Instant Pot Pumpkin Cinnamon Rolls Recipe
Gather Ingredients
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Pillsbury Crescent Dough Sheet
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3 tbsp
Pumpkin Purée
1/3 Cup
Brown sugar
1 tbsp
Cinnamon
1 tbsp
Pumpkin Pie Spice
2 tbsp
Melted Butter
1tsp
Maple Extract
2 tbsp
Butter
3/4 cup
Powdered Sugar
4oz
Cream Cheese
2 tbsp
Whole Milk
Instant pot
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Dough Cutter
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Balloon Whisk
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Mixing Bowl
Nonstick Instant Pot Pan
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Add sugar, cinnamon, and maple extract to melted butter
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Mix in pumpkin purée
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Filling should be spreadable - but not too watery. Let butter set a bit if too thin.
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Unroll crescent dough sheet, and pour filling on dough.
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Spread filling out on dough.
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Roll up into a long log shape.
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Cut with nonstick cutter
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Add rolls to well greased nonstick instant pot pan.
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Place 1/2 cups water in instant pot. Add trivet into water, and put instant pot baking pan on trivet
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Seal and cook on high pressure for 30 minutes until baked.
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Cream together frosting while rolls cook. Use hand or stand mixer.
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Frost when cooled, either in or out of pan
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