Cinnamon rolls are a breakfast delicacy.
They’re light and fluffy clouds of warm, cinnamon sweetness. They’re not something you have every day — not even every week. They’re something a little extra special that should be reserved for out of the ordinary occasions such as the first day of school or a family brunch.
I used to spend over an hour mixing, kneading, and waiting for the dough to rise before the cinnamon rolls even hit the oven. The end result was no doubt tasty but there had to be an easier way! I then discovered Crock Pot Cinnamon Rolls. This recipe is genius. Prep time is cut in half and flavor is not compromised in the least! This will change breakfast forever.
Crock Pot Cinnamon Rolls
3/4 cup milk
2 & 1/4 tsp dry active yeast
1/4 cup + 1 tsp sugar
1 tsp salt
3 tbsp melted butter
2 & 3/4 cups flour
5 tbsp butter, softened
1/3 cup sugar
1 tbsp cinnamon
1 & 1/4 cups powdered sugar
2 tbsp milk
1 tsp vanilla
Place the milk in a small microwave-safe bowl and heat for 30 seconds.
Pour the milk into a large bowl along with the yeast and 1 tsp of sugar. Stir a few times and allow to set for about 5 minutes or until the yeast makes the mixture foamy.
Add the remaining sugar, salt, butter, egg and 2 cups of flour and mix on low speed with the dough hook attachment.
Add the remaining flour in batches, while on low speed, until the dough begins to form.
Transfer the dough to a floured work area and knead for about 2 minutes. Let the dough rest for 10 minutes.
Meanwhile, line your slow cooker with parchment paper and spray it with non-stick cooking spray.
Roll out the dough into a large rectangle, 12-14 inches in length.
Spread the dough with the softened butter. Combined the sugar and cinnamon and sprinkle over the butter.
Tightly roll the dough into a cylinder and slice into discs about 2 inches wide. Arrange the rolls face up in the crock pot.
Place a paper towel over the lip of the crock pot and place the lid on top. The paper towel will stop excess moisture from falling onto the cinnamon rolls. Turn the cooker on high and cook for 2 hours. I would recommend checking the rolls at about 1 & 1/2 hours. Turn off the cooker once the rolls are firm to the touch and golden brown.
Allow the rolls to cool slightly before using the parchment paper flaps to remove them from the cooker.
Combine all the ingredients required for the icing and pour over the rolls. Serve warm and enjoy!