Slow Cooker “Homemade” Cinnamon Rolls




1 T. Cinnamon
1/2 Stick Butter, softened
1 c. Brown Sugar
1 Loaf, Frozen Bread Dough
1/4 c. Heavy Cream
1/2 c. Powdered Sugar
3 T. Heavy Cream or Milk


  1. Take bread out of the freezer and thaw on greased cookie sheet on counter top.
  2. Note: use bread as soon as it is thawed – you don’t want it to rise just yet!
  3. In a small bowl, combine butter, cinnamon and brown sugar.
  4. Roll thawed dough out to a large rectangle. (about 12×6)
  5. Spread sugar mixture over the entire rectangle of dough.
  6. Roll dough in a log shape, keeping dough taught.
  7. Moisten edge slightly and seal shut.
  8. Slice into 10 pieces and arrange in greased 6-Quart slow cooker crock.
  9. Cover with a dish towel and let sit for 30-60 minutes or until rolls have doubled in size.
  10. Pour Heavy Cream over top cinnamon rolls.
  11. Place crock insert into slow cooker and cover.
  12. Cook on LOW for 3-4 hours or just until cooked through.
  13. Mix 3 T. milk/cream and powdered sugar to make a glaze. Drizzle glaze over cinnamon rolls before serving



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