Slow Cooker Cinnamon Rolls
Don't turn on your oven! Make our Slow Cooker Cinnamon Rolls and even skip the rising stage of normal yeast cinnamon buns.
Ingredients
- 1 Tbsp active dry yeast
- 1 1/3 cups warm water
- 2 Tbsp honey
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 1/2 tsp salt
- 6 Tbsp butter, softened, plus more for brushing
- 3/4 cup sugar
- 1/3 cup packed brown sugar
- 1 Tbsp ground cinnamon
- 1 tsp ground cardamom
For The Cream Cheese Frosting
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup milk
Instructions
- Brush the inside of your slow cooker with butter and line with parchment. Brush the paper with parchment.
- In a bowl, combine the warm water, yeast, and honey and stir. Let sit until foamy, about 5-7 minutes. Stir in the flour and salt.
- With an electric mixer, beat the mixture on medium for 5 minutes. Let sit 10 minutes.
- Meanwhile, in a small bowl combine the butter, sugar, brown sugar, cinnamon, and cardamom until smooth.
- Preheat your slow cooker on HIGH. Turn the dough to a lightly floured surface and roll into a 9x13-inch rectangle. Sprinkle the dough with the cinnamon mixture, and starting from the long end, roll into a log. Slice the log into 12 pieces.
- Place the rolls, cut side down, in the cooker. Then wrap the top of the slow cooker with a towel to catch the condensation. Cover and cook 1 hour. Lift up cooker insert and rotate 180º. Cook 30 minutes more. Remove from slow cooker and place rolls on a wire rack.
For The Cream Cheese Frosting
- In a bowl, beat together the cream cheese, powdered sugar, and milk until smooth. Spread on warm rolls.
Notes
To prevent soggy buns, wrap a towel between the slow cooker and the lid to catch the condensation.
These are best served warm.
