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Slow Cooker Cinnamon Rolls

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4 from 1 review

  • Prep Time: 25 minutes
  • Cook Time: 2-3 hours on high
  • Total Time: 0 hours
  • Yield: 12 rolls 1x

Description

Gooey yeast bread cinnamon rolls made easy in the slow cooker. Because they are cooked slowly you don’t have to let the cinnamon roll dough raise! Cut out the step of raising the dough twice and just let the cinnamon rolls raise and cook at the same time in the slow cooker. 

Ingredients

Scale

For the dough:

  • 1 cup milk
  • 2 1/2 tsp instant dry yeast
  • 2 eggs
  • 1/3 cup melted butter
  • 4 1/2 cups all purpose flour
  • 1 tsp salt
  • 1/2 cup white sugar

For the Filling:

  • 1/2 cup melted butter
  • 1 cup packed brown sugar
  • 2 Tbsp cinnamon

For the Glaze:

  • 1 and 1/4 cups powdered sugar
  • 1 tsp vanilla
  • 2 Tablespoons milk

Instructions

  1. Make the dough: Pour the milk into a glass measuring cup. Put it in the microwave for 45 seconds. Pour the warm milk into the bowl of a stand mixer. Sprinkle the yeast over the top. Add the eggs, butter, salt and sugar. Add the flour and mix for 5 minutes. This will knead the dough. Once the 5 minutes is up turn off the mixer and let the dough rest for 10 minutes.
  2. Make the filling: Combine the melted butter, brown sugar and cinnamon together in a small bowl. Whisk until smooth.
  3. Roll out the rolls: Place the dough onto your countertop. I placed it on a silpat* so it wouldn’t stick. This worked perfectly because the silicone mat was the exact size I need to roll out my dough to fit. If you don’t have a silpat then you’ll want to dust your counter with flour so it doesn’t stick. Flour a rolling pin lightly and roll the dough to about a 11 x 16 rectangle.
  4.  Cover the dough with filling: Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
  5. Roll up the dough: Starting on the long end, roll the dough up tightly jelly roll style. Use a serrated knife to cut the dough into 12 even pieces. Grease your slow cooker or line it with pan lining paper* or parchment paper. Place the rolls in into your slow cooker.
  6. Cook: Place a double layer of paper towels on top of the slow cooker and secure them with the lid. Cook on high for 2-3 hours. Both of my slow cookers took closer to 3 hours (but they don’t cook as hot as some slow cookers). It’s hard to tell when the rolls are done because they don’t get brown. But if you pull out the rolls using the parchment paper you’ll be able to tell that they are done because the sides will be brown.
  7. Make the glaze: whisk together the powdered sugar, milk and vanilla in a small bowl. Drizzle over the top of the rolls.
  8. Cut and eat warm! Wrap leftovers tightly with plastic or place in an airtight container. Warm leftovers for 5-10 seconds in the microwave for a scrumptious snack.

Notes

To make these I’ve used both my 6 quart oval Kitchenaid slow cooker.* and my 3-quart casserole crock made by the Crock-Pot brand.*

  • Category: Dessert
  • Method: Slow Cooker

Find it online: https://www.365daysofcrockpot.com/slow-cooker-cinnamon-rolls/

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