Instructions

1. Lightly flour the surface of a cutting board. Open refrigerated cinnamon rolls and set individually on the cutting board. Cut into fourths. Set frosting aside.
2. Pour 1 tbsp of melted butter evenly into the bottom of a non-stick 7” bundt pan (or springform pan). Add ¼ cup of chopped pecans. 
3. In a bowl, beat 2 eggs. Add remaining 1 Tbsp butter, maple extract, brown sugar, cinnamon, heavy whipping cream, and maple syrup and whisk to combine.
4. One by one, add pieces of the cinnamon roll dough evenly throughout the bundt pan. Add remaining ¼ cup chopped pecans throughout this process.  
5. Pour egg mixture over the dough pieces. Cover bundt pan with a paper towel and foil. 
6. Add 1 ½ cups of water to the 6 qt Instant pot. Place pan on a trivet and lower it into the instant pot.
7. Make sure the valve on top is set to "SEALING."
8. Cook on (manual) High Pressure for 25 minutes. Allow to natural release for 10 minutes, then quick release remaining pressure by turning the valve on top to "VENTING,"
9. Serve warm with the frosting that came with the cinnamon rolls.