Imagine waking up to the scent of warm cinnamon and sweet dough without ever turning on your oven. That’s the magic of these Crockpot Cinnamon Rolls. This wonderfully hands-off method delivers soft, gooey cinnamon rolls with a fraction of the fuss.
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Why You’ll Love This Crockpot Cinnamon Rolls
- Effortless Morning Magic: The slow cooker does all the heavy lifting.
- Unbelievably Soft Texture: The steamy environment creates a moist, tender crumb.
- No Oven Required: A total game-changer for hot days or small kitchens.
- Fun for the Whole Family: Turns a regular breakfast into a special event.
Ingredients & Tools
- 1 package (16 oz) refrigerated cinnamon roll dough (with included icing)
- 4 tablespoons unsalted butter, melted
- 1/4 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup heavy cream or whole milk
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup raisins (optional)
Tools: 5-6 quart slow cooker, parchment paper
Notes: Using a good-quality, pre-made dough guarantees a consistent, fluffy result. The heavy cream poured over the bottom creates a luscious, caramel-like sauce as it cooks.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 4 g |
| Fat: | 14 g |
| Carbs: | 45 g |
| Fiber: | 1 g |
Serves: 8 | Prep Time: 10 minutes | Cook Time: 2 hours | Total Time: 2 hours 10 minutes
Before You Start: Tips & Ingredient Notes
- Don’t have parchment paper? You can lightly grease the bottom and sides of your crockpot instead, but a parchment sling makes lifting the entire ring of rolls out in one piece dramatically easier for serving.
- Can I use homemade dough? Absolutely! If you have a favorite yeast dough recipe, you can use it. Just be sure your dough balls are no larger than the store-bought variety so they cook through evenly in the center.
- The power of the cream. That splash of cream at the bottom isn’t just for moisture. It steams and melds with the melting butter and sugar to form a rich, butterscotchy sauce that soaks into the bottom of the rolls. It’s transformative.
- Brown sugar vs. white sugar. I strongly recommend brown sugar for the filling. Its molasses content adds a deeper, more caramel-like flavor that stands up beautifully to the slow, moist heat of the crockpot.
How to Make Crockpot Cinnamon Rolls
Step 1: Prepare your slow cooker. Take a large piece of parchment paper and press it into the bottom of your crockpot, letting the excess hang over the sides. This creates a sling that will help you lift the finished rolls out cleanly. You don’t need to grease it.
Step 2: Create the saucy base. Pour the heavy cream or milk directly onto the parchment paper in the bottom of the crockpot, spreading it into an even layer. This is the first step to ensuring a gooey, non-stick result.
Step 3: Assemble the rolls. Open the package of cinnamon rolls and set the icing aside. You’ll notice each roll is swirled. Take each one and dip the top and sides into the melted butter, then generously coat it in the mixture of brown sugar and cinnamon. If you’re using nuts or raisins, press them into the dough now.
Step 4: Arrange them snugly. Place the coated rolls in the crockpot, standing them on their sides in a single, tight circle. They should be touching each other. This helps them support one another as they rise and cook, creating that classic pull-apart bread texture.
Step 5: Cook to perfection. Place the lid on the slow cooker and cook on HIGH for 1.5 to 2 hours. I do not recommend the low setting, as it won’t get hot enough to cook the dough properly. You’ll know they’re done when the tops are firm to the touch and a skewer inserted into the center of a roll comes out clean.
Step 6: The grand reveal. Carefully use the parchment paper sling to lift the entire ring of cinnamon rolls out of the crockpot and onto a serving plate. Be cautious, as the ceramic insert will be extremely hot. Let them cool for just 5 minutes.
Step 7: Ice and serve. Open the packet of icing that came with the rolls and drizzle it generously over the warm rolls. The residual heat will make the icing melt and seep into all the nooks and crannies. Serve immediately while they’re wonderfully warm and soft.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
- Reviving: Warm in microwave for 20-30 seconds or in a 300°F oven until soft.
Serving Suggestions
Complementary Dishes
- Crispy bacon or sausage links — The salty, savory crunch is the perfect counterpoint to the sweet, soft rolls. It creates a classic breakfast plate that satisfies every craving.
- Fresh fruit salad — A bright, juicy mix of berries, oranges, and melon cuts through the richness of the rolls and adds a refreshing, light element to the meal.
- Scrambled eggs with chives — Soft, fluffy eggs provide a protein-packed base that makes the meal feel more substantial and balanced.
Drinks
- Strong black coffee — The bitterness of a good brew is the ultimate partner for sweet pastries. It cleanses the palate and enhances the warm spice notes.
- Cold glass of milk — It’s a nostalgic, comforting combo that never fails. The cool milk is wonderfully soothing against the warm, spiced dough.
- Hot chocolate with whipped cream — Turn breakfast into a decadent dessert-like affair. The double dose of chocolate and cinnamon is a match made in heaven.
Something Sweet
- Vanilla bean ice cream — For the ultimate indulgence, place a warm cinnamon roll in a bowl and top with a scoop of cold ice cream. The contrast in temperatures and textures is sublime.
- Apple crisp — The shared warm, spiced flavors create a harmonious and deeply comforting autumnal dessert spread that feels incredibly generous.
- Dark chocolate-dipped strawberries — They offer a elegant, fruity-chocolate finish that feels fancy without requiring any more baking.
