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Slow Cooker Hot Cross Bun Cinnamon Rolls

These slow cooker hot cross bun cinnamon rolls are perfect for a super delicious, no fuss, set-it-and-forget it brunch recipe.
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Prep Time: 20 minutes
Cook Time: 2 hours
Inactive Time: 2 minutes
Total Time: 2 hours 22 minutes
Servings: 8

Ingredients

  • For the dough:
  • ½ cup milk warmed
  • 1 packet Red Star Platinum Instant Yeast or 2 ¼ teaspoons Red Star Yeast
  • ¼ cup sugar
  • 1 egg
  • 3 Tablespoons salted butter melted
  • 2 ¼ cups all purpose flour plus ¼ cup for rolling
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • For the filling:
  • 4 Tablespoons butter melted
  • 2 Tablespoons cinnamon
  • ½ teaspoon allspice
  • ¼ cup sugar
  • ½ cup raisins
  • For the Frosting:
  • 2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 Tablespoons milk

Instructions

To make the dough:

  • Start by warming the milk (I simply heat mine in the microwave for 1 minute, you don’t want it hotter than 95 degrees). Add packet of yeast to the milk, stir once or twice and then let sit for 5-10 minutes until it is foamy.
  • Pour milk and yeast mixture into a large mixing bowl and add in the sugar and egg and stir with a wooden spoon until combined.
  • Next add in the melted butter and stir, and then add in the flour, baking powder and baking soda. Stir until the dough comes together. It will be a slightly wet and sticky dough.
  • Form dough into a ball and put it on a floured board or surface.
  • Make the filling while you let the dough ball hang out on the floured surface.
  • To make the filling simply mix all the ingredients together and stir until combined.
  • Now roll the dough out into a rectangle shape (mine is usually 12-14 inches long by 8 inches wide).
  • Spread the filling onto the dough with a spatula, and then carefully-yet-tightly- roll the dough along the long side.
  • Cut the dough into 8 pieces (I’ve found a pizza cutter works great for this.)
  • Line your slow cooker with parchment paper and spray it with cooking spray.
  • Gently place formed hot cross bun cinnamon rolls in the bottom of your slow cooker, leaving a little space in between them.
  • Place a layer of paper towels under the lid (important step, you don’t want the condensation dripping onto your dough) and cover the slow cooker.
  • Turn on high and cook for 2 hours.
  • When the hot cross bun cinnamon rolls are done (they will be slightly brown around the edges) carefully remove the parchment paper from the slow cooker and set them on a board.
  • Make the frosting by stirring all the ingredients in a bowl, and then pour it over the hot cross bun cinnamon rolls. Gently break the cinnamon rolls apart and serve warm!

Notes

I melt the butter in the microwave and set aside before starting to make the dough. I use a bowl and wooden spoon, but you could also use a stand mixer with a dough attachment to make the dough.

Nutrition

Serving: 1g | Calories: 432kcal | Carbohydrates: 78g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 213mg | Fiber: 3g | Sugar: 45g