Slow Cooker Cinnamon Rolls

Slow Cooker Cinnamon Rolls

Don't turn on your oven! Make our Slow Cooker Cinnamon Rolls and even skip the rising stage of normal yeast cinnamon buns.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings


  • 1 Tbsp active dry yeast
  • 1 1/3 cups warm water
  • 2 Tbsp honey
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 1/2 tsp salt
  • 6 Tbsp butter, softened, plus more for brushing
  • 3/4 cup sugar
  • 1/3 cup packed brown sugar
  • 1 Tbsp ground cinnamon
  • 1 tsp ground cardamom

For The Cream Cheese Frosting

  • 4 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1/4 cup milk


  • Brush the inside of your slow cooker with butter and line with parchment. Brush the paper with parchment.
  • In a bowl, combine the warm water, yeast, and honey and stir. Let sit until foamy, about 5-7 minutes. Stir in the flour and salt.
  • With an electric mixer, beat the mixture on medium for 5 minutes. Let sit 10 minutes.
  • Meanwhile, in a small bowl combine the butter, sugar, brown sugar, cinnamon, and cardamom until smooth.
  • Preheat your slow cooker on HIGH. Turn the dough to a lightly floured surface and roll into a 9x13-inch rectangle. Sprinkle the dough with the cinnamon mixture, and starting from the long end, roll into a log. Slice the log into 12 pieces.
  • Place the rolls, cut side down, in the cooker. Then wrap the top of the slow cooker with a towel to catch the condensation. Cover and cook 1 hour. Lift up cooker insert and rotate 180º. Cook 30 minutes more. Remove from slow cooker and place rolls on a wire rack.

For The Cream Cheese Frosting

  • In a bowl, beat together the cream cheese, powdered sugar, and milk until smooth. Spread on warm rolls.


To prevent soggy buns, wrap a towel between the slow cooker and the lid to catch the condensation.
These are best served warm.

Perfect Pairing

Need some more breakfast inspiration? These Waffles with Caramelized Apples make a great breakfast!
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