Slow Cooker Cinnamon Rolls
Dessert for breakfast has never been more delicious!
No one wants to wake up in the morning to make a complicated breakfast. These Slow Cooker Cinnamon Rolls are great for that reason! You can prepare them ahead of time and simply turn on your slow cooker. In no time, you'll be enjoying warm, gooey cinnamon rolls! Pour yourself a cup of hot coffee and enjoy these cinnamon buns as a sweet way to start your day. And cinnamon rolls don't have to just be for breakfast either. Any time of day you're craving something sweet, just break out that slow cooker and get to "baking."
From the Chef: You can't go wrong with homemade cinnamon rolls, and I'll tell you what--you can make and eat them any time of day! That's right, cinnamon rolls are a fantastic afternoon snack. With a warm, gooey, fall-apart-in-your-mouth center and smooth, creamy frosting on top, there's no better way to start the morning or enjoy an afternoon break.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Essential Slow Cooker Recipes: 103 Fuss-Free Slow Cooker Meals Everyone Will Love.
Preparation Time35 min
Slow Cooker Time HIGH2 hr
- 3/4 cup whole milk, lukewarm
- 1 (0.25-ounce) packet instant yeast
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 2 3/4 cups all-purpose flour
- 2 tablespoons ground cinnamon
- 1/2 cup granulated sugar
- 1 cup chopped pecans
- 5 tablespoons unsalted butter, at room temperature
- 1 1/4 cup powdered sugar
- 2 ounces cream cheese
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
For the cinnamon rolls: Pour the warm milk into the bowl of a stand mixer and add the yeast and 1 teaspoon of the granulated sugar. Stir lightly. Set aside until the yeast is foamy, 5 to 10 minutes.
Fit the mixer with the paddle attachment. On low speed, beat in the remaining granulated sugar. Add the salt, butter, egg, and 2 cups of the flour and mix until combined. With the mixer running on low speed, add the remaining 3/4 cup flour, 1/4 cup at a time, until a soft dough forms and the dough starts to pull away from the sides of the bowl.
Beat on low speed for 2 minutes more to knead the dough. Cover the bowl of the mixer with a clean dishtowel and let rest for 15 minutes.
For the filling: Prepare the slow cooker by lining the inside with parchment paper and spraying with cooking spray.
In a small bowl, combine the cinnamon, granulated sugar, and pecans.
Turn the dough out onto a board and roll it out to an 8 x 14-inch rectangle. Spread the softened butter on top. Sprinkle the cinnamon mixture evenly over the dough.
Roll the dough tightly starting from one long edge, then slice it crosswise into 10 even pieces. Arrange the rolls inside the lined slow cooker. Place a long piece of paper towel over the top of the slow cooker and cover with the lid.
Cook on High for 2 hours. Once the rolls are completely cooked, transfer them to a serving platter by lifting out the parchment paper.
For the cream cheese frosting: In a small bowl, whisk together the powdered sugar, cream cheese, milk, and vanilla until smooth. Drizzle over the warm rolls and serve immediately.
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