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I don’t know about your house, but I have a teenager in mine that could eat cinnamon rolls every day.
They’re not the quickest recipe to make, but they sure are delicious. And the bonus is that they make your house smell like heaven.
Cooking cinnamon rolls in the crockpot allows you to turn your attention away from the oven and onto something fun, like opening gifts on Christmas or heading out for a pre-breakfast walk.
Recipe makes 12 Rolls
Directions for Crockpot Cinnamon Rolls:
- Add the water, yeast, and teaspoon of sugar to a small bowl. Gently stir and set aside for 10 minutes.
- Combine the milk, eggs, butter, 1/2 cup sugar and salt in a mixer using the dough hook. Mix until smooth.
- Add 4 level cups of flour to the wet ingredients followed by the yeast mixture. Knead on slow for about 5 minutes. If the dough is still sticky add addition flour, 1/4 cup at a time until the dough is no longer sticky and doesn’t cling much to the side of the bowl.
- Transfer the dough to a large bowl covered with cooking spray. Cover with plastic wrap and let rise for 1-2 hours, until doubled.
- Prepare the filling before the dough finishes rising. Place butter in a small bowl and whip until smooth. Set aside.
- Combine the brown sugar, cinnamon and nutmeg, in a separate bowl, and set aside.
- Turn dough out onto a floured surface. Roll the dough into a rectangle approximately 16” ×21” in size, with a 1/4” thickness.
- Spread the butter mixture over the dough with a spatula then sprinkle the sugar mixture on top.
- Starting on the largest edge, roll up the dough into a small tube. Using a sharp knife, cut the dough into 12 equal circles. Spray the crockpot with non-stick cooking spray. Place the rolls in a covered crockpot and let rise for 30 minutes.
- Turn the crockpot on high and bake for 1.5 hours. If they seem a little underdone, go ahead and bake for another 30 minutes.
- When the rolls are done, beat together the cream cheese, powdered sugar, butter and vanilla. Spread the cream cheese frosting on the rolls while they’re still warm, before serving.
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Crockpot Cinnamon Rolls with Cream Cheese Frosting
Servings 12
Quick and easy cinnamon rolls? YES! These crockpot cinnamon rolls with cream cheese frosting are the perfect morning treat for your family.
Ingredients
Dough:
- ¼ cup water warm
- 2.5 teaspoons yeast
- 1 teaspoon sugar
- ½ cup whole milk
- 2 eggs
- ⅓ cup butter melted
- ½ cup sugar
- 1 teaspoon salt
- 6 cups flour May need more for dusting
Filling:
- 1 cup butter 2 sticks - softened
- 1 cup brown sugar packed
- 2 tablespoons cinnamon
- ¼ teaspoon nutmeg
Easy Cream Cheese Frosting:
- 16 oz. cream cheese room temperature
- 2.5 cups powdered sugar
- 3 tablespoons butter
- ½ teaspoon vanilla
Instructions
Directions for Crockpot Cinnamon Rolls:
- Add the water, yeast, and teaspoon of sugar to a small bowl. Gently stir and set aside for 10 minutes.
- Combine the milk, eggs, butter, 1/2 cup sugar and salt in a mixer using the dough hook. Mix until smooth.
- Add 4 level cups of flour to the wet ingredients followed by the yeast mixture. Knead on slow for about 5 minutes. If the dough is still sticky add addition flour, 1/4 cup at a time until the dough is no longer sticky and doesn’t cling much to the side of the bowl.
- Transfer the dough to a large bowl covered with cooking spray. Cover with plastic wrap and let rise for 1-2 hours, until doubled.
- Prepare the filling before the dough finishes rising. Place butter in a small bowl and whip until smooth. Set aside.
- Combine the brown sugar, cinnamon and nutmeg, in a separate bowl, and set aside.
- Turn dough out onto a floured surface. Roll the dough into a rectangle approximately 16” ×21” in size, with a 1/4” thickness.
- Spread the butter mixture over the dough with a spatula then sprinkle the sugar mixture on top.
- Starting on the largest edge, roll up the dough into a small tube. Using a sharp knife, cut the dough into 12 equal circles. Spray the crockpot with non-stick cooking spray. Place the rolls in a covered crockpot and let rise for 30 minutes.
- Turn the crockpot on high and bake for 1.5 hours. If they seem a little underdone, go ahead and bake for another 30 minutes.
- When the rolls are done, beat together the cream cheese, powdered sugar, butter and vanilla. Spread the cream cheese frosting on the rolls while they’re still warm, before serving.
Video
Nutrition
Calories: 791kcal | Carbohydrates: 103g | Protein: 11g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 131mg | Sodium: 543mg | Potassium: 201mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1280IU | Calcium: 97mg | Iron: 3.5mg
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Looks great!
Do you think these would work substituting applesauce for the eggs? My son has an egg allergy.
Sarah, I don’t have a clue but I bet you know more about that than I do! I’d totally try it if it works in other recipes :)
Can you make the dough the night before and just keep them in the refrigerator
We’ve not tried refrigerating the dough, but it might work. If you do this I would let the dough do it’s first 1-2 hour rise, then refrigerate and pull it out 30-60 minutes before cooking to do it’s final rise. Let us know if you try this and how it turned out!