Crockpot Cinnamon Rolls

Posted on March 5, 2014 by Fredda Jones

I’m not going to offend you by telling you that these cinnamon rolls are just as good as the ones that take hours to prepare. However, they are amazingly delicious when you don’t have those hours to spend in the kitchen…especially if you let them sit for a while before eating.

The number you can bake at one time depends on the size of your crockpot. I’ve never done it, but today I’m wondering if a larger amount of these could be made in a larger covered pan in the oven. Maybe at about 200-250 degrees?

CROCKPOT CINNAMON ROLLS
CROCKPOT CINNAMON ROLLS
Ingredients For Rolls*

Rhodes Frozen Dinner Rolls (or favorite brand) See what I did with the rest of them.
1/2 Cup Brown Sugar
1/4 Cup White Sugar
1/4-1/2 Cup Butter, melted
1 1/2 Teaspoon Cinnamon
1 Teaspoon Vanilla

*Obviously, the amount of these ingredients depends on how many rolls you are making.

1. Cut frozen rolls in half.* Be CAREFUL not to cut yourself!

2. Butter or spray your crockpot and set to the low setting.

3. Stir together melted butter and vanilla in one bowl.

4. In another bowl, stir well together the sugars and the cinnamon.

5. Roll a roll in butter mixture. Be sure to coat entire roll very well.

6. Coat very well with sugar mixture. Place in crockpot and continue with next roll. Today, I’m using my smallest crockpot. I did a single layer, pushing those on the edges up the sides a bit. With this size pot, I can do 5 whole rolls which will make 10 small cinnamon rolls.

7. Cover and cook on low for 2-3 hours, according to your personal taste.

I like to put a paper towel over the top of the crockpot and then put lid over towel. I usually change the towel once while rolls cook. This just helps control moisture.

Ingredients For Glaze*

1 1/2 Cups Powdered Sugar
2-3 Tablespoons Milk

*I didn’t actually measure this, and I had to make glaze twice to have enough.

Take each cinnamon roll and roll in around in glaze on every side except the bottom. As always, the amount of your glaze ingredients vary according to how thick or thin you like your glaze.

***************

I meant to time myself on these, and I completely forgot it. I’m guessing that it took me less than 15 minutes to get the rolls coated and in the pot. Glazing them probably took about that much time as well.

*I’ve never done it, but I’m thinking about not only trying these in the oven but also using a whole roll. That may not work well, but I think I’ll try. If you try before I do, please let me know!

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Fredda Jones
About Fredda Jones
From the time I was just a child, I could lose myself on my grandparents’ sprawling front porch, curled up in their porch swing. With the scent of roses in the air and the flutter of the flag in the breeze, I was protected, free to think little-girl thoughts and build little-girl castles in the air. Add a friend to the swing, and we could solve each and every one of our little-girl problems from that old swing. Today, I still find that there is nothing quite like a porch swing and a good friend for restoring order to an otherwise chaotic world. So grab a cup of coffee and come on over, join me in the swing, and let’s talk it over.
View all posts by Fredda Jones →
This entry was posted in Breakfast, Our Texas Recipes and tagged #easycinnamonrolls, cinnamon rolls, easy cinnamon rolls, homemade cinnamon rolls. Bookmark the permalink.
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