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**Slow Cooker "Homemade" Cinnamon Rolls

Slow Cooker “Homemade” Cinnamon Rolls

  • Cooking Time:

    3–4 hours on Low
  • Servings:



1 T. Cin­na­mon
1/2 Stick But­ter, soft­ened
1 c. Brown Sug­ar
1 Loaf, Frozen Bread Dough
1/4 c. Heavy Cream
1/2 c. Pow­dered Sug­ar
3 T. Heavy Cream or Milk

I LOVE cin­na­mon rolls! I’ve actu­al­ly heard there was a study done and the scent that men loved more than any­thing else was cin­na­mon rolls! I’m not sure if that is true but I can tell you that my hus­band is always hap­py when he wakes up to the deli­cious scent of these Slow Cook­er “Home­made” Cin­na­mon Rolls.

  1. Take bread out of the freez­er and thaw on greased cook­ie sheet on counter top.
  2. Note: use bread as soon as it is thawed — you don’t want it to rise just yet!
  3. In a small bowl, com­bine but­ter, cin­na­mon and brown sug­ar.
  4. Roll thawed dough out to a large rec­tan­gle. (about 12x6)
  5. Spread sug­ar mix­ture over the entire rec­tan­gle of dough.
  6. Roll dough in a log shape, keep­ing dough taught.
  7. Moist­en edge slight­ly and seal shut.
  8. Slice into 10 pieces and arrange in greased 6-Quart slow cook­er crock.
  9. Cov­er with a dish tow­el and let sit for 30–60 min­utes or until rolls have dou­bled in size.
  10. Pour Heavy Cream over top cin­na­mon rolls.
  11. Place crock insert into slow cook­er and cov­er.
  12. Cook on LOW for 3–4 hours or just until cooked through.
  13. Mix 3 T. milk/cream and pow­dered sug­ar to make a glaze. Driz­zle glaze over cin­na­mon rolls before serving.NOTE: I’ve found that the amount of time varies great­ly between my slow cook­ers so I would sug­gest test­ing this recipe in your slow cook­er before mak­ing for com­pa­ny. If you’re like me, you’ll have plen­ty of taste testers! 🙂

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”



**Slow Cooker Homemade Cinnamon Rolls Nutrition

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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I am con­fused, which mea­sure­ment of heavy cream do you pour over the rolls? What “insert” are refer­ring to and why? How ear­ly do you get up to make these?


is it 1/4th cup of cream or 3/4th cup of cream poured over the rolls?


What is the cor­rect amount of heavy cream you pour over the rolls? The recipe says 1/4 cup and in your answer to the ques­tion asked you said 3/4 cup. I’m think­ing 1/4 cup is the cor­rect amount since that’s what the recipe states but want­ed to make sure. Thanks!


hel­lo I’m new to the crock pot cook­ing site.Could you please tell me what kin­da bread is pre­ferred when mak­ing this? Does it mat­ter what kind of dough? Thanks!


Hi! This just showed up on my Face­book feed. At what point do you refrig­er­ate the night before? Do you let them rise through step #9, and then pour the cream on in the morn­ing? Also, do you put the cold crock in on low?


Con­fused: Why would I put the rolls in the met­al crock pot and place the clay lin­er on top of the rolls, how would they rise? Seems to make sense to grease clay lin­er, place rolls in lin­er and let rise then cook. Could you clar­i­fy.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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