This dessert is a delicious, sticky hybrid that combines everything you love about cinnamon rolls and bread pudding. Set a platter of this gooey, cinnamony goodness on the dessert table at your next holiday get-together and watch it disappear! And if your dessert table is already full, this also makes an amazing holiday morning breakfast meal. You will need a round 7-inch (18 cm) springform pan or ovenproof baking dish to make this recipe.
Ingredients
For the rolls recipe
- 1 (17½-ounce) (495 g) can refrigerated cinnamon rolls (either with or without icing)
- ¼ cup (50 g) sugar
- 1 tablespoon cinnamon
- cooking spray
- 4 tablespoons butter
- ¼ cup (60 ml) milk
- ½ cup (60 g) chopped pecans, divided
For the Icing
- 1 cup (120 g) powdered sugar
- 3 tablespoons milk
- options: use the icing included with the cinnamon rolls
How to Make It
- Cut the cinnamon rolls into quarters.
- Place the sugar and cinnamon in a gallon-size zip top bag and shake it to combine the sugar and cinnamon. Add the quartered cinnamon rolls to bag, seal the top, and shake the bag vigorously to coat all the pieces.
- Spray the springform pan or baking dish with cooking spray. If you’re using a springform pan, wrap two layers of aluminum foil around the bottom of the pan to prevent any leakage.
- Place the cinnamon roll pieces in the springform pan or baking dish in one layer.
- Add the butter and milk to a small saucepan and place the pan over low heat until the butter melts. (Or use a microwave on 50% power for 1 minute.)
- Drizzle the butter and milk combination over the pieces of cinnamon roll.
- Position the steam rack in the Instant Pot inner pot and add 1 cup (240 ml) of water. Place the springform pan or baking dish on top of the steam rack. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 20 minutes.
- While the cinnamon roll is cooking, turn on the broiler.
- When cooking is complete, carefully turn the valve to the Venting position to release the pressure. Remove the lid.
- Sprinkle ¼ cup (30 g) of the pecans on top of the cinnamon roll, and then carefully remove the springform pan from the pot. Place the pan under the broiler for about 5 minutes, until the top is slightly golden.
- Remove the pan from the oven and let sit for 10 minutes. Slide a knife along the inside edge of the springform pan to release the cinnamon roll from pan. Remove the ring of springform pan.
- To invert the cinnamon roll, place a large plate on top of the roll, and then turn the pan upside down. Slide a spatula or knife beneath the bottom of the springform pan (which should now be on top) to release the cinnamon roll onto the plate.
- If making icing, in a small bowl, whisk together the powdered sugar and milk until well-blended. Drizzle the top of the inverted cinnamon roll with the icing or use the packaged icing. Sprinkle remaining pecans on top of the cinnamon roll and serve it warm.
