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Festive Slow Cooker Cinnamon Buns With Maple Icing

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The mouth-watering aroma of omelets, bacon and homefries is enough to get anyone out of bed in the morning, but there is something even more incredibly tantalizing about the smell of fresh and hot, homemade cinnamon buns. If you're hosting friends or extended family members for the holidays, this festive cinnamon recipe is one you'll certainly want to try. Looking like you picked them up at the gourmet bakery down the road, these homemade buns will impress and delight your guests.

With your Crock-Pot® 7-Quart Manual Slow Cooker and a Crock-Pot® Slow Cooker Liner to avoid a sticky mess, you can have a welcoming breakfast spread of soft and flaky cinnamon buns. The best part is that if you choose to, you can make the dough ahead of time the night before. Not only does this minimize the preparation in the morning, but it makes them more enjoyable for you, knowing that most of the process is already complete!

Slow-Cooked Cinnamon Buns
Sweet, sticky and moist, topped with melting icing that is equally as sugary, these cinnamon buns serve best with hazelnut coffee.

Dough Ingredients:

  • 3/4 cups milk
  • 2 1/2 teaspoons yeast
  • 1/4 cup, plus 1 teaspoon granulated sugar, divided
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1 large egg
  • 2 and 3/4 cups all-purpose flour


  1. Heat milk in a small saucepan over low heat, until lukewarm.
  2. Pour milk into a small bowl.
  3. Using a spoon or hand mixer, add the yeast and 1 teaspoon sugar.
  4. Cover bowl with towel and let stand for 10 minutes, until yeast is foamy.
  5. Combine the remaining sugar along with the salt, butter, egg and 2 cups of flour until well mixed and wet.
  6. Beating on low speed, continue to add in remaining flour until dough pulls away from sides of bowl.
  7. Transfer dough to floured surface and knead for 2 minutes.
  8. Let dough rest for 10 minutes.
  9. If making ahead, place dough in greased dish and cover with plastic wrap. Place in fridge overnight.

Filling Ingredients:

  • 5 tablespoons unsalted butter, soft and at room temperature
  • 1 tablespoon ground cinnamon
  • 1/3 cup granulated sugar


  1. Roll dough into a long rectangle, about 14-by-8 inches.
  2. Spread softened butter for filling on top.
  3. In a small bowl, combine sugar and cinnamon.
  4. Sprinkle over butter.
  5. Tightly roll up rectangular dough.
  6. Slice into even pieces - recipe should make about 10 to 12 rolls.
  7. Place rolls in slow cooker.
  8. Cover and cook on high for 1 1/2 to 2 hours, until fully cooked.
  9. As soon as rolls are finished, remove and frost with maple icing recipe below.
For the best results, frost your cinnamon buns as soon as they are finished slow cooking.For the best results, frost your cinnamon buns as soon as they are finished slow cooking.

Maple Icing
Earthy and sweet, it's hard to imagine anything other than this maple-infused icing melting over your warm, homemade cinnamon rolls. It's an early morning confectionery delight you won't want to miss!


  • 1 1/2 cups confectioners' sugar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons milk


  1. While cinnamon buns are slow cooking, make the icing.
  2. Combine confectioners' sugar, maple syrup and milk in a medium bowl.
  3. Mix together until smooth.
  4. If mixture is too thick, add more milk.
  5. Pour glaze over cinnamon rolls while they're still hot.
  6. Enjoy!
Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that calls for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.


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