Slow Cooker Cinnamon Rolls 3

Skinny Slow Cooker Cinnamon Rolls

This healthy cinnamon-roll alternative bakes in a slow cooker rather than a traditional oven- which might come in handy next the next time you’re hosting a gathering and all the ovens are in use. In my eyes, no cinnamon roll is complete without a glaze, so I threw together some confectioners’ sugar and a splash of milk to make my own. Yes, I know it compromises the “skinny” part of the recipe, but (as I imagine you can guess) it made them oh so much tastier. As cinnamon rolls go, they were a little on the dry side, but the flavors where dead on. Especially with the glaze on top, these were a very close replica to real live cinnamon rolls.

AuthorMackieDifficultyIntermediate

Dough
 ¾ cup Warm Nonfat Milk
 ½ tbsp Unsalted Butter (melted)
 2 tbsp Coconut Sugar
 ½ tsp Salt
 2 ¼ tsp Dry Yeast (one 1/4oz package
 22 ½ cups Whole Wheat Flour (divided)
Filling
 6 tbsp Coconut Sugar
 2 tsp Cinnamon
 ½ tbsp Unsalted Butter (melted)

Dough
1

Lightly grease a slow cooker and wipe away any grease that falls on the rim of the slow cooker. In a large bowl, stir together the milk, butter, sugar, and salt.

2

Sprinkle the yeast on top and let it rest for 10-15 minutes or until the mixture turns frothy. Mix in 1 ½ cup of flour if the dough is still wet, continue adding flour 2 tablespoons at a time, until the dough begins to pull away from the sides of the bowl.

3

Turn the dough out onto a well floured work surface. Knead for 3-5 minutes or until the dough springs back most of the way when you gently press it with your index finger. Let the dough rest while you prepare the filling.

Filling
4

Combine the coconut sugar and cinnamon in a small bowl. On a well floured work surface, roll the dough out into a 16 x 10 inch rectangle. Brush with melted butter, leaving 1 inch border on the two long sides. Sprinkle the cinnamon-sugar onto the buttered dough.

5

Carefully roll the dough into a long, rolling from one long side to the other. Pinch the the ends to seal; if the dough won't stick together, gently brush the second long edge with water before pinching to seal. Slice the log into 12 pieces with a serrated knife.

6

Place the rolls into the prepared slow cooker. Place the lid on top and turn the slow cooker to the “Keep Warm” setting. Let the rolls rise for 30-45 minutes or until doubled in size. Without removing the lid, turn the slow cooker to “Low” setting. Bake the cinnamon rolls for 1 hour 15 minutes to 1 hour 30 minutes, or until the filling is bubbling and the sides of the cinnamon rolls feel firm. (Start checking the rolls after the 1 hour mark.)

7

Cool in the pan for a least 10 minutes before carefully removing and serving.

Ingredients

Dough
 ¾ cup Warm Nonfat Milk
 ½ tbsp Unsalted Butter (melted)
 2 tbsp Coconut Sugar
 ½ tsp Salt
 2 ¼ tsp Dry Yeast (one 1/4oz package
 22 ½ cups Whole Wheat Flour (divided)
Filling
 6 tbsp Coconut Sugar
 2 tsp Cinnamon
 ½ tbsp Unsalted Butter (melted)

Directions

Dough
1

Lightly grease a slow cooker and wipe away any grease that falls on the rim of the slow cooker. In a large bowl, stir together the milk, butter, sugar, and salt.

2

Sprinkle the yeast on top and let it rest for 10-15 minutes or until the mixture turns frothy. Mix in 1 ½ cup of flour if the dough is still wet, continue adding flour 2 tablespoons at a time, until the dough begins to pull away from the sides of the bowl.

3

Turn the dough out onto a well floured work surface. Knead for 3-5 minutes or until the dough springs back most of the way when you gently press it with your index finger. Let the dough rest while you prepare the filling.

Filling
4

Combine the coconut sugar and cinnamon in a small bowl. On a well floured work surface, roll the dough out into a 16 x 10 inch rectangle. Brush with melted butter, leaving 1 inch border on the two long sides. Sprinkle the cinnamon-sugar onto the buttered dough.

5

Carefully roll the dough into a long, rolling from one long side to the other. Pinch the the ends to seal; if the dough won't stick together, gently brush the second long edge with water before pinching to seal. Slice the log into 12 pieces with a serrated knife.

6

Place the rolls into the prepared slow cooker. Place the lid on top and turn the slow cooker to the “Keep Warm” setting. Let the rolls rise for 30-45 minutes or until doubled in size. Without removing the lid, turn the slow cooker to “Low” setting. Bake the cinnamon rolls for 1 hour 15 minutes to 1 hour 30 minutes, or until the filling is bubbling and the sides of the cinnamon rolls feel firm. (Start checking the rolls after the 1 hour mark.)

7

Cool in the pan for a least 10 minutes before carefully removing and serving.

Skinny Slow Cooker Cinnamon Rolls

Did you try this recipe?

Share a photo with the community so we can all enjoy your hard work!  I’d love to see how it came out. 😊

Responses

Your email address will not be published. Required fields are marked *