Recipes and Cooking Slow Cooker Cinnamon Rolls Be the first to rate & review! Slow cooker recipes aren't just stews and roasts! This homemade cinnamon roll recipe "bakes" to perfection in the hands-off appliance. Allow the Slow Cooker Cinnamon Rolls to cool for 30 minutes, then spread with cream cheese icing. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 9, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Slow Cook Time: 2 hrs Stand Time: 30 mins Total Time: 30 mins Servings: 10 Yield: 10 cinnamon rolls Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 1 ½ teaspoon baking powder 1 teaspoon salt ½ teaspoon baking soda 6 tablespoon butter, cut up ⅔ cup half-and-half ⅓ cup butter, softened ⅓ cup granulated sugar ⅓ cup packed brown sugar 1 tablespoon cornstarch 1 tablespoon ground cinnamon 1 recipe Cream Cheese Icing Cream Cheese Icing 2 ounce cream cheese, softened 1 tablespoon butter softened ½ teaspoon vanilla 1 cup powdered sugar Milk (optional) Directions 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. Pumpkin Rolls: Prepare as directed, except add 1/3 cup canned pumpkin to the flour mixture, reduce half-and-half to 1/3 cup, and use pumpkin pie spice for the cinnamon.Nutrition analysis per serving: 356 calories, 3 g protein, 48 g carbohydrate, 17 g total fat (11 g sat. fat), 47 mg cholesterol, 1 g fiber, 27 g total sugar, 36% Vitamin A, 1% Vitamin C, 509 mg sodium, 7% calcium, 9% iron Salted-Caramel Nut Rolls: Prepare as directed, except add 1/4 cup chopped roasted cashews to the filling. Cover and cook as directed; cool, uncovered, 30 minutes. Omit icing. Drizzle with 1/3 cup caramel-flavor ice cream topping and sprinkle with 1/4 cup coarsely chopped roasted cashews and 1/2 teaspoon sea salt flakes.Nutrition analysis per serving: 358 calories, 4 g protein, 45 g carbohydrate, 18 g total fat (10 g sat. fat), 41 mg cholesterol, 1 g fiber, 21 g total sugar, 9% Vitamin A, 0% Vitamin C, 671 mg sodium, 9% calcium, 10% iron Cranberry-Orange Rolls: Prepare as directed, except add 1/2 cup dried cranberries and 1 teaspoon orange zest to the filling. Stir 1/2 teaspoon orange zest into icing and, if necessary, thin with orange juice.Nutrition analysis per serving: Same as above, except: 383 calories, 53 g carbohydrate, 31 g total sugar, 12% Vitamin A, 1% Vitamin C, 9% calcium Spiced-Latte Rolls Prepare as directed, except reduce cinnamon to 1 teaspoon in the filling and add 1 teaspoon ground ginger and 1/4 teaspoon EACH ground cardamom and allspice. Omit icing. In a small bowl dissolve 3/4 teaspoon instant espresso coffee powder in 2 tablespoons milk. Stir in 1 1/2 cups powdered sugar and 1/2 teaspoon vanilla. Stir in additional milk (2 to 4 tablespoons) to reach drizzling consistency. Drizzle over rolls.Nutrition analysis per serving: 361 calories, 3 g protein, 53 g carbohydrate, 15 g total fat (10 g sat. fat), 41 mg cholesterol, 1 g fiber, 33 g total sugar, 9% Vitamin A, 0% Vitamin C, 485 mg sodium, 8% calcium, 8% iron For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside. Rate it Print Nutrition Facts (per serving) 364 Calories 18g Fat 47g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 364 % Daily Value * Total Fat 18g 23% Saturated Fat 11g 55% Cholesterol 50mg 17% Sodium 512mg 22% Total Carbohydrate 47g 17% Total Sugars 27g Protein 4g Vitamin C 0.2mg 1% Calcium 84mg 6% Iron 1.4mg 8% Potassium 73mg 2% Fatty acids, total trans 1g Folate, total 47.5mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.