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 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!

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!

Print

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

Description

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

Instructions

  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.

Notes

  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.

Keywords: slow cooker cinnamon rolls, cinnamon rolls

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!

148 Comments

  1. Just got a slow cooker AND a really strong craving for cinnamon rolls, so the timing could not be better! You read my mind – Thanks, Sally!

  2. Holy smokes! How can a girl ever decide which of your cinnamon roll recipes to go with?! They all look scrumptious. So honestly, if time & convenience aren’t a factor, which is your fave? Cause I’m totally making one of these this week.

    1. Was thinking the same thing! Christmas and cinnamon rolls just go hand in hand! Slow cooker is the touch of genius here Sally! I’m excited the dough doesn’t have to rise twice ~ less pressure! And I’m going to display them on my new $200 artisan wood board that I’m actually giving away on my blog right now. Have a Merry Christmas!!!!!

  3. whoa, love that there’s no need to let these rise! because come on, the faster the cinnamon rolls are ready to be devoured, the better (: i would have thought that they would have solely steamed, with no chance for browning, but i’m pleasantly surprised to see how golden these look!

  4. I love anything my slow cooker produces. It is truly a miracle appliance. The fact that it can do cinnamon rolls only makes me love it more. These look lovely.
    And I’m jealous of your 5K! I want to run down the streets in a festive sweater!

  5. These are the perfect Christmas day treat, especially when everyone just wants to lounge around. This weekend was busy for me. I went into NYC to see a broadway show and eat at Bar Americain. We stopped in Rockefeller Square to see the Christmas tree as well. Yesterday, I braced the crowds and went grocery shopping and made homemade poppy seed and nut roll breads. 

  6. Just recently read about all the health benefits of cinnamon! How cool is that its super healthy and so delicious. So thanks for the new inspiration 🙂 xo whatskatieupto.com 

  7. I just got my mom a slow-cooker for her birthday in October, and I think she’s only used it for soup/stew/chili-type recipes so far, so this might be the perfect new job for it 😉 Even my sister, queen of convenience, might be willing to do this instead of the Pillsbury kind, haha 😀

    1. P.S. TO answer your question, I spent the entire weekend painting the interior or my new house.. New to me at least. Did it while listening to Christmas music of watching Elf and we did take a break to go look at Christmas lights with a cup of hot cocoa in hand.

  8. Holy moly!  Sally, you’re killing me.  First the winner chocolate peanut butter no-bake cookies, then the cream cheese French toast, and now cinnamon rolls in the SLOW COOKER.  Are you reading my mind?  Seriously, I have been so hungry for cinnamon rolls and the ones at the store are just so easy . . . but nowhere near as good.  Slow cooker = easy = yummy = I HAVE TO MAKE THESE.  And, I have all the ingredients on hand!  No going out to the store at all.  I have to ask about unsalted butter though – why do you use it, and what happens if I use salted butter?  I love the science stuff behind your recipes.  Thank you again – love your blog.  Pinning this for sure.

    1. I use unsalted butter because I have complete control over the salt in the recipe. The amount of salt in salted butter varies between brands, so it’s just easy to use unsalted all the time and add salt to the recipe. Does this make sense? Anyway, I love that you are on board with all these recent recipes!

  9. Sally! Thank you, thank you, thank you!
    I am planning on making cinnamon rolls for christmas morning but wasnt sure how I was going to fit them into my morning! This recipe solves all my problems! I will be able to pop them in the slow cooker and get on with spending time with my hubby and daughters and enjoying all the present opening! 
    Thank you!
    Have a lovely Christmas xxx

