Crock Pot Cinnamon Rolls with Caramel Cream Cheese Frosting

January 23, 2017
Crock Pot Cinnamon Rolls with Caramel Cream Cheese Frosting

Make cinnamon rolls in your crock pot! No yeast or waiting for dough to rise with these. Gooey and delicious.

It's such a tough decision..doughnuts or cinnamon rolls?  I do so love them both. What about you? Team doughnut or team cinnamon roll?

They both have some delicious qualities to them. Such sweet, sugary, gooey, goodness to them both. I couldn't pass either of them up!

While we all ponder this tough decision, let's focus on what we have today:

Cinnamon Rolls!

Crock Pot Cinnamon Rolls with Caramel Cream Cheese Frosting

Not only cinnamon rolls that require no yeast and no rising, but, they are cooked nicely in your crock pot. I have made lots of desserts in my crock pot, but, this was the first time at cinnamon rolls. They were a smashing success.

Rolls that are super simple and taste amazing. For ours, I drenched them into a gooey mess by mixing some caramel sauce with cream cheese. Then, topped off with some mixed chopped nuts. However, the dough and filling for these is a pretty standard mixture.  So, if you aren't in favor of a caramel frosting, a simple powdered sugar glaze or cream cheese frosting will go well with them too. Topping them with chopped nuts is also optional.  

I used my 6 quart oval crock pot for these, but, if you have a 13 x 9 casserole crock pot, that will also work.

Enjoy ~

Crock Pot Cinnamon Rolls with Caramel Cream Cheese Frosting

Crock Pot Cinnamon Rolls with Caramel Cream Cheese Frosting

by Table for Seven
Prep Time: 00:15
Cook Time: 02:00
Ingredients (10 rolls)
    • 2 cups flour
    • 1 1/2 tsp baking powder
    • 1/2 tsp salt
    • 1/2 tsp baking soda
    • 6 TBSP butter, cut into pieces
    • 2/3 cup milk
    • 1/3 cup butter, softened
    • 1/3 cup white sugar
    • 1/3 cup brown sugar
    • 1 TBSP cornstarch
    • 1 TBSP ground cinnamon
    • 1 cup caramel ice cream topping
    • 4 oz cream cheese, softened
    • chopped nuts, for garnish, optional
    Line bottom of crock pot with parchment paper. Be sure to extend paper halfway up the sides of your crock pot.
    In a mixing bowl, whisk together flour, baking powder, salt and baking soda to combined. With a pastry cutter or two knives, cut 6 TBSP butter into mixture until approx pea-sized. Gradually, stir in milk and mix until dough forms.
    On a floured surface, turn dough until smooth.
    Roll dough into approx a 15 x 10 inch rectangle.
    Spread dough rectangle with 1/3 cup of soft butter.
    In a bowl. mix together remainder of filling ingredients. Sprinkle evenly over butter. If you have some leftover, that's OK.
    Roll rectangle, starting from the shorter side of dough. Seal dough at the seam. Then, cut dough into 10 rolls.
    Place rolls in crock pot. Sprinkle with leftover cinnamon/sugar filling mixture.
    Cover and cook on high for 1 1/2- 2 hours. Sides of the rolls with be browned, but, tops should be still slightly wet.
    Remove crock insert from your crock pot and remove lid. Let rolls cool for 20-30 minutes before frosting.
    Beat together cream cheese and caramel topping until smooth. Frost on rolls. If desired, garnish with your favorite chopped nuts.

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