Instant Pot Mini Cini Bites

Good morning Pure Pressure followers... and what an OH SO GOOOOOOD morning it is!! Now that I have at least had time to catch my breath, drink a cup of coffee, and DEVOUR a few of these amazing mini cinnamon roll bites that I just whipped up using this fancy new Silicone Egg-Bite mold!

I used my Instant Pot 6-QT Duo for this particular recipe, but it would cook using the same time in any size of electric pressure cooker that fits the mold. Alright, I won't say much more, as you have enough to read with this recipe. But, seriously...go try these NOW! 

 

If you enjoyed this recipe, be sure to check out our new cookbook! (Available as E-book or Paperback)  

 

 

Instant Pot Mini-Cini Bites

 

 Ingredients

Dough

  • 3/4 cup light brown sugar, packed
  • 6 Tbsp white sugar
  • 2 tsp cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp salt
  • 1 Tbsp butter melted
  • 1 1/4 cup buttermilk
  • 2 1/2 cups flour (plus a little extra to work with)
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 7 Tbsp butter melted

 

Icing

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

Misc.

  • Aluminum foil
  • Non-stick cooking spray
  • Silicone Egg-bite mold         

     

     

    To Prepare:

    1) In a mixing bowl, whisk together the light brown sugar, 4 Tbsp white sugar, cinnamon, cloves, and salt. Then, add in melted butter and mix until it is a paste.

    2) Spray egg-bite mold with non-stick cooking spray.

    3) In a large bowl, whisk together the flour, remaining 2 Tbsp white sugar, baking powder, baking soda, and 1/2 tsp salt.

    4) In a separate cup, mix 2 Tbsp melted butter with the 1 ¼ cup buttermilk.

    5) Add buttermilk mixture to the flour and other dry ingredients and mix until it has started to form dough.

    6) Pour your dough onto a floured surface and knead until the dough becomes smooth dough.

    7) Roll the cinnamon roll dough into a rectangle. Then, brush the dough with 2 Tbsp melted butter.

    8) Sprinkle the filling onto the dough and make sure to leave 1/4 inch of space around the edges.

    9) Roll the dough lengthwise until it resembles a log. Pinch the seams along the edge and on the ends so they stick.

    10) Cut the log into 7 pieces. Roll each individual piece into a ball and place into each section of your egg-bite mold. Then, cover your mold with aluminum foil.

    11) Add 2 cups water and trivet to your pressure pot. Cook on manual HIGH pressure for 20 minutes. Allow for a 10-minute Natural Pressure Release, then Quick Release any remaining steam.

    To make the icing:

    1) Mix together softened cream cheese and 2 Tbsp milk. Whisk in the powdered sugar until smooth.

    2) Open lid and remove egg-bite   mold. Remove aluminum foil. Drizzle with packaged icing or save for dipping! Serve & ENJOY!

 

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