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+ servings
cinnamon roll covered with cream cheese icing sitting on a round plate. In the background the remaining 9 cinnamon buns sit on a cutting board.

Slow Cooker Cinnamon Rolls

Soft and fluffy cinnamon rolls made in the slow cooker.
Course Breakfast
Cuisine American
Keyword Cinnamon, Instant Yeast, Quick Rise Yeast
Prep Time 30 minutes
Cook Time 2 hours
Servings 10 Servings
Calories 413kcal


  • 5-6 quart slow cooker
  • Parchment paper or slow cooker liners



  • 2 3/4 cups all-purpose flour
  • 2 1/4 tsp instant yeast 1 packet = 2 and 1/4 teaspoons
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 3/4 cup whole milk
  • 1/4 cup salted butter melted
  • 1 large egg at room temperature


  • 3 Tbsp brown sugar
  • 3 Tbsp granulated sugar
  • 1 Tbsp cinnamon
  • 5 Tbsp salted butter
  • 1/3 cup heavy cream
  • 1 tsp vanilla


  • 4 ounces cream cheese
  • 1 Tbsp salted butter
  • 1/4 tsp vanilla
  • 1/2 cup powdered sugar
  • 1/4 cup heavy cream



  • In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, sugar, salt and yeast.
  • Warm the milk in the microwave until lukewarm, about 20 seconds.
  • In a small bowl, melt the butter in the microwave. Then, add it to the warm milk. Whisk to combine.
  • Turn the mixer to the lowest speed and add in the warmed milk, melted butter and the egg.
  • The dough will appear quite wet. Keep mixing on low for 2-3 minutes. As it mixes, it will hydrate and appear less sticky. If the flour has all been incorporated and the dough is still sticking to the sides of the bowl, add 1 Tbsp of flour and let mix for 1 minute. Add more flour only if needed. The dough will stick to the bottom of the bowl but not the sides. You want the dough to still be slightly tacky but not so wet that it sticks to your fingers and hands.
  • Remove the dough from the bowl and knead lightly for about 30 seconds to 1 minute by hand on the counter. Cover and let rest for about 10 minutes.

Filling and Assembly

  • While the dough is resting, make the filling. In a medium bowl, mix together the brown sugar, granulated sugar and cinnamon. Set aside.
  • Line the slow cooker with parchment paper and slightly spray the parchment with cooking spay or brush with oil. *If baking in the morning, skip this step until you're ready to bake.
  • After the dough has rested for at least 10 minutes, roll it out into a 14x8 inch rectangle.
  • Using an offset spatula, spread the softened butter onto the dough, leaving a border all around the edges.
  • Sprinkle the cinnamon sugar mixture on top of the butter.
  • Starting from one of the longest sides, tightly roll the dough into a log.
  • Using a serrated knife or dental floss, cut the dough into 10-12 even pieces. *Instructions below on how to prepare the night before and bake in the morning.
  • Place the rolls into the lined slow cooker.
  • Warm the heavy cream in the microwave until lukewarm, about 15-20 seconds. Add the vanilla and stir to combine. Gently pour the cream over the rolls in the slow cooker.
  • Place a piece of paper towel under the lid to absorb excess moisture. Do not skip this!
  • Turn the slow cooker on to high and allow to cook for 1 hour. After 1 hour, turn to low and cook for 1 hour. Each slow cooker seems to have different temperatures, so check on the rolls after about an hour and a half to gauge their doneness
  • Once they’re done, remove the rolls from the slow cooker immediately by lifting them out with the parchment paper.
  • Set aside to cool slightly.


  • In the bowl of a stand mixer, beat the cream cheese and butter until fluffy and smooth, about 1-2 minutes. Add the vanilla and powdered sugar and beat for 1 minute.
  • Add the cream and continue to beat until light and fluffy, about 3-4 minutes.
  • Spread over warm rolls and serve immediately. These cinnamon rolls are best if served on the same day as they are made.


Overnight Instructions
  • Follow steps through to step 7. Once you have the dough cut into rolls, place the rolls in a greased pie or casserole dish. Cover with plastic wrap and refrigerate overnight. In the morning, continue on at Step 8.
Checking for Doneness
  • The best indicator that the rolls are done, is by temperature. Using a digital thermometer, check that the rolls have reached 190-200°F.


Serving: 10servings | Calories: 413kcal | Carbohydrates: 48g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 392mg | Potassium: 132mg | Fiber: 2g | Sugar: 19g | Vitamin A: 764IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg