These Gluten-Free Cinnamon Rolls Come Together in Under an Hour in Your Instant Pot

Instant Pot Cinnamon Rolls

PaleoHacks

Dough
1 cup blanched almond flour
1 1/2 cups arrowroot powder, plus more for dusting
1 teaspoon baking powder
1/4 teaspoon sea salt
1/3 cup warm water
3 tablespoons ghee, melted
2 teaspoons apple cider vinegar
1 large pasture-raised egg at room temperature

For the dough: Set aside the egg, and combine the dry ingredients in one bowl and wet ingredients in another.
Gradually stir wet ingredients into the dry. Add the egg and mix until combined. Refrigerate for 15 minutes.
Line a cookie sheet with parchment paper and dust with arrowroot powder. Press the dough into the cookie sheet, leaving a half-inche space around the edges.
For the filling: Mix the coconut sugar and cinnamon, then press the filling gently into the dough. Freeze for 10 minutes.
Transfer to a working space and gently roll the dough off the parchment paper into a lengthwise log. Pinch both ends of the log to seal and slice into eight half-inch rolls.
Grease a 7” pushpan with ghee, and add the cinnamon rolls to the push pan. Cover with a paper towel and secure with a piece of aluminum foil on top.
Place the trivet inside the Instant Pot, add 2 cups of water, and set the push pan with the rolls inside.
Lock the lid, secure the vent valve, and select “Manual High” for 20 minutes.
When the timer is done, allow the pressure to release before opening the vent valve and unlocking the lid.
Use the tongs to carefully remove the pan from the pot and slather Paleo frosting on top.