There’s something magical about waking up to warm, gooey cinnamon rolls but let’s be real, I don’t always have the time or patience to wait for dough to rise or ovens to preheat. That’s why this Instant Pot Cinnamon Rolls recipe has become my go-to hack. No oven, no long rise—just pillowy-soft, perfectly sweet rolls in under 30 minutes.
I never thought I’d be “baking” cinnamon rolls in my pressure cooker, but once I did, I was hooked. The steam locks in moisture, so you get that iconic soft-and-fluffy texture every single time. Whether I’m making them for sleepy Saturday mornings or dessert after dinner, they come out bakery-level—with zero stress.
And if you’re into savory comfort food made in the Instant Pot too, this miso butter ramen will blow your mind with its rich flavor and simplicity.
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Why You’ll Love These Instant Pot Cinnamon Rolls
There’s a reason I keep coming back to this Instant Pot Cinnamon Rolls recipe, especially when time is tight or I just want a treat without turning my kitchen upside down.
- No rising or baking required – The pressure cooker does all the heavy lifting. I skip the yeast drama and let the Instant Pot create that warm, steamy bakery magic in record time.
- Consistently soft & gooey – That wet-heat environment? It’s a secret weapon. Every roll comes out pull-apart tender with perfectly melty centers.
- Beginner‑friendly – I use store-bought dough, a splash of water, and foil. No mixers, no fancy steps—just real-life, busy-morning simple.
- Customizable – Some days I tuck in a little extra cinnamon sugar. Other times I swirl in pumpkin spice or finish with a cream cheese glaze. You can go classic or creative without a new recipe each time.
- Time-saving hack – Whether I’m making breakfast for a crowd or just need a dessert shortcut, this trick never fails. From fridge to fluffy in under half an hour? Yes, please.
Ingredients for Instant Pot Cinnamon Rolls
This Instant Pot Cinnamon Rolls recipe is all about keeping things simple. Just two ingredients, zero guesswork, and guaranteed deliciousness.
What You’ll Need:
- 1 cup water – This goes in the bottom of the Instant Pot to create steam.
- 1 can (8 rolls) Pillsbury Original Cinnamon Rolls – Any store-bought version will do, just make sure it comes with the icing packet.
No yeast. No proofing. No flour all over your counters. It’s just pop, place, pressurize—and drizzle that icing while they’re still warm. Some mornings, that’s all the kitchen magic I’ve got in me, and thankfully, it’s all I need.
Step‑by‑Step Instructions
This is how I make Instant Pot Cinnamon Rolls on sleepy weekends or when I need a cozy dessert fast. No fancy gadgets—just your Instant Pot and a little foil.
Step 1 – Prep the Pot
Pour 1 cup of water into the Instant Pot insert. This is what creates the steam to cook the rolls through without drying them out.
Step 2 – Prepare Rolls
Pop open your cinnamon roll can, place the rolls in a greased metal springform pan, and cover it tightly with foil. This keeps moisture off the rolls while they cook.
Step 3 – Arrange in Pot
Set a trivet inside the Instant Pot insert and place your foil-covered pan on top. This keeps the rolls elevated above the water.
Step 4 – Cook
Seal the lid. Set the Instant Pot to “Pressure Cook” or “Manual” on high for 25 minutes. Let it do its magic.
Step 5 – Release & Glaze
When the timer’s up, quick-release the pressure. Carefully lift out the pan (use oven mitts!). Unwrap and drizzle those rolls with the included glaze while warm.
Helpful Tips for the Best Results
After making this Instant Pot Cinnamon Rolls recipe more times than I can count (often before 9 a.m.), I’ve picked up a few tricks that make the process smoother and the rolls even better:
- Don’t overfill with water – Stick to 1 cup of water. More than that, and the rolls can get soggy. This is steam cooking, not a swim!
- Use a foil seal and springform pan – Trust me, this combo is gold. The foil keeps steam from dripping in, and the springform pan makes it easy to remove the rolls without squishing them.
- Adjust for texture – Want your rolls slightly firmer and less gooey in the center? Just reduce cook time by 2–3 minutes. I do this when I know I’ll be reheating them later.
- Boost the flavor – Sometimes I sprinkle a little pumpkin pie spice or fine sea salt on top before cooking, or sneak in a swirl of cream cheese for that bakery finish.
You can also explore hydration and mineral balance tricks like this pink salt recipe, especially if you’re into DIY health hacks.
With these tiny upgrades, your Instant Pot Cinnamon Rolls go from “that’s pretty good” to “wait, you made these?!”
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Instant Pot Cinnamon Rolls: 5 Ultimate Soft Fluffy Results
This Instant Pot Cinnamon Rolls recipe is a quick, no-fuss way to enjoy warm, gooey cinnamon rolls without an oven or proofing time. Using store-bought dough and steam from the pressure cooker, these rolls come out perfectly soft and fluffy in under 30 minutes ideal for lazy mornings or fast desserts.
