Easy Slow-Cooker Cinnamon Rolls

Total Time

Prep: 30 min. + standing Cook: 2 hours


1 dozen

Updated: Jun. 27, 2023
I love how these scrumptious treats make use of my slow cooker and are so easy! I can just walk away and come back to perfectly cooked slow-cooker cinnamon rolls ready for the taking! —Nina Ward, New Port Richey, Florida
Easy Slow-Cooker Cinnamon Rolls Recipe photo by Taste of Home


  • 1 package (1/4 ounce) quick-rise yeast
  • 1/4 cup sugar, divided
  • 1/4 cup warm water (110° to 115°)
  • 1/2 cup warm 2% milk (110° to 115°)
  • 3 tablespoons butter, softened
  • 1 large egg, room temperature, lightly beaten
  • 1 teaspoon salt
  • 2-1/2 to 3 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 3 tablespoons butter, softened
  • Optional: Cream cheese frosting and chopped pecans


  1. Place a piece of parchment in a 3-1/2-qt. rectangular slow cooker, letting ends extend up the sides; spritz paper with cooking spray. In a small bowl, dissolve yeast and 1 tsp. sugar in warm water. In a large bowl, combine milk, remaining sugar, butter, egg, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Let stand 10 minutes.
  2. For filling, combine brown sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; roll into a 16x10-in. rectangle. Spread butter within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls side by side, cut side down, into slow cooker.
  3. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on high until rolls are set and edges begin to brown, about 2 hours. To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts. Using parchment, lift rolls from slow cooker; cool slightly. If desired, top with cream cheese frosting and pecans.
Slow-Cooker Cinnamon Roll Tips

Do you have to cover the slow cooker with paper towels?

Condensation forms on the lid of the slow cooker during the cooking process, and placing paper towels under the lid helps to collect this condensation. It prevents the cinnamon rolls from getting dripped upon, which may otherwise negatively affect the texture of the rolls. Learn more slow cooker tips you should know.

What other kinds of glaze can you put on top of slow-cooker cinnamon rolls?

Cream cheese frosting is a classic choice for warm cinnamon rolls, but there are other choices too, such as a quick vanilla glaze. A glaze made with maple syrup, caramel or citrus would be equally as delicious. Check out more of our ooey-gooey cinnamon roll recipes for inspiration.

Can you make slow-cooker cinnamon rolls ahead of time?

As with many confections, these slow-cooker cinnamon rolls are best enjoyed the day they are made. If you have leftovers, cool completely, and place them in tightly sealed freezer containers. Freeze them for up to 3 months (refrigerating cinnamon rolls will dry them out!). To reheat, place frozen cinnamon rolls on a baking sheet, and bake in a preheated oven at 375°F for 12 to 15 minutes. Top with additional frosting or glaze. Use our ultimate guide for freezing food as a helpful tool. —Josh Rink, Taste of Home Food Stylist

Nutrition Facts

1 cinnamon roll: 195 calories, 7g fat (4g saturated fat), 32mg cholesterol, 255mg sodium, 30g carbohydrate (9g sugars, 1g fiber), 4g protein.