Crockpot Cinnamon Rolls

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Crockpot cinnamon rolls are the best slow cooker dessert or breakfast. These tasty treats are gooey, warm, and indulgent!

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Making these delicious cinnamon rolls could not be easier. The slow cooker does all the work and the end result is incredibly indulgent!

Everyone loves these tasty treats. You can have these cinnamon rolls for breakfast (who doesn’t love a sweet treat in the morning) or make a batch for dessert! In either case the results are the same…smiles all around!

Here is what you’ll need to make this delicious slow cooker dessert recipe:

This crockpot cinnamon rolls recipe uses some prepared ingredients and spices them up to make an incredibly easy Crockpot recipe that everyone will devour.

• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 2 (16.3-oz.) cans refrigerated biscuits, separated, and cut into fourths 
• 1/2 cup (4 oz.) salted butter, melted, plus 2 Tbsp. butter, softened, divided
• 4 large eggs
• 1/4 teaspoon kosher salt
• 2/3 cup plus 2 to 3 Tbsp. half-and-half, divided
• 2 teaspoon vanilla extract, divided
• 1/2 cup chopped toasted pecans
• 1 (3-oz.) pkg. cream cheese, softened
• 2 1/4 cups (about 9 oz.) powdered sugar, divided

How to make Crockpot cinnamon rolls recipe:

Line bottom and sides of a 6-quart slow cooker with aluminum foil; lightly coat foil with cooking spray. Stir together granulated sugar, brown sugar, and cinnamon in a small bowl. Toss together biscuit pieces and 1/2 cup melted butter in a large bowl until biscuits are coated.

Working in batches, add biscuits to granulated sugar mixture, and toss to coat; transfer biscuits to prepared slow cooker. Sprinkle any remaining sugar mixture over biscuits in a slow cooker.

Whisk together eggs, salt, 2/3 cup of the half-and-half, and 1 teaspoon of the vanilla in a bowl until well combined; pour over biscuits in slow cooker. Sprinkle with pecans.

Beat cream cheese and 2 tablespoons softened butter with an electric mixer on medium speed until thoroughly combined, about 30 seconds. Add 1 cup of the powdered sugar and remaining 1 teaspoon vanilla; beat until smooth, about 1 minute.

Gradually add remaining 1 1/4 cups powdered sugar to cream cheese mixture alternately with 2 tablespoons of the half-and-half, beating on high speed until frosting is smooth, creamy, and a little loose, about 1 minute, adding remaining 1 tablespoon half-and-half, 1 teaspoon at a time, if needed to reach desired consistency.

Drizzle half of the frosting over biscuit mixture in a slow cooker. (Cover remaining frosting and set aside until ready to serve.) Cover slow cooker; cook on LOW until the center of the casserole is set and biscuit bottoms are browned, 3 ½ to 4 hours. Drizzle casserole with remaining frosting; serve warm.

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Crockpot Cinnamon Rolls

Yield: 12 Servings

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

Crockpot cinnamon rolls are the best slow cooker dessert or breakfast. These tasty treats are gooey, warm, and indulgent!

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Ingredients

• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 2 (16.3-oz.) cans refrigerated biscuits, separated, and cut into fourths
• 1/2 cup (4 oz.) salted butter, melted, plus 2 Tbsp. butter, softened, divided
• 4 large eggs
• 1/4 teaspoon kosher salt
• 2/3 cup plus 2 to 3 Tbsp. half-and-half, divided
• 2 teaspoon vanilla extract, divided
• 1/2 cup chopped toasted pecans
• 1 (3-oz.) pkg. cream cheese, softened
• 2 1/4 cups (about 9 oz.) powdered sugar, divided

Instructions

1. Line bottom and sides of a 6-quart slow cooker with aluminum foil; lightly coat foil with cooking spray. Stir together granulated sugar, brown sugar, and cinnamon in a small bowl. Toss together biscuit pieces and 1/2 cup melted butter in a large bowl until biscuits are coated.
   Working in batches, add biscuits to granulated sugar mixture, and toss to coat; transfer biscuits to prepared slow cooker. Sprinkle any remaining sugar mixture over biscuits in a slow cooker.
   
2. Whisk together eggs, salt, 2/3 cup of the half-and-half, and 1 teaspoon of the vanilla in a bowl until well combined; pour over biscuits in a slow cooker. Sprinkle with pecans.
   Beat cream cheese and 2 tablespoons softened butter with an electric mixer on medium speed until thoroughly combined, about 30 seconds. Add 1 cup of the powdered sugar and remaining 1 teaspoon vanilla; beat until smooth, about 1 minute.
   
3. Gradually add remaining 1 1/4 cups powdered sugar to cream cheese mixture alternately with 2 tablespoons of the half-and-half, beating on high speed until frosting is smooth, creamy, and a little loose, about 1 minute, adding remaining 1 tablespoon half-and-half, 1 teaspoon at a time, if needed to reach desired consistency.
   
4. Drizzle half of the frosting over biscuit mixture in a slow cooker. (Cover remaining frosting and set aside until ready to serve.) Cover slow cooker; cook on LOW until the center of the casserole is set and biscuit bottoms are browned, 3 ½ to 4 hours. Drizzle casserole with remaining frosting; serve warm.
   

Recommended Products

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• 
  Hamilton Beach Portable 6-Quart Set & Forget Digital Programmable Slow Cooker With Temperature Probe, Lid Lock, Stainless Steel (33969A)
• 
  Crock-Pot 8 quart Manual Slow Cooker with 16 oz Little Dipper Food Warmer, Stainless
• 
  Reynolds Kitchens Premium Slow Cooker Liners

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 164Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 73mgSodium 108mgCarbohydrates 19gFiber 1gSugar 17gProtein 3g

These recipes are calculated as a courtesy. They are not intended as medical advice or guaranteed accurate. Please do your own calculations if necessary.

Looking for even more delicious Crockpot desserts?

Using the slow cooker to make desserts is a great idea! Try these amazing dessert recipes for even more tasty treats with the help of your slow cooker!

• Crockpot Pineapple Upside Down Cake
• Peanut Butter Lava Cake in the Crockpot
• Monkey Bread Recipe
• Slow Cooker Peach Butter
• Crockpot Rice Pudding