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Slow-Cooker Cinnamon Roll

Come home to the heavenly aroma of fresh-baked cinnamon rolls! This healthier version tastes just as decadent as a regular cinnamon roll, but smartly sneaks in some whole grains. —Nick Iverson, Denver, Colorado
  • Total Time
    Prep: 15 min. + rising Cook: 3-1/2 hours
  • Makes
    12 servings


  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1/2 cup quick-cooking oats
  • 1/2 cup whole wheat flour
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 1-3/4 to 2-1/4 cups all-purpose flour
  • 3 tablespoons butter, softened
  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • ICING:
  • 1 cup confectioners' sugar
  • 2 tablespoons half-and-half cream
  • 4 teaspoons butter, softened


  • Dissolve yeast in warm water. Add next 6 ingredients plus 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Roll into an 18x12-in. rectangle. For filling, spread dough with butter, then combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
  • Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise in half to form 2 rolls. Place rolls side by side; pinch top ends together to seal. Using a sharp knife, cut rolls lengthwise in half; loosely twist strips around each other. Pinch bottom ends together to seal. Shape into a coil; place on parchment. Transfer to a 6-qt. slow cooker. Let rise until doubled, about 1 hour.
  • Cook, covered, on low until bread is lightly browned, 3-1/2 to 4 hours. Remove from slow cooker and cool slightly. Beat icing ingredients until smooth. Spread over warm roll.
Nutrition Facts
1 slice: 240 calories, 7g fat (4g saturated fat), 33mg cholesterol, 254mg sodium, 41g carbohydrate (20g sugars, 2g fiber), 4g protein.