Delicious Slow Cooker Cinnamon Rolls

These fluffy Slow Cooker Cinnamon Rolls are made from scratch & baked right in the crockpot. Topped with a sweet vanilla icing. Ideal for breakfast & brunch

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings servings

Calories 588kcal

Author Tiffany Bendayan

Ingredients

For Cinnamon Rolls

1/4 cup warm water
1/4 cup butter melted
1 cup warm milk
1 egg room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 ounce active dry yeast .25
1/4 cup butter softened
1 cup brown sugar
4 teaspoons ground cinnamon

For Icing

¼ cup butter softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoons milk

US Customary - Metric

Instructions

Combine water, melted butter, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Mix on low speed.
When all ingredients are mixed well, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle
Spread with softened butter. In a small bowl, stir together brown sugar and cinnamon. Sprinkle brown sugar mixture over dough
Roll up dough, beginning with long side. Slice into 8 slices and place into crockpot.
Let rise in a warm place until doubled, about 45 minutes.
COOKING TIP: Before closing the lid on the crockpot, place 2-3 paper towels in between the lid and the top of it. This will help capture any moisture from dripping on top of your dough and will allow it to cook properly.
Place on High for 1 hour and 30 minutes. After 45 minutes has passed from initial cooking time, twist crockpot 180 degrees to help ensure even cooking.
While rolls are "baking", stir together softened butter, confectioners' sugar, vanilla, and milk.
Remove rolls from oven and allow to cool before you top it with frosting.

Nutrition