Cinnamon Roll Cookies in Your Pressure Cooker
These cozy cinnamon roll cookies are a sweet twist on a classic breakfast favorite, using a pressure cooker for moist, pull-apart bites with buttery cinnamon swirls.
Equipment
- 1 Mixing bowl medium or large
Ingredients
Main ingredients
- 281 g all-purpose flour plus more for rolling and surface
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 170 g unsalted butter softened to room temp
- 150 g granulated sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 28 g melted butter slightly cooled
- 50 g granulated sugar for the cinnamon mix
- 1 tablespoon ground cinnamon
- 120 g confectioners’ sugar for icing
- 45 ml milk for icing
- ½ teaspoon vanilla extract for icing
Instructions
Instructions
- Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
- In a large bowl, beat the softened butter and sugar until light and creamy, about 2 minutes.
- Add the egg and vanilla extract and continue beating until combined.
- Gradually add in the dry ingredients, mixing on low until dough forms.
- Divide dough in half, shape into disks, wrap in plastic and chill for at least 1 hour.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Roll one disk into a ¼ inch thick rectangle on a floured surface. Brush with melted butter.
- Mix sugar and cinnamon, then sprinkle over buttered dough. Roll tight into a log.
- Slice into ½ inch cookies and place 2 inches apart on baking sheet. Repeat with second disk.
- Bake for 10–12 minutes until edges are golden. Cool on sheet 5 minutes, then transfer to rack.
- Whisk together confectioners’ sugar, milk, and vanilla for icing.
- Drizzle icing over cooled cookies before serving or storing.
Notes
Cookies can be stored at room temperature in an airtight container for up to 2 days or frozen for longer storage. Reheat gently in microwave for fresh-out-the-oven taste.