Easy Instant Pot Monkey Bread
A warm and comforting dessert made with thawed yeast rolls, cinnamon, and sugar, cooked quickly in an Instant Pot for a fluffy, indulgent treat.
Ingredients
For the Monkey Bread
- 16 pieces frozen unbaked white yeast dinner rolls The star of this dish that brings fluffy texture.
- ⅓ cup light brown sugar Offers richness and caramel flavor.
- 1 ½ teaspoons ground cinnamon Provides that warm, comforting aroma.
- ¼ cup pecans, chopped and lightly toasted Adds crunch and nutty flavor.
- ¼ cup butter Enhances the overall richness and helps the sugar stick.
- ½ cup powdered sugar For a sweet glaze that finishes off the bread.
- 2 teaspoons milk Helps achieve the perfect glaze consistency.
Instructions
Preparation
- Thaw the frozen rolls by placing them on a cutting board at room temperature for 60 to 90 minutes, covering them with plastic wrap or a dish towel.
- Once thawed, cut each roll in half to help them absorb the sugary mixture.
Coating the Bundt Pan
- Coat a half-size 6-cup bundt pan with nonstick cooking spray to prevent sticking.
- In a shallow bowl, mix together the brown sugar, cinnamon, and chopped pecans.
Assembly
- Melt the butter in the microwave for about 30 seconds on high.
- Dip each roll half in the melted butter, then roll them in the brown sugar mixture until fully coated.
- Layer the coated roll halves in the prepared bundt pan, staggering them to build layers.
- Cover the bundt pan with plastic wrap or aluminum foil and leave it on the counter to rise overnight.
Cooking
- In the morning, pour 1 cup of water into the pressure cooking pot and place a trivet in the bottom.
- Center the filled pan in the pressure cooker using an aluminum foil sling, lock the lid, and set the pressure release valve to sealed.
- Select High Pressure and set a cook time of 25 minutes.
- After the cooking time is complete, turn off the pressure cooker, let it naturally release pressure for 5 minutes, then finish with a quick release.
- Carefully remove the lid, use the sling to transfer the pan onto a wire rack, and invert the bread onto a serving plate.
Glazing
- In a small bowl, whisk together the powdered sugar and 1 teaspoon of milk until smooth, adding more milk as needed to achieve your desired consistency.
- Drizzle the glaze over the top and sides of the bread. Serve warm or at room temperature.
Notes
Store leftovers in an airtight container at room temperature for up to three days. The bread can be frozen after cooking for up to three months. For a dairy-free version, use coconut oil or a dairy-free butter alternative and almond milk for the glaze.