Lightly grease a 6-7 inch round pan. Add 1 cup of water to the bottom of the instant pot and place steam rack into the bottom of the pot.

In a saucepan, melt butter with brown sugar. Continue until sugar is dissolved. Whisk to combine. Set aside.

In a bowl, mix together sugar and ground cinnamon. Remove rolls from package and cut each into 4 equal pieces

Dip each piece into the cinnamon/sugar mixture and place in prepared pan. After one layer of pieces, drizzle half of the butter/brown sugar mixture on top. Finish layering the cinnamon roll pieces and drizzle the top with the remaining butter/brown sugar mix.

Cover the pan with foil and place on top of steam rack.

Cover instant pot with lid and cook on high pressure for 25 minutes. Do a natural release for 10 minutes, then, a quick release.

Carefully, remove pan from pot and uncover. Invert pan on to a plate/serving platter. Then, drizzle top with glaze from package.