Slow Cooker Cinnamon Roll Recipe

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Slow Cooker Cinnamon Roll Recipe

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Come home to the heavenly aroma of fresh-baked cinnamon rolls! This better-for-you version tastes just as decadent as a regular cinnamon roll, but it smartly sneaks in some whole grains. Nick Iverson, Milwaukee, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + rising Cook: 3-1/2 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + rising Cook: 3-1/2 hours

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
  • 1 teaspoon salt
  • 1-3/4 to 2-1/4 cups all-purpose flour
  • FILLING:
  • 3 tablespoons butter, softened
  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ICING:
  • 1 cup confectioners' sugar
  • 2 tablespoons half-and-half cream
  • 4 teaspoons butter, softened

Directions

Dissolve yeast in warm water. Add next six 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).
Turn onto a lightly floured surface; knead until smooth and elastic, about 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.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise in half to form two rolls. Place rolls side by side; pinch top ends together to seal. Using a sharp knife, cut rolls lengthwise in half; loosely twist strips around each other. Pinch bottom ends together to seal. Shape into a coil; place on parchment paper. Transfer to a 6-qt. slow cooker. Let rise until doubled, about 1 hour.
Cook, covered, on low until bread is lightly browned, 3-1/2 to 4 hours. Remove from slow cooker and cool slightly. Beat icing ingredients until smooth. Spread over warm roll. Yield: 12 servings.
Originally published as Slow Cooker Cinnamon Roll in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p79

Nutritional Facts

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

  • 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
  • 1 teaspoon salt
  • 1-3/4 to 2-1/4 cups all-purpose flour
  • FILLING:
  • 3 tablespoons butter, softened
  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ICING:
  • 1 cup confectioners' sugar
  • 2 tablespoons half-and-half cream
  • 4 teaspoons butter, softened
  1. Dissolve yeast in warm water. Add next six 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, about 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 two rolls. Place rolls side by side; pinch top ends together to seal. Using a sharp knife, cut rolls lengthwise in half; loosely twist strips around each other. Pinch bottom ends together to seal. Shape into a coil; place on parchment paper. Transfer to a 6-qt. slow cooker. Let rise until doubled, about 1 hour.
  4. Cook, covered, on low until bread is lightly browned, 3-1/2 to 4 hours. Remove from slow cooker and cool slightly. Beat icing ingredients until smooth. Spread over warm roll. Yield: 12 servings.
Originally published as Slow Cooker Cinnamon Roll in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p79

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