Slow Cooker Cinnamon Rolls Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Warm milk: Activates the yeast and adds moisture to the dough.

Active dry yeast: Helps the dough rise and become fluffy.

Granulated sugar: Adds sweetness to the dough.

Butter: Used in both the dough and the filling for richness and flavor.

Egg: Adds structure and richness to the dough.

Salt: Enhances the flavor of the dough.

Brown sugar: Used in the filling for a deep, caramel-like sweetness.

Ground cinnamon: Provides the classic cinnamon flavor in the filling.

Powdered sugar: Used to make the icing, adding sweetness and a smooth texture.

Vanilla extract: Adds a rich, aromatic flavor to the icing.

When rolling out the dough, ensure it is evenly spread to maintain consistent thickness. This helps in achieving uniform cinnamon rolls that cook evenly in the slow cooker. Additionally, when spreading the softened butter and sprinkling the brown sugar and cinnamon, make sure to cover the entire surface of the dough to ensure every bite is flavorful.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients but may make the rolls denser.

• warm milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that provides a similar texture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used directly without proofing and speeds up the rising process.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• butter, melted - Substitute with coconut oil: Coconut oil is a dairy-free alternative that provides a similar fat content.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed + 3 tablespoon water) is a vegan alternative that helps bind the dough.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor.

• butter, softened - Substitute with margarine: Margarine is a non-dairy alternative that provides a similar texture and spreadability.

• brown sugar - Substitute with maple syrup: Maple syrup adds a rich flavor and can be used in a slightly reduced quantity due to its liquid form.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon and adds additional warm spices like nutmeg and cloves.

• powdered sugar - Substitute with coconut powdered sugar: Coconut powdered sugar is a less processed alternative with a slight coconut flavor.

• milk - Substitute with oat milk: Oat milk is a creamy, dairy-free alternative that works well in glazes.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the glaze.

• Allow the cinnamon rolls to cool completely before storing. This prevents condensation, which can make the rolls soggy.
• Wrap each cinnamon roll individually in plastic wrap or aluminum foil. This helps maintain their freshness and prevents them from drying out.
• Place the wrapped cinnamon rolls in an airtight container or a resealable plastic bag. This provides an extra layer of protection against air and moisture.
• Store the container or bag in the refrigerator if you plan to consume the cinnamon rolls within a week. The cool temperature will keep them fresh.
• For longer storage, place the wrapped cinnamon rolls in a freezer-safe container or bag. Label with the date to keep track of their freshness.
• When ready to enjoy, thaw frozen cinnamon rolls in the refrigerator overnight. This gradual thawing helps maintain their texture.
• To reheat, preheat your oven to 350°F (175°C). Place the cinnamon rolls on a baking sheet and cover with aluminum foil to prevent them from drying out. Warm for about 10-15 minutes.
• Alternatively, you can microwave individual cinnamon rolls for about 20-30 seconds. Place a damp paper towel over the roll to keep it moist.
• If you prefer a fresh-from-the-oven taste, you can also reheat the cinnamon rolls in a toaster oven. Set it to a low temperature and heat for a few minutes until warm.
• Drizzle with additional icing if desired, as reheating may cause some of the original icing to absorb into the cinnamon rolls.

• Preheat your oven to 350°F (175°C). Place the cinnamon rolls on a baking sheet and cover them with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes or until they are warmed through. This method ensures that the rolls remain soft and moist.

• For a quick reheat, use the microwave. Place one or two cinnamon rolls on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals. Be cautious not to overheat, as this can make them tough.

• If you have an air fryer, preheat it to 320°F (160°C). Place the cinnamon rolls in the air fryer basket, ensuring they are not touching each other. Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly. This method gives a slightly crispy exterior while keeping the inside soft.

• For those who prefer a stovetop method, use a skillet. Preheat the skillet over low heat and add a small amount of butter or oil. Place the cinnamon rolls in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even warming. This method helps to maintain the rolls' moisture and flavor.

• To reheat in a toaster oven, preheat to 350°F (175°C). Place the cinnamon rolls on a piece of parchment paper or directly on the toaster oven rack. Heat for 10-12 minutes, checking occasionally to prevent over-browning. This method is great for achieving a slightly crispy texture on the outside.

• If you have a steam oven, set it to 212°F (100°C) for a gentle reheat. Place the cinnamon rolls on a steam tray and heat for about 5-7 minutes. This method ensures the rolls stay moist and soft, similar to their original texture.

• Mixing bowl: Use this to combine the warm milk and yeast, and later to mix in the sugar, melted butter, egg, and salt.

• Measuring cups: Essential for accurately measuring the flour, milk, sugar, and other ingredients.

• Measuring spoons: Necessary for measuring smaller quantities like yeast, salt, and vanilla extract.

• Whisk: Handy for mixing the yeast mixture and other wet ingredients together.

• Wooden spoon: Useful for gradually adding and mixing the flour into the wet ingredients.

• Clean kitchen towel: Cover the dough with this while it rises to keep it warm and free from drafts.

• Rolling pin: Roll out the dough into a rectangle on a floured surface.

• Floured surface: A clean, flat area where you can roll out the dough without it sticking.

• Butter knife: Spread the softened butter over the rolled-out dough.

• Sharp knife: Cut the rolled-up dough into 12 individual rolls.

• Slow cooker: Cook the cinnamon rolls in this on high for 2 hours.

• Grease spray or brush: Use this to grease the slow cooker before placing the rolls inside.

• Small bowl: Mix the powdered sugar, milk, and vanilla extract to make the icing.

• Spoon: Drizzle the icing over the warm cinnamon rolls.

Prepare ingredients ahead: Measure and organize flour, sugar, and butter the night before to streamline the process.

Use a stand mixer: Save time kneading the dough by using a stand mixer with a dough hook attachment.

Preheat slow cooker: Turn on the slow cooker while preparing the rolls to reduce cooking time.

Quick rise method: Place the dough in a warm oven (around 100°F) to speed up the rising process.

Make icing in advance: Prepare the icing while the rolls are cooking to have it ready to drizzle immediately.