These easy and cozy crockpot cinnamon rolls are perfect for a celebration. Christmas Morning? Birthday? Mother’s Day? Yes. Yes. And Yes. They only take a couple hours in a slow cooker and come out pillowy, so skip the cans of cinnamon rolls and make your own!
You’ll find instructions on how to make these in the oven in the recipe below, but for another classic recipe try my cinnamon rolls with brioche dough!
Slow Cooker Cinnamon Rolls Tips
These aren’t cinnamon roll casserole or a take on cinnamon rolls, these are the real thing! Check out my tips below for some easy, classic cinnamon rolls just like mom would make.
- These rolls come out pillowy soft thanks to a special roux (called Tangzhong). It requires just a little milk, water and flour.
- Make sure to line your slow cooker with foil and parchment as described in the recipe below to avoid your dough sticking!
- Cooking times may vary slightly by model, but make sure to leave the lid on until they appear set.
- Want to try something new? Try one of the fun variations in the below recipe for gingerbread or babka filling instead of classic cinnamon.
- Drizzle (or slather!) these with cream cheese frosting for the full experience of classic cinnamon rolls!
Crockpot Cinnamon Rolls Recipe
Ingredients
Roux (aka Tangzhong)
- 2 tbsp water
- 1/4 cup whole milk
- 2 tbsp bread flour
Dough
- 2 3/4 cup (358g) bread flour
- 1 tsp salt
- 3 tbsp sugar
- 2 1/4 tsp instant yeast
- 1/4 cup whole milk
- 1/4 cup buttermilk you can replace the buttermilk with additional whole milk if you prefer
- 1 egg
- 4 tbsp (57g) unsalted butter, softened plus more for tops
- Flaky sea salt
Three Filling Options (pick one)
Cinnamon Filling
- 1/4 cup (50g) sugar
- 1/4 cup (50g) brown sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp orange zest
- 3 tbsp butter melted
Gingerbread Spice Filling
- 2 tbsp molasses light
- 2 tbsp unsalted butter melted
- 1/2 cup (100g) granulated sugar
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
Babka Filling
- 4 tbsp (57g) unsalted butter melted
- 1/2 cup (100g) sugar
- 1/2 tsp kosher salt
- 3 tbsp (20g) cocoa powder
- 75 g finely chopped bittersweet chocolate
- 1 cup (100g) finely chopped, lightly toasted pecans or walnuts
Cream Cheese Icing
- 8 oz (228g) cream cheese room temperature
- 1/3 cup (35g) confectioners' sugar
- 1/4 cup (60ml) heavy cream
- 1 tsp vanilla extract
- 1/2 tsp orange zest
Instructions
Make the Roux (Tangzhong)
- In a small saucepan, use a wooden spoon to mix together the water, whole milk, and bread flour until combined. Cook over medium heat, stirring until a thick, white paste is formed, about 2 minutes. Cool for about 10 minutes.
Make the Dough
- In a stand mixer fitted with the dough hook, mix together the remaining bread flour, salt, sugar, yeast, whole milk, buttermilk (if using), egg, and butter for 1 minute. Add the roux (Tangzhong) and mix until it comes together to make a uniform, smooth dough, about 5 to 8 minutes. Cover with a wet towel or plastic wrap and let rest for about 1 to 1 1/2 hours, or until it has doubled in size.
- Dump the dough onto a surface and use a rolling pin and minimal flour (you want the dough to stick a little in order to roll it super thin), roll the dough to about 1/8-inch-thick (about 12×18-inch rectangle).
- Spread the filling (choose one from below) over the dough, using a small offset spatula or back of a spoon. Roll starting from the short end into a tight log. Use a sharp knife to cut into 12 equal pieces.
- To prepare the crockpot: Pad the bottom of a 6-quart crockpot insert with a piece of crumpled-up aluminum foil that is about 1/2-inch thick (this will protect the bottom of the rolls from over-browning), then line the entire insert of the crockpot with a larger sheet of foil and finally place a large piece of greased parchment paper over the foil (These steps prevent the dough from sticking to the sides as they rise and bake).
- "Bake" on the highest setting for about 1 1/2 to 2 hours (don't remove the lid until they look set), remove the lid, and quickly check for doneness they will no longer feel like squishy, wet dough when gently poked.
- Finish in the oven under a low broiler for about 3 minutes to caramelize tops.
Make the Filling (pick one)
- Cinnamon or Gingerbread Spice fillings: In a small bowl, mix all the ingredients into a smooth paste and spread evenly over the rolled-out dough.or Babka filling: In a small bowl, mix the butter, sugar, salt, and cocoa powder into a smooth paste. Spread the mixture over the dough and then sprinkle the chopped chocolate and pecans.
Cream Cheese Icing
- In a medium bowl, use a rubber spatula to mix all the ingredients into a smooth icing. Spread the cream cheese icing while the rolls are still warm.
Notes
Traditional oven instructions:
- Generously butter a 10-inch-round baking pan.
- Follow the same instructions above for mixing, proofing, filling, and shaping, then place the 12 pieces of cut dough into the prepared pan. Cover loosely with plastic wrap and allow to rest for about 45 to 60 minutes. When you gently poke the dough, your finger should leave an impression in the dough. If the dough springs right back, then let it rest for another 15 minutes.
- Preheat oven to 350 degrees F.
- Bake for about 30 minutes or until the rolls are golden brown and set in the middle.
- Spread the cream cheese icing while the rolls are warm.
Tried this recipe?Let us know how it was!
