Imagine waking up to the delightful aroma of cinnamon and freshly baked goods wafting through your home. Our crock pot Cinnamon Rolls bring this dream to life, and the best part? They’re incredibly easy to make, thanks to the convenience of your trusty slow cooker. Perfect for busy mornings or leisurely weekends, this recipe promises warmth and sweetness in every bite.
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Growing up, Cinnamon Rolls were a Sunday morning tradition in our house. My mother would rise before the sun, crafting her dough and setting the kitchen into an inviting haven of sweet aromas. With busy schedules these days, I’ve adapted her recipe for the slow cooker, marrying nostalgia with modern convenience.
Why You’ll Love This Recipe
This Crock Pot Recipe is an effortless way to enjoy cinnamon rolls without constant supervision. You’ll adore its foolproof nature, ensuring soft, moist rolls every time. Plus, the slow cook enhances the spices, giving a deeper and richer flavor profile without any added fuss.
Ingredients Notes
While traditional ingredients like flour and sugar are used, it’s important to note fresh yeast should be your go-to for optimal rise and texture. For a more indulgent twist, consider using heavy cream instead of milk. If you’re pressed for time, store-bought dough is a handy substitute.
Recipe Steps
Step 1
Begin by preparing your dough. Mix the flour, yeast, sugar, warm milk, and butter until a smooth dough forms.
Step 2
Roll out the dough into a rectangle. Generously spread softened butter, then sprinkle with a mixture of cinnamon and Brown Sugar.
Step 3
Tightly roll the dough from one edge to the other, forming a log. Slice into equal pieces, about 1 inch thick.
Step 4
Line the Crock Pot with parchment paper. Arrange the rolls inside, ensuring they have space to expand. Cover and cook on a low setting for 2 hours.
Step 5
Once cooked, frost with a mix of cream cheese, powdered sugar, and vanilla extract while still warm.
Storage Options
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer preservation, freeze individually wrapped rolls and reheat in the microwave as desired.
Variations & Substitutions
For a healthier twist, substitute whole wheat flour for white. Add chopped nuts or raisins for additional texture. Dairy-free alternatives can replace milk and butter seamlessly.
Serving Suggestions
These cinnamon rolls are ideal for brunch gatherings or festive holiday mornings. Pair them with a hot cup of coffee or fresh fruit juice for a balanced meal.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast one-for-one with active dry yeast, but remember to skip the proofing step when using instant yeast.
What size crock pot should I use? A standard 6-quart crock pot works perfectly for this recipe, providing ample space for the rolls to rise without becoming overcrowded.
How do I prevent rolls from getting too dry? Ensuring the crock pot is sealed well with the lid helps maintain moisture. Avoid overcooking by keeping an eye on the rolls during the last 30 minutes.
Frequently Asked Questions
Best 7 Reasons to Love These Crock-Pot Cinnamon Rolls with Apple!
Ingredients
Main Ingredients
- 5 cans refrigerated cinnamon rolls Pillsbury recommended
- 2.5 cups heavy cream
- 2 large eggs beaten
- 8 tablespoons brown sugar packed
- 1.5 tablespoons vanilla extract
- 2.5 teaspoons ground cinnamon
- 6 apples peeled and diced
Instructions
Preparation Steps
- Lightly grease the interior of your slow cooker with non-stick spray.
- Mix melted butter, brown sugar, and cinnamon in a bowl. Microwave until smooth.
- Combine cream cheese and butter for frosting until fluffy. Add powdered sugar, milk, and cinnamon.
- Whisk heavy cream, eggs, brown sugar, vanilla, and cinnamon for custard.
- Assemble in layers: half cinnamon rolls, half apple mix, half custard. Repeat layers.
- Cook on low for 2.5-3 hours until rolls are cooked. Let cool slightly.
