Slow Cooker Cinnamon Rolls Recipe

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Cinnamon buns are a great breakfast, and we love them in any form. Instead of baking cinnamon buns in the oven, this recipe uses the slow cooker.

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Ingredient

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Direction

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Pour warm milk into a dough hook or paddle-equipped stand mixer.

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Mix yeast and 1 teaspoon granulated sugar. Wait 5–10 minutes for the yeast to froth.

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Mix remaining ¼ cup sugar, salt, butter, egg, and 2 cups flour on low speed until combined. Damp dough.

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Beat in the remaining flour ¼ cup at a time on low speed until a soft dough forms.

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Line a slow cooker with oiled parchment.Roll rested dough into an 8x12-inch rectangle. Spread softened butter on top.

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Mix cinnamon and sugar and sprinkle over butter.

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Put a paper towel beneath the slow cooker lid to prevent moisture from leaking over the cinnamon buns.

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Turn slow cooker to low and simmer for 2 ½ hours until rolls are thoroughly cooked. The borders will be golden and the centre velvety.

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Lift the parchment paper to remove the rolls from the stove immediately.

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Smoothly mix powdered sugar, maple syrup, extracts, and milk for frosting. Serve quickly over hot buns.

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Slow Cooker Cinnamon Rolls Recipe

Cinnamon buns are a great breakfast, and we love them in any form. Instead of baking cinnamon buns in the oven, this recipe uses the slow cooker.

Ingredient

– ¾ cup whole milk (between 110-115 F) – 1 packet active dry yeast – ¼ cup + 1 teaspoon granulated sugar, divided – ¾ teaspoon salt – ¼ cup unsalted butter, melted and slightly cooled – 1 large egg – 2 ¾ cups all-purpose flour

Direction

Pour warm milk into a dough hook or paddle-equipped stand mixer.

Mix yeast and 1 teaspoon granulated sugar. Wait 5–10 minutes for the yeast to froth.

Mix remaining ¼ cup sugar, salt, butter, egg, and 2 cups flour on low speed until combined. Damp dough.

Beat in the remaining flour ¼ cup at a time on low speed until a soft dough forms.

Line a slow cooker with oiled parchment.Roll rested dough into an 8x12-inch rectangle. Spread softened butter on top.

Mix cinnamon and sugar and sprinkle over butter.

Put a paper towel beneath the slow cooker lid to prevent moisture from leaking over the cinnamon buns.

Turn slow cooker to low and simmer for 2 ½ hours until rolls are thoroughly cooked. The borders will be golden and the centre velvety.

Lift the parchment paper to remove the rolls from the stove immediately.

Smoothly mix powdered sugar, maple syrup, extracts, and milk for frosting. Serve quickly over hot buns.

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