Go Back

Cinnamon Roll Cake with Cream Cheese Frosting

Soft and gooey cinnamon roll cake made in the pressure cooker and topped with rich cream cheese frosting for the ultimate comfort dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine Mexican
Servings 8 people
Calories 380 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Pressure cooker With sealing ring
  • 1 8x8 inch baking dish

Ingredients
  

Cake batter

  • 1 ½ cups All-purpose flour or cake flour for extra softness
  • ½ cup Granulated sugar
  • 2 teaspoons Baking powder
  • ¼ teaspoon Salt
  • ¾ cup Milk
  • 1 Egg large
  • 1 teaspoon Vanilla extract
  • ¼ cup Butter melted

Cinnamon swirl

  • ½ cup Butter softened
  • ½ cup Light brown sugar
  • 1 tablespoon All-purpose flour
  • 1 tablespoon Ground cinnamon

Cream cheese frosting

  • 1 cup Powdered sugar
  • 2 tablespoons Butter softened
  • 4 ounces Cream cheese
  • 1 to 2 tablespoons Milk
  • ½ teaspoon Vanilla extract

Instructions
 

Instructions

  • Grease an 8×8 inch baking dish that fits in your pressure cooker.
  • In a bowl, mix flour, sugar, baking powder, and salt. Stir in milk, egg, and vanilla. Add melted butter and stir until combined.
  • Make cinnamon swirl by combining softened butter, brown sugar, flour, and cinnamon. Drop spoonfuls on batter and swirl with a knife.
  • Place the pan in pressure cooker with 1 inch broth below. Seal lid with sealing ring and pressure cook on high for 30 minutes.
  • Let natural release for 10 minutes.
  • For frosting: beat softened butter and cream cheese. Add powdered sugar, vanilla, and milk until drizzle consistency. Drizzle on warm cake.

Notes

Serve warm for best taste. Store leftovers in fridge or freeze wrapped. Reheat in microwave briefly to restore softness.