Crockpot Cinnamon Rolls are creamy, delicious, and tender, filled with brown sugar cinnamon mixture and topped with maple cream cheese icing. Once you have the dough ready, spread it with the cinnamon roll filling and pop it into the crock pot for a few hours.
Looking for some other delicious cinnamon roll recipes? Try our recipe for Fluffy Cinnamon Rolls with Cream Cheese Icing which takes just 30 minutes to bake. For something more chocolatey, these Oreo Cinnamon Rolls are delicious with black cocoa and crushed Oreo cookies.
Most people believe cinnamon rolls were first made in Sweden, where they were called Sinamon Buns. It was in the 1920s when this sweet roll was discovered. However, some say they were made by the Romans or Egyptians in the 1600s.
Whether you are looking for a tasty treat for the holiday season or if you just want something sweet for yourself, this great recipe has all the flavor with none of the extra work it takes to make cinnamon rolls in the oven or instant pot.
In this easy crock pot cinnamon roll casserole recipe, as it is also known, all you need to begin with are milk, yeast, sugar, butter, eggs, and flour. Then, for the filling, you only need cinnamon, butter, and sugar.
Using the crockpot to make this crock pot cinnamon roll recipe is what makes these so gooey and scrumptious. When done, slather them with the cream cheese icing and serve immediately. These slow-cooker cinnamon rolls are really going to blow your mind.
For more easy recipes you can make in the crock pot, this slow cooker crack chicken makes the perfect entree for any meal slathered with cheese and ranch dressing. Or you could try our slow cooker London broil recipe seasoned with red wine and Worcestershire sauce.
3/4 cup whole milk (lukewarm)
1 packet Instant Yeast (1 packet = 2 and 1/4 teaspoons)
1/4 cup granulated sugar (divided)
1/2 teaspoon salt
1/4 cup unsalted butter (melted but not hot)
1 large egg (room temperature)
2 3/4 cups all-purpose flour
2 1/2 tablespoons cinnamon
8 tablespoons butter
1/4 cup white sugar
1/4 cup brown sugar
8 oz cream cheese (room temperature)
8 tablespoons unsalted butter (softened)
2 cups powdered sugar
1 tablespoon vanilla extract
2 tablespoons maple syrup
1/8 teaspoon salt
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Make the dough:
Add the warm milk into the bowl of a stand mixer fitted with the dough hook or paddle attachment. Add the yeast, and 1 teaspoon of sugar (from the 1/4 cup) and whisk to combine.
Cover the mixture with a clean towel and let sit until the yeast is foamy about 5-10 minutes. If the yeast does not foam, start over with fresh active yeast.
After proofing the yeast, with the mixer on low speed, whisk in the remaining 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.
The dough is ready when it gently pulls away from the sides of the bowl. Add. the remaining 3/4 cup of flour little by little, only if needed.
Transfer the dough from the bowl onto a lightly floured surface, then knead for 1-2 minutes. Let the dough rest for about 10 minutes.
In the meantime, line a 4 or 5-quart slow cooker with parchment paper and lightly spray it with cooking spray.
Make the filling:
After 10 minutes have passed, roll the dough into a 14×8 inch rectangle.
Spread the softened butter on top.
In a bowl mix the cinnamon and sugars together, then sprinkle the mixture on top of the butter.
Roll the dough up tightly into a log, then cut it into 10-12 equal pieces. Arrange the crockpot on top of the parchment paper.
Place a paper towel right under the lid of the slow cooker to absorb the condensation from the cooking.
Turn on the slow cooker on high and cook the rolls for 2 hours, or until the rolls are fully cooked through.
Once done, remove the rolls from the crockpot right away by lifting out the parchment paper.
While the rolls are cooking make the icing.
Add the cream cheese and butter to a mixing bowl and beat until smooth.
Add the powdered sugar, vanilla extract, maple syrup, and pinch of salt and mix until smooth. Stop to scrape the sides and bottom of the bowl with a spatula.
If the icing is too stiff, add 1 tablespoon of milk.
Pour the icing onto the warm rolls and serve.
Calories: 550kcal | Carbohydrates: 71g | Protein: 6g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 459mg | Potassium: 216mg | Fiber: 3g | Sugar: 44g | Vitamin A: 1079IU | Vitamin C: 0.1mg | Calcium: 138mg | Iron: 3mg