Blueberry Cream Cheese Cinnamon Rolls in Your Pressure Cooker
These Blueberry Cream Cheese Cinnamon Rolls are a dream come true right from your pressure cooker. Juicy blueberries, rich cream cheese, and warm cinnamon are all swirled into fluffy dough and brought to perfection with moist, even cooking.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker Electric or stovetop
- 1 Rolling pin
- 1 Baking dish Greased
Ingredients
Main ingredients
- 2 ¼ teaspoons Active dry yeast
- ½ cup Warm milk
- ¼ cup Granulated sugar
- ¼ cup Unsalted butter melted
- 1 Egg
- 2 cups All-purpose flour
- ½ teaspoon Salt
- 1 cup Blueberries fresh or frozen
- 8 ounces Cream cheese softened
- ½ cup Powdered sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Ground cinnamon
- 2 tablespoons Brown sugar
Instructions
Instructions
- In a small bowl, dissolve yeast in warm milk. Wait 5 minutes until foamy.
- In a large bowl, mix sugar, melted butter, egg, and salt. Add yeast mixture and stir to combine.
- Gradually add flour and stir until a soft dough forms. Knead on a floured surface for 5 to 7 minutes until smooth.
- Place dough in greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
- Roll out the dough into a rectangle ¼-inch thick. Spread softened cream cheese on top, then sprinkle brown sugar, cinnamon, and blueberries evenly.
- Roll dough tightly from the long edge. Slice into 8 rolls and place in greased baking dish. Cover and let rise 30 minutes.
- Warm pressure cooker with about 1 inch of water at bottom. Place dish with rolls inside. Lock lid and cook on high pressure for 20 minutes.
- Turn off heat and perform natural release. When float valve drops, open lid carefully.
- Let rolls cool slightly before frosting.
- Make frosting by beating cream cheese, powdered sugar, and vanilla until smooth. Spread on rolls and serve warm.
Notes
Wrap and refrigerate leftovers up to 3 days or freeze for longer storage. Use frozen blueberries right from the freezer for convenience.