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There are few smells that can conjure up memories like the smell of cinnamon rolls wafting through your house. Whether is is a holiday memory, or one of a lazy Saturday morning, it is sure to bring a smile to your face. Why not bring those smiles out and create some new memories with these sinfully easy Crockpot Cinnamon Rolls!
Now you can go crazy simple and crack open a can of refrigerator cinnamon rolls and do this same thing, but I LOVE cinnamon rolls from scratch. They are so full of flavor and love. You can’t beat a homemade cinnamon roll!
This recipe is definitely a keeper. They are so easy and brilliant to make ahead and pop in the crockpot first thing int the morning. Certainly perfect for the holidays or just because!
Crockpot Cinnamon Rolls
- 1 packet instant or rapid rise yeast* (2 1/4 tsp)
- 1 cup milk or almond milk
- 1/2 cup butter or butter alternative, divided
- 1/4 tsp salt
- 3 cups unbleached all purpose flour
- 1 1/2 tsp ground cinnamon
- 1/4 cup sugar dividedGlaze
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tbsp butter softened
In a sauce pan or in the microwave heat the milk and 3 tbsp of butter until warm and melted. *Note* you don't want to over heat. When you remove check the temperature and make sure it is around 110 degrees F. If it is too hot it will kill the yeast.
Transfer mixture to a large mixing bowl and sprinkle on yeast and 1TBSP of sugar. Let activate for 10 minutes.
Next add in your flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball.
Rinse out your mixing bowl and lightly coat it with oil. I used a little vegetable oil. Place the dough ball in the oiled bowl, cover and let rise until doubled (about an hour).
On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted butter and top with 1/4 cup sugar and 1/2 - 1 Tbsp cinnamon (to taste).
Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife, cut the dough into 1.5 - 2 inch sections.
Line a large crockpot with parchment paper and begin to place sliced rolls into lined crockpot. Brush with remaining melted butter. Place a paper towel right under the lid of the crockpot. This will help keep the condensation off of the rolls.
Cook on high for 2 hours. Once rolls are done remove from the crockpot immediately by lifting up the parchment paper.Glaze
Whisk together the powdered sugar, milk, and softened butter. If the glaze is too stiff add a little more milk, and if it is too runny add a little more sugar. It is very forgiving. Drizzle over the finished rolls.Dairy Free
This recipe can be made with almond milk and dairy free butter substitute like Earth Balance.
*Prep Ahead*You can make the dough the night before. Follow all of the steps. But place dough in a parchment lined round cake pan. Cover tightly with plastic wrap. In the morning carefully remove rolls and place in the parchment lined crockpot as directed. Cook on high for 2 hours. It may take a little bit longer since the dough will be chilled.