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You are here: Home / Brunch / Slow Cooker Cinnamon Rolls

Slow Cooker Cinnamon Rolls

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

July 13, 2014 by Hugs & Cookies xoxo 42 Comments

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Your life is about to change! Cinnamon rolls made in the slow cooker!!! How awesome does that sound? And easy, too! This dough comes together with just a few ingredients. Add your topping, roll & cut and into the crockpot they go. Finish them off with a lovely glaze and you’ll have the perfect breakfast, brunch or snack! Since these are made in a slow cooker, people call them SCrolls instead of rolls. Get it? hee hee!

CINNABUN cinnamon roll CINNAMON-BUN cinnamon-frosted cinnamon-sc Slow Cooker Cinnamon Rolls

Dough:

2 cups self rising flour
7 Tablespoons soft butter1/2 tsp. salt
1/2 cup-1 cup milk

Mix the flour, salt and butter in a mixer. Slowly add milk to make a dough. Knead on a floured surface and roll out to a rectangle that is 20×30 in.

Spread this on the dough:

1/2 cup softened margarine

Make topping my mixing together:

1 1/4 cups packed light brown sugar
2 1/2 tablespoons ground cinnamon
2 tablespoons cornstarch

Pour this on the buttered dough and use a rolling pin to press it into the dough gently. Roll up tightly and slice into rolls. Place parchment into crockpot and lay the rolls. Bake 90 minutes on high (may need a few minutes longer so check them as all slow cookers are different). *NOTE-some people recommend a tea towel under the lid to prevent condensation. I have not tried this yet. Let me know if you try it! Pour on glaze by mixing a cup of powdered sugar with milk added slowly to thin it.

cinnamon

CINNAMON2

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Filed Under: Brunch, Sweet

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Kris says

    July 13, 2014 at 7:47 pm

    What temperature is the crock pot set to cook the rolls?

    Reply
    • danielle says

      July 13, 2014 at 8:11 pm

      sorry-high!!! I corrected it!

      Reply
  2. AVIVA says

    July 13, 2014 at 7:59 pm

    I thought I had died and gone to heaven but I’ve been left at the door waiting!!! What is the temp high or low and pre heat or turn on crockpot after placing them in? Thanks waiting at the door!!!

    Reply
    • danielle says

      July 13, 2014 at 8:10 pm

      hahahaha let me open the door-cook on high-sorry and thanks for the laugh!!

      Reply
      • danielle says

        July 13, 2014 at 8:11 pm

        and i did not preheat

        Reply
  3. Nella says

    July 15, 2014 at 12:58 am

    Did you put the llid tightly on you slow cooker or did you leave it slightly open to bake the rolls? I wondering about the condensation you would get with a slow cooker and how “wet” your dough would be

    Reply
    • danielle says

      July 15, 2014 at 8:37 am

      Mine were not too wet but you could def try cracking it a bit and I know some people use a dishtowel of some sort in the cover-not so sure how that works but you could google it to see.

      Reply
    • Eileen says

      August 22, 2014 at 10:33 am

      You can put a paper towel over crockpot to absorb the moisture, this works also on other things that you do not want all the moisture to collect You put it under the cover in case you are wonder where it goes.

      Reply
  4. Katrinka Stone says

    July 16, 2014 at 11:37 pm

    How much milk for the dough? Says 1/2 cup -1 cup so does that mean judge by how dough forms?

    Reply
    • danielle says

      July 16, 2014 at 11:38 pm

      Yes, you’re exactly right-I used less than the cup-add it slowly-u don’t want dough too wet. 🙂

      Reply
  5. Blair says

    August 4, 2014 at 12:12 pm

    Hi! I’m the editor of AllFreeSlowCookerRecipes.com. I’d love to link to this recipe and other slow cooker recipes you might have, with full credit to you. This would drive traffic right back to your blog and we’d be able to share your great recipes with our readers. Please let me know if we can discuss working together further. You can reach me via our customer service (http://www.allfreeslowcookerrecipes.com/index.php/hct/contact_us_page). Thanks! Blair

    Reply
  6. jan48 says

    August 19, 2014 at 11:11 pm

    Sounds So Easy!!! My cro-po doesn’t have removable bowl. To avoid messy cleanup, can a slo-cooking liner be used along with parchment without affecting results?

    Reply
    • danielle says

      August 22, 2014 at 2:43 pm

      not sure-never tried

      Reply
  7. Annette says

    August 22, 2014 at 9:02 am

    Is there yeast in this recipe?

    Reply
    • danielle says

      August 22, 2014 at 2:40 pm

      nope

      Reply
  8. Madison says

    September 28, 2014 at 8:40 pm

    Looks like a great recipe! 2 questions: what size slow cooker did you use and how many servings does this yield?

    Reply
    • Theresa says

      June 20, 2015 at 9:05 am

      Did you learn what size crock pot and what the yield is for this recipe?

      Reply
  9. Kelly says

    November 9, 2014 at 3:22 pm

    Can I use all purpose flour instead, I dont have self rising.

    Reply
    • danielle says

      November 9, 2014 at 7:52 pm

      No, that will not be an equal substitute and will change the rise.

      Reply
    • Melissa says

      June 22, 2016 at 5:11 pm

      how to make Self-Rising Flour from All-purpose flour

      All-purpose flour + baking powder + salt

      Add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt to one cup of all-purpose flour

      Reply
    • Sharon says

      April 9, 2018 at 9:12 pm

      You can make your own self rising flour. For each cup called for, use AP flour and add 1-1/2 tsps. baking powder and 1/2 tsp. salt

      Reply
  10. Julia J says

    December 9, 2014 at 9:38 am

    Morning! I’m having a crock pot freezer party and was wondering if I could make these and the girls could take them home and freeze them, thaw in fridge and then bake? Thanks!

    Reply
  11. Dorothy says

    February 12, 2015 at 3:06 am

    I want to try this recipe but I only have regular flour. Could I add baking soda to the flour? If so how much?

    Reply
    • Hugs & Cookies xoxo says

      February 15, 2015 at 8:14 am

      Hmm, I a not sure about that,

      Reply
      • Jean says

        February 28, 2015 at 3:54 pm

        there are recipes, probably on line, to make your own self rising flour. cheaper than having 2 kinds in your pantry.
        Recipe I use is: 4 C reg flour, 2 Tbsp baking powder, 2 tsp salt. Works great for me.

        Reply
  12. Tammy says

    March 7, 2015 at 5:56 pm

    This is across between a bisquits and a roll. Make sure you put a paper towel under lid to catch condensation. Your rectangle will be more like 18×12 inches. I would not put as much filling in.

    Reply
  13. Red says

    March 8, 2015 at 10:05 am

    Why 2 tablespoons of cornstarch seems to much to me. Also 20 x 30 inch seems a bit to big or should the dough be thin for rolling? Questions before I start them. Looks good and want to try.

    Reply
  14. Ashleigh says

    March 10, 2015 at 10:22 pm

    I made these on Sunday and they were amazing! Thanks for sharing!

    Reply
    • Hugs & Cookies xoxo says

      March 10, 2015 at 10:23 pm

      So glad they turned out yummy for you too!!!!!

      Reply
  15. Shiralee says

    July 23, 2015 at 12:07 am

    Hi, I noticed that in the pictures it looks like there is the margarine or something is spread on the rolled out dough and the cinnamon mix is put on top. Is this right? because the instructions say that you mix the margarine in with the cinnamon and brown sugar which is what I did and the cinnamon mix came out looking a lot wetter than in the picture.

    Reply
    • Hugs & Cookies xoxo says

      July 23, 2015 at 11:54 am

      I have done it both ways. 🙂

      Reply
  16. Jake says

    December 6, 2015 at 6:37 pm

    I’ve got them in the crock pot right now. I totally slacked on making the dough myself, and used two logs of Bridgford ready-made. The house smells divine…my wife woke up to that…points for me. With the increased amount of dough, it will be a full 2 hours on high. I also used a Reynolds liner, and it’s doing really well. EXCELLENT method. Thank you for your inovation.

    Reply
  17. diane lorenz says

    February 8, 2017 at 1:51 pm

    How many rolls should this yield, so I know how thick to cut the dough

    Reply
  18. Tricia says

    April 8, 2018 at 1:40 am

    I made these a few years ago and they were amazing. Can I sub baking powder for the cornstarch???

    Reply
  19. Hugs & Cookies xoxo says

    October 27, 2015 at 8:46 pm

    hahaha!!!!! yay!!!

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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