Easy Instant Pot Pumpkin Cinnamon Rolls Recipe
Easy Instant Pot Pumpkin Cinnamon Rolls - no kneading, proofing, or complicated prep work required for this delicious Instant Pot baked cinnamon roll dish!
Servings: 8
Equipment
Ingredients
- 1 can pillsbury crescent dough sheet
- 3 tbsp pumpkin puree
- ? cup brown sugar
- 1 tbsp cinnamon
- 1 tbsp pumpkin pie spice
- 2 tbsp butter melted
- 1 tsp maple extract
- Frosting:
- 2 tbsp butter
- ¾ cup powdered sugar
- 4 oz cream cheese
- 2 tbsp whole milk
Instructions
- Lightly flour a cutting board. Open pillsbury dough can without flinching (impossible) Roll dough smooth on cutting board
- In a bowl, combine pumpkin puree, cinnamon, pumpkin spice, and maple extract.
- Mix well to combine.
- Spread butter mixture atop dough, evenly covering entire surface.
- Tightly roll dough.
- Pinch seams to seal.
- Cut the dough roll in half, then cut the halves in half to form 8 rolls.
- Spray spring form pan with non-stick cooking spray and place cinnamon rolls inside.
- Lay paper towel over cinnamon roll dough.
- Cover pan with foil and place onto a trivet.
- Add 1 ½ cups of water to the instant pot and lower the trivet inside.
- Seal and set the instant pot to high pressure for 30 minutes.
- Add all frosting ingredients to a small bowl. Using a hand mixer, mix on high for 30-45 seconds, or until frosting runs smooth.
- Allow natural release for 10 minutes. Then, quick release to rid instant pot of additional steam.
- Carefully remove cinnamon rolls.
- Pour frosting on top of the cinnamon rolls and serve warm. Enjoy!
Video
Nutrition
Serving: 1g | Calories: 299kcal | Carbohydrates: 35g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 220mg | Fiber: 1g | Sugar: 24g
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