Slow-Cooker Cinnamon Rolls

Slow-Cooker Cinnamon Rolls
Servings: 10

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons butter, cubed
  • 2/3 cup half-and-half
  • 1/3 cup butter, softened
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon ground cinnamon
Cream Cheese Icing
  • 2 ounces softened cream cheese
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla
  • 1/2 - 1 cup powdered sugar
  • Milk

Make It

1. Line bottom of a 139-in. (3 1/2-qt.) casserole slow cooker or a 6-qt. oval slow cooker with parchment paper, extending paper halfway up sides. (Or use a slow-cooker liner.) In a food processor, add flour, baking powder, salt, and baking soda. Pulse to combine. Pulse in the cubed butter and half-and-half.

2. Turn dough out onto a lightly floured surface. Knead gently for ten to 15 strokes or until smooth. Roll dough into a 1510-in. rectangle; spread with the 1/3 cup softened butter. In a small bowl, combine the sugars, cornstarch, and cinnamon. Sprinkle over dough. Roll up rectangle, starting from a short side; seal seam. Slice into ten 1-in. pieces.

3. Arrange rolls, cut sides down, in prepared cooker. Sprinkle with any excess sugar mixture. Cover and cook on high for 1 3/4 to 2 hours or until a thermometer registers about 185 degrees F, giving crockery liner a half turn halfway through, if possible. (Tops of rolls will be slightly wet.)

4. If possible, remove the slow-cooker insert. Cool rolls, uncovered, 30 minutes. Spread or drizzle with Cream Cheese Icing.

Cream Cheese Icing

5. In a medium bowl, stir together 2 oz. softened cream cheese, 1 Tbs. butter, and 1/2 tsp. vanilla. Stir in 1/2 to 1 cup powdered sugar and a few drops of milk, as needed, to reach spreading consistency.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 364, Fat, total (g): 18, sat. fat (g): 11, carb. (g): 47, fiber (g): 1, sugar (g): 27, pro. (g): 4, sodium (mg): 512, Percent Daily Values are based on a 2,000 calorie diet.