This 5-ingredient slow cooker cinnamon roll dessert is exactly what I reach for when I want something special but don’t have time to fuss. You literally dump frozen raw cinnamon roll dough rounds into the crock pot, whisk together four everyday pantry staples, and let the slow cooker do all the work. It tastes like a cross between a sticky cinnamon roll bread pudding and a gooey cobbler—warm, sweet, and perfect for spring brunches, baby showers, or an easy Easter dessert. I started making this on busy Sunday mornings when I wanted that fresh-baked cinnamon roll vibe without waking up at dawn to proof dough, and now my friends always ask for the recipe after one bite.
Serve this slow cooker cinnamon roll dessert warm, scooped straight from the crock pot into small bowls. It’s amazing on its own, but a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of extra maple syrup takes it over the top. For a spring brunch, pair it with fresh berries, a simple fruit salad, and hot coffee or iced lattes. If you’re serving it after dinner, a light main like grilled chicken or a big salad keeps the whole meal from feeling too heavy before this rich, cozy dessert.
Slow Cooker Cinnamon Roll Dump DessertServings: 8
Ingredients
16 oz frozen raw cinnamon roll dough rounds (about 8–10 rounds, unbaked and still frozen)
1 cup heavy cream (or half-and-half)
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with nonstick spray or a thin layer of butter to help prevent sticking and make cleanup easier.
Place the frozen raw cinnamon roll dough rounds in a single layer on the bottom of the slow cooker. They can touch and slightly snug up against each other, but try to keep them mostly in one even layer as shown in the image description.
In a medium mixing bowl, whisk together the heavy cream, granulated sugar, eggs, and vanilla extract until the sugar is mostly dissolved and the mixture is smooth and well combined.
Slowly pour the cream mixture evenly over the frozen cinnamon roll dough rounds, making sure each dough round gets coated. Some of the liquid will pool in the gaps, which is perfect—it will bake into a custardy, gooey sauce.
Cover the slow cooker with the lid. Cook on LOW for 2 1/2 to 3 1/2 hours, or until the cinnamon rolls are puffed, cooked through in the center, and the custard around them is mostly set but still a little saucy. Avoid opening the lid during the first 2 hours so the rolls bake evenly.
Once done, turn off the slow cooker and let the dessert rest, covered, for about 10 minutes. This helps it set up slightly while staying warm and gooey.
Spoon the warm cinnamon roll dessert into bowls and serve immediately. If you like, drizzle with any extra sauce from the bottom of the crock pot and top with whipped cream or ice cream.
Variations & Tips
For a springy twist, stir 1 teaspoon ground cinnamon and a pinch of nutmeg into the cream mixture for extra spice, or scatter 1/2 cup of fresh or frozen berries (like blueberries or raspberries) over the frozen dough rounds before pouring on the custard. You can swap the heavy cream for half-and-half or whole milk to lighten it up a bit, though the texture will be slightly less rich and custardy. For a maple version, replace half of the granulated sugar with maple syrup and reduce the cream by 2 tablespoons to keep the mixture from being too thin. If you have the little icing packets that sometimes come with frozen cinnamon rolls, you can drizzle them over the dessert right before serving instead of (or in addition to) whipped cream. To make it more like a bread pudding, cut the frozen dough rounds into quarters before placing them in the slow cooker so they form more nooks and crannies for the custard to soak into. FOOD SAFETY TIPS: Always use frozen raw cinnamon roll dough that is within its use-by date and has been kept properly frozen. Do not thaw the dough on the counter for long periods; it should go from freezer to slow cooker fairly quickly to reduce the time it spends in the temperature danger zone (40°F–140°F). Cook on LOW only, as written, and check that the center pieces are fully cooked and no longer doughy before serving—an instant-read thermometer inserted into the center of a roll should read at least 190°F. Once cooked, do not leave the dessert sitting on the warm setting for more than 2 hours; refrigerate leftovers in a shallow container and reheat gently in the microwave or oven before eating.
