Instructions

1. Grease a 7-inch (17 cm) springform pan with non stick cooking spray. Cut a 7-inch (17 cm) round of parchment paper to fit over the pan and set aside.
2. Make the dough: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the milk and melted butter and mix with a rubber spatula until a rough dough forms.
3. Turn the dough onto a lightly floured surface and knead until stiff, about 3 minutes. Roll the dough out to a 9 x 12-inch (22 x 30 cm) rectangle.
4. Make the filling: Brush the dough with 1 tablespoon of melted butter.
5. In a medium bowl, whisk together the brown sugar, granulated sugar, cinnamon, and salt. Sprinkle the cinnamon sugar filling over the dough and press into the melted butter.
6. Starting from a long end, roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Cut into 8 equal pieces, each about 1½ inches (3 cm) wide.
7. Place the rolls, cut-side up, in the prepared pan and brush the tops with the remaining tablespoon of melted butter. Place the parchment round on top and wrap the entire pan tightly with foil.
8. Place the trivet inside the Instant Pot and pour in the water. Lower the pan with the cinnamon rolls into the Instant Pot, close, and set to manual high pressure. Set the timer for 25 minutes. When the 25 minutes has elapsed, allow the Instant Pot to naturally release the pressure for 15 minutes, then manually release the remaining steam.
9. Meanwhile, make the icing: Add the powdered sugar, cream cheese, butter, vanilla, and milk to a large bowl. Beat with an electric hand mixer until fully combined and smooth, about 2 minutes.
10. Carefully remove the pan with the cinnamon rolls from the Instant Pot. Unwrap the pan, release the springform, and transfer the rolls to a serving platter.
11. Spread the icing all over the top of the cinnamon rolls and serve warm.