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Cozy Slow Cooker Christmas Morning Cinnamon Rolls

cozy slow cooker Christmas morning cinnamon rolls - featured image
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These slow cooker cinnamon rolls are incredibly soft and gooey, made with a simple yeast dough and a caramelized brown sugar filling. They cook hands-off in the slow cooker, filling your home with the warm scent of cinnamon on Christmas morning.

Ingredients

Scale
  • 2 ¼ teaspoons active dry yeast (one standard packet)
  • ¼ cup warm water (110°F-115°F)
  • 1 teaspoon granulated sugar
  • ¾ cup whole milk, warmed
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, melted and slightly cooled
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 3 to 3 ½ cups all-purpose flour
  • ½ cup unsalted butter, very soft
  • ¾ cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • Pinch of nutmeg (optional)
  • ½ cup unsalted butter, melted
  • ½ cup packed brown sugar
  • 2 tablespoons maple syrup (optional)
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F-115°F), 1 teaspoon sugar, and active dry yeast. Let sit for 5-10 minutes until frothy.
  2. Mix wet ingredients: In a large bowl, whisk together warm milk, ¼ cup melted butter, ¼ cup sugar, egg, and vanilla extract. Add frothy yeast mixture and stir.
  3. Add dry ingredients: Add salt and 3 cups flour to wet mixture. Stir until a shaggy dough forms.
  4. Knead dough: Turn dough onto a lightly floured surface. Knead for 6-8 minutes, adding remaining ½ cup flour as needed, until smooth and slightly tacky.
  5. First rise: Lightly grease the bowl. Place dough in bowl, turning to coat. Cover and let rise in a warm place for about 1 hour, until doubled in size.
  6. Prepare slow cooker: Line slow cooker with parchment paper, leaving overhang. Mix ½ cup melted butter, ½ cup brown sugar, and maple syrup (if using). Pour into bottom of lined slow cooker.
  7. Roll out dough: Punch down dough. Roll into a 12×18 inch rectangle on a lightly floured surface.
  8. Add filling: Spread ½ cup very soft butter over dough, leaving a ½-inch border on one long edge. Mix ¾ cup brown sugar, 2 tablespoons cinnamon, and nutmeg. Sprinkle over butter and press gently.
  9. Roll and cut: Starting from the long edge closest to you, tightly roll dough into a log. Pinch seam to seal. Cut into 12 equal rolls.
  10. Arrange in slow cooker: Place rolls cut-side up in prepared slow cooker in a single layer.
  11. Second rise: Cover slow cooker with lid and let rolls rise for 20-30 minutes.
  12. Cook: Turn slow cooker to HIGH and cook for 2 to 2 ½ hours, until puffed and golden, and a toothpick inserted in center comes out clean.
  13. Make glaze: In a medium bowl, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until combined. Add milk, one tablespoon at a time, until thick but pourable.
  14. Finish and serve: Carefully lift parchment paper out of slow cooker. Transfer rolls to a platter. Drizzle warm caramel sauce from bottom of cooker over rolls, then pour cream cheese glaze on top. Serve warm.

Notes

Don’t over-flour the dough; a slightly tacky dough yields the softest rolls. Always line the slow cooker with parchment paper to prevent sticking and make cleanup easy. Check rolls at the 2-hour mark as slow cookers vary. Let rolls rest for 5 minutes before glazing to keep the glaze thick. For an overnight method, assemble through step 10, refrigerate, then let sit at room temperature for 30 minutes before cooking.

Nutrition

Keywords: cinnamon rolls, slow cooker, Christmas breakfast, holiday breakfast, yeast rolls, caramel rolls

Find it online: https://lumalunch.com/cozy-slow-cooker-christmas-morning-cinnamon-rolls/