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!

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.

Cinnamon 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.

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Yield: 10 Rolls

Crock Pot Cinnamon Rolls with Caramel Cream Cheese Frosting

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

Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours 30 minutes

Ingredients

FOR 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

FOR FILLING:

• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 1 TBSP cornstarch
• 1 TBSP ground cinnamon

FOR FROSTING:

• 1 cup caramel ice cream topping
• 4 oz cream cheese, softened
• chopped nuts, for garnish, optional

Instructions

1. Line bottom of crock pot with parchment paper. Be sure to extend paper halfway up the sides of your crock pot.

FOR ROLLS:

1. 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.
2. Gradually, stir in milk and mix until dough forms.
3. On a floured surface, turn dough until smooth. Roll dough into approx a 15 x 10 inch rectangle.
4. Spread dough rectangle with 1/3 cup of soft butter.
5. In a bowl. mix together remainder of filling ingredients. Sprinkle evenly over butter. If you have some leftover, that’s OK.
6. Roll rectangle, starting from the shorter side of dough. Seal dough at the seam. Then, cut dough into 10 rolls.
7. Place rolls in crock pot. Sprinkle with leftover cinnamon/sugar filling mixture.
8. 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.
9. Remove crock insert from your crock pot and remove lid. Let rolls cool for 20-30 minutes before frosting.

FOR FROSTING:

1. Beat together cream cheese and caramel topping until smooth. Frost on rolls. If desired, garnish with your favorite chopped nuts.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving:Calories: 396Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 47mgSodium: 521mgCarbohydrates: 54gFiber: 1gSugar: 32gProtein: 5g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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