These Gluten-Free Cinnamon Rolls Come Together in Under an Hour in Your Instant Pot
Have these soft and pillowy cinnamon rolls ready in a snap with this Instant Pot recipe, via PaleoHacks.
In this easy recipe, your Instant Pot cooks cinnamon rolls to fluffy perfection for the ultimate crowd-pleaser! The airy dough is made with a combination of arrowroot and blanched almond flour mixed with buttery ghee, apple cider vinegar, an egg, and a bit of warm water (to avoid solidifying the ghee).
For the filling, you'll need coconut sugar and cinnamon to achieve sweet-tasting decadence without using refined sugars. Tip: You can also add chopped dates, nuts, or even dark chocolate.
The most important part in this recipe is getting the dough just right. Traditional cinnamon rolls use yeast and all-purpose flour, creating an elastic texture that rolls with ease and rises into a fluffy roll. The combination of arrowroot powder with blanched almond flour creates the perfect Paleo alternative. The wet portion of this dough is made up of buttery ghee and apple cider vinegar (to help the rising process), egg, and a bit of warm water. Note: It is important that the water and egg are not chilled; otherwise, they will cause the ghee to solidify.
Bonus: Since this dough is unsweetened, it can be used for Paleo pizza crust, biscuits, or even pie.
Start by making the dough. Set aside the egg, then combine the flours in one bowl and the wet ingredients in another. Gradually stir the wet ingredients into the dry ingredients, whisk in the egg, and continue stirring until the dough is sticky (similar to pizza dough). Refrigerate the dough for 10 minutes so that it's easier to roll out.
Line a 7×10 inch cookie sheet with parchment paper and dust with arrowroot powder. Press the dough out into the pan, and layer with cinnamon and sugar filling. Freeze the dough for 10 minutes, then gently roll the dough lengthwise off the parchment paper and into a long log. Slice into seven to eight rolls and transfer them on a push pan. Cover the pan with a paper towel and top with aluminum foil to prevent the cinnamon rolls from getting soggy in the steam.
Place the trivet into the Instant Pot, add 2 cups of water, and set the push pan inside. Lock the lid, secure the vent valve, and select high pressure for 20 minutes. Once the timer goes off, allow the pressure to release before opening the vent valve and unlocking the lid. Carefully remove the pan from the pot using tongs.
Slather your Instant Pot cinnamon rolls with your favorite Paleo frosting recipe and serve warm alongside a refreshing cup of coconut coffee.
