Slow Cooker Cinnamon Rolls Recipe

Why You’ll Love This Recipe

I love these cinnamon rolls because the slow cooker gives me a convenient alternative to traditional oven baking. The gentle heat helps create soft, tender rolls with a gooey cinnamon center.

I also like that I can prepare the dough and filling with familiar pantry ingredients. Brown sugar, cinnamon, butter, and vanilla give me the classic cinnamon-roll flavor I want without anything complicated.

These rolls are especially useful when my oven is occupied with other dishes. I can prepare them for a holiday breakfast or brunch while leaving the oven available for the rest of my meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

• ¾ cup warm whole milk
• 2 ¼ teaspoons active dry yeast
• ¼ cup granulated sugar
• 1 large egg
• ¼ cup unsalted butter, melted
• 3 cups all-purpose flour
• ½ teaspoon salt

For the cinnamon filling:

• ½ cup packed brown sugar
• 1 ½ tablespoons ground cinnamon
• ¼ cup unsalted butter, softened

For the cream cheese icing:

• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk

Directions

1. I combine the warm milk, yeast, and a small spoonful of the granulated sugar in a large mixing bowl. I let the mixture stand for about 5 to 10 minutes, until the yeast looks foamy.
2. I add the remaining granulated sugar, egg, and melted butter and whisk until combined.
3. I gradually add the flour and salt, stirring until a soft dough forms.
4. I transfer the dough to a lightly floured surface and knead it for about 5 to 7 minutes, until it becomes smooth and elastic. I can also use a stand mixer fitted with a dough hook.
5. I place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until approximately doubled in size.
6. I roll the risen dough into a rectangle approximately 12 by 16 inches.
7. I spread the softened butter evenly over the dough, leaving a small border around the edges.
8. I combine the brown sugar and cinnamon in a small bowl, then sprinkle the mixture evenly over the butter.
9. Starting from one long side, I tightly roll the dough into a log. I cut the log into approximately 10 to 12 equal rolls.
10. I line the bottom of my slow cooker with parchment paper and lightly grease the paper. I arrange the cinnamon rolls inside, leaving a little room between them.
11. I place a clean kitchen towel or several layers of paper towel underneath the slow cooker lid, making sure the material stays safely away from the heating element. I use it to catch condensation so excess moisture doesn’t drip onto the rolls.
12. I cover and cook the cinnamon rolls on HIGH for approximately 1 ½ to 2 hours. I begin checking early because slow cookers vary considerably. I cook until the centers are set and no longer doughy.
13. While the rolls finish cooking, I beat the cream cheese and softened butter together until smooth. I add the powdered sugar, vanilla, and enough milk to create a creamy icing.
14. I carefully remove the cinnamon rolls from the slow cooker and let them cool for about 10 minutes.
15. I spread the cream cheese icing over the warm rolls and serve.

Servings and Timing

This Slow Cooker Cinnamon Rolls recipe makes approximately 10 to 12 cinnamon rolls.

• Prep time: 25 minutes
• First rise: approximately 1 hour
• Cook time: 1 ½ to 2 hours on HIGH
• Cooling and icing time: 10 minutes
• Total time: approximately 3 hours
• Servings: 10 to 12 rolls

I cook cinnamon rolls on HIGH rather than LOW because I want enough heat to properly cook the dough. Since slow cooker temperatures vary, I start checking the center rolls before the maximum cooking time.

Variations

For pecan cinnamon rolls, I sprinkle chopped pecans over the cinnamon-sugar filling before rolling the dough. I can also scatter extra toasted pecans over the icing.

For apple cinnamon rolls, I add a thin layer of finely diced peeled apple over the filling. I keep the apple pieces small so they soften during the relatively short cooking time.

When I want extra gooey rolls, I drizzle a small amount of heavy cream around the arranged rolls before cooking. I avoid adding too much because excess liquid can make the bottoms overly soft.

For orange cinnamon rolls, I add fresh orange zest to the filling and a little orange juice or zest to the icing.

If I want a shortcut version, I can use refrigerated prepared cinnamon-roll dough. I arrange the rolls in my lined slow cooker and cook them on HIGH until the centers are completely cooked, checking early because prepared dough can cook faster than homemade rolls.

Storage/Reheating

Because I use cream cheese icing, I store leftover cinnamon rolls in an airtight container in the refrigerator. I keep them refrigerated for up to 3 to 4 days.

I can also freeze the cooled rolls. I wrap them individually and place them in a freezer-safe container for up to about 2 months. When possible, I prefer freezing them without icing and adding fresh icing after reheating.

To reheat an individual cinnamon roll, I microwave it briefly until soft and warm. I use short intervals because overheating can make the roll tough.

For several rolls, I place them in a covered baking dish and warm them in a low oven until heated through. I can add a small amount of fresh icing before serving.

FAQs

Can I use refrigerated cinnamon rolls in the slow cooker?

Yes. When I need a quick version, I use refrigerated cinnamon-roll dough instead of making dough from scratch. I arrange the rolls in a parchment-lined slow cooker and cook them on HIGH, checking frequently toward the end so the centers cook without the bottoms becoming too dark.

