Crockpot Cinnamon Rolls

When I want my house to smell like a bakery, I make fluffy Cinnamon Rolls in the Crockpot. Creamy, delicious, and tender, they’re filled with sweet brown sugar-cinnamon swirls and topped with rich, thick maple cream cheese icing. Warm and cozy, they are perfect for lazy mornings and family holiday brunch.

No Christmas morning in our house goes by without a freshly baked batch of cinnamon rolls. Try my Fluffy Cinnamon Rolls with Cream Cheese Icing recipe, which bakes in just 30 minutes. For something more chocolatey, these Oreo Cinnamon Rolls are delicious with black cocoa and real crushed Oreo cookies.

Whether you are looking for a tasty holiday treat or want something sweet for yourself, this recipe delivers all the flavor and texture you want in a cinnamon bun. Cooking them in the crockpot makes them incredibly soft, impossible to resist. I know I can rely on this recipe when I don’t want to turn on the oven, or when my oven is already busy over the holidays.

Why you will love this recipe 

• So soft and moist: The slow cooker creates a steamy environment that makes these rolls pillowy soft. The oven can’t make rolls like this.
• Hands-off convenience: I can put these in the crockpot and let them cook while I go about my day—no need to constantly monitor them in the oven.
• No oven needed: In fact, I don’t have to turn on the oven at all if I don’t want to. I can keep the oven nice and cool during warm weather. 
• Keep the oven free: Or I can use the oven to make my main course or side dishes. I like to have plenty of options, especially during the holidays. 

What you will need

For the dough

• Wet ingredients: I use whole milk for a softer, richer yeast dough. Melted room-temperature butter blends smoothly into the dough, coating the flour and shortening the gluten, which makes the crumb fluffy and soft. Room-temperature egg protects the yeast activity and blends smoothly into the butter and other ingredients.
• Dry ingredients: Instant yeast has small granules that speed up the process because they absorb the liquid much faster. All-purpose flour has less protein than bread flour, creating a soft, melty crumb and delicate, cake-like rolls.
• Seasonings: White granulated sugar feeds the yeast and adds pure sweetness without adding any color. Salt slows yeast fermentation just enough to keep the dough from rising too fast and collapsing. It also tightens the protein bonds for chewiness rather than a gummy texture. 

For the filling

• Wet ingredients: Softened butter mixes with sugar and cinnamon to create a rich, creamy filling that clings to the dough. 
• Seasonings: Cinnamon adds a warm, cozy spice that mixes with the white and brown sugars and butter to make a gooey syrup that turns the dough into a scrumptious pull-apart casserole. White granulated sugar has a clean, fresh sweetness that doesn’t interfere with the cinnamon. Brown sugar has a rich molasses flavor that, combined with the melted butter and cinnamon, creates a rich caramelized sauce. 

For the icing

• Wet ingredients: Room-temperature cream cheese blends more easily with the other ingredients, creating a velvety texture without clumps. Softened butter makes the icing smooth and rich without making it too runny. Pure vanilla extract adds complex flavors and a vibrant aroma without the artificial blandness of imitation vanilla. Maple syrup adds a warm, oaky taste and extra thickness, so the rolls aren’t too runny in the crockpot. 
• Seasonings: A pinch of salt balances the sweetness and brings out the depth of the other ingredients. Powdered sugar dissolves easily into the cream cheese without any gritty texture and leaves a pure sweet flavor. 

How to prepare

Proof the yeast: First, I add the warm milk, yeast, and one teaspoon of sugar to the bowl of my stand mixer and whisk it to combine. Then I cover it with a clean towel and let it rest for 5 minutes. 

Mix the dough: Next, turn the mixer to low and whisk in the egg, butter, salt, two cups of flour, and the remaining sugar until combined. Continue adding the remaining flour, a quarter cup at a time, until it forms a soft dough. It is ready when the dough starts to pull away from the sides of the bowl. Only add the rest of the flour if it is needed. 

Let it rest: Transfer the dough to a lightly floured counter and knead for a minute, then let it rest for 10 minutes. Meanwhile, I line my crockpot with parchment and spray it with cooking spray. Don’t use a slow cooker liner because the dough will stick to that. 

