Foolproof Crock Pot Cinnamon Rolls (No Baking Needed)

These Crock Pot Cinnamon Rolls are warm, gooey, buttery, and sweet. They are totally indulgent, and amazingly easy to make. The best part is you make them in the crock pot, so your kitchen smells like heaven—without you even breaking a sweat. Y’all need these in your life. Trust me!

Crock Pot Cinnamon Rolls

I love delicious cinnamon roll recipes, but don’t like all the effort of rolling them out with a rolling pin, and forming them into rolls.

I’m all for easy breakfast recipes, especially around the holiday season when everything is busy, busy, busy.

As soon as I saw this great recipe in Gooseberry Patch’s Slow-Cooker Favorites, I knew I had to get in on the action. It would be a game changer!

Slow cooker cinnamon rolls, really? Oh yes! Not only was it a simple shortcut recipe, but it also uses a crock pot.  That just turns one simple recipe into an even simpler recipe!

The results were great!

It’s perfect for a lazy Saturday morning, or a busy weeknight too.

Why You’ll Love Crock Pot Cinnamon Rolls

• So easy! No messing with handmade dough or having to roll everything out, because you’re using refrigerated biscuits!
• You won’t heat up your kitchen with the oven, since all you need is a crock pot.
• They’re a simple breakfast treat that uses basic ingredients you may already have on-hand at home.
• They are perfect for a weekend breakfast, Christmas morning, or anytime you want to treat your entire family to something sweet.

Ingredients for Crock Pot Cinnamon Rolls

• Butter: Melted butter is used to roll the biscuits in.
• Vanilla Extract: A little pure vanilla extract gives it the sweet, warm flavor we love in homemade cinnamon rolls.
• Brown Sugar: It’s what makes the rolls nice and gooey inside.
• Cinnamon: Sprinkle it in for a classic cinnamon roll flavor.
• Can of Refrigerated Biscuits: A can of homestyle biscuits is a great short cut which makes it such an easy recipe.
• Chopped Pecans: These are optional. If you like a little crunch, toss in some chopped pecans.

Ingredients for the Glaze

• Powdered Sugar: It’s what makes the sweet glaze to drizzle over the rolls once they’re done.
• Milk: Warm milk works best, to thin out the powdered sugar.
• Cinnamon: Adding a little more cinnamon to the glaze ties all the flavors together.

Note: I have used my homemade cream cheese frosting for this instead!

How to Make Crock Pot Cinnamon Rolls

Mix the Butter and Vanilla: In a small bowl, stir together some melted butter and a splash of vanilla extract. Go ahead and set it aside.

Mix the Cinnamon Sugar: Grab a medium bowl. Add your brown sugar and cinnamon and stir well. The cinnamon sugar mixture is what makes the inside of your rolls sticky, gooey, and delicious.

Coat the Biscuits: Take each biscuit and dip it in the butter mixture first. Then roll it around in the brown sugar mix until well coated.

Layer in the Crock Pot: Spray your crock pot with a little non-stick cooking spray. You can also use parchment paper or a slow cooker liner for easy clean up. Place the coated biscuits inside.

Sprinkle With Chopped Pecans: It’s definitely optional, you can leave them off if that’s not your thing. Pecans are definitely my thing, so in they go!

Cover with a Paper Towel and Lid: Place a paper towel right over the top of the crock pot, then cover with the lid. This helps soak up any extra moisture. That’s the trick to keeping the tops of the rolls from getting soggy.

Cook on Low: Cook on LOW for 2-3 hours. Keep an eye on the cooking time. I found right at 2 hours was perfect, so be careful not to overcook.

Make the Frosting: While the rolls are cooking, mix together powdered sugar, a little milk, and cinnamon. Stir it up until it’s smooth. The glaze is sweet, creamy, with just the right amount of cinnamon flavor.

Serve and Enjoy: Once the rolls are done and soft and golden, drizzle the glaze all over the top.  I actually serve my glaze on the side for everyone’s dipping pleasure.

These are the best cinnamon rolls.  I suppose you could also make these in the oven, but they surely wouldn’t be as gooey as what the slow cooker process does.

Recipe Variations

• Apple Pie Cinnamon Rolls: Tuck a spoonful of apple pie filling between each biscuit before cooking to make slow cooker apple cinnamon rolls.
• Cream Cheese Stuffed Rolls: Before rolling the biscuits in the butter and sugar, flatten them out a bit and place a dollop of softened cream cheese in the middle. Then fold it up and seal it.
• Orange Glazed Rolls: Add a little orange zest and a splash of orange juice to your glaze for a fresh, citrus flavor.
• Southern Sweet Rolls: Drizzle some maple syrup over the top of your rolls and pecans for a classic breakfast flavor.

Ways to Serve Crock Pot Cinnamon Rolls

• Add some savory to the sweet and serve these homemade crock pot cinnamon rolls with my Perfectly Crisp Air Fryer Bacon.
• Drizzle a little warm maple syrup over the top for a sticky-sweet finish.
• Serve with a side of fresh fruit, oatmeal, or yogurt.

How to Store Leftovers

Got leftover crockpot cinnamon rolls? Just let the warm rolls cool down a bit, then pop them in an airtight container. They’ll stay fresh for 2-3 days right on your counter, or a day or two longer in the fridge.

More Sweet Breakfast Recipes

• Carrot Cake Pancakes
• Cinnamon Roll Casserole
• Apple Pie Muffins
• Cinnabon French Toast
• Pumpkin Cinnamon Rolls

Print Pin

Crock Pot Cinnamon Rolls

Crock Pot Cinnamon Rolls?  Is this possible?  Oh YES!  Totally possible.  Totally indulgent.  Totally easy.  

Ingredients

• For the cinnamon rolls:
• ¼ cup butter melted
• 1 teaspoon vanilla extract
• ½ cup brown sugar packed
• 1 teaspoon cinnamon
• 12 oz can of refrigerated biscuits
• chopped pecans optional
• For the glaze:
• 1⅓ cup powdered sugar
• 2 teaspoons milk
• 1 teaspoon cinnamon

Instructions

• In a small bowl, mix together melted butter and vanilla; set aside. In a separate bowl, combine brown sugar and one teaspoon cinnamon. Roll biscuits in butter mixture, then in brown sugar mixture until well coated.
• Place biscuits in a crock pot lightly sprayed with non-stick cooking spray, sprinkle with pecans if desired. Place a paper towel on top of slow cooker and cover with the lid. Cook on low setting for 2-3 hours. I found cooking on 2 hours was perfect, so be careful not to overcook.
• After cooking, mix together the powdered sugar, milk, and cinnamon for the frosting.
• Glaze with the frosting or serve on the side for your dipping pleasure.