Cinnamon Rolls Recipe


Essential Slow Cooker RecipesYou can’t go wrong with homemade cinnamon rolls, and I’ll tell you what you can make and eat them any time of day! With a warm, gooey, fall-apart-in-your-mouth center and smooth, creamy frosting on top, there’s no better way to start the morning or enjoy an afternoon break.

  • Yield: 6 Servings
  • Preparation Time: 35 Minutes
  • Cooking Time: 1 Hours


Cinnamon Rolls
  • ¾ cup whole milk, lukewarm
  • 1 ounce packet instant yeast
  • ¼ cup granulated sugar
  • 1 teaspoon kosher salt
  • 3 tablespoons unsalted butter, melted
  • 1 large egg
  • 2¾ cups all-purpose flour
  • 2 tablespoons ground cinnamon
  • ½ cup granulated sugar
  • 1 cup chopped pecans
  • 5 tablespoons unsalted butter, at room temperature
Cream Cheese Frosting
  • 1¼ cups powdered sugar
  • 2 ounces cream cheese
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
How to Make It
    For the cinnamon rolls
  1. Pour the warm milk into the bowl of a stand mixer and add the yeast and 1 teaspoon of the granulated sugar. Stir lightly. Set aside until the yeast is foamy, 5 to 10 minutes.
  2. Fit the mixer with the paddle attachment. On low speed, beat in the remaining granulated sugar. Add the salt, butter, egg, and 2 cups of the flour and mix until combined. With the mixer running on low speed, add the remaining ¾ cup flour, ¼ cup at a time, until a soft dough forms and the dough starts to pull away from the sides of the bowl. Beat on low speed for 2 minutes more to knead the dough. Cover the bowl of the mixer with a clean dish towel and let rest for 15 minutes.
  3. For the filling
  4. Prepare the slow cooker by lining the inside with parchment paper and spraying with cooking spray.
  5. In a small bowl, combine the cinnamon, granulated sugar, and pecans.
  6. Turn the dough out onto a board and roll it out to an 8 × 14–inch rectangle. Spread the softened butter on top. Sprinkle the cinnamon mixture evenly over the dough.
  7. Roll the dough tightly starting from one long edge, then slice it crosswise into 10 even pieces. Arrange the rolls inside the lined slow cooker. Place a long piece of paper towel over the top of the slow cooker and cover with the lid.
  8. Cook on High for 2 hours. Once the rolls are completely cooked, transfer them to a serving platter by lifting out the parchment paper.
  9. For the cream cheese frosting
  10. In a small bowl, whisk together the powdered sugar, cream cheese, milk, and vanilla until smooth. Drizzle over the warm rolls and serve immediately.

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