Cinnamon Roll Cake: Pressure Cooker Style
This pressure cooker cinnamon roll cake brings all the cozy flavor and cinnamon swirls of your favorite roll into a moist, sweet cake glazed to perfection—ready in less than an hour!
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker with trivet
- 1 9x13 inch baking dish greased
Ingredients
Cake Batter
- 3 cups all-purpose flour
- 1 cup white granulated sugar
- 4 teaspoons baking powder
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups milk
- ½ cup salted butter melted and slightly cooled
Cinnamon Filling
- ¾ cup salted butter softened to room temperature
- 1 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
Glaze
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Instructions
- Grease a 9x13 inch baking dish to prevent sticking.
- Whisk together flour, sugar, and baking powder in a large bowl until smooth.
- Add eggs, vanilla, milk, and melted butter. Stir until well combined and smooth.
- Pour batter into the greased dish and level the surface with a spatula.
- Mix softened butter, brown sugar, flour, and cinnamon in a separate bowl until spreadable. Spoon over the batter and swirl gently with a knife.
- Place the baking dish on a trivet inside the pressure cooker. Add 1 cup water around it.
- Seal the lid and set to cook on high pressure for 30 minutes. Allow a natural pressure release after finishing.
- Let the cake cool for 10 minutes after opening the lid.
- Whisk together powdered sugar, milk, and vanilla extract. Drizzle over warm cake before serving.
Notes
Let cake cool slightly before slicing. Store tightly wrapped at room temp up to 2 days or refrigerate up to 1 week. Freeze slices for longer storage.