Print

Easy Slow Cooker Cinnamon Rolls for Christmas Morning

slow cooker cinnamon rolls - featured image
Print Recipe

Soft, gooey cinnamon rolls made entirely in the slow cooker, freeing up your oven for holiday cooking. This forgiving recipe turns a potential kitchen disaster into a new Christmas morning tradition.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 1 cup (240ml) warm milk (about 110°F)
  • ¼ cup (50g) granulated sugar
  • ¼ cup (56g) unsalted butter, melted and cooled slightly
  • 1 large egg, at room temperature
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ½ teaspoon salt
  • ½ cup (100g) packed brown sugar
  • 2 tablespoons ground cinnamon
  • ¼ cup (56g) unsalted butter, very soft
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (110°F) and 1 tablespoon of the granulated sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until frothy.
  2. Make the dough: In a large bowl, whisk together the flour, remaining sugar, and salt. Make a well in the center and add the melted butter, egg, and the frothy yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, adding flour a tablespoon at a time if it’s too sticky, until smooth and elastic.
  4. First rise: Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
  5. Prepare the filling: While the dough rises, mix the brown sugar and cinnamon in a small bowl. Set aside. Ensure the ¼ cup of butter is very soft.
  6. Roll out the dough: Punch down the risen dough and turn it out onto a floured surface. Roll it into a 12×18-inch rectangle, about ¼-inch thick. Spread the soft butter evenly over the dough, leaving a ½-inch border on one long edge. Sprinkle the cinnamon-sugar mixture over the butter, pressing it in gently.
  7. Roll and cut: Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife or bench scraper, cut the log into 12 equal rolls, about 1 ½ inches thick.
  8. Prepare the slow cooker: Line your slow cooker with parchment paper, letting the edges hang over for easy lifting. Arrange the rolls in a single layer, cut side up.
  9. Second rise: Cover the slow cooker with the lid and let the rolls rise for 30 minutes.
  10. Cook: Set the slow cooker to low and cook for 2 hours, or until the rolls are puffed and golden on top. Check at 1 hour 45 minutes if your slow cooker runs hot.
  11. Make the glaze: While the rolls cook, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk for a thinner glaze, or more sugar for a thicker one.
  12. Glaze and serve: Let the rolls cool in the slow cooker for 5 minutes, then lift them out using the parchment paper. Drizzle the glaze over the warm rolls and serve immediately.

Notes

Don’t over-flour the dough; it should be tacky but not sticky. Check your slow cooker temperature as some run hot or cool. Avoid peeking too often to maintain heat. Use room temperature ingredients for best results. Line the slow cooker with parchment for easy cleanup.

Nutrition

Keywords: slow cooker cinnamon rolls, Christmas breakfast, easy cinnamon rolls, holiday breakfast, homemade cinnamon rolls

Find it online: https://flurpchef.com/easy-slow-cooker-cinnamon-rolls-for-christmas-morning/