Easy Slow Cooker Cinnamon Rolls

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

slow cooker cinnamon rolls with maple icing on parchment paper

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!

overhead image of cinnamon rolls with maple icing

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?!

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

2 images of a ball of cinnamon roll dough and sliced cinnamon roll dough

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 classic 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.

cinnamon rolls in a parchment paper lined slow cooker

cinnamon rolls in a parchment paper lined slow cooker

slow cooker cinnamon rolls with maple icing on parchment paper

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.

cinnamon rolls with maple icing on a blue plate

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slow cooker cinnamon rolls with maple icing on parchment paper

Slow Cooker Cinnamon Rolls

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours, 30 minutes
  • Yield: 10-12 cinnamon rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


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.


  • 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 (344g) all-purpose flour (spoon & leveled)


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


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


  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 14×8 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.


  1. Overnight Instructions: 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.
  2. Quick Dough: 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. Golden Brown Tops: 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.
  4. Slow Cooker: You’ll need a 4 or 5 quart slow cooker. Here is the one I own.
  5. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: slow cooker cinnamon rolls, cinnamon rolls

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

cinnamon rolls in a glass baking dish


  1. Hi, I am very excited to try this recipe, but I have what may be a silly question? How do you know when the rolls are done? Several posts reference issues with burning, so I intend to keep a close eye on the, but what am I looking for? 🙂 Thank you!

    1. Hi Vanessa, you can watch them closely through the glass lid and if you see the edges getting dark you can remove them! I hope you give them a try!

  2. I’ve made these a couple of times, even at work! Amazingly moist and flakey!

    1. Love reading this, thank you for your positive feedback Vicki!

  3. I’m wondering if these rolls can be made in an instant pot with slow cooker setting?

    1. Hi Marta! I’m unsure because I don’t own an instant pot. Maybe other readers can comment/help. So sorry!

  4. Hi Sally,
    I can’t wait to try these! We’re doing a ginormous kitchen remodel after the first of the year. Yay me. I’m searching for meals/food I can do ahead, freeze, and cook in the crockpot. Have you ever made these rolls through the rolling out & portioning steps, then frozen them? If so, do you defrost before placing in crockpot? I would appreciate any direction you could give!

    1. Hi Karen! Not this particular recipe, but here I give instructions for how I freeze PAR-BAKED cinnamon rolls in my cinnamon rolls recipe post. That will be helpful for you and you can apply it to this dough, too!

  5. Hi Sally, don’t know what went wrong but I couldn’t fit 8-10 of these cinnamon rolls in my slow cooker, so I baked 5 of them in the oven, 15 minutes @ 400 degrees. OMG, they are so good! Am afraid of what’s going to come out of the cooker, since after 1 hour they had already spread in all directions.
    This is a wonderful, moist and tasty recipe, but I think I’ll stick to the oven from now on.
    Thank you for sharing !

  6. If you have a ninja slow cooker, I recommend either leaving out the parchment paper or cooking on low or both. After 30 minutes in the ninja, the parchment paper was nearly on fire and the bottoms of the cinnamon rolls were badly burned. Very sad but thankful I hadn’t set them and left my house. The rolls would have turned out beautifully but know what your slow cooker can handle, friends!!

  7. Super easy recipe and I like that the rolls rise and bake at the same time. Delicious Christmas breakfast for my family. Maybe it’s because I didn’t use parchment paper, just baking spray, but my rolls got really crispy and almost burned on the outside with only a 2 hour bake time.

  8. This might be a dumb question but if there is a paper towel under the lid how can you see the rolls to see if they are finished?

    1. Just quickly lift it up and take a peek. 🙂

  9. Can walnuts be added to the filling and cooked in the slow cooker?

    1. I can’t see why not!

  10. Darcy A Browning says:

    I have some pre-made pillsbury cinnamon rolls that I have to make in the crockpot cause our oven doesn’t work. I will try this with just using butter spray.

