Slow Cooker Hot Cross Bun Cinnamon Rolls

Cinnamon roll with frosting on white speckled plate

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

Cook Time: 2

Inactive Time: 2

Total Time: 2 22

Servings: 8 rolls

Equipment

Slow Cooker

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.

For the filling

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.

For the frosting

Make the frosting by stirring all the ingredients in a bowl.
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 information disclaimer: the nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Nutrition