These Instant Pot No Knead Pumpkin Cinnamon Rolls are soft and sweet and delicious. With perfect cinnamon gooey centre and a sticky glaze. Perfect with a cup of coffee for the indulgent Sunday brunch or as an afternoon pick-me-up snack.
Turn the sauté function of your Instant Pot on. Add the butter and just as the butter is halfway melted, turn the sauté function off.
Wait to make sure that the butter has fully melted with the residual heat.
Add the milk, brown sugar, and mix.
Let the mixture cool to 105-110F (40-43C). It might take a few minutes. Alternatively, run the metal Instant Pot insert under some cold water. Important: if liquid is too hot when the yeast is added, it'll kill the yeast. If the liquid is too cool then the yeast won't work either.
Add the yeast and wait for about 5 minutes until it foams.
Add the pumpkin purée, cinnamon, and egg. Mix to incorporate.
Add the flour and salt, mix with a wooden spoon or a sturdy spatula until all the flour is mixed into the liquid.
Close the lid on your Instant Pot, press the Yogurt function and change the timing for 1 hour.
After 1 hour, open the lid. The dough should be soft and doubled in size.
Form the Pumpkin Cinnamon Rolls
Flour your hands liberally and turn the dough onto a well-floured work surface.
Flour a rolling pin well and roll the dough into an 11x17-inch (28x43-cm) rectangle.
In a small bowl, mix together the brown sugar and cinnamon for the filling.
Spread the softened butter all over the rolled out Pumpkin Dough, sprinkle the cinnamon sugar evenly over the butter.
Starting from the long side of the rectangle, roll the dough tightly.
Cut the roll into 10 pieces.Note: depending on the size of the rectangle or the desired height of the rolls, you might be able to cut the roll into 12 pieces.
Arrange the rolls in a small, parchment-covered pan. I use 7x10-inch (18x25-cm). You can use a round pan as well.
Cover the pan with a clean kitchen towel and leave in a warm place for 30 minutes.
Make the glaze
In a small bowl, whisk together the icing sugar and milk until the mixture is smooth.
Add the cream cheese and whisk it vigorously into the glaze to make sure it's smooth.You could use a hand mixer if you'd like, but I find that a whisk works fine.
Optionally, add a bit of freshly squeezed lemon juice to cut the sweetness of the glaze.
Bake the Instant Pot No Knead Pumpkin Cinnamon Rolls
Preheat the oven to 375F.
Once the oven is preheated, bake the pumpkin cinnamon rolls for 15-20 minutes or until they are all puffed up and baked through.
Take out of the oven and let cool slightly.
Drizzle with the glaze.
If you drizzle the glaze over warm cinnamon rolls then it'll seep inside and will make for very soft, moist, and gooey cinnamon rolls.If you prefer the glaze to stay on top then wait for the rolls to cool first and then drizzle the glaze over them.