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Cozy Slow Cooker Christmas Morning Cinnamon Rolls (Easy!)

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These soft, gooey slow cooker cinnamon rolls are the ultimate Christmas morning breakfast. Made with canned biscuit dough and a simple cinnamon-brown sugar filling, they cook themselves while you enjoy the holiday chaos.

Ingredients

Scale
  • 2 cans (16.3 oz each) refrigerated buttermilk biscuit dough (e.g., Pillsbury Grands! Homestyle or Buttermilk)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped pecans or walnuts
  • For the Cream Cheese Glaze:
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2–3 tablespoons milk
  • For the Pan:
  • Non-stick cooking spray
  • Parchment paper (optional)

Instructions

  1. Prep the slow cooker: Spray the inside of a 6-quart or larger slow cooker generously with non-stick cooking spray. Optionally, line with parchment paper.
  2. Make the cinnamon-sugar mixture: In a medium bowl, whisk together 1 cup packed brown sugar, 2 tablespoons cinnamon, and 1/4 teaspoon salt until well combined.
  3. Prepare the biscuit dough: Open both cans of biscuit dough. Separate each biscuit and cut each into 4 quarters using a sharp knife or pizza cutter.
  4. Layer the rolls: Place a single layer of biscuit quarters in the bottom of the slow cooker. Sprinkle about one-third of the cinnamon-sugar mixture evenly over the dough. Drizzle about one-third of the melted butter over the top. Repeat this process two more times, ending with a final layer of cinnamon-sugar and butter. If using nuts, sprinkle them over the top layer now.
  5. Cook low and slow: Cover and cook on LOW for 2 to 2.5 hours, or on HIGH for 1 to 1.5 hours, until the center is set and no longer doughy, and the edges are golden brown and bubbling.
  6. Let them rest: Turn off the slow cooker and remove the lid. Let the rolls sit for 10-15 minutes to set up.
  7. Make the glaze: While the rolls rest, in a small bowl, beat together 4 oz softened cream cheese and 1/4 cup softened butter until smooth. Add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, and beat until combined. Add 2-3 tablespoons milk, one tablespoon at a time, until a pourable consistency is reached.
  8. Glaze and serve: Drizzle the cream cheese glaze generously over the warm rolls. Use a spatula to gently lift the rolls out of the slow cooker. Serve warm.

Notes

Do not overfill the slow cooker; for a 4-quart slow cooker, use only 1.5 cans of dough. Do not lift the lid during cooking. For best results, use a slow cooker liner for easy cleanup. The glaze can be doubled if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated in the microwave for 15-20 seconds.

Nutrition

Keywords: slow cooker cinnamon rolls, Christmas breakfast, easy cinnamon rolls, pull-apart cinnamon rolls, holiday breakfast, crescent roll cinnamon rolls

Find it online: https://daintydine.com/cozy-slow-cooker-christmas-morning-cinnamon-rolls-easy/