Best Crock Pot Cinnamon Rolls Recipe 435 Recipes

Cinnamon Rolls- for Crockpot image

Provided by Pat Duran

Time 2h10m

Number Of Ingredients 11

BISCUITS:
1 can(s) 10 count refrigerated flaky or buttermilk biscuits
1/4 c butter,melted
1/2 c brown sugar, firmly packed
1 or 2 tsp cinnamon
1 tsp vanilla extract
chopped pecans, if desired
GLAZE:
1 1/3 c powdered sugar
2 Tbsp milk
1/2 tsp vanilla extract

Steps:

1. Coat crockpot with Pam liberally. In a small bowl mix melted butter and vanilla. In another bowl combine brown sugar and cinnamon.
2. Separate the biscuits;roll each biscuit in the butter mixture and then in the brown sugar mixture. Place the prepared biscuits in the crockpot and sprinkle with nuts, if desired.
3. Cover the top of the crockpot with a large sheet of paper towel and then place lid on the towel. (this helps prevent condensation from dripping on the rolls).
4. Cook for 2 to 3 hours, on medium. --- Mix glaze ingredients and pour over the warm rolls on serving plate.

Slow-Cooker Cinnamon Buns image

Provided by Martha Stewart

Yield Serves 10 to 12

Number Of Ingredients 13

6 tablespoons unsalted butter, room temperature, plus more for brushing
1 1/3 cups warm water (about 110 degrees F)
1 tablespoon active dry yeast
2 tablespoons honey
3 1/2 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon kosher salt
3/4 cup granulated sugar
1/4 cup plus 2 tablespoons packed brown sugar
1 tablespoon ground cinnamon
3 cups confectioners' sugar
Juice of 1/2 lemon
1 teaspoon pure vanilla extract
1/4 cup plus 2 tablespoons milk

Steps:

Buns: Brush the insert of a 5-to-6-quart slow cooker with butter. Line bottom with parchment; brush parchment with butter. Combine warm water, yeast, and honey in a bowl; let stand until foamy, about 5 minutes. Add flour and salt.
Beat on low speed until just combined. Increase speed to medium and beat 5 minutes. Let stand 10 minutes. Meanwhile, combine butter, both sugars, and cinnamon in a bowl; mix until smooth.
Preheat slow cooker. Turn dough out onto a lightly floured work surface and roll into a rectangle, about 9 by 15 inches. Sprinkle dough evenly with cinnamon-sugar mixture. Starting from one long side, roll into a log, pinching seams to seal in filling. Slice log into 10 to 12 rounds, each about 1 1/2 inches thick.
Arrange rolls, cut-sides down, in cooker. Wrap lid tightly with a clean kitchen towel, gathering ends at top (to absorb condensation). Cover and cook on high until cooked through, 1 1/2 hours. After 1 hour, rotate cooker insert 180 degrees to prevent scorching. Turn out onto a wire rack; let cool completely.
Glaze:Beat confectioners' sugar, lemon juice, and vanilla on medium speed until smooth. Slowly add 1/4 cup milk; beat on medium speed just until combined. Add up to 2 tablespoons more milk, a drop at a time, to reach desired consistency. Drizzle rolls with glaze just before serving.