- Total Time: 30 minutes
- Yield: 8 cinnamon rolls 1x
Ingredients
1 cup water (for steaming in Instant Pot)
1 can (8 rolls) Pillsbury Original Cinnamon Rolls (with icing packet)
Instructions
Step 1: Pour 1 cup water into the Instant Pot insert.
Step 2: Place cinnamon rolls in a greased metal springform pan and cover tightly with foil.
Step 3: Set a trivet inside the Instant Pot and place the pan on top.
Step 4: Seal the lid, set to “Pressure Cook” or “Manual” on HIGH for 25 minutes.
Step 5: Quick-release pressure when done. Carefully remove the pan and unwrap.
Step 6: Drizzle included icing over the warm rolls and serve.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Pressure cooking (Instant Pot)
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: ~140 per roll
- Sugar: ~10g
- Sodium: ~340mg
- Fat: ~4g
- Saturated Fat: ~1.5g
- Unsaturated Fat: ~2.5g
- Trans Fat: 0g
- Carbohydrates: ~23g
- Fiber: <1g
- Protein: ~2g
- Cholesterol: ~0mg
What to Serve with Instant Pot Cinnamon Rolls
Now that your Instant Pot Cinnamon Rolls are warm, gooey, and perfectly glazed, let’s talk about what to enjoy them with. Because yes, they shine on their own—but the right sidekick makes them even more special.
- A latte or spiced chai – I love something creamy and just a little bitter to balance the sweetness. Bonus if it’s homemade.
I’m also a fan of simple breakfast ideas that feel fancy—like this clever coffee hack that pairs perfectly with cinnamon rolls.
- Fresh fruit – A bowl of berries or crisp apple slices adds brightness and keeps the plate from feeling too heavy.
- Greek yogurt with honey – If I want a bit of protein (or feel like balancing out the sugar), this tangy-sweet combo is perfect next to the rolls.
Whether it’s a weekend breakfast spread or a simple treat after dinner, this Instant Pot Cinnamon Rolls recipe plays well with others.
Want something savory on the side? Try this easy cauliflower Instant Pot recipe to balance the sweetness.
Frequently Asked Questions
Q1: Is there anything you should not put in the Instant Pot?
Yes don’t put bread or dough directly into the insert. Always use a pan and a trivet when making recipes like these Instant Pot Cinnamon Rolls to keep them from getting waterlogged.
Q2: What is the secret to fluffy cinnamon rolls?
Moisture and gentle, even heat. That’s why the Instant Pot works so well—the steam cooks them through without drying them out.
Q3: Can you bake in an Instant Pot?
You can! With the right setup (a pan, trivet, and foil cover), the Instant Pot can “bake” small items like cakes, breads, and this exact Instant Pot Cinnamon Rolls recipe.
Q4: What is the Cinnabon secret ingredient?
It’s all about the cinnamon—they use Makara cinnamon, which is extra rich and aromatic. Plus a glaze with a touch of lemon juice and plenty of butter.
Q5: What makes Cinnabon taste so good?
That gooey texture, the buttery dough, and that thick frosting. It’s about indulgence—and honestly, this recipe captures that vibe really well, especially if you use extra glaze.
Q6: What is the world’s best cinnamon roll?
That’s up for debate, but Cinnabon sets the bar for gooey goodness. This Instant Pot Cinnamon Rolls recipe gets you surprisingly close with way less work.
Storage & Maintenance
Whether you’re saving a few rolls for later or making a batch ahead (no judgment if you eat one straight from the pot), here’s how to keep your Instant Pot Cinnamon Rolls fresh and tasty:
- Refrigerate leftovers – Once cooled, pop them into an airtight container. They’ll stay soft for up to 5 days in the fridge.
- Reheat gently – I usually cover mine with a damp paper towel and microwave for about 20 seconds. Or warm them in a 300°F oven for 5–7 minutes to keep that gooey texture.
- Freeze for longer storage – Let the rolls cool completely, then wrap individually in plastic wrap and stash them in a freezer bag. They’ll keep for up to 3 months. Just thaw overnight in the fridge before reheating.
It’s rare we have leftovers, but when we do? These tips help them taste just as good on day two (or ten) as they did right out of the pot.
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Final Thoughts
If you’d told me I could make soft, bakery-style cinnamon rolls in a pressure cooker, I probably would’ve laughed. But now? I can’t imagine my weekend mornings without this Instant Pot Cinnamon Rolls recipe. It’s quick, foolproof, and wildly satisfying.
The Instant Pot turns basic store-bought dough into something that tastes like it came out of a warm little bakery—and it does it without preheating, proofing, or dirtying every bowl in the house.
So if you’ve got 30 minutes, a can of cinnamon rolls, and a craving for something sweet and steamy, give this recipe a go. You’ll love how easy it is. You’ll really love how good it tastes.