  11. Could a cheese cream icing be used instead ? Have you a gluten-free recipe?

    1. Yes it can! You can use the cream cheese icing from my Overnight Cinnamon Rolls. I don’t have any gluten free cinnamon roll recipes and I haven’t tested this one with gluten free flour, but let me know if you try.

  12. Hey! I don’t have paper towel… Why shouldn’t I use cloth towel? I don’t usually buy paper towel.

    1. Hi Stephanie! Unfortunately you can’t use a cloth towel here. A paper towel is best to absorb the moisture.

  13. Can u substitute self rising flour if you don’t have yeast? Stores are sold out bc people are fearing they will need to make their own bread apparently lol

  14. Hi Sally, Do you have any suggestions if we were to try to halve the recipe? (Or has anyone on here tried it?) Supplies are low at the store these days, but would love to make these for my partner’s bday. Thanks!

    1. Hi Meg! I haven’t tried halving this recipe before, but the overall cooking time in the slow cooker will be shorter since there’s less dough.

  15. Hi Sally!
    Can I substitute oatmilk for whole milk? Think they’d come out ok?
    These look delicious!

    1. Hi Monica! Whole milk or even buttermilk are best for the richest taste and texture, but you can use oat milk in a pinch.

      1. Great! Thanks so much Sally!

  16. Was really intrigued and excited by this! But I just tried them and they expanded so much it was more like a cinnamon bread loaf! And they turned out dry, not moist and chewy at all. It’s such a shame I followed the instructions exactly. Maybe should have tried the low setting instead?
    Thanks for the recipe though, love trying new things!

  17. Asha Boehula says:

    Best recipe ever!
    Just made them and all the family loved them.
    Will definitely be making again.
    Thank you

  18. Hope someone can help me here, I made these with my mom and we have had them in the slow cooker for 2 hours now. They rose like crazy but still look like raw dough. We’re giving it another half an hour in the slow cooker. Anyone have advice? Followed the recipe to a tee.

  19. Hi Sally! I love your site! You might not remember but I made your strawberry lemon scones. Btw they tasted amazing! I am making these rolls today hope they come out as good as the scones!

  20. Hi Sally. I was wondering if I have to knead the dough by hand, or, can I leave in my kitchen aid with the dough hook to knead it. I have arthritic hands and am looking for recipes that I don’t have to knead.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Dee, Yes in step 2 you can use the dough hook for the extra minute of kneading. I hope you love the recipe!

  21. For those wanting gluten free and/or dairy free, I made this recipe both GF & DF by using these substitutions:
    used Bob’s Red Mill 1-1 Baking flour (blue bag in Canada): needed a little more than 2&3/4 cups; used Earth’s Own ‘culinary edition’ oat milk in place of milk; used coconut palm sugar in place of all sugar; used Melt Organic buttery sticks in place of all butter (only used 4tbsp in the filling).
    The palm sugar makes them a golden colour, and they were denser than the original version but that’s not unusual with GF baking. They turned out really well and I actually found them easier to separate than the original, as they held their shape and didn’t spread together. Thanks for the great recipe – I love recipes I can adapt with such ease!!

  22. My oven is broken, and in a desperate need to bake something I tried these. The outsides of these burned after less than 1 1/2 hours of bake time. I have made all the other cinnamon roll recipes with no problem, but the slow cooker was a definite fail.

    1. Trina @ Sally's Baking Addiction says:

      Hi Emily! All slow cookers and their heat elements are different and for yours– we would recommend cooking on low next time for a little longer. Keep your eye on them. We know they’ll be more successful next time if you try them again!

  23. Brenda Carey says:

    Can I add raisins to this recipe?

    1. Trina @ Sally's Baking Addiction says:


  24. This were so easy to make but I would definately say 2hrs is too much for my slow cooker. At hr and 30mins on high the edges or hard and burned. Will try again maybe for an hr and see what happens

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