Red Velvet Cinnamon Rolls in the Pressure Cooker
Super soft and fluffy red velvet cinnamon rolls made right in your pressure cooker. These sweet treats are infused with cocoa and cinnamon, and topped with a creamy vanilla cream cheese frosting, all ready in a fraction of the time of traditional baking.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker
- 1 9x13 baking dish greased
Ingredients
Main ingredients
- 2 ¼ teaspoons active dry yeast (1 packet)
- ½ cup granulated sugar
- 1 cup whole milk warmed
- ½ cup unsalted butter melted and some softened for spreading
- 2 large eggs room temp
- 4 ¼ cups all-purpose flour plus some for dusting
- 3 tablespoons dutch-process cocoa powder
- 1 tablespoon nonfat milk powder
- 1 teaspoon kosher salt
- 2–3 teaspoons red food coloring
- 1 cup dark brown sugar for sugar and cinnamon filling mix
- 2 tablespoons ground cinnamon
- 4 ounces block cream cheese softened
- 1 ½ cups powdered sugar sifted if you gotta
- 1 tablespoon vanilla bean paste
Instructions
Instructions
- Warm the milk and mix with sugar in a bowl. Sprinkle yeast and wait 5–10 minutes until foamy.
- Add melted butter, eggs, red food coloring, cocoa powder, milk powder, and salt. Mix well.
- Work in flour gradually until a soft dough forms.
- Knead dough on a floured surface for 5–7 minutes until smooth and elastic.
- Place dough in greased bowl, cover and let rise until doubled, about 1 hour.
- Punch dough and roll into a 12x18 inch rectangle.
- Spread softened butter over dough. Sprinkle with brown sugar and cinnamon mix.
- Roll tight from long side and cut into 12 rolls.
- Place rolls in greased 9x13 dish. Let rise 30–45 minutes.
- Place dish in pressure cooker with 1 cup water underneath. Cook on high pressure and allow natural release.
- Top with cream cheese frosting made with softened cream cheese, powdered sugar, and vanilla bean paste.
Notes
Store leftovers in airtight container for next day use or freeze wrapped rolls. Reheat with damp paper towel or restream in pressure cooker.