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!

146 Comments

  1. Made these for the in laws this morning! They are already gone! And there are only 4 of us lol. I’ll be making these again on Christmas because we loved them so much!

    The paper towel trick you explained is a must by the way. Thank you so much for sharing this easy recipe with us all Sally. Merry christmas! 

  2. Sally, are the plates you showed from the Pioneer Woman collection? I just saw those at Walmart and thought they were gorgeous!

  3. Perfect timing. This is our Christmas morning tradition. I was wondering how to fit this in without having to set my alarm. Since I’m now gluten free, I plan on trying my gluten free version in the crock pot. Brilliant. You are truly an inspiration – because of your guidance, I started my own blog – http://www.glutenfreefarina.com. Would love it if you’d check it out. Merry Christmas! P.S. I miss living in Philly – especially Wawa.

  4. I have a one pound package of (non instant) yeast. What could I do to use that type of yeast? I love your blog; you are such an inspiration!!

  5. Hi!

    I am making these this morning, but I realized I only have active dry yeast. 🙁 How long will these take in the slow cooker since I am not using instant? Thank you for the recipe!

  6. These look delicious! We always have cinnamon rolls for breakfast Christmas morning! Though, always from a can. I want to try these! For making overnight, could I Just put the crock in the refrigerator, or is there a reason to put in a dish then transfer in the morning? I can’t wait to try them!

  7. Sally, This recipe looks wonderful. I haven’t made cinnamon rolls for several years mainly due to the time factor involved. But I plan on making these since I have two crockpots and use them all the time. One question: Could you use brown sugar for the filling instead of granulated?

  8. These are absolutely amazing!!! Recipe is quick and easy which produces a tender and tasty cinnamon roll. Made these Christmas Day and what a treat for my family. I knew it was a hit when they had a second one within minutes of eating the first!! You did it again another fabulous recipe. I used King Arthur Cinnamon Roll filling. I will be making them again tomorrow morning and will follow your filling recipe, I’m sure it will be just as good. Throw out your old recipes this is the one and it is done in a crock pot!! Who knew.

  9. Hi Sally, I use mostly teaspoons and cups, but as I measured the milk for this I happened to notice that 300 ml is waaaayyyy more than 3/4 cup (more like 1 1/4 cup). I stuck with the 3/4 cup measurement, but I’m wondering if something is off? I hope it turns out the way I did it – I’ll let you know. =)

      1. They turned out fine, except they were a little overdone. I knew my crock pot tends towards the hot side, but I was nervous to open it too soon….and the edges got too dark. =/ But other than that, everything was great! Would you suggest using my low setting for the two hours, or do you think keeping it on high for less time (maybe 1.5 hrs?) would be better?

  10. Hi Sally! I am newly introduced to your blog and everything looks so delicious! When I’m bored at work, this is what I look at! Can I prepare this dough overnight and put it the crockpot the next day? Thanks! 

  11. Hi Sally! 
    I’m thinking about doing this recipe but all i have is a pressure cooker with slow cooker settings. Do you think the cooking time will be any different or no? 

    Thanks so much!

    1. Cecilia, I’m really unsure. I don’t want to say yes or no without trying it myself. Just cook until the dough is browned on the edges and the centers are cooked through.

      1. And now reading your reply here, I’m thinking I should just play around with my crock pot…longer time on low or shorter time on high should both work….we’ll see!

  12. Hi Sally!! This recipe looks AMAZING and super easy! I was thinking about making them today and then keeping them in the fridge to have tomorrow, and I was wondering what you think is the best way to heat them up tomorrow morning? 

  13. Thank you Sally for posting this recipe! This was the perfect way to kick off the new year with a recipe that brought me delicious cinnamon rolls with minimal work. New Year’s resolution of learning new techniques in the kitchen is off to a great start! Happy New Year!

  14. I’m making them now.  My slow cooker tends to run hot too, so I quickly popped up the lid to make sure they weren’t burning.  They look divine!  I’ll pop them in the oven (if they’re not overdone) to give them a nice brown finish before glazing.  The smell is just like it should be!

  15. These were so good and easy I made them twice over the holiday! There were a big hit.  I cut back on sugar a little in the cinnamon filling and icing so they weren’t too sweet. First time I ever attempted cinnamon rolls and they were so yummy! Thanks for all your wonderful recipes, Sally!

  16. I can’t believe how great these are!!! I’ve tried multiple cinnamon roll recipes and by FAR, this is tops in ease of preparation and the all important fluffiness/moistness. I actually have a jar of some homemade apple butter (so good) and I think I might try doing this slow cooker recipe with it. Do you think it’d work? I did see that you OKd the orange cinnamon roll recipe!

    OH! And while I’m at it, might the strawberry rolls work if I replace the filling with some strawberry spread?

  17. First I must preface this by saying, I love this blog!  Thank you for it!  With that being said, I unfortunately don’t have good news for this recipe and I’m really sad about it.  As with the previous comment, you cannot forget about these, mine were done in LESS than an hour and burnt!  Especially after I continuosly checked them for the first thirty minutes.  I will say that I am an expert cake baker and decided to try my hand working with yeast since I’ve been terrified of it for so long.  So I am not new to baking or to this blog which again I love.  However the rolls were really dry, and dense, even though my yeast did foam.  The center rolls were not burnt but were still dark so I made the glaze and tasted them to try again.  The cinnamon sugar was not nearly enough an the dough was very tasteless.  The glaze, I’m not sure what was going on with it.  This is just a comment to say not to walk away from the rolls once you begin cooking them.  I’m sorry Sally, but I definitely still love this site!

    1. No apologies necessary! I work tremendously hard on my recipes, as you know, so the fact that these were a fail for you shocks me! I’m so sorry to hear about it but, as always, I appreciate your honesty. This will help other readers– I suppose slow cookers vary tremendously between brands, perhaps? Because mine are never anywhere near done that soon. Anyway, thanks Kris! Let me know any other recipes you try.

  18. Wow Sally! Finally got around to making these and they are delicious! 🙂 
    I made them with whole wheat flour, so used a bit less than your recipe called for. Additionally, like others have said, mine were done in about 1 hour and 20 mins. 
    I am a cream cheese frosting girl when it comes to cinnamon rolls, but this vanilla glaze was great.
    Another great recipe Sally, thank you!

  19. I made these Easter weekend.  I mixed them up the night before.  My new crockpot cooks more quickly than my older one.  Mine were done in 1 1/2 hours, and they were GREAT!  I have loved all of your recipes, and I’ve tried a lot!  THANK YOU so much for sharing.

  20. I made the rolls in my slow cooker for the first time on Sunday. they turned out beautifully soft but the outside was very black. Obviously my slow cooker was too hot on high. Should I turn down to low after an hour or take them out after one hour?? Please suggest something as I was very impressed with the texture. Thank you.

    1. Hi Hazel– I would begin at high heat, yes. Then after 45 minutes or so, switch to a lower heat which will continue to cook the dough but hopefully not heavily brown them. I’m glad you loved the texture!

  21. Wow! These are out of this world! My first attempt at homemade cinnamon rolls and I’ll never go back! These were so easy and so much better than from a tube. I used half brown sugar and half granulated sugar along with the cinnamon and vanilla glaze. Next time I will just do all brown sugar as that’s my fav and gonna try the maple flavor. 

  22. Made these again using 45 minutes on high and then on low the rest of time. Turned out beautifully. Thank you. This recipe has been added to my favourites listing.

  23. I love the slow cooker method. I make a one rise brown bread and wondered if it would be any good in the slow cooker. Have you tried any other recipes in the slow cooker? If so how did they turn out? Thanks 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.

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

×