You catch the smell through the steam vent and suddenly you are starving. The cozy scent of cinnamon and apples fills the air kinda makes ya wanna drop what you’re doin and just dive right in. You notice how the pressure cooker is working its broth depth just right so the cinnamon rolls get perfectly tender.
The moment the valve hiss lets go its steam cues, you know something good is coming. You recall the last time you baked cinnamon rolls and it took ages, but now you got this pressure cooker doing the heavy lifting. It’s sorta like you’re cheating time but it works real good.
When you finally lift the lid, you spot the golden top all bubbly and inviting. The tender pull on those cinnamon roll pieces is just what you wanted, plus the apples are soft and sweet with just the right touch of butter and brown sugar. You feel like you gotta try it right now, caramel sauce dripping down as you pull a piece apart.
What Makes Pressure Cooking Win Every Round
- Cook time shrinks way down compared to oven baking.
- Pressure cooks trap moisture so cinnamon rolls end up soft and gooey.
- Broth depth inside the pot keeps everything from drying out.
- Steam cues and the valve hiss guide you exactly when it’s done.
- No need to babysit the oven timer constantly.
- Sealing ring keeps all that yummy flavor locked in tight.
- Easier cleanup since you cook everything in one pot mostly.
Your Simple Ingredient Checklist
- Two 8-count tubes refrigerated cinnamon roll dough, with icing (I used Pillsbury Cinnabon Reduced Fat)
- 4 large eggs to help soak and set the bake nice and custardy
- ½ cup milk, I went with unsweetened cashewmilk for a nutty twist
- 1 tablespoon cinnamon for that warm, spicy kick you remember
- 1 teaspoon vanilla extract to round out the flavors
- ½ teaspoon salt, or go by taste to balance sweetness
- 2 tablespoons unsalted butter for mixing with the apples
- 2 medium/large granny smith apples, cored and diced small, skins left on for texture
- 1 cup light brown sugar packed to sweeten and caramelize the apples
The Exact Process From Start to Finish
First, you gotta preheat your pressure cooker using the sauté mode just a bit to warm up the bottom. This helps keep your crust from sticking later on. Spray or grease a heatproof dish that fits inside your pot. Something about 7 inches by 11 inches works well.
Next, grab those cinnamon rolls and cut each into quarters. Place all those quarters in the baking dish. Makes for easy pulling apart later. Now whisk together eggs, milk, cinnamon, vanilla, and salt until it’s smooth and smells like fall.
Pour your egg mix over the cinnamon roll pieces evenly. Make sure they soak in that custardy goodness. Melt butter in a small pan or in the pot on sauté, toss diced apples and brown sugar until coated.
Spread your apple and butter-sugar combo on top of the cinnamon rolls. Don’t be shy about gettin it all over. Cover the dish with foil and nestled this inside your pressure cooker pot. Add about 1 cup of water to the bottom of the pressure cooker to get that proper broth depth and seal on your lid.
Switch to high pressure and set timer to 25 minutes. Let the steam cues and that valve hiss do their thing. When done, do a quick release of pressure, carefully remove the dish, and peel back the foil.
Now you can warm up your oven to 350°F while you finish prepping. Spoon the icing from the cinnamon roll tubes over the bake and pop it in the oven just to get the icing golden and set, about 5 to 7 minutes tops.
Pull it out and let it cool a bit. Then drizzle about ⅓ cup salted caramel sauce over the top for the best finish. Serve warm and consider topping with vanilla ice cream or whipped topping if you want that extra creamy vibe.
This whole method means tender pull bites loaded with cinnamon and apple flavor in less than an hour. You gonna love how fast and easy it all comes together!
Valve Hacks You Need to Know
- If you’re nervous about pressure, try a quick release right after cooking to avoid over-softening.
- Place a kitchen towel under the lid when you release steam for less mess and easier handling.
- Check your sealing ring before starting so you don’t get any sneaks of steam leaking out early.
- You can slow release steam for a more tender pull if you’re not in a rush.
- Always listen for the valve hiss sound, it’s your cue that the pressure build is complete or done.
When You Finally Get to Eat
You spot the cinnamon roll bake steaming and know the wait was worth it. The smell wraps around you like a cozy fall hug. Cutting into it, the tender pull is just right.
Each bite has soft apples with brown sugar and butter sweetness swirling in the cinnamon spiced dough. The caramel drizzle adds a sticky richness that kinda melts into every nook and cranny.
You get the warmth of cinnamon with a slight tang from the granny smith apples. The icing on top? It’s like a sweet glaze bringing it all together without being too sugary.
Whether it’s breakfast, dessert, or that late night treat you crave, this bake hits the spot every time with zero hassle.
How to Store This for Later
- Room temperature: Cover with foil or plastic wrap and enjoy within a day to keep that tender pull texture.
- Refrigerate: Store in an airtight container up to 3 days. Warm slices in microwave for softer bites.
- Freezing: Wrap tightly in plastic wrap and then foil to avoid freezer burn. Thaw overnight in fridge before reheating.
When reheating from fridge or freezer, a quick microwave zap or short oven time helps bring back some of that gooey softness you love. Just don’t overdo it or the cinnamon rolls get tough.
Remember, the sealing ring on your pressure cooker helps keep moisture locked in, so leftovers might stay juicy for longer inside the pot if you cover it well before storing.
Everything Else You Wondered About
- Can I use other apples? Totally! Pink lady or fuji work but granny smith gives that nice tart contrast.
- What if I don’t have unsweetened cashewmilk? Regular milk or any nut milk you got works just fine.
- Can I skip the caramel sauce? Sure, but it really puts this bake over the top if you ask me.
- Why do I need to add water to the pot? That 1 cup keeps the broth depth just right so it doesn’t burn and pressure cooks perfectly.
- Do I have to use foil on the baking dish? Yes, it traps steam and helps the cinnamon rolls cook evenly and keep soft.
- How do I clean the sealing ring after caramel sauce? Just soak in warm soapy water and gently scrub, it’ll be like new.
For more quick breakfast ideas, check out our Bacon And Egg Empanadas, Spinach Salad With Bacon And Eggs, or try some Deviled Eggs With Bacon for hearty, flavorful morning meals.
Caramel Apple Cinnamon Roll Bake
Equipment
- 1 Pressure cooker Sauté mode preheated
Ingredients
Main ingredients
- 2 tubes Refrigerated cinnamon roll dough 8-count, with icing (I used Pillsbury Cinnabon Reduced Fat)
- 4 Large eggs
- ½ cup Milk I used unsweetened cashewmilk
- 1 tablespoon Cinnamon
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt or to taste
- 2 tablespoons Unsalted butter
- 2 medium/large Granny Smith apples Cored and diced small, skins left on for texture
- 1 cup Light brown sugar Packed
Instructions
Instructions
- Preheat your pressure cooker using the sauté mode.
- Spray or grease a heatproof dish that fits inside your pot, about 7 inches by 11 inches.
- Cut cinnamon rolls into quarters and place in the baking dish.
- Whisk together eggs, milk, cinnamon, vanilla, and salt until smooth.
- Pour egg mix over cinnamon roll pieces evenly.
- Melt butter in a pan, toss with diced apples and brown sugar until coated.
- Spread apple mixture on top of cinnamon rolls, cover dish with foil, and place in pressure cooker.
- Add 1 cup of water to pressure cooker, seal, and cook on high pressure for 25 minutes.
- Quick release pressure, carefully remove dish and peel back foil.
- Spoon over icing and bake in oven at 350°F for 5 to 7 minutes.
