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A slow cooker cinnamon roll recipe? Yes indeed! Your CrockPot can transform often dry and burned cinnmon rolls into fluffy, tender, and moist treats.

Piece of cinnamon roll on a fork over a white plate with cinnamon roll on it. — Forkful of cinnamon roll.

Believe it or not, you can actually make slow cooker cinnamon rolls.

While this certainly does not decrease the cook time, slow cooking cinnamon rolls does make them more moist and fluffier.

All you need are two ingredients and the supplied icing can that comes with any variety of cinnamon roll.

When you have time to wait for perfection, here’s what you need to do.

Ingredients and Kitchen Supplies

You only need two main ingredients to make a slow cooker cinnamon roll:

Cinnamon Roll Package – You can use your favorite variety and brand. We used the “standard” size cinnamon buns, but you could use the bigger variety or some of their other flavors that different brands offer.
Heavy Cream – You could use whole milk, reduced fat milk, half and half, or other non-dairy replacement. Heavy cream gives it the best overall flavor and moisture level.

We also used a non-stick cooking spray to keep the cinnamon rolls from sticking to the slow cooker.

You could use butter to grease your slow cooker if you like.

For tools, you need a slow cooker.

Most, except for the really small types, should fit a full package of cinnamon rolls with no issue.

How to Make Slow Cooker Cinnamon Roll

To make slow cooker cinnamon rolls, follow these steps.

1. Add the ingredients to the slow cooker.

Spray or rub with butter the inside of your Crockpot or slow cooker.

Carefully open the container of cinnamon rolls and set the icing aside.

Leave a bit of space between the rolls if possible.

It is OK if they touch, but you should try to leave a bit of space between the rolls.

Covering the cinnamon rolls in cream to cook them. — Adding in the heavy cream to cook the cinnamon rolls.

Pour in the heavy cream.

If you don’t have quite enough to have a thin layer of heavy cream at the bottom, add a little bit more until there is a bit of standing heavy cream.

Lid of slow cooker over cinnamon rolls in cream. — Cinnamon rolls cooking in cream.

Finally, put the lid on the slow cooker.

2. Cook the cinnamon rolls.

Slow cooker cinnamon rolls ready to frost still in cooking container. — Slow cooker cinnamon rolls

Set your slow cooker to high.

If you have a timer, set it for 4 hours.

Otherwise, cook the cinnamon rolls for 4 hours or until the cream has disappeared and the cinnamon rolls appear plump and slightly golden brown.

3. Ice and serve.

Slpw cooker cinnamon rolls finished cooking with frosting on them. — Ready to serve cinnamon rolls.

Allow the cinnamon rolls to cool for a few minutes.

Once slightly cooled, top the cinnamon rolls with the provided icing.

Serve with whipped cream, chocolate sauce, your favorite topping, or as is.

Storing

Slow cooker cinnamon roll on white plate.

A slow cooker cinnamon roll is best when eaten fresh and warm.

You can store leftovers in an air tight container placed in the fridge for about 3 to 4 days.

To serve left overs, gently warm them in a warm oven or microwave for a few seconds.

Tips and Tricks

For best results, make sure to spray or butter the Crockpot or slow cooker pot. These can stick to the sides and bottom if you don’t.
Do not skip the heavy cream altogether. If needed, use a different type of dairy or dairy alternative.
You can add as many toppings to the cinnamon rolls as you like once they cook.

Did you make this? Let me know!

Did you make slow cooker cinnamon rolls or any other recipe on our site? Leave us a comment below and let us know how you liked it.

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