Easy Slow Cooker Cinnamon Rolls Recipe

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Hello there, welcome to our recipe blog site. Here you can obtain an overview on exactly how to make really tasty Easy Slow Cooker Cinnamon Rolls Recipe dishes. The manufacturing process is really easy, you just require to comply with the approaches that we have written on this web page. The adhering to are the stages of exactly how to cook Easy Slow Cooker Cinnamon Rolls Recipe. Please comply with the directions well.

Baking cinnamon rolls in a slow cooker cuts down on preparation time. The dough does not have to rise twice. In fact, it doesn’t even need to rise at all! All of the rising and baking is done in the slow cooker. And the rolls are unbelievably moist and soft.

yield: 10-12 CINNAMON ROLLS


3/4 cup (180ml) milk (I recommend whole or 2%)
1 packet Red Star Platinum Yeast or any instant yeast (1 packet = 2 and 1/4 teaspoons)
1/4 cup + 1 teaspoon (55g) granulated sugar, divided
1 teaspoon salt
3 Tablespoons (43g) unsalted butter, melted and slightly cooled
1 large egg
2 and 3/4 cups (345g) all-purpose flour (spoon & leveled)

5 Tablespoons (72g) unsalted butter, very soft and at room temperature
1 Tablespoon ground cinnamon
1/3 cup (67g) granulated sugar

Maple Icing
1 and 1/4 cups (150g) confectioners’ sugar
2 Tablespoons (30ml) pure maple syrup (or use 1 teaspoon vanilla extract)
2 Tablespoons (30ml) milk
Special Equipment
Slow cooker (here is the one I own– I have it in white)


  1. Make the dough: In a small saucepan, warm the milk over low heat until lukewarm– no need to use a thermometer, but to be precise: about 95°F (35°C). Pour the warm milk into the bowl of a stand mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a spoon, manually stir in the yeast and 1 teaspoon sugar. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. This is called proofing the yeast. If the yeast does not dissolve and foam, start over with fresh active yeast. On low speed, beat in the remaining 1/4 cup 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. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency. I always need 2 and 3/4 cups flour total, no more no less. **If you do not have a mixer, you can stir the dough by hand with a wooden spoon in this step.
  2. Visit Easy Slow Cooker Cinnamon Rolls @ sallysbakingaddiction.com for next step.

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