All the flavor of gourmet cinnamon rolls with half the work!
Tell me about your weekend! What did you do? What did you eat? Shop? Wrap? Gather? Celebrate? I did all of the above, plus a festive “ugly sweater” 5K in Philly Saturday morning, caramel corn, no-bake cookies, and cheers-ed our friends engagement with mimosas and my easy make-ahead breakfast casserole.
It was an eventful weekend and I’m diving headfirst into Christmas week today. Can’t believe it’s on Friday already?! Oh, I also have a new post up on my photography blog this week! Christmas cheer galore.
Just in case you’re looking for simple, make-ahead, no fuss, and completely indulgent brunch recipes this week– I took care of it for ya. My first recipe suggestion for Christmas week is this cream cheese french toast casserole. It’s an easy baked french toast recipe that you begin the night before so you have time in the morning to spend with the family as they wake up. PLUS cream cheese stuffed inside!
And my second recipe suggestion for this week is the cinnamon roll magnificence you see today. The most unbelievable way to make cinnamon rolls. Like, real authentic cinnamon rolls with that coveted fluffy texture and gooey cinnabon taste. This slow cooker cinnamon roll method works because dough needs to rise (and cook!) in a warm environment. So why not just do it all at once? Slowly and simply.
Because it’s all done in the slow cooker, you drastically cut down on prep time and all the usual fuss. No waiting for dough to rise!! Just prepare the dough, roll it out, put the rolls in the slow cooker for 2 hours, and then you’re done. As if we all weren’t totally in love with our slow cookers already, right?!
I’m going to walk you through the recipe real quick so you understand what’s happening. First, the dough is a combination of a couple cinnamon roll recipes I have on my blog. Both my popular super easy cinnamon roll dough and my overnight cinnamon roll dough. Speaking of overnight, you can prepare this dough overnight! Check out my make-ahead tip in the recipe below.
The dough comes together quickly, then let it rest for about 10 minutes. During this time, you can prepare the filling and get the slow cooker ready to go. The slow cooker needs to be lined with a greased piece of parchment paper. Greased to ensure the dough doesn’t stick, of course.
Roll the dough out, like you would any cinnamon roll recipe. Spread with softened butter, then a heavy sprinkle of sugar and cinnamon. Roll it up tightly and cut into 10-12 rolls.
Then you’ll cook the cinnamon rolls in the slow cooker on high for 2 hours until the sides are deliciously golden brown and the centers are cooked through.
That’s it, the rolls are done! They’re mind-blowingly simple.
One thing to note: if you’d like your cinnamon rolls to be a little toasty brown on top, you can place them in the oven after removing from the slow cooker. 5-10 minutes at a low temperature is perfect. See recipe note.
Icing is always a must and I chose to top these slow cooker cinnamon rolls with a maple icing. You can leave out the maple syrup and use vanilla extract for a vanilla icing instead. OR you can make a coffee icing like I do in my easy cinnamon rolls recipe. By the way, if you do not have a slow cooker that easy cinnamon roll recipe is the way to go. It’s one of the most popular recipes on my blog!
Dig into the irresistible slow cooker cinnamon rolls while they’re still warm. The icing melts into each crevice, the buttery cinnamon swirls are gooey and sweet, and the dough is fluffy. Because they’re cooked in the slow cooker, the rolls are extra moist and soft. It’s complete heaven. And you did minimal work to get there! Can you believe they are this easy?! A big sigh of relief and an even bigger cinnamon roll hug.
Designed to make your life easier! Make sure you read the recipe notes before beginning. And follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
Baking cinnamon rolls in a slow cooker cuts down on preparation time. The dough does not have to rise twice. In fact, it doesn't even need to rise at all! All of the rising and baking is done in the slow cooker. And the rolls are unbelievably moist and soft.
This is a dough formulated to be "quick." It's imperative that you follow the dough recipe exactly to ensure satisfactory results with this slow cooker method.
Make sure you are using an instant yeast, as any non-instant yeast varieties will result in a slower cook time for the dough.
If you'd like your rolls to have a beautiful golden brown, toasty look to them you can pull the rolls out of the slow cooker when they are done by lifting out the parchment paper. Then, place the entire thing (the parchment paper and rolls) into an appropriate size pan. Mine fit into a 9 inch pie dish. Bake at 300°F (149°C) for 5-10 minutes.
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.
No slow cooker? No problem! Try my easy cinnamon rolls instead!
And my raspberry sweet rolls, too!
See many more sweet roll recipes. Clearly, I’m addicted.