Recipe: Slow Cooker Cinnamon Rolls

updated Jan 21, 2020
Slow Cooker Pull-Apart Cinnamon Rolls

There's no need to keep an eye on the oven, plus slow cooker cinnamon rolls cook up with a ultra-moist and tender center.

Makesabout 12 cinnamon rolls

Prep2 minutes

Cook1 hour 30 minutes

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(Image credit: Joe Lingeman)

I’ll be the first to tell you that homemade cinnamon rolls are truly something spectacular. But more often than not, when the craving hits, you’ll find me popping open a store-bought tube of the sweet, swirly rolls. You too, right?

There’s no shortage of options, and each has mastered the art of the lightly-sweetened, doughy bun, swirled with cinnamon and sugar and blanketed with an irresistible layer of icing.

Here’s my other trick: I skip the oven and go straight to my slow cooker. Sure, it takes a little more time (although not nearly as much as making these rolls from scratch), but the tender, fluffy result is well worth it. Trust me.

(Image credit: Joe Lingeman)

Why Your Slow Cooker Is the Secret to Better Cinnamon Rolls

Unlike your oven, the slow cooker traps moisture inside, leaving you with the most moist and tender cinnamon rolls that cook into one another to create one giant pull-apart roll. You can expect them to be just lightly browned on the bottom and around the edges, with a pillowy-soft, gooey center.

One of the best features of a slow cooker is that it lets you tackle two things at once. Without the need to keep an eye on the oven, you have time to hit the gym, do your weekly grocery shopping, or finish up those last-minute chores around the house before your friends come over for brunch. The slow cooker is also your answer when you’ve got other things cooking in the oven at a different temperature, like smoky bacon or an egg casserole.

Slow Cooker Pull-Apart Cinnamon Rolls

There's no need to keep an eye on the oven, plus slow cooker cinnamon rolls cook up with a ultra-moist and tender center.

Prep time 2 minutes

Cook time 1 hour 30 minutes

Makes about 12 cinnamon rolls

Nutritional Info

Ingredients

  • 2 (5-ounce) cans

    refrigerated jumbo cinnamon rolls, or 1 (10 to 12-ounce) can regular-size cinnamon rolls

Instructions

  1. Line a 6-quart slow cooker with a parchment sling. Remove the dough from the can, separate into individual rolls, and place in the slow cooker in a single layer.

  2. Place a clean dish towel or large sheet of paper towels over the slow cooker, making sure it completely covers the top of the slow cooker, but does not sag down onto the cinnamon rolls.

  3. Cover and cook on the HIGH setting until the rolls are cooked through and the edges are lightly browned, about 1 1/2 hours. Lift the parchment sling from the slow cooker to remove the cinnamon rolls. Spread with the icing and serve warm.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.