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Light & Fluffy Slow Cooker Christmas Morning Cinnamon Rolls

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These Light & Fluffy Slow Cooker Christmas Morning Cinnamon Rolls are the kind of thing you assemble the night before, wake up to the smell of cinnamon and warmth, and serve without a single ounce of stress. They’re light, fluffy, and exactly what a cozy Christmas morning should taste like.

Ingredients

Scale
  • 1 cup (240 ml) whole milk, warm (about 110°F)
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ¼ cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • ¼ cup (60 g) unsalted butter, melted and cooled
  • 3 cups (375 g) all-purpose flour
  • ½ teaspoon salt
  • ½ cup (100 g) light brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 3 tablespoons unsalted butter, very soft
  • 4 oz (113 g) cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. In a small bowl, combine the warm milk (110°F) with 1 tablespoon of the sugar and the yeast. Stir gently and let it sit for 5–10 minutes until frothy and bubbly.
  2. In a large mixing bowl, whisk together the remaining sugar, the egg, and the melted butter. Add the yeast mixture and stir.
  3. Gradually add the flour and salt, mixing until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic.
  4. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for 1 to 1.5 hours, until doubled in size.
  5. While the dough rises, mix the brown sugar and cinnamon in a small bowl. Set aside.
  6. Punch down the risen dough and roll it into a 12×16-inch rectangle, about ¼-inch thick.
  7. Spread the soft butter evenly over the dough, leaving a 1-inch border on the long edge farthest from you. Sprinkle the cinnamon-sugar mixture over the butter.
  8. Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal. Cut the log into 12 even slices.
  9. Line your slow cooker with parchment paper. Arrange the rolls cut-side up in a single layer.
  10. Cover the slow cooker with the lid and let the rolls rise for 30 minutes at room temperature (or refrigerate overnight and let sit at room temperature for 30 minutes before cooking).
  11. Set the slow cooker to Low and cook for 2 to 2.5 hours. Do not lift the lid for the first 90 minutes.
  12. While the rolls cook, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla, then beat again. Add milk 1 tablespoon at a time until you reach a pourable consistency.
  13. Once the rolls are done, let them cool in the slow cooker for 5 minutes. Use the parchment paper to lift them out onto a serving plate. Drizzle the glaze generously over the warm rolls. Serve immediately.

Notes

Don’t over-flour the dough. Temperature matters: milk that’s too hot (above 120°F) kills the yeast. Line your slow cooker well with parchment paper. Resist the urge to peek—every time you lift the lid, you lose about 20 minutes of cooking time. If your rolls are browning too fast on the edges, place a clean kitchen towel under the lid before covering. For extra fluffiness, use bread flour instead of all-purpose.

Nutrition

Keywords: cinnamon rolls, slow cooker, Christmas morning, breakfast, holiday, easy, fluffy, cream cheese glaze

Find it online: https://sparklespoon.com/light-and-fluffy-slow-cooker-christmas-morning-cinnamon-rolls/