Overnight Crockpot Cinnamon Rolls
Overnight crockpot cinnamon rolls mean you wake up to the smell of fresh, gooey cinnamon rolls without turning on the oven. The slow cooker does all the work, keeping them impossibly soft.
This recipe walks you through making a simple yeast dough the night before, so all you do in the morning is turn the crockpot on and brew some coffee.
Why These Crockpot Cinnamon Rolls Work
The dough comes together fast with instant yeast, no proofing required. After a first rise, you roll it out, slather on butter and cinnamon sugar, slice, and tuck the rolls into the slow cooker.
Because the crockpot traps steam, the rolls bake up tender all the way through with no dry edges. The cream cheese icing melts right into the warm swirls.
Ingredients
- 3 cups all-purpose flour, plus more for dusting: spoon and level for best results; bread flour also works for a chewier roll
- 1/4 cup granulated sugar: just enough to lightly sweeten the dough
- 2 1/4 tsp instant yeast: one standard packet; no proofing needed
- 1/2 tsp salt
- 3/4 cup warm whole milk (110°F or 43°C): 2% works in a pinch; the warmth helps the yeast activate
- 1/4 cup unsalted butter, melted: cools slightly so it doesn’t cook the egg
- 1 large egg, room temperature
- 1/2 cup unsalted butter, softened: for the filling
- 3/4 cup packed brown sugar: light or dark both give a deep caramel note
- 2 tbsp ground cinnamon
- 4 oz cream cheese, softened: full fat makes the iciest spread
- 1/2 cup powdered sugar
- 2 tbsp milk: any type works to thin the icing
Variations / Substitutions
- Active dry yeast: use the same amount, but dissolve it in the warm milk with a pinch of sugar and let it sit until foamy, about 5 minutes, before adding to the flour.
- Dairy free: swap the milk for oat or almond milk, use vegan butter, and skip the egg (the rolls will be a little less airy). For the icing, use a dairy-free cream cheese alternative.
- Brown sugar swap: coconut sugar works well in the filling for a less sweet, earthy flavor.
- Add nuts: scatter 1/2 cup chopped pecans over the cinnamon sugar before rolling for a crunchy layer.
- Spice it up: a pinch of nutmeg or cardamom in the filling warms it up even more.
If you prefer a classic oven-baked version, try my Classic Cinnamon Rolls recipe.
How to Make Crockpot Cinnamon Rolls
Step 1: Mix the Dough
In a large bowl, whisk together the 3 cups flour, 1/4 cup granulated sugar, 2 1/4 tsp instant yeast, and 1/2 tsp salt. Pour in the 3/4 cup warm milk, 1/4 cup melted butter, and the egg. Stir with a wooden spoon until a shaggy dough forms and no dry patches remain, about 2 minutes.
The dough will look sticky and rough. Let it rest for 5 minutes so the flour can fully hydrate before you knead. A brief rest now makes it much easier to handle.
Step 2: Knead the Dough
Scrape the dough onto a lightly floured surface and knead for 8 minutes. Push it away with the heel of your hand, fold it back, and give it a quarter turn. Keep at it until the dough feels smooth, elastic, and springs back when you poke it.
If it sticks to the counter, dust your hands and the surface with a tiny bit more flour. Too much flour will make the rolls dense, so add sparingly. Place the dough in a greased bowl, cover with plastic wrap or a clean towel, and let it rise in a warm spot until doubled, about 1 hour.
Step 3: Fill and Roll the Dough
Punch down the risen dough to release the air. On a lightly floured surface, roll it into a rectangle about 12 by 18 inches and 1/4 inch thick. Spread the 1/2 cup softened butter evenly over the dough, leaving a narrow border along one long edge. Mix the 3/4 cup brown sugar and 2 tbsp cinnamon together, then sprinkle it over the butter and press gently so it sticks.
Starting at the long edge opposite the bare border, roll the dough tightly into a log. Go slowly to keep the cinnamon sugar tucked in. Pinch the seam firmly to seal, then rock the log gently so the seam stays closed.
Step 4: Slice and Arrange
Use a serrated knife or unflavored dental floss to cut the log into 12 even slices, each about 1 1/2 inches thick. Grease the inside of a 6-quart slow cooker with butter. Place the slices cut-side up in the cooker, leaving a little space between them; they will expand as they rise and cook.
Cover the slow cooker and let the rolls rise a second time for 30 minutes. They’ll puff up noticeably and start filling in the gaps, the tops looking smooth and domed.
Step 5: Ice and Serve the Rolls
Turn the slow cooker to low and cook for 2 to 3 hours, until the rolls are puffed and a toothpick inserted into the center comes out clean. While the rolls cook, beat the 4 oz cream cheese, 1/2 cup powdered sugar, and 2 tbsp milk together until smooth and drizzle-able.
Once the rolls are done, spoon the icing over the top while they’re still steaming hot. Serve right out of the slow cooker with the icing pooling into every swirl.
Tips for Fluffy Crockpot Cinnamon Rolls
- Weighing your flour gives the most consistent dough. If you don’t have a scale, spoon flour into a measuring cup and level it off with a knife.
- If your slow cooker tends to run hot or burn on the bottom, lay a clean kitchen towel under the lid before covering. It will catch condensation and prevent sogginess.
- For make-ahead mornings, arrange the sliced rolls in the slow cooker, cover, and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes, then cook as directed (they may need an extra 15 to 20 minutes on low).
Storing Leftover Cinnamon Rolls
- Refrigerate: place rolls in an airtight container and keep in the fridge for up to 4 days.
- Reheating: warm individual rolls in the microwave for 15 to 20 seconds, or in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Can I make these gluten-free?
No, this dough relies on wheat gluten for structure. Gluten-free flour blends won’t give you the same soft, yeasted rise.
Why did my rolls come out dense?
Dense rolls usually mean the dough didn’t rise enough. Check that your yeast isn’t expired and that your milk was warm but not hot (110°F is ideal). A cold kitchen can also slow rising.
Can I cook them on high?
I don’t recommend it. The high setting can burn the bottoms and leave the centers underdone. Stick with low for the full time.
Can I use a different icing?
Absolutely. A basic vanilla glaze (powdered sugar, milk, vanilla) or a maple icing works just as well.
Crockpot Cinnamon Rolls Recipe
Ingredients
Method
- In a large bowl, whisk together flour, sugar, yeast, and salt. Stir in warm milk, melted butter, and egg until a shaggy dough forms. Rest 5 minutes.
- Knead dough on a floured surface for 8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise 1 hour until doubled.
- Punch down dough and roll into a 12×18 inch rectangle, 1/4 inch thick. Spread with softened butter, then sprinkle evenly with brown sugar and cinnamon.
- Roll dough tightly from the long edge, pinch the seam, and cut into 12 slices. Arrange cut-side up in a greased 6-quart slow cooker, cover, and let rise 30 minutes.
- Cook on low 2 to 3 hours until puffed and cooked through. Beat cream cheese, powdered sugar, and milk until smooth, then drizzle over warm rolls before serving.
Notes
