Easy Slow Cooker Cinnamon Rolls

Jump to Recipe

These slow cooker cinnamon rolls have all the flavor of gourmet cinnamon rolls, but with half the work!

Slow cooker cinnamon rolls on sallysbakingaddiction.com All the flavor of gourmet cinnamon rolls with half the work!

If you’re entertaining this holiday season and are looking for an easy, make-ahead, no fuss, and completely indulgent brunch recipe, I have you covered. Whip out your crockpot and “bake” a batch of these Slow Cooker Cinnamon Rolls. They’re fluffy and soft with ooey gooey cinnamon swirls and sweet icing on top. It’s a breakfast classic made easier!

Slow cooker cinnamon rolls on sallysbakingaddiction.com All the flavor of gourmet cinnamon rolls with half the work!

MY LATEST VIDEOS

Easier Method to Cinnamon Rolls

Using your slow cooker for cinnamon rolls is revolutionary. This 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. And because the rolls are cooked in a steamy environment, they’re extra moist and soft. It’s a cinnamon roll miracle.

Because the whole process is done in the slow cooker, you drastically cut down on prep time and all the usual fuss. No waiting for dough to rise! As if we all weren’t totally in love with our slow cookers already, right?!

Slow cooker cinnamon rolls on sallysbakingaddiction.com All the flavor of gourmet cinnamon rolls with half the work!

How to Make Slow Cooker Cinnamon Rolls

  1. Make the dough: The dough is a combination of these 2 cinnamon roll recipes: easy cinnamon rolls and overnight cinnamon rolls. The dough comes together quickly. After it’s prepared, let it rest for about 10 minutes. During this time, you can prepare the filling and line the slow cooker with parchment paper.
  2. Shape the rolls: 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.
  3. Cook the rolls: On high for 2 hours until the sides are golden brown and the centers are cooked through.

That’s it, the rolls are done! Top with icing and serve.

Can you believe they are this easy?! A big sigh of relief.

Slow cooker cinnamon rolls on sallysbakingaddiction.com All the flavor of gourmet cinnamon rolls with half the work!

Slow cooker cinnamon rolls on sallysbakingaddiction.com All the flavor of gourmet cinnamon rolls with half the work!

Slow cooker cinnamon rolls on sallysbakingaddiction.com All the flavor of gourmet cinnamon rolls with half the work!

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.

Slow cooker cinnamon rolls on sallysbakingaddiction.com All the flavor of gourmet cinnamon rolls with half the work!

Slow Cooker Cinnamon Rolls

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.

Ingredients:

  • 3/4 cup (180ml) whole milk
  • 1 packet Red Star Platinum Yeast or any instant yeast (1 packet = 2 and 1/4 teaspoons)
  • 1/4 cup + 1 teaspoon (55g) granulated sugar, divided
  • 3/4 teaspoon salt
  • 1/4 cup (4 Tablespoons; 60g) unsalted butter, melted and slightly cooled
  • 1 large egg
  • 2 and 3/4 cups (345g) all-purpose flour (spoon & leveled)

Filling

  • 5 Tablespoons (72g) unsalted butter, very soft
  • 1 Tablespoon ground cinnamon
  • 1/3 cup (67g) granulated sugar

Icing

  • 1 and 1/4 cups (150g) confectioners' sugar
  • 2 Tablespoons (30ml) pure maple syrup (or use 1 teaspoon vanilla extract)
  • 2 Tablespoons (30ml) milk

Directions:

