Crock Pot Cinnamon Rolls

birds eye view of cinnamon buns on pieces of parchment paper and in a white colored bowl

This cinnamon rolls recipe is the easiest way to make delicious, buttery, gooey, sweet cinnamon buns! Your entire kitchen smells heavenly and they only cook for 2 hours so they are fairly quick for using the slow cooker! Paired with my homemade cream cheese icing, they melt in your mouth! Perfect for a Sunday brunch, afternoon dessert, or an easy summer breakfast idea!

Course Breakfast, Brunch

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 2

Total Time 2 10

Servings Rolls

Calories 210kcal

Author Jillian Schneider

Equipment

slow cooker
blender or food processor
kitchen aid stand mixer
Rolling Pin
pastry brush

Ingredients

2 cups whole wheat flour
1½ tsp baking powder
1 tsp baking soda
1 tsp kosher salt
6 tbsp unsalted butter cubed and softened
⅔ cup half and half homemade is half light cream, half 2% milk
⅓ cup unsalted butter melted
1 cup pure maple syrup divided in half
¼ cup light brown sugar
1 tbsp ground cinnamon
2 oz cream cheese, reduced fat softened
1 tbsp unsalted butter softened
1 tsp pure vanilla extract
¼ cup powdered sugar
few drops almond milk as needed

Instructions

For the rolls:
First, line the bottom of the slow cooker with parchment paper. Use enough where it hangs over the edge of the slow cooker.
Next, to make the dough: in your food processor or in your Kitchen Aid stand mixer, add flour, baking powder, salt, and baking soda. Pulse to combine. Pulse in the 6 tbsp of cubed, softened butter and half and half. Mix until dough is formed. Dump the dough out onto a lightly floured surface. Knead gently for 15 strokes or until smooth.
Using a rolling pin lightly dusted with flour, roll the dough out into a 15 x 30-inch rectangle. In a small bowl combine ⅓ cup melted butter, brown sugar, and cinnamon. Using a brush, spread mixture onto rectangle.
Slice rectangle into ½ inch strips and roll each one up to form a cinnamon bun. Arrange buns in prepared slow cooker. Brush with more butter, sugar, cinnamon mix. Sprinkle with more cinnamon. Cover and cook on high for 2 hours. Tops of rolls will be slightly wet.
Let rolls cool completely before icing.
For the icing:
In a small bowl combine cream cheese, butter, vanilla, and ½ cup pure maple syrup. Stir to combine. Sprinkle a small amount of powdered sugar in and a few drops of almond milk. Whip until as smooth as you can get it!
Drizzle icing on top of buns! Sprinkle with more powdered sugar to look pretty!

Notes

Store in an airtight container for up to 5 days in the fridge or in the freezer for up to 3 months.

Use almond milk, vegan butter, and vegan cream cheese to make the recipe completely dairy-free.

What can my kids help with? Measure out all ingredients and knead the dough! That was my daughter's favorite part :) Have them ice the buns! The messier the icing the better!

Nutrition