How do I know when Slow Cooker Cinnamon Rolls are done?

I check the rolls in the center of the slow cooker because those usually take the longest to cook. I look for set, fluffy dough without a wet or raw center. For extra certainty with enriched yeast dough, I can check that the center reaches about 190°F (88°C).

Why are my slow cooker cinnamon rolls soggy?

Condensation is usually the main reason I get overly wet cinnamon rolls. I place a clean kitchen towel or paper towels underneath the lid to catch moisture, keeping the material safely positioned away from the heating element. I also avoid adding excessive liquid to the slow cooker.

Can I prepare the cinnamon rolls the night before?

Yes. I can prepare and shape the rolls, cover them, and refrigerate them overnight before cooking. In the morning, I allow the chilled dough some time to lose its refrigerator chill and become slightly puffy before transferring it to the slow cooker and cooking.

Can I make Slow Cooker Cinnamon Rolls without cream cheese icing?

Yes. I can make a simple vanilla glaze with powdered sugar, milk, and vanilla extract. I can also drizzle the warm rolls with maple glaze, caramel sauce, or a light powdered-sugar icing.

Conclusion

Slow Cooker Cinnamon Rolls are one of my favorite ways to make a warm homemade breakfast without relying on the oven. I love the combination of soft yeast dough, buttery cinnamon-brown sugar filling, and creamy vanilla icing.

Slow Cooker Cinnamon Rolls Recipe

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Soft and fluffy slow cooker cinnamon rolls filled with a buttery brown sugar and cinnamon swirl, then topped with creamy vanilla cream cheese icing. They are a cozy homemade treat for breakfast, brunch, or holiday mornings without using the oven.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 3 hours
• Yield: 10 to 12 cinnamon rolls
• Category: Breakfast
• Method: Slow Cooker
• Cuisine: American
• Diet: Vegetarian

Ingredients

• ¾ cup warm whole milk
• 2 ¼ teaspoons active dry yeast
• ¼ cup granulated sugar
• 1 large egg
• ¼ cup unsalted butter, melted
• 3 cups all-purpose flour
• ½ teaspoon salt
• ½ cup packed brown sugar
• 1 ½ tablespoons ground cinnamon
• ¼ cup unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk

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Instructions

1. Combine the warm milk, yeast, and a small spoonful of the granulated sugar in a large mixing bowl. Let stand for 5 to 10 minutes, until the yeast becomes foamy.
2. Add the remaining granulated sugar, egg, and melted butter and whisk until combined.
3. Gradually add the flour and salt, stirring until a soft dough forms.
4. Transfer the dough to a lightly floured surface and knead for 5 to 7 minutes, until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook.
5. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until approximately doubled in size.
6. Roll the risen dough into a rectangle approximately 12 by 16 inches.
7. Spread the softened butter evenly over the dough, leaving a small border around the edges.
8. Combine the brown sugar and cinnamon, then sprinkle the mixture evenly over the butter.
9. Starting from a long side, tightly roll the dough into a log and cut it into 10 to 12 equal rolls.
10. Line the bottom of the slow cooker with parchment paper and lightly grease it. Arrange the rolls inside with a little space between them.
11. Cover and cook on HIGH for 1 ½ to 2 hours, managing lid condensation as needed. Begin checking early and cook until the center rolls are set and no longer doughy.
12. While the rolls finish cooking, beat the cream cheese and softened butter until smooth. Add the powdered sugar, vanilla, and enough milk to create a creamy icing.
13. Carefully remove the cooked cinnamon rolls from the slow cooker and let them cool for about 10 minutes.
14. Spread the cream cheese icing over the warm cinnamon rolls and serve.

Notes

• The center rolls generally take the longest to cook. For additional certainty, enriched yeast dough should reach about 190°F (88°C) in the center.
• Manage condensation during cooking so excess moisture does not drip onto the rolls.
• For pecan cinnamon rolls, sprinkle chopped pecans over the filling before rolling and add toasted pecans over the icing if desired.
• For apple cinnamon rolls, add a thin layer of finely diced peeled apple over the cinnamon filling.
• For extra gooey rolls, drizzle a small amount of heavy cream around the arranged rolls before cooking.
• For orange cinnamon rolls, add fresh orange zest to the filling and orange zest or juice to the icing.
• Refrigerated prepared cinnamon-roll dough can be used as a shortcut; cook on HIGH and begin checking early because it may cook faster.
• Shaped homemade rolls can be refrigerated overnight. Allow them to lose some of their refrigerator chill and become slightly puffy before cooking.
• Store cream cheese-iced leftovers in an airtight container in the refrigerator for 3 to 4 days.
• Freeze cooled rolls for up to 2 months, preferably without icing, and add fresh icing after reheating.

Nutrition

• Serving Size: 1 cinnamon roll
• Calories: 330 kcal
• Sugar: 25 g
• Sodium: 150 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 47 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 50 mg