Slow Cooker Cinnamon Rolls
Slow cooker cinnamon rolls are warm, gooey, and impossibly easy to make, and no oven required! Fluffy refrigerated rolls are soaked in cream, brown sugar, and butter, then slow-cooked to soft, caramelized perfection. Finished with a drizzle of icing, they’re the ultimate weekend breakfast or holiday brunch treat.
Tasty Team
Total Time
2 hr 20 min
2 hr 20 min
Prep Time
15 minutes
15 min
Cook Time
2 hr
2 hr
Total Time
2 hr 20 min
2 hr 20 min
Prep Time
15 minutes
15 min
Cook Time
2 hr
2 hr
Ingredients
for 8 servings
- cooking spray
- 2 (17½-ounce) cans refrigerated cinnamon rolls (icing packets reserved)
- ¾ cup heavy cream
- ⅓ cup packed brown sugar
- 4 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
Nutrition Info
- Calories 94
- Fat 8g
- Carbs 6g
- Fiber 0g
- Sugar 6g
- Protein 0g
Estimated values based on one serving size.
Preparation
- Lightly coat the bottom and sides of a 6-quart slow cooker with cooking spray.
- Arrange the rolls in a single layer in the slow cooker (slight overlapping is OK).
- Pour the heavy cream evenly over and around the cinnamon rolls.
- Stir together the brown sugar, melted butter, and cinnamon in a small bowl until combined. Spoon the mixture evenly over the tops of the rolls.
- Cover and cook on LOW for about 2 hours, or until the rolls are puffed and cooked through in the center.
- Turn off the slow cooker. Drizzle the reserved icing over the warm cinnamon rolls.
- Serve straight from the slow cooker.
- Enjoy!
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