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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.

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

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

Find it online: https://thefamilycooking.com/slow-cooker-cinnamon-rolls-recipe/