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Best Slow Cooker Christmas Morning Cinnamon Rolls

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Soft, pillowy cinnamon rolls made in the slow cooker, with a caramelized brown sugar bottom and cream cheese frosting. Perfect for a stress-free Christmas morning, these rolls are prep-ahead friendly and free up your oven for other dishes.

Ingredients

Scale
  • 1 cup whole milk, warmed to 110°F
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, very soft
  • 3/4 cup packed brown sugar (light or dark)
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk

Instructions

  1. In a large mixing bowl, warm the milk to 110°F. Sprinkle the sugar and yeast over the milk, stir gently, and let sit for 5 to 7 minutes until foamy and bubbly.
  2. Add the melted butter, egg, and vanilla to the yeast mixture. Whisk until combined. Add 2 cups of the flour and the salt, and stir with a wooden spoon until a shaggy dough forms. Gradually add the remaining 1 cup of flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl.
  3. Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm spot for 45 to 60 minutes until doubled in size.
  4. While the dough rises, mix the softened butter, brown sugar, cinnamon, and nutmeg in a small bowl until it forms a spreadable paste.
  5. Punch down the risen dough and roll it out on a floured surface into a 12×18-inch rectangle. Spread the filling evenly over the dough, leaving a 1/2-inch border on one long edge. Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam to seal.
  6. Use a sharp knife or bench scraper to cut the log into 12 equal rolls (about 1 1/2 inches thick). Line a 6-quart slow cooker with parchment paper and arrange the rolls in a single layer, cut side up.
  7. Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours. The rolls should be puffed, golden on top, and cooked through in the center. Check at the 2-hour mark.
  8. While the rolls cook, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla, and beat until creamy. Add milk one tablespoon at a time until it reaches a pourable consistency.
  9. Spread the frosting over the warm rolls about 10 minutes after they come out of the slow cooker.

Notes

For overnight prep, assemble rolls through step 6, cover with plastic wrap, and refrigerate. In the morning, let sit at room temperature for 20 minutes, then cook on LOW for 2 1/2 to 3 hours. Do not cook on HIGH. For a quicker version, use 2 cans of refrigerated cinnamon roll dough. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use plant-based butter, a flax egg, oat milk, and vegan cream cheese.

Nutrition

Keywords: cinnamon rolls, slow cooker, Christmas breakfast, holiday brunch, make-ahead breakfast

Find it online: https://perkypan.com/best-slow-cooker-christmas-morning-cinnamon-rolls/