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Perfect Slow Cooker Christmas Morning Cinnamon Rolls

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These soft, gooey cinnamon rolls are made in the slow cooker, freeing up your oven for other holiday dishes. Prep them the night before and wake up to the smell of cinnamon on Christmas morning.

Ingredients

Scale
  • 1 cup warm milk (whole milk preferred, but 2% works)
  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted and cooled
  • 3 cups all-purpose flour (plus more for dusting)
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, very soft
  • 3/4 cup packed brown sugar (light or dark)
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon ground cardamom (optional)
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk (to thin)

Instructions

  1. In your large mixing bowl, combine the warm milk and 1 tablespoon of the granulated sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until it’s frothy and smells like bread.
  2. Add the remaining sugar, the egg, and the melted butter to the yeast mixture. Whisk it together. Then add 2 1/2 cups of the flour and the salt. Stir with a wooden spoon until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface. Knead for about 8 minutes, adding the remaining 1/2 cup of flour a little at a time as needed. The dough should be smooth and elastic.
  4. Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm spot for 1 hour, or until it has doubled in size.
  5. While the dough rises, mix the softened butter, brown sugar, cinnamon, and cardamom in a small bowl until it forms a paste.
  6. Punch down the risen dough and turn it out onto a floured surface. Roll it into a 12×18-inch rectangle.
  7. Spread the cinnamon-butter paste evenly over the dough, leaving a 1/2-inch border along one long edge.
  8. Starting from the long edge opposite the bare border, tightly roll the dough into a log. Pinch the seam to seal it.
  9. Using a sharp knife or bench scraper, cut the log into 12 equal pieces, about 1 1/2 inches thick each.
  10. Line your slow cooker with parchment paper, letting the edges hang over the sides.
  11. Arrange the rolls in the slow cooker, cut side up. Cover the slow cooker with the lid and let them rise for 30 minutes at room temperature. If prepping overnight, place the covered slow cooker in the refrigerator for up to 12 hours. In the morning, let them sit on the counter for 20 minutes before baking.
  12. Place a clean kitchen towel over the top of the slow cooker, then put the lid on. Cook on LOW for 2 to 2 1/2 hours. They should be puffed, golden on the edges, and cooked through in the center.
  13. While the rolls bake, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla, and beat until creamy. Add milk a tablespoon at a time until it’s drizzle-able.
  14. Lift the rolls out of the slow cooker using the parchment paper. Let them cool for 5 minutes, then drizzle the frosting all over. Serve warm.

Notes

Don’t skip the towel trick under the slow cooker lid to prevent soggy rolls. Check your slow cooker’s temperature; all slow cookers run differently. Room temperature ingredients matter for the yeast. Don’t over-flour the dough; a slightly tacky dough is ideal.

Nutrition

Keywords: cinnamon rolls, slow cooker, Christmas breakfast, overnight cinnamon rolls, holiday brunch

Find it online: https://sunnysavory.com/perfect-slow-cooker-christmas-morning-cinnamon-rolls/