Slow Cooker Cinnamon Rolls

If you’re entertaining this holiday season and are looking for an easy, make-ahead, no-fuss, and completely indulgent brunch recipe, then slow cooker cinnamon rolls are what you are looking for. They’re fluffy and soft with ooey gooey cinnamon swirls and sweet icing on top. It’s a breakfast classic made easier!

Ingredients:

For cinnamon rolls:

• Cooking spray
• Plain flour, for surface
• 400 g ready-rolled pizza dough
• 110 g packed brown sugar
• 1 tsp. cinnamon
• 1/4 tsp. ground nutmeg
• 4 tbsp. melted butter

For frosting:

• 115 g cream cheese, softened
• 125 g icing sugar
• 1 tsp. vanilla extract
• 1 tbsp. double cream

Instructions:

1. Line the bowl of a slow cooker with parchment and grease with cooking spray. On a lightly floured surface, roll out the dough.
2. In a medium bowl, combine brown sugar, cinnamon, and nutmeg. Brush dough all over with melted butter, then sprinkle with brown sugar mixture.
3. Starting with one end, roll the dough up tightly into a log. Slice into 8 rolls, about 3cm. Place rolls into prepared slow cooker. Place a paper towel under the lid and cook on high for 2 hours.
4. Use parchment to remove cinnamon rolls from the slow cooker and let cool while making frosting.
5. In a large bowl, beat together cream cheese and icing sugar until no lumps remain. Add vanilla and double cream and beat until combined.
6. Frost cinnamon rolls and serve warm.