Slow Cooker Cinnamon Rolls Recipes

SLOW-COOKER CINNAMON ROLL

Steps:

• Dissolve yeast in warm water. Add next 6 ingredients plus 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Roll into an 18x12-in. rectangle. For filling, spread dough with butter, then combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise in half to form 2 rolls. Place rolls side by side; pinch top ends together to seal. Using a sharp knife, cut rolls lengthwise in half; loosely twist strips around each other. Pinch bottom ends together to seal. Shape into a coil; place on parchment. Transfer to a 6-qt. slow cooker. Let rise until doubled, about 1 hour., Cook, covered, on low until bread is lightly browned, 3-1/2 to 4 hours. Remove from slow cooker and cool slightly. Beat icing ingredients until smooth. Spread over warm roll.

SLOW COOKER CINNAMON ROLLS

Steps:

• Line the bottom of a 13x9-inch (3 1/2-quart) casserole slow cooker or a 6-quart oval slow cooker with parchment paper, allowing enough excess to go halfway up the sides of the slow cooker. In a large bowl combine the first four ingredients (through baking soda). Using a pastry blender, cut the 6 tablespoons butter into flour mixture until pieces are pea size. Stir in half-and-half.
• Transfer dough to a lightly floured surface. Knead gently for 10 to 15 strokes until dough is smooth. On a lightly floured surface, roll dough out to a 15x10-inch rectangle. Spread 1/3 cup butter over the dough. In a small bowl combine the next four ingredients (through cinnamon). Sprinkle over butter. Roll up in a spiral from a short side. Pinch dough to seal seams. Slice into 10 rolls.
• Arrange rolls, cut sides down, in prepared cooker. Sprinkle any excess sugar mixture over the rolls. Cover and cook on high for 2 hours, giving crockery liner a half-turn halfway through cooking. (Rolls will look a little underdone or wet on top.)
• Remove liner from cooker. Let stand, uncovered, for 30 minutes. Drizzle or spread Cream Cheese Icing over rolls. Cream Cheese Icing
• In a medium bowl beat together cream cheese, butter, and vanilla with a mixer on medium until well combined. Add powdered sugar; beat until combined. Stir in milk, if desired, to reach spreading consistency.

SLOW-COOKER CINNAMON ROLL PUDDING

Steps:

• Place cubed cinnamon rolls in a 3-qt. slow cooker. In a small bowl, whisk the eggs, milk, sugar, butter, vanilla and nutmeg. Stir in raisins. Pour over cinnamon rolls; stir gently. Cover and cook on low until a knife inserted in the center comes out clean, about 3 hours. If desired, serve with ice cream.