  10. oh, Sally! you have also converted myself into a sweet-roll (among other things) addict! I’ve made many off your blog such as, strawberry rolls, raspberry rolls, easy cinnamon rolls, overnight cinnamon rolls, cake batter cinnamon rolls. still on my list at the top, now second to these tho.. your maple cinnamon rolls. yummy. they are all just sooo good. gooey goodness. but really, no rise throw it in the slow cooker and forget about it cinnamon rolls? now THAT is a roll I can sink my teeth into! I have a few last minute Christmas gifts to buy today and as soon as I’m back home these are going into my slow cooker!! but I have 2 of them, one is quite large and it’s more oval in shape & the other is quite small and it’s round. which would be better to use? I was thinking maybe the small round one but just wanted to be sure. anyways, thanks for SO MANY delicious sweet roll recipes & helping me conquer my fear of yeast

    1. I’m so happy you have a sweet roll addiction like I do. 🙂 You could fit these rolls into either size. Spread them out a little more in the larger one or jam them into the smaller one as best you can!

  11. I can’t believe this slow cooker cinnamon roll recipe Sally! How easy! I’m honestly really, really considering making it Christmas morning. We always have coffee, start opening gifts (with 6 people in my family, it really takes a long time), and have breakfast about 2-3 hours in. And I’m always the first person up. So this recipe is perfect. ‘ll let you know if I do try it out, thanks for such an easy recipe 🙂

    1. That’s exactly how we usually do Christmas morning too! Coffee and something small, then gifts, then a huge brunch. So these cinnamon rolls totally work because there is enough time. Enjoy Hayley!

  12. Sally! Since it’s getting closer to Christmas, I wanted to wish you, Kevin and Jude (plus family) a merry Christmas and a great new year. If you saw my post on IG, I’ve been spending time with my aunt and family for the weekend and the rest of this month. These look yummy. I could use a heavy dose of sugar and caffeine!

    1. You could make the orange rolls with this dough, Molly. Maybe add some orange zest (zest from 1 orange) to this dough. (Not orange juice.)

  13. Oooo, these are very interesting! I will be with four teenage boys next week (nephews) so may have to try these!

    Over the weekend I made two more batches of your slice and bake cookies (almond dipped in white chocolate and sprinkles and the maple pecan dipped in dark chocolate and sprinkles); your Biscoff Chocolate Chip Cookies, your Salted Vanilla Toffee cookies (these were hands down the favorite of the weekend!). For Xmas I am making your pecan topped sweet potatoes and cornbread! Happy holidays thanks to you! 🙂

  14. I LOVE my slow cooker and use it ALL the time. These look sooo good! Do you make them and reheat them? The cooking time is too short to do overnight, and too long to whip up in the morning – waaaaa! 

  15. Hi Sally!
    I am sooo making this recipe for Christmas morning. I can’t wait!
    I was just wondering if I could half the recipe and if I would need to change anything if I did that.  My family is really small and we wouldn’t need more than 5 or 6 rolls. Also, what size is your crockpot?  

    Thank you so much!

    1. I’ve never tried halving this recipe, so I cannot say with 100% certainty that it will work! I just suggest making the recipe as written and freezing any leftover cinnamon rolls per the make ahead instructions. I have a 4 qt crockpot.

  16. Sally ! I made these today and they were awesome !! One question….  the bottoms and outer edges that touched the parchment papers caramelized ….. not sure why.  Should I use a  rack and not allow the edges to touch the sides? Everything else was perfect and thanks for sharing these !! I’ve already posted this on my FB and am getting requests for the recipe. 

    1. Caramelized in a bad way? Or, burned? A rack would definitely help!

      So happy you enjoyed them. Thanks for sharing on Facebook!

      1. I believe I’ve answered my own question !!  The outer edges were tough.  You suggested placing a paper towel just beneath the lid.  I use hand towels instead of paper towels in the kitchen.  I believe this might have been my problem. I just won’t eat the outer level and enjoy the rest !!  Thanks for the fast reply!

  17. Just curious about your instructions to proof the yeast.  I thought only dry active yeast has to be proofed. I use instant yeast exclusively and have never proofed it and my baked goods always have great rise.  Thone rolls look delicious and I can’t wait to try them.

    1. Typically only dry active has to be proofed, but I like to include it in my recipes even if instant yeast is used just in case readers use active dry (even though instant should be used).

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.

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

×