Top Mistakes to Avoid
- Mistake: Cooking on LOW heat. The low setting on most crockpots simply doesn’t get hot enough to cook the dough through properly. You’ll end up with a gummy, undercooked center. Always use the HIGH setting for this recipe.
- Mistake: Overcrowding or loose arrangement. If the rolls aren’t touching, they’ll bake as individual units and can become dry on the sides. The snug fit is what creates that soft, pull-apart texture we’re after.
- Mistake: Skipping the parchment sling. I’ve tried just greasing the pot, and while it works, the rolls can stick and break when you try to scoop them out. The sling is a foolproof insurance policy for a beautiful presentation.
- Mistake: Adding the icing before removing the rolls. If you drizzle the icing into the hot crockpot, it will just melt into a puddle at the bottom. Always ice the rolls after they are safely on the serving plate.
Expert Tips
- Tip: Add a flavor boost to the icing. Before drizzling, stir a pinch of orange zest, a drop of vanilla extract, or even a tiny pinch of cinnamon into the pre-made icing. It elevates it from generic to gourmet with zero extra effort.
- Tip: Create a “double-decker” for a crowd. If you need to feed more people, you can create a second layer of rolls. Just place a small, heat-proof ramekin or mason jar lid in the center of the first layer and carefully arrange another circle on top.
- Tip: Keep them warm for hours. Once the rolls are cooked, you can switch your crockpot to the “WARM” setting and they will hold their perfect temperature and texture for up to an hour, which is fantastic for brunch parties.
- Tip: Prevent a soggy bottom. If you find the very bottom is too soft for your liking, after removing them with the sling, let the rolls sit on a cooling rack for 5 minutes. This allows air to circulate and firms up the base slightly.
FAQs
Can I make these overnight?
You can do the prep work at night to save time in the morning. Assemble the rolls in the crockpot insert as directed, cover it tightly with plastic wrap, and refrigerate overnight. In the morning, take the insert out of the fridge, remove the plastic, and place it directly into the base of the slow cooker to cook. You may need to add 10-15 minutes to the cooking time since you’re starting with a cold insert.
My rolls are still doughy in the middle. What happened?
This usually means they needed more time. All slow cookers vary in temperature. If a skewer doesn’t come out clean, just recover and cook in 15-minute increments until done. The dense, doughy texture is a sure sign of undercooking, so don’t be afraid to give them a little more time. The high, moist heat is very forgiving.
Can I use a different size slow cooker?
A 5-6 quart is ideal. If you use a smaller one, you might have to reduce the number of rolls or they won’t cook evenly. A much larger cooker (7+ quarts) might cause the rolls to spread out and cook too quickly, potentially drying out. Adjust the arrangement to keep them in a tight cluster.
What can I use instead of heavy cream?
Whole milk is the best substitute, though the resulting sauce will be slightly less rich. Half-and-half works wonderfully as a middle ground. I wouldn’t recommend skim milk, as it lacks the fat content needed to create that luxurious sauce.
Can I add other fillings?
Absolutely! Get creative. A thin layer of apple pie filling under the rolls is fantastic. You could also mix a little nutmeg or cardamom into the cinnamon sugar, or even sprinkle in some mini chocolate chips with the nuts for a chocolate-cinnamon twist.
Crockpot Cinnamon Rolls
Make the easiest, softest Crockpot Cinnamon Rolls with our foolproof recipe. Perfect for a hands-off, no-oven-required breakfast. Get the recipe and bake today!
Ingredients
For the Cinnamon Rolls
-
1 package refrigerated cinnamon roll dough (16 oz, with included icing)
-
4 tablespoons unsalted butter (melted)
-
1/4 cup packed light brown sugar
-
2 teaspoons ground cinnamon
-
1/4 cup heavy cream or whole milk
-
1/2 cup chopped pecans or walnuts (optional)
-
1/2 cup raisins (optional)
Instructions
-
Prepare your slow cooker. Take a large piece of parchment paper and press it into the bottom of your crockpot, letting the excess hang over the sides. This creates a sling that will help you lift the finished rolls out cleanly. You don't need to grease it.01
-
Create the saucy base. Pour the heavy cream or milk directly onto the parchment paper in the bottom of the crockpot, spreading it into an even layer. This is the first step to ensuring a gooey, non-stick result.02
-
Assemble the rolls. Open the package of cinnamon rolls and set the icing aside. You’ll notice each roll is swirled. Take each one and dip the top and sides into the melted butter, then generously coat it in the mixture of brown sugar and cinnamon. If you're using nuts or raisins, press them into the dough now.03
-
Arrange them snugly. Place the coated rolls in the crockpot, standing them on their sides in a single, tight circle. They should be touching each other. This helps them support one another as they rise and cook, creating that classic pull-apart bread texture.04
-
Cook to perfection. Place the lid on the slow cooker and cook on HIGH for 1.5 to 2 hours. I do not recommend the low setting, as it won't get hot enough to cook the dough properly. You’ll know they’re done when the tops are firm to the touch and a skewer inserted into the center of a roll comes out clean.05
-
The grand reveal. Carefully use the parchment paper sling to lift the entire ring of cinnamon rolls out of the crockpot and onto a serving plate. Be cautious, as the ceramic insert will be extremely hot. Let them cool for just 5 minutes.06
-
Ice and serve. Open the packet of icing that came with the rolls and drizzle it generously over the warm rolls. The residual heat will make the icing melt and seep into all the nooks and crannies. Serve immediately while they’re wonderfully warm and soft.07
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