Looking for an easy breakfast or brunch? Check out these slow cooker cinnamon rolls. The crockpot does all the work and they are SO GOOD!
Slow Cooker Cinnamon Rolls
With a few simple ingredients these slow cooker cinnamon rolls are one of my go to recipes for serving my bunch a breakfast (or brunch) that just feels oh~so~fancy. 🙂
Ingredients for Slow Cooker Cinnamon Rolls:
- frozen bread dough
- white sugar
- ground cinnamon
- powdered sugar
Note: the one super important thing you need to remember in this recipe is to set out your frozen dough to thaw in a loaf pan the night before you bake them. It allows the frozen bread dough to thaw, and in the morning you'll make the best cinnamon rolls your family has ever eaten.
🍽️ TIP: This crockpot cinnamon roll recipe is from week 11 of our slow cooker menu planning made easy set!
How to make Crockpot Cinnamon Rolls:
The process of making cinnamon rolls in the crockpot starts out the same as making my almost homemade cinnamon rolls. In fact, it's really the same recipe but tweaked for the slow cooker!
First, spray your slow cooker crock with some cooking spray.
Then roll out the dough to about 14×12-inches. Spread the softened butter evenly on top of the dough. Sprinkle with white sugar (or brown sugar if you prefer) followed by cinnamon.
Roll up the cinnamon roll dough jelly-roll style, tightly pinching the ends so the sugar and cinnamon doesn’t fall out.
Cut into 1-inch sections using a sharp knife (or check out how to cut dough using dental floss). Lay the cinnamon rolls into prepared crock and allow the dough to rise to double its size (around 2–4 hours).
Secure a paper towel under the lid of the slow cooker. This helps absorb extra moisture so the cinnamon rolls won't come out soggy. Cover, and cook on high 2 hours. The cook time can vary based on how hot your cooker runs, so be sure to keep an eye on it!
For the frosting: Mix powdered sugar and milk to make a thick paste; adding more milk or powdered sugar as needed. Spread over warm rolls, allowing the frosting to melt slightly. Serve the cinnamon rolls warm of course!
These cinnamon rolls are great for a special brunch, or would be PERFECT for Christmas morning. Serve this crock pot cinnamon roll with the icing and a dollop of whipping cream for even more flavor.
Slow Cooker Cinnamon Rolls
- 1 loaf frozen bread dough, thawed, not risen (thaw overnight in bread pan)
- 5 Tbsps butter, softened
- 5 Tbsps sugar
- 3 tsps ground cinnamon
- 1 cup powdered sugar
- 1 Tbsp milk
- Spray slow cooker crock with cooking spray.
- Roll out dough to about 14x12-inches. Spread butter evenly on top of dough. Sprinkle with sugar followed by cinnamon.
- Roll up jelly-roll style, tightly pinching ends so sugar and cinnamon doesn’t fall out. With a sharp knife cut into 1-inch sections, and lay into prepared crock. Allow dough to rise to double its size (around 2–4 hours).
- Secure a paper towel under the lid of the slow cooker. Cover, and cook on high 2 hours.
- For the frosting: Mix powdered sugar and milk to make a thick paste; adding more milk or powdered sugar as needed. Spread on still-warm rolls, allowing the frosting to melt slightly. Serve warm.
Can you put baking paper in a slow cooker?
Parchment paper is your friend when it comes to slow cooking. Line the crockpot with parchment paper first before adding things like cakes, quiche, pizza and cinnamon rolls. This way you can easily lift out the entire dish by using the edges of the paper. Clean up will be a breeze!
How do you keep cinnamon rolls soft and moist after baking?
The most important thing to do to keep your cinnamon rolls from drying out is to store them in an airtight container after cooking. Or wrap very securely with plastic wrap on top of a plate.
Can you overcook cinnamon rolls?
Most definitely! If the cinnamon rolls are over baked they will become hard and tough and of course can eventually burn. The perfect roll is cooked to golden brown and firm in the middle and not squishy.
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