Cinnamon hot cross buns

That first hiss from the cooker tells you something good is happening. You spot that float valve pop up and you sense the warmth filling the kitchen. The smell of cinnamon and sweet dough kinda sneaks up on ya and suddenly your mouth waters without even trying.

It's a heck of a feeling when that pressure builds and you know it's cooking the buns just right. You catch yourself peeking through the glass, imagining that tender pull of the sticky cinnamon rolls fresh from the pot. No oven needed, just that sealing ring holding it all in tight, and patience to do a quick release once done.

By the time you finally crack it open, that rich caramel gooeyness hits your senses like a warm hug. The buns themselves? Soft, fluffy, with that spicy-sweet smack of orange zest and cinnamon mixed in. You're already planning how many you wanna eat before dinner even starts.

Why Your Cooker Beats Every Other Pot

• It traps steam perfectly, giving you incredible broth depth even in baked goods like sticky buns.
• You get fast cooking times with the pressure sealed tight, so while it feels like a long wait, it's actually quick.
• The sealing ring keeps all that moisture inside, so your buns don't dry out or get crusty on the edges.
• You control the pressure so nothing gets overcooked, just tender pull goodness.
• It's like having a little bakery right in your kitchen without heating the whole house.
• You do a quick release when it's done which stops overcooking real quick.
• Cleanup is easier since all the sticky caramel stays in the pot, not stuck on pans and trays.

The Complete Shopping Rundown

• ¼ cup warm water
• 10 grams active dry yeast instant (2 tsp)
• 1 teaspoon sugar
• ⅓ cup sugar, plus ½ cup Muscavado and ¼ cup light brown sugar for filling & caramel
• ¾ cup milk
• 50 grams butter plus 115 grams butter for caramel, and extra for greasing
• 3 large free-range eggs
• 1 tablespoon orange zest, 1 teaspoon salt, 4 cups flour, ground cinnamon, mixed spice, candied citrus peel, raisins / sultanas

This list sounds long but trust me, each ingredient works together to build layers of sticky yum. You need a good yeast to get that fluffy rise. Butter and sugars create caramel and that shiny glaze everyone drools over. The orange zest and mixed spice bring a fresh warm note that's perfect for these buns.

Walking Through Every Single Move

You start by mixing the warm water, yeast and 1 teaspoon sugar in a bowl. Let it chill there about 5 minutes until it's frothy. That means your yeast is alive and kicking.

Next in a big bowl, whisk milk, butter, eggs, orange zest, and salt till all smooth like a dream. Pour in that yeast mixture and stir around so everything's friends.

Slowly dump in flour and the rest sugar while mixing. When the dough comes together, knead it on a floured surface about 10 minutes. You're lookin' for smooth and elastic - kinda stretchy but not too sticky.

Pop your dough in a greased bowl, cover it with a cloth and let it rise in a warm spot till doubled in size. That usually takes about an hour. You'll spot the dough puffing bigger and that's when you know it's ready.

After that, punch it down so it cools off a bit. Roll it out roughly half an inch thick, like a rectangle. Layer on your filling - a mix of Muscovado sugar, light brown sugar, cinnamon, mixed spice, candied peel, and raisins. Spread softened butter over it first so filling sticks good.

Roll it up tight like a little cinnamon log. Cut into equal slices and place a handful into a greased baking dish that fits your cooker. Let them rise one last time under a cloth about 30 minutes.

Load your pressure cooker up with about a cup of water - don't forget that broth depth in the base so it steam-cooks good. Place your baking dish carefully on a trivet inside. Seal up that lid good, set your sealing ring, and bring pressure up.

Cook for about 25 minutes under pressure, then do a quick release. When you open it, pour over caramel made from butter, dark Muscovado, cream, liquid glucose, golden syrup, and vanilla. Drizzle with cream cheese glaze after cool down a bit. Y'all are ready for a sticky, delicious feast.

Easy Tweaks That Make Life Simple

• If you're rushed, you can use pre-made dough but add the cinnamon filling yourself and follow the same cook steps.
• Swap raisins for nuts or dried cranberries if you like a little crunch or tang.
• Use a store-bought caramel sauce if you don't wanna mix the bake-in one, just drizzle it on top warm.
• Make extra glaze ahead and keep it in the fridge for a quick drizzle next day - just warm it up real gentle.

These tweaks help you enjoy without fuss, letting you get that same great flavor even when you're tight on time or ingredients.

What It Tastes Like Fresh From the Pot

The first bite hits you with this warm cinnamon hug, kinda spicy but sweet. The dough is soft and melts in your mouth like a tender pull dream.

Then you taste that rich caramel dripping down the sides, sticky and gooey with a hint of vanilla and butter that coats your fingers. It's a treat that feels like a cozy indulgence.

Last, you get little pops of raisin and that zingy orange zest that cuts the sweetness just right. It's not just a sticky bun, it's a whole experience that gets better the more you eat.

Your Leftover Strategy Guide

• Wrap buns tightly in foil or plastic wrap and keep at room temp for a day or two, perfect if you're gonna eat 'em quick.
• For longer storage, stick them in an airtight container in the fridge. Bring them back to life by warming gently in microwave.
• If you wanna keep 'em super fresh for a week or more, pop them in the freezer wrapped well. Thaw overnight in the fridge then warm up before eating.

Make sure you don't leave them uncovered or they get dry real fast. Reheating gently helps keep that gooey caramel and soft dough intact. You'll find leftovers almost just as good as fresh, which is kinda crazy for sticky buns.

What People Always Ask Me

• Can I make these buns without instant yeast? You can, but regular active dry yeast might take longer to rise. Just watch your dough rise stages closely.
• Is it better to use quick release or natural release? Quick release works best here to stop the buns from overcooking and losing moisture.
• What if my dough sticks too much when kneading? Sprinkle a bit more flour on your surface and hands but don't add too much or buns get tough.
• Can I add nuts or chocolate chips to the filling? Totally, nuts add crunch and chocolate gives a yummy twist. Just fold 'em in with your raisins.
• How do I know my pressure cooker is at the right pressure? The float valve will pop up and stay up steady. Keep an eye on it while cooking.
• Can I make the caramel sauce ahead? Yup, it keeps well in the fridge. Warm gently before drizzling to get back that silky pour.