Well, we’ve made our Master recipe in a crock pot, our brioche in a crock pot, dinner rolls, and even our gluten-free dough in the slow cooker. It seemed a good time to add to the list, and so we took on cinnamon rolls. I’m happy to report that they work just as well; it’s as easy as rolling out dough, brushing some butter and sprinkling sugar, shaping rolls, and then letting them bake for an hour. My family couldn’t tell they weren’t baked in the oven, and my kids had the best after school snack of the year.
Follow the instructions for our favorite cinnamon rolls to fill and shape the rolls. My slow cooker is on the small side (it’s 3.5 quarts), so I used 1 pound of no-knead brioche and cut it into 6 rolls (you could also use our less-rich challah dough). If your slow cooker is larger, you could use more dough and double the filling, cutting the dough into more pieces.
Now it’s time to “bake” the buns in your slow cooker. Line the bottom with parchment and spray it with pan spray, or brush with oil or butter. Place the cinnamon rolls into the prepared crock-pot. Set the slow cooker to high and bake for about 1 hour. (THEY MAY TAKE MORE OR LESS TIME DEPENDING ON YOUR MACHINE.)
Once the buns have set, check by gently poking the top, they should no longer feel like wet dough, but will not be crusty. Lift the parchment paper out of the crock pot, and then frost the tops with our favorite icing. Then, eat and enjoy.