Slow-Cooker Cinnamon Roll Recipe

Name: Slow-Cooker Cinnamon Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (1/4 ounce) active dry yeast; 3/4 cup warm water (110u00b0 to 115u00b0); 1/2 cup quick-cooking oats; 1/2 cup whole wheat flour; 1/4 cup packed brown sugar; 2 tablespoons butter, melted; 1 large egg, room temperature; 1 teaspoon salt; 1-3/4 to 2-1/4 cups all-purpose flour; 3 tablespoons butter, softened; 1/3 cup sugar; 2 teaspoons ground cinnamon; 1 cup confectioners' sugar; 2 tablespoons half-and-half cream; 4 teaspoons butter, softened

Servings: persons

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110u00b0 to 115u00b0)
1/2 cup quick-cooking oats
1/2 cup whole wheat flour
1/4 cup packed brown sugar
2 tablespoons butter, melted
1 large egg, room temperature
1 teaspoon salt
1-3/4 to 2-1/4 cups all-purpose flour
3 tablespoons butter, softened
1/3 cup sugar
2 teaspoons ground cinnamon
1 cup confectioners' sugar
2 tablespoons half-and-half cream
4 teaspoons butter, softened

1
Dissolve yeast in warm water. Add next 6 ingredients plus 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2
Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Roll into an 18x12-in. rectangle. For filling, spread dough with butter, then combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
3
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise in half to form 2 rolls. Place rolls side by side; pinch top ends together to seal. Using a sharp knife, cut rolls lengthwise in half; loosely twist strips around each other. Pinch bottom ends together to seal. Shape into a coil; place on parchment. Transfer to a 6-qt. slow cooker. Let rise until doubled, about 1 hour.
4
Cook, covered, on low until bread is lightly browned, 3-1/2 to 4 hours. Remove from slow cooker and cool slightly. Beat icing ingredients until smooth. Spread over warm roll.

725

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 package (1/4 ounce) active dry yeast, 3/4 cup warm water (110u00b0 to 115u00b0), 1/2 cup quick-cooking oats, 1/2 cup whole wheat flour, and more.

Yes, Slow-Cooker Cinnamon Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Slow-Cooker Cinnamon Roll

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions