Easy Slow-Cooker Cinnamon Rolls

There are a few great things about these slow-cooker cinnamon rolls, but there’s one problem: your family will gobble them up so fast you’ll be lucky to get your own tasty treat. The great things include a largely hands-off cooking process, a recipe that largely relies on everyday ingredients and a batch of cinnamon rolls that are just divine.

Also, when you cook cinnamon rolls in a slow cooker, the aroma in the home will be a delight. We recommend making these slow cooker cinnamon rolls a part of the holidays, a Sunday brunch tradition, or any time you need a tasty housewarming or host gift. Or just make a batch any time you want a treat.

Easy Slow-Cooker Cinnamon Roll Ingredients

• Quick-rise yeast: You need one package of quick-rise yeast or 1/4 ounce if you’re scooping from a jar.
• Sugar: The sweet stuff!
• Water: You need a 1/4 cup of warm water heated to 110° to 115° F.
• 2% milk: The 1/2 cup should also be warmed to 110° to 115°.
• Butter: The butter needs to be softened, so get it out of the fridge about an hour before cooking.
• Egg: This recipe calls for one egg, warmed to room temperature and lightly beaten.
• All-purpose flour: You’ll need 2-1/2 to 3 cups of all-purpose flour.
• Brown sugar: As usual, measure the brown sugar from a packed state.
• Ground cinnamon: A hearty tablespoon of ground cinnamon delivers the flavor.
• Butter: These additional three tablespoons of butter also need to be softened.
• Cream cheese frosting and chopped pecans:  These are optional but highly advised.

Directions

Step 1: Prepeare the slow cooker and dough

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Place a piece of parchment in a 3 1/2-quart rectangular slow cooker, letting the ends of the paper extend up the sides. Spritz the paper with cooking spray. In a small bowl, dissolve yeast and 1 teaspoon sugar in the warm water. Then, in a large bowl, combine the milk, remaining sugar, butter, egg, salt and yeast mixture and 2 cups flour. Beat the thin dough on medium speed until it’s combined and smooth. Then stir in enough remaining flour to form a soft dough; it’ll be sticky. Turn the dough onto a floured surface and knead it until it’s smooth and elastic, which will take six to eight minutes. Then, let it stand for 10 minutes.

Step 2: Prepare the filling

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To make the filling, combine the brown sugar and cinnamon in a small bowl. Punch down the rested dough and turn it out onto a lightly floured surface. Roll the dough into a 16c10-inch rectangle, then spread butter to within a 1/2-inch inch of the edges. Sprinkle with brown sugar and cinnamon mixture over the flattened dough, then roll it up jelly-roll style starting with a long side. Pinch the seam to seal the dough tube, then cut it into 12 slices. Place the rolls side by side, cut side down and put it into the slow cooker.

Step 3: Cook the rolls, rotating them once

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Cover the slow cooker with a double layer of white paper towels, then place the lid securely over the towels. Cook the rolls, covered, on high, until rolls are set and edges are beginning to brown, which will take about two hours. To avoid scorching the cinnamon rolls, rotate the slow cooker insert a half turn midway through cooking, handling it carefully with oven mitts. When the cooking is done, use the parchment paper to lift rolls from the slow cooker and let them cool slightly. If desired, top the rolls with cream cheese frosting and pecans.

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Easy Slow-Cooker Cinnamon Roll Variations

• Use a maple syrup glaze: Cream cheese frosting is a classic choice for warm cinnamon rolls. Try other choices such as a glaze made with maple syrup. Just drizzle or brush on the syrup for a delightful sweet taste.
• Add some nutmeg: For a perfect holiday treat, swap out about 1/3 of the cinnamon powder and replace it with nutmeg. Don’t go overboard, though, as nutmeg is a potent spice.
• Use walnuts instead of pecans: For a “nuttier” tasting cinnamon roll, try using chopped walnuts as a topper. They are less sweet than pecans and add a rich, roasted flavor.

How to Store Slow-Cooker Cinnamon Rolls

As with many pastries, these slow-cooker cinnamon rolls are best enjoyed the day they are made. They will remain tasty all day but don’t store well. Storing them in the fridge will dry them, whereas airtight packaging at room temperature will cause them to become mushy and unappetizing.

Can you freeze cinnamon rolls?

Yes! Let the rolls cool completely and then place them in tightly sealed freezer containers. Freeze them for up to three months. To reheat them, place the frozen cinnamon rolls on a baking sheet and bake them in a preheated oven at 375° for 12 to 15 minutes.

Easy Slow-Cooker Cinnamon Roll Tips

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Do you have to cover the slow cooker with paper towels?

Condensation tends to form on the lid of the slow cooker during the cooking process and placing paper towels under the lid helps to collect the condensation. Moisture can negatively affect the texture of the rolls.

What should I serve with cinnamon rolls?

Coffee is the best answer and tea is a close second. You can make these rolls a part of a great brunch or breakfast spread (though that requires a pretty early start for breakfast) or serve them as a dessert with a scoop of ice cream.

How healthy are these cinnamon rolls?

Cinnamon rolls are a treat. These only have about 200 calories per serving The fat isn’t bad either, at about seven grams, though four of said grams are saturated fat.