Hot Cross Cinnamon Sticky Buns Pressure Cooker Recipe
This is a recipe for making sticky, spiced, sweet cinnamon buns in a pressure cooker.
Equipment
- 1 Pressure Cooker
Ingredients
Main Ingredients
- 0.25 cup warm water
- 10 g active dry yeast instant, 2 tsp
- 1 teaspoon sugar
- ⅓ cup sugar
- 0.5 cup Muscavado sugar plus ¼ cup light brown sugar for filling & caramel
- 0.75 cup milk
- 50 g 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
Instructions
Instructions
- Mix the warm water, yeast, and 1 teaspoon sugar in a bowl. Let sit for about 5 minutes until frothy.
- In a big bowl, whisk milk, butter, eggs, orange zest, and salt until smooth. Pour in the yeast mixture.
- Slowly mix in flour and sugar. Knead on a floured surface for about 10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm spot until doubled (about 1 hour).
- Punch down dough, roll it rectangle, spread filling, roll up tightly, and cut into slices.
- Place slices in a greased baking dish, let rise for additional 30 minutes.
- Prepare the cooker with water and place the baking dish on a trivet inside.
- Cook under pressure for 25 minutes, do a quick release.
- Pour over caramel made from butter, dark Muscovado, cream, liquid glucose, golden syrup, and vanilla.
- Drizzle with cream cheese glaze when cooled a bit. Enjoy!
Notes
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.