Menu
Easy Slow-Cooker Cinnamon Rolls Easy Slow-Cooker Cinnamon Rolls
Slow-Cooker Cinnamon Roll Pudding Slow-Cooker Cinnamon Roll Pudding
Cinnamon Roll Casserole Cinnamon Roll Casserole
Easy Cinnamon Rolls Easy Cinnamon Rolls
Speedy Cinnamon Rolls Speedy Cinnamon Rolls
Special Cinnamon Rolls Special Cinnamon Rolls
Skillet Cinnamon Rolls Skillet Cinnamon Rolls
Slow-Cooked Apple Cinnamon French Toast Slow-Cooked Apple Cinnamon French Toast
Cinnamon Bread Rolls Cinnamon Bread Rolls
Cinnamon Potato Rolls Cinnamon Potato Rolls
Apple Cider Cinnamon Rolls Apple Cider Cinnamon Rolls
Homemade Jiffy Cinnamon Rolls Homemade Jiffy Cinnamon Rolls
Cinnamon Crescent Rolls Cinnamon Crescent Rolls
Giant Cinnamon Roll Giant Cinnamon Roll
Frosted Cinnamon Rolls Frosted Cinnamon Rolls
Overnight Cinnamon Rolls Overnight Cinnamon Rolls
Air-Fryer Bourbon Bacon Cinnamon Rolls Air-Fryer Bourbon Bacon Cinnamon Rolls
Grandma's Cinnamon Rolls Grandma's Cinnamon Rolls
Cinnamon Chocolate Chip Rolls Cinnamon Chocolate Chip Rolls
Slow-Cooker Dressing Slow-Cooker Dressing

Slow-Cooker Cinnamon Roll

1 review
Test Kitchen Approved
Total Time

Prep: 30 min. + rising Cook: 3-1/2 hours

Makes

12 servings

Updated: Feb. 26, 2022
Come home to the heavenly aroma of fresh-baked cinnamon rolls! This healthier version tastes just as decadent as a regular cinnamon roll but smartly sneaks in some whole grains. —Nick Iverson, Denver, Colorado
Next Recipe

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1/2 cup quick-cooking oats
  • 1/2 cup whole wheat flour
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 1-3/4 to 2-1/4 cups all-purpose flour
  • FILLING:
  • 3 tablespoons butter, softened
  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • ICING:
  • 1 cup confectioners' sugar
  • 2 tablespoons half-and-half cream
  • 4 teaspoons butter, softened

Directions

  1. Dissolve yeast in warm water. Add next 6 ingredients plus 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Roll into an 18x12-in. rectangle. For filling, spread dough with butter, then combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
  3. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise in half to form 2 logs. Place logs side by side; pinch top ends together to seal. Using a sharp knife, cut logs lengthwise in half; loosely twist strips around each other. Pinch bottom ends together to seal. Shape into a coil; place on parchment. Transfer to a parchment lined 6-qt. slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Let rise until doubled, about 1 hour.
  4. Cook, covered, on low until bread is lightly browned, 3-1/2 to 4 hours. To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts. Remove from slow cooker and cool slightly. Beat icing ingredients until smooth. Spread over warm roll.

Nutrition Facts

1 piece: 240 calories, 7g fat (4g saturated fat), 33mg cholesterol, 254mg sodium, 41g carbohydrate (20g sugars, 2g fiber), 4g protein.