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Instant Pot Cinnamon Rolls

Baking in the Instant Pot is fun. These easy Instant Pot cinnamon rolls can allow you to make the rolls without an oven. This is also a no-rise recipe and does not use yeast. 

To make cinnamon rolls in the InstaPot, you will need an Instant Pot Springform Pan and Instant Pot Trivet   The Instant Pot comes with a trivet, but some like to replace it with a heavier duty one. You will also need aluminum foil for this recipe and a paper towel.  The paper towel is necessary to soak up moisture while the rolls are pressure cooking.

Instant Pot Cinnamon Rolls recipe

Making these cinnamon roles is much the same as making them for oven baking, but instead of going in the oven, the rolls are placed in the spring form pan and the pan covered with foil. Foli can also be used to make a sling for removing the pan, learn how to do that here: Instant Pot Foil Sling.

Pressure cook for 23 minutes and use natural release. The rolls are particularly tasty when frosted.

Instant Pot Cinnamon rolls


You can serve your Instant Pot cinnamon rolls without frosting as well.  Some people like to lightly sugar them.

cinnamon rolls

If you prefer a keto version or would like to make Cinnamon rolls the old fashioned way, check out this keto cinnamon rolls recipe from Explorer Momma. It got me thinking that I should make an Instant Pot adaptation of a keto version. Her recipe would likely adapt fine to the Instant Pot. If anyone tries that let me know!

Instant Pot Cinnamon rolls

Instant Pot Cinnamon Rolls

Yield: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Easy Instant Pot cinnamon rolls. This is a quick way to make cinnamon rolls without an oven.



  • 3/4 cup light brown sugar packed
  • 6 tbsp granulated sugar
  • 2 tsp cinnamon ground
  • 1/8 tsp cloves ground
  • 1/8 tsp salt
  • 1 tbsp butter melted


  • 1 1/4 cup buttermilk
  • 2 1/2 cups all-purpose flour plus additional for rolling
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 7 tbsp butter melted
  • 2 cups water


  • 2 tbsp cream cheese softened
  • 2 1/2 tbsp milk
  • 1 1/2 cups powdered sugar


    The Rolls

    1. In a small bowl, whisk together light brown sugar, 4 tablespoons granulated sugar, cinnamon, cloves, and salt
    2. Whisk in 1 tablespoon melted butter until moistened. Set aside
    3. In a cup, mix 2 tablespoons melted butter into the buttermilk
    4. Brush 1 tablespoon melted butter on the bottom and sides of a 7-inch springform pan. Set aside.
    5. In a large bowl, whisk together the flour, 2 tablespoons granulated sugar, baking powder, baking soda, and 1/2 teaspoon salt
    6. Make a large divot in the center of the dry ingredients and pour in the buttermilk and butter mix
    7. Mix until a dough is formed
    8. Place dough onto a floured surface and knead until smooth
    9. Roll the dough into a 9x12 rectangle
    10. Brush the dough with 2 tablespoons melted butter and sprinkle the filling on top
    11. Pat the filling down, leaving 1/4 inch around the edge of the dough
    12. Roll the dough lengthwise into a log
    13. Cut the log into 6 pieces
    14. Place one piece in the center of the pan and the remaining 5 around it
    15. Brush the tops of the rolls with 2 tablespoons melted butter
    16. Add 2 cups water in the bowl of the Instant Pot pressure cooker
    17. Place the trivet in the Instant Pot
    18. Using a long piece of foil, folded lengthwise into thirds, create a sling to easy remove your pan by placing the foil into your Instant Pot with the ends poking out on both sides
    19. Place a paper towel on top of the springform pan, lightly cover with a piece of foil, and lower the pan into the Instant Pot
    20. Fold the ends of the foil sling over the top of the pan
    21. Close lid and set to "sealing"
    22. Cook on high pressure for 23 minutes. Natural Pressure Release (NPR) for 15 minutes
    23. Remove the pan using the foil sling. Let cool 10 minutes
    24. Remove the cinnamon rolls by pushing them out from the bottom (remove the bottom of your springform pan)

    The Icing

    1. Mix the softened cream cheese and 2 tablespoons milk
    2. Whisk in powdered sugar until smooth
    3. Spread the icing over the top of the instant pot cinnamon rolls


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    1. Tired this today. Looks wonderful but the dough is not cooked at all. I even adjusted the time based on my elevation. Not sure what I could have done differently. Hope to be able to make buns without having to bake them afterwards.

      1. Hi! Did you use natural pressure release or quick release? Using natural release is necessary for this recipe. If you did natural release, you can try putting the rolls back in and cooking for another ten minutes. That often does the trick on pots that doesn’t seem to bake as fast.

        1. Hi Carleen!

          Did you put these in the oven to brown them a bit after cooking in the instant pot?
          Curious as the photo shows them very golden!

          1. I got this particular recipe and photos from a third party developer. She said that yes, she shaped them and browned them up slightly. When I made them myself, I did not brown them, I just dug in and ate them! It would interesting to try these in the Duo Crisp and brown them in that. I very well might give that a try soon.

    2. This recipe came out horribly. While the Instant Pot might be great with some desserts such as cheesecakes, anything you need to end up crunchy such as a pastry is a disaster. The rolls came out looking boiled, which is essentially what happened to them in the steam environment, and rubbery.
      Will never do these again.

      1. Did you tightly cover the pan with foil? If not well covered then yes steam will get in and cause issues. But things usually bake just fine in the pot when covered.

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