Do you know anyone that can resist a cinnamon roll? The sweet, ooey, gooey treats are always a crowd pleaser, no matter the occasion. These Slow Cooker Overnight Cinnamon Rolls are prepped the night before and baked in the slow cooker the next day for an easy breakfast.
To cut down on prep time and cleanup, we used store-bought frozen bread dough. After the dough thaws out in the refrigerator, roll it into a 10-inch by 16-inch rectangle. Then spread butter from edge to edge and sprinkle your cinnamon sugar mixture over the buttered dough.
Once the dough is covered in butter and cinnamon sugar, roll it and cut evenly into 12 pieces. Line the slow cooker with two pieces of parchment paper. The Test Kitchen found that criss-crossing two pieces - instead of using one large sheet - made the stiff paper fit better in the crock. Lining the crock with parchment paper makes it so much easier to lift the cinnamon rolls up and out of the slow cooker before serving.
Cover the crock and refrigerate overnight. The rolls will rise overnight and be ready to bake in the morning. Cook the cinnamon rolls on HIGH for 2 to 2 ½ hours or or LOW for 4 to 4 ½ hours.
Ice the rolls and you’re ready to eat! If your family members aren’t afraid to get sticky, dig right in and treat these like pull-apart rolls. You could also slice and serve with a piping cup of coffee and the morning newspaper. Just make sure there are plenty of napkins to go around.