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!
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Instant Pot Mini-Cini Bites
- 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
- 2 Tbsp cream cheese softened
- 2 1/2 Tbsp milk
- 1 1/2 cups powdered sugar
- Aluminum foil
- Non-stick cooking spray
- Silicone Egg-bite mold
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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