Pressure Cooker Strawberry Cinnamon Rolls You Gonna Love
Quick and easy recipe summary for delicious strawberry cinnamon rolls made in a pressure cooker.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- ¾ cup milk lukewarm to help yeast wake up
- ½ cup butter melted into the milk
- 3 ¼ cups all-purpose flour for that tender dough
- 1 package instant yeast or 2 ¼ teaspoons
- ¼ cup white sugar to sweeten the dough just right
- 1 lemon zest adds that fresh kick to your rolls
- ½ teaspoon salt to balance flavors
- 1 egg for richness and binding
- ½ batch strawberry compote for fruity filling
- ½ teaspoon cinnamon this is optional but it works real good here
Instructions
Instructions
- First, preheat your oven to 350 degrees F so you’re ready to finish the rolls in a flash.
- Next, warm the milk gently until it’s lukewarm, then melt that butter right in. The warmth wakes the yeast up nice.
- Mix flour, yeast, sugar, lemon zest, salt, and optional cinnamon in a big bowl. Add the milk-butter mixture and egg. Stir until the dough forms.
- Knead the dough on a floured surface about 5 minutes ‘til it’s smooth and soft. Toss it in a greased bowl, cover with a cloth, and let it rise for about 1 hour till it’s doubled up.
- Roll out the dough flat into a rectangle, spread the strawberry compote all over evenly. Roll the dough tight and slice into 1-inch pieces. Put the rolls into a greased dish, cover, let rise another 30 minutes.
- Pop the dish in the oven and bake for 25 to 30 minutes till golden. When done, cool a bit, then spread cream cheese icing mixed with strawberry compote and powdered sugar. Enjoy the warm, gooey yum!
Notes
Serve warm with a generous spread of cream cheese icing.