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Easy Slow Cooker Cinnamon Rolls: Perfect Christmas Morning Breakfast

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These easy slow cooker cinnamon rolls are the perfect make-ahead Christmas morning breakfast. Prep everything the night before, pop it in the slow cooker while everyone sleeps, and wake up to soft, gooey, pull-apart cinnamon rolls that taste like you spent hours in the kitchen.

Ingredients

Scale
  • 4 cups all-purpose flour (plus extra for dusting)
  • 1/4 cup granulated sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon salt
  • 3/4 cup warm milk (around 110°F)
  • 1/4 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, very soft
  • 3/4 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. In a small bowl, combine the warm milk (about 110°F) with 1 tablespoon of the granulated sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until it becomes frothy.
  2. In a large bowl, whisk together the flour, remaining sugar, and salt. Make a well in the center and add the yeast mixture, melted butter, egg, and vanilla. Stir until a shaggy dough forms. Turn it out onto a floured surface and knead for about 8 minutes until smooth and elastic.
  3. Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
  4. While the dough rises, mix the brown sugar, cinnamon, and nutmeg in a small bowl.
  5. Once the dough has risen, punch it down gently and roll it out on a floured surface into a rectangle about 12×18 inches. Spread the soft butter evenly over the dough, leaving a 1-inch border on one long edge. Sprinkle the cinnamon-sugar mixture over the butter, pressing it in gently with your hands.
  6. Starting from the long edge with the filling, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife or bench scraper, cut the log into 12 equal pieces.
  7. Line your slow cooker with parchment paper, letting the edges hang over the sides. Arrange the rolls in the slow cooker, cut side up, with a little space between each one.
  8. Cover the slow cooker with the lid and let the rolls rise for 30-60 minutes at room temperature. If making the night before, after the second rise, place the covered slow cooker in the refrigerator overnight. In the morning, take it out, let it sit on the counter for 20 minutes, then proceed to cooking.
  9. Set your slow cooker to low and cook for 2 to 2 1/2 hours. Check at the 2-hour mark. The rolls should be puffed up, golden on the edges, and cooked through in the center.
  10. While the rolls cook, beat together the cream cheese and butter until smooth. Add the powdered sugar and vanilla, then thin with milk until you get a pourable consistency.
  11. Once the rolls are done, use the parchment paper to lift them out of the slow cooker. Let them cool for 5 minutes, then drizzle generously with the cream cheese glaze. Serve warm.

Notes

Don’t open the lid while cooking. Check your slow cooker temperature as some run hot or cool. Use parchment paper for easy cleanup. Room temperature ingredients matter for best results. Don’t over-knead the dough.

Nutrition

Keywords: slow cooker cinnamon rolls, Christmas breakfast, make-ahead cinnamon rolls, easy cinnamon rolls, overnight cinnamon rolls

Find it online: https://twinkletaste.com/easy-slow-cooker-cinnamon-rolls-perfect-christmas-morning-breakfast/