Healthy Slow Cooker Cinnamon Rolls
Yields: 12 cinnamon rolls
These cinnamon rolls are absolutely irresistible! Their tender texture and cozy sweet cinnamon filling make them the perfect breakfast treat. Leftovers will keep for at least four days if stored in an airtight container in the refrigerator—if they last that long!
  • for the dough
  • ¾ cup (180mL) warm nonfat milk (100-110°F)
  • ½ tbsp (7g) unsalted butter, melted
  • 2 tbsp (24g) coconut sugar
  • ½ tsp salt
  • 2 ¼ tsp (7g or one ¼-oz package) dry yeast
  • 2 – 2 ½ cups (240-300g) whole wheat flour (see Notes!)
  • for the filling
  • 6 tbsp (72g) coconut sugar
  • 2 tsp ground cinnamon
  • ½ tbsp (7g) unsalted butter, melted
  1. Line a 5- or 6-quart slow cooker with foil, and lightly coat the foil with nonstick cooking spray. Wipe up any cooking spray that lands on the rim of the slow cooker with a paper towel.
  2. In a large bowl, stir together the milk, butter, sugar, and salt. Sprinkle the yeast on top, and wait 10-15 minutes or until the mixture turns frothy. Mix in 1 ½ cups of flour. If the dough is still wet, continue stirring in flour 2 tablespoons at a time until the dough begins to pull