water out of your cake pan so your cinnamon rolls don't get soggy.
• Gently lower your cinnamon rolls (with the paper towel and foil still on top) into your pressure cooker.
• Fold the ends of the foil sling over the top of your push pan so they are accessible after your instant pot cinnamon rolls have cooked.
• Close lid and set to "sealing". Cook your the cinnamon rolls on high pressure for 23 minutes. Natural Pressure Release (NPR) for 15 minutes.
• To make the icing: Mix together softened cream cheese and 2 tablespoons milk. It will be lumpy. Whisk in the powdered sugar until smooth.
• Once the cinnamon rolls are finished cooking, gently remove the pan using your foil sling. Let cool 10 minutes.
• Remove the cinnamon rolls by pushing them out from the bottom (this is where the push pan comes in handy).
• Spread the icing over the top of your instant pot cinnamon rolls and enjoy immediately.
• Refrigerate any uneaten portion and reheat prior to serving.

INSTANT POT GOOEY CINNAMON ROLLS

Steps:

• Whisk together the milk and yeast in the bowl of a stand mixer (alternatively, use a large bowl if you are going to knead by hand). Let sit 10 minutes to dissolve; you will see a few bubbles but the mixture won't be foamy. Whisk together the granulated sugar, zest, eggs and 1 teaspoon salt in a small bowl.
• Add the bread flour, whole-wheat flour, milk powder and the egg mixture to the yeast mixture and mix with a wooden spoon until a shaggy dough forms. Fit the bowl in place on a stand mixer fitted with the dough hook. Mix on medium speed until the dough comes together but is still slightly tough, about 3 minutes. Increase the speed to high and add 7 tablespoons of the butter, a tablespoon at a time (the dough will look broken after each addition, but it will eventually come together), and beat until the dough is smooth, elastic and very tacky but pulls away from the sides of the bowl, about 12 minutes. (This may seem like a long time, but the texture of the bread improves with a long knead time.) Alternatively, knead the dough on surface lightly dusted with bread flour, adding 1 tablespoon of the butter at a time, until smooth and elastic, about 15 minutes.
• Cover with plastic wrap and let the dough rise in a warm, draft-free area until doubled in volume, 35 to 50 minutes. (Check it at 35 minutes: It should smell buttery and yeasty, and if it's doubled, it's done. If not, check again in 10 minutes.)
• Meanwhile, whisk together the dark brown sugar, cinnamon and 1/4 teaspoon salt in a medium bowl until no lumps of sugar remain. Smash in 8 tablespoons of the remaining butter and stir until completely combined. Set aside until ready to assemble. Line a baking sheet with parchment.
• Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Transfer to a clean work surface lightly dusted with bread flour. Roll into a 12-inch square, pushing the edges towards the center to make the straight sides. Spread the butter mixture over the dough in an even layer leaving a 1/4-inch border around the edges. Tightly roll into a log, pressing the sides occasionally to keeps them flush. Transfer to the prepared baking sheet and freeze for 20 minutes to firm up the dough.
• Grease an 8-inch round cake pan with the remaining 1 tablespoon butter. Cut the dough log crosswise into 8 equal pieces and arrange, cut-side up, in the pan, gently shaping each cinnamon roll to make them fit in the pan. Let rise, uncovered, in a warm, draft-free area until doubled in volume and the rolls reach the top of the pan, 1 hour to 1 hour 30 minutes. Cover tightly with foil.
• Fold an 18-inch piece of foil in half lengthwise, then fold it in half again lengthwise and finally once more in half lengthwise, making a 4 1/2-inch wide foil sling for the pan. Place a rack in a 6- or 8-quart Instant Pot® and fill with 2 cups water. Place the cinnamon rolls in the center of the sling and lower into the pot.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on the high-pressure setting for 40 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
• Meanwhile, whisk the confectioners' sugar, cream, vanilla and remaining 1/4 teaspoon salt in a small bowl until smooth and creamy, adding more cream if necessary.
• Transfer the pan to a rack set inside a baking sheet, remove the foil and let cool 20 minutes in the pan. Invert onto a serving plate or platter. Drizzle the icing over the top and serve warm.

OOEY GOOEY CINNAMON ROLLS

Steps:

• In a cup, combine yeast, warm water and 1 tsp sugar. Stir and set aside.
• In a large bowl, mix milk, remaining sugar, butter, salt and eggs. Stir well.
• Add yeast mixture.
• Add half the flour and beat until smooth.
• Stir in enough of the remaining flour until dough is stiff.
• Turn out onto a well-floured board.
• Knead for 10 minutes.
• Place in a plastic bowl and cover.
• Let dough rise in a warm place until double in bulk. This may take 1 1/2 hours.
• Punch down dough and let it rest for 5 minutes.
• Roll out on a floured surface into a 15x20 inch rectangle.
• To prepare filling----------.
• Spread dough with half cup butter.
• Mix together 1 1/2 cups sugar and cinnamon and sprinkle over buttered dough.
• Sprinkle with walnuts and raisins.
• Roll up and pinch edge together to seal.
• Cut into 12 slices.
• Coat bottom of a 13 by 9 inch baking pan and an 8 inch square pan with remaining 1/2 cup melted butter.
• Sprinkle with remaining 1/4 cup sugar.
• Place cinnamon roll slices close together in pans.
• Let rise in a warm place until dough is doubled in bulk i.e. for about 45 minutes.
• Topping----------.
• In a saucepan, place all ingredients except for pecans.
• Melt these ingredients on range top.
• Mix in pecans and then pour over the top of rolls.
• Preheat oven to 350°F.
• Bake for 25 minutes or until done.
• Cool.