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**Slow Cooker "Homemade" Cinnamon Rolls

Slow Cooker “Homemade” Cinnamon Rolls

  • Cooking Time:

    3-4 hours on Low
  • Servings:

    10

Ingredients

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 12×6)
  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”

XOXO,

Jenn

**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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elizabeth
Guest

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?

Carol
Guest
Carol

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

Alice
Guest
Alice

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!

malisha
Guest
malisha

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!

mock
Guest
mock

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?

Donna
Guest
Donna

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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