Description

Delight in these soft, sweet Strawberry Cinnamon Rolls made easy with a pressure cooker. The combination of tender dough infused with lemon zest, a luscious strawberry compote filling, and a creamy strawberry-cream cheese icing makes this dessert irresistibly gooey and flavorful. Perfectly steamed and baked to golden perfection, these rolls offer a fresh twist on a classic favorite.

Ingredients

Scale

Dough

3/4 cup milk (lukewarm to help yeast wake up)
1/2 cup butter (melted into the milk)
3 1/4 cups all-purpose flour (for that tender dough)
1 package instant yeast (or 2 1/4 teaspoons)
1/4 cup white sugar (to sweeten the dough just right)
1 lemon zest (adds that fresh kick to your rolls)
1/2 teaspoon salt (to balance flavors)
1 egg (for richness and binding)
1/2 teaspoon cinnamon (optional)

Filling

1/2 batch strawberry compote (for fruity filling)

Icing

Cream cheese icing (cream cheese, powdered sugar)
Additional strawberry compote (to mix into the icing)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to finish baking the rolls later, ensuring they have a golden, beautifully baked crust.
Prepare Milk and Butter: Gently warm the milk until lukewarm and melt the butter into the milk. This warmth will activate the yeast for a good rise.
Mix Dry Ingredients: In a large bowl, combine the flour, instant yeast, sugar, lemon zest, salt, and optional cinnamon. Mix until evenly distributed.
Form Dough: Add the warmed milk-butter mixture and egg to the dry ingredients. Stir until a shaggy dough forms.
Knead the Dough: On a floured surface, knead the dough for about 5 minutes until it becomes smooth and elastic. Place it in a greased bowl, cover with a cloth, and let it rise for about 1 hour or until doubled in size.
Roll and Fill Dough: Roll the risen dough into a large rectangle. Spread the strawberry compote evenly over the surface. Roll the dough tightly into a log and slice into 1-inch thick rolls.
Second Rise: Place the rolls into a greased baking dish, cover, and let them rise for another 30 minutes until puffy.
Pressure Cook: Transfer the baking dish into your pressure cooker. Cook according to your pressure cooker’s manual for baking, usually on a low pressure steam setting, ensuring the rolls stay moist and tender. Allow the pressure to release slowly to maintain softness.
Bake to Finish: After pressure cooking, transfer the dish to the preheated oven and bake for 25 to 30 minutes or until the tops are golden brown and cooked through.
Prepare Icing: While baking, prepare cream cheese icing by mixing cream cheese with powdered sugar and a bit of strawberry compote for a fruity twist.
Cool and Ice: Once baked, let the rolls cool slightly before spreading the strawberry cream cheese icing over the warm rolls.
Serve: Enjoy your warm, gooey strawberry cinnamon rolls fresh from the oven and pressure cooker!

Notes

Use lukewarm milk to ensure the yeast activates properly without killing it with heat.
If you don’t have instant yeast, you can substitute with active dry yeast but activate it in warm milk before mixing.
The strawberry compote can be homemade or store-bought; homemade gives a fresher flavor.
Slow pressure release is key to keeping the rolls soft and preventing drying out.
Optional cinnamon adds warmth and depth to the flavor of the dough.
Make sure to grease your bowl and baking dish well to prevent sticking.
Allow rolls to cool slightly before icing to prevent the frosting from melting too much.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Instant Pot
Cuisine: American

Keywords: Strawberry cinnamon rolls, pressure cooker cinnamon rolls, strawberry compote rolls, easy cinnamon rolls, pressure cooker dessert, sweet rolls recipe