  1. Make the dough: Warm the milk over on the stove over low heat or microwave it until lukewarm. No need to use a thermometer, but to be precise: about 95°F (35°C). Pour the warm milk into the bowl of a stand mixer fitted with the dough hook or paddle attachment (OR you can use a handheld mixer). Whisk in the yeast and 1 teaspoon granulated sugar. Cover with a clean towel and let sit until the yeast is foamy, about 5-10 minutes. This is called proofing the yeast. If the yeast does not dissolve and foam, start over with fresh active yeast. On low speed, beat in the remaining 1/4 cup sugar, salt, butter, egg, and 2 cups of flour until combined. The dough will be wet. While continuing to beat on low speed, add the remaining flour 1/4 cup at a time until a soft dough forms. Dough will be ready when it gently pulls away from the sides of the bowl. I usually use 2 and 3/4 cups flour total. **If you do not have a mixer, you can stir the dough by hand with a wooden spoon in this step.
  2. Turn the dough out onto a lightly floured surface, then knead for 1 minute. Let the dough rest for about 10 minutes. During this 10 minutes, line a 4 or 5 quart slow cooker with greased parchment paper. (I spray it with non-stick spray, but brushing oil or softened butter all over it works too.) If you have a larger slow cooker, that's ok-- just space the rolls out more.
  3. Make the filling: After 10 minutes, roll the dough out in a 14x8 inch rectangle. Spread the softened butter on top. Mix the cinnamon and sugar together, then sprinkle on top of the butter. Roll the dough up tightly, then cut into 10-12 even pieces and place them inside the lined slow cooker. Place a paper towel right under the lid of the slow cooker-- this will help keep condensation off of the cooking rolls. Do not leave that step out and do not use a cloth towel.
  4. Turn your slow cooker on high speed and cook for 2 hours, or until the rolls are fully cooked through. It's usually 2 hours, sometimes 2 hours and 15 minutes. Once they're done, remove the rolls from the cooker right away by lifting out the parchment paper.
  5. Make the icing: Right before serving, top your cinnamon rolls with glaze. Whisk the confectioners' sugar, maple syrup, and milk together until smooth. Add a little more milk if too thick. Drizzle over the warm rolls.
  6. Rolls are best enjoyed the same day, but stay fresh covered tightly in the refrigerator for 5 days. Rolls (with or without icing) freeze well up to 3 months. Thaw overnight in the refrigerator and heat up however you prefer.

Make ahead/overnight: This dough can be made the night before through step 3 and placed into a greased pie dish or cake pan. Cover with plastic wrap and keep in the refrigerator overnight. The next morning, remove from the refrigerator and place each roll into the lined slow cooker. Then continue with the recipe. The rolls may take less time, around 1 and 1/2 hours.

Recipe Notes:

  1. Special Equipment: A 4 or 5 quart slow cooker (here is the one I own-- I have it in white)
  2. This is a dough formulated to be "quick." Make sure you are using an instant yeast. If using active dry yeast, the cook time will be longer.
  3. Looking for a golden brown and toasty top? Remove the cooked rolls from the slow cooker using the parchment paper to lift them out. Then, place the entire thing (the parchment paper and rolls) into an appropriate size pan. (If your slow cooker is round, a pie dish would be great.) Bake at 300°F (149°C) for 5-10 minutes.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

No slow cooker? No problem! Try my easy cinnamon rolls instead!

My BEST ever Cinnamon Rolls - totally from scratch, great beginnger recipe!

Slow cooker cinnamon rolls on sallysbakingaddiction.com All the flavor of gourmet cinnamon rolls with half the work!

135 Comments

  1. How thick did you cut them? When I made mine they were nice a brown on the bottom but doughy on the top still. I cut them maybe a little over an inch. I did jut turn them over in the cooker and it worked but they kinda fell all apart when I did, other wise they were delicious!

  2. After failing to realize my mistake in the beginning process (too warm of milk), I successfully made these. Oh. My. God. They’re amazing! I just used the slow cooker liner with olive oil sprayed in it and it worked beautifully! My slow cooker was approximately 2 hours and 15 minutes as well on high. This recipe will be in my cookbook for many years to come. Thank you so much!!!! 

  3. Sally, can I double or triple this recipe stacking the rolls on top of each other in 2 or 3 batch layers in a bigger crock pot or will they not rise properly?

    1. I fear they wouldn’t rise properly at all. Especially that bottom layer. Great theory though– just worried it’d be a disaster!

  4. I just got done making these for my family and they came out amazing! So glad I decided to give them a try, made lots of recipies and these are my favorite!! So so good my toddler loves it! 