Make the filling: After 10 minutes, I roll the dough into a 14×8-inch rectangle and spread the butter on top. I mix the cinnamon, white sugar, and brown sugar in a small bowl, then sprinkle the mixture evenly over the butter. Then I roll it firmly into a log, cut it into rounds, and plaCrockpot the parchment in the crockpo.t

Cook the rolls: I put a paper towel under the crockpot lid, place it on top, and turn the cooker to high. Let them cook for 2 hours, or until fully cooked through. Afterward, I remove the rolls and parchment paper together. 

Make the icing: While they cook, I beat the butter and cream cheese until they are smooth. Then I add the maple syrup, vanilla extract, powdered sugar, and salt, and mix until smooth, scraping down the sides and bottom as I go. If it’s too stiff, I add a tablespoon of milk.

Frost and serve: After the icing is finished, I pour it onto the rolls and serve them while they are still warm.

Expert tip

Too much condensation

One of the biggest issues with cooking these rolls in the crockpot is condensation. If you don’t prepare properly, the rolls will come out soggy. Line the bottom of the slow cooker with parchment paper. Then, spray it with cooking spray to keep the rolls from sticking and prevent moisture from piling up. Most importantly, place paper towels under the lid to keep condensation from dripping onto the rolls. This is important because you want them to be moist but not wet. 

More tips to consider:

• For extra-creamy rolls, pour a little heavy cream into the bottom of the crockpot, then place the rolls on top. They will taste extra rich and creamy.
• Check your rolls after 90 minutes to make sure they don’t get overcooked. 
• For a browned, crunchy top, put them in the oven at 350 degrees F for Crockpots after cooking in the crockpot. 
• Let the rolls sit for about 10 minutes before pouring the icing on top so it doesn’t turn into liquid. 
• To make this recipe easier and faster, use store-bought cinnamon roll dough and coon high ok it in the slow cooker on high for 1 hour. 

Recipe variations and add-ins:

• Nuts: I like to add chopped pecans to these rolls for extra crunch and nuttiness. I think walnuts or slivered almonds would be good too. 
• Caramel sauce: Instead of (or in addition to) the vanilla glaze, I also like to top these soft cinnamon rolls with my rich caramel sauce. It takes 10 min and uses just 3 ingredients. 
• Pumpkin spice: To give these rolls a holiday feeling, add some ground ginger, nutmeg, and cloves to the mix.
• Citrus zest: Another way to change the flavor is to sprinkle in lemon or orange zest. The bright, tangy flavor makes them really stand out.
• Chocolate chips: Chocolate lovers in my family (including me) love it when I add mini chocolate chips to the dough. I let them melt in so each roll has little bursts of chocolatey flavor. 

Serving suggestions:

These cinnamon rolls are delicious when served for breakfast with a cup of coffee or a cold glass of milk. I sometimes add a dollop of yogurt to mine to make it heartier, but in a healthy way. If I serve them for dessert, they taste even better with my homemade whipped cream on top. It takes just a few minutes to make this with just cream and sugar. To add a fruity note, top them with preserves or my tangy strawberry sauce. 

I could also serve these with a side of my Instant Pot cinnamon apples. They only take one minute to cook, and I can prep them in just 10 minutes. All I need is apples, sugar, lemon juice, cinnamon, nutmeg, and maple syrup. It’s an easy recipe that anyone can do. One of my favorite meals to serve with these rolls is apple cinnamon pork chops. These tender, juicy chops pair well with sweet potatoes and cinnamon apples for a full meal for the whole family.  

How to store leftovers:

• Refrigerate: Store leftovers in an airtight container in the fridge- 4 to 5 days.   
• Freezing: The best way to freeze these is to flash-freeze them for 2 hours, then wrap them in plastic and place them in freezer bags. Then freeze them for several months. 
• Defrost: I thaw them overnight in the refrigerator. 
• Reheating: You can eat rolls cold or reheat them in the microwave for 20 seconds. The icing will melt, though, so you will need to make more. 

Frequently asked questions

More pastries to try: