My aunt Jill has a knack for finding great easy recipes. This cinnamon roll recipe totally won our hearts a few years back and I’ve been super obsessed with them ever since. This year, when researching recipes for Thanksgiving, I came across a cookbook of all sorts of crazy things you can make in a crock pot. It turns out, you can make cinnamon rolls in a crock pot! Who knew! And let me tell you, these things are awesome! They are also going to be the perfect home cooked breakfast over my mini Thanksgiving vacation 🙂
So you can use your favorite cinnamon roll recipe and throw it in your crock pot (lined with parchment paper), or you can join my family and try out my Aunt Jill’s cinnamon rolls 🙂
This recipe includes 2 tips & tricks… 1) I’m making the dry mix before I go and packing it in a ziplock bag, that way when I’m ready to make them, all I have to do is add the wet ingredients and roll them out, which brings me to … 2) Don’t have a rolling pin? Use some parchment paper & a wine bottle to roll it out just as thin as you like!
And now for the recipe…
- 1/2 cups flour
- 1/2 TBSP baking powder
- 1/2 tsp salt
- 1/8 tsp baking soda
- 1/8 cup vegetable oil
- 1/2 cup almond milk
- 4 TBSP earth balance
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 cup almond milk (to add at the end if you like your cinnamon rolls gooey)
- Powdered sugar
- Drop of almond milk
- Combine the flour, baking powder, salt & baking soda. Add the oil and almond milk and mix until a dough forms.
- Roll out the dough to make it as long and thin as possible without ripping (about 1/4-1/2 inch).
- Spread the earth balance evenly across the dough
- Mix the brown sugar and cinnamon, then sprinkle all over the the dough.
- Roll the dough up long ways so you end up with a long snake, then slice in 1 1/2 inch slices.
- Line your crock pot with parchment paper and place the cinnamon rolls on top. Cook on the high setting for about an hour and a half. You will likely see steam cover the inner lid of your crock pot. This happens more as the cinnamon buns are almost done. Just use a paper towel to wipe the lid periodically.
- When the cinnamon rolls are done, you can either mix powdered sugar with a drop of almond milk to make a frosting to drizzle on top, or you can pour some almond milk on top all the rolls to make them nice and gooey, or you can do both!
*If you’d rather go the traditional cooking route, you can also bake these in your oven at 400*F for 15-20 minutes
Enjoy! And if you need more of a step-by-step here are some pictures to help you out 🙂
After mixing the dough, roll it out… no rolling pin? No problem as long as you have wine 🙂 When I am not in a kosher kitchen, or when I don’t have kosher counter tops, I roll my dough out on a flexible cutting board and use parchment paper as a barrier between the bottle and the dough. This keeps the bottle mostly clean 🙂
After rolling out the dough, spread the earth balance and sprinkle the cinnamon & brown sugar.
Roll the dough up length-wise then…
Slice the rolls and …
Place in your crock-pot lined with parchment paper and heat on high for 1 1/2 hours
If your crock pot gets steamy, wipe the lid and let the cinnamon rolls keep on cooking
When they are done drizzle with frosting/glaze and enjoy! These are great hot, but they are also great cold so really, there is no going wrong here 🙂 Enjoy!