  5. Hi Sally! I’m a big fan of your blog and use your recipes at least once a week.
    I have a quick question for you- if I make the dough ahead of time (tonight for tomorrow), is it ok to wait until tomorrow afternoon (around 4pm) to put them in the slow cooker? Or should I do it tomorrow morning like you said in the recipe? I only ask because I’m making them for tomorrow night’s dinner and would like them to be fresh.
    Thanks!

  6. Is it a “must” to use parchment paper to line the slow cooker?  If it’s just for non-sticking purpose could I use a crock pot liner bag?

  7. Sally, I love your blog and all your recipes! They are bulletproof and always delicious! Could I make the cinnamon roll dough a few days ahead of time? If so, should I freeze it or keep it in the fridge? Thank you and blessings to you!

    1. Hi Kelly! Thank you so much for the compliment on my recipes, that means a lot! For this cinnamon roll dough, I do not recommend making ahead of time. You can make it the night before (are make ahead tip).

  8. The Rolls are in the crockpot as we speak!! Cannot wait to try them! I won’t have an oven until september next Year! So this is Great!!! Holiday greetings from the netherlands! 

      1. Thanks so much – I am new to slow cooking and assumed I could do that with the recipes. I just wasn’t sure it would apply to those recipes for “baked” items…

  9. Try instead of sugar spread the rolls with applesauce, cinnamon and chopped walnuts for an experince of most warm goodness.

  10. Hi Sally,

    Love your recipes, thank-you so much for your sharing with us. I was wondering do you think I could take your cinnamon roll recipe and make it into a sticky bun. I love sticky buns and with your recipe I could have them in no time at all.
    Thank-you,
    Suzie

  11. I threw out my slow cooker and am now going to order one just to try these cinnamon rolls. BTW, most of my family is now making your Cream Cheese Sugar Cookie recipe this year for the holidays.

  12. Hello! Where did the lovely pinterest tab go? I can’t seem to get these to pin to my pinterest page! I save so many of your recipes!! Thank you!

  13. These are excellent! We love your recipes, they are so good! I haven’t made cinnamon rolls in decades so I’m really glad I made these today for my family. Thank you!

  14. My cinnamon rolls were delicious but burnt around the edges. Would a layer of foil help keep them from burning? Can these be made in conventional oven?

  15. Hi Sally! Super excited to try this recipe. I know it says that you can prepare these the night before, I’m just wondering if theres a huge difference if you prepare the night before or do it the same day?

  16. My slow cooker does not have a High. It is by 4 hr. 6hr 8hr. 10 hr. I can assume 4 hr is high. But I’m guessing I would stop early??
    You only can cook this recipe in a slow cooker with a timer/temp control?

  17. This is a genius recipe – I made it just like your directions The only bummer was they burned really badly around the ends (the oval end). I took them out at 2 hours – there was no indication they were burning. I know all slow cookers are different – was wondering if I cooked them on low what would happen? The dough was fabulous. Thanks.

  18. When I saw this recipe, I knew it needed a place on my Christmas Eve menu. My family LOVES cinnamon rolls and the idea of cooking them in a crock pot seemed like a cool thing to try. Unfortunately, they were a flop for me! Making the dough went great; I’m a dough taster and the dough was so good! After the first hour in the crock pot, the sides were a golden brown, which would normally indicate they are ready for our plates! But, only the outer perimeter was cooked; the middle was still very wet dough. I continued cooking on high (maybe I should have switched to low at that point?) and checked them every ten minutes. The outer perimeter continued to get darker and darker but the middle was not getting done. After an hour and 40 minutes, they were burned on the edges and when I took them out of the crock pot, I discovered they were burned on the bottom. I am thinking that the problem may be in our crock pots having variances in temperature for high. Now knowing that mine is not going to cook them evenly on high, would you suggest cooking on low for a longer time? For now, I am going to try your regular cinnamon roll recipe!

    1. Hi Theresa! I’m so glad you tried this recipe, but am so sorry the bottoms burnt! All slow cookers and their heat elements are different and for yours– I recommend cooking on low next time for a little longer. Keep your eye on them. I know they’ll be more successful next time if you try them again.

1 2 3

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

My Latest Videos

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×