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Crockpot Cinnamon Rolls

Crockpot Cinnamon Rolls Recipe

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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 12 servings
Calories: 362
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour, plus more for dusting
  • 1/4 cup granulated sugar
  • 2 1/4 tsp instant yeast
  • 1/2 tsp salt
  • 3/4 cup warm whole milk (110°F)
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 2 tbsp ground cinnamon
  • 4 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 tbsp milk

Method
 

  1. 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.
  2. 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.
  3. Punch down dough and roll into a 12x18 inch rectangle, 1/4 inch thick. Spread with softened butter, then sprinkle evenly with brown sugar and cinnamon.
  4. 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.
  5. 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

For the easiest morning, assemble the rolls the night before, cover the crock, and refrigerate overnight. Let them sit at room temperature for 30 minutes before turning the cooker on; they may need an extra 15 to 20 minutes of cook time. Store leftovers in the fridge and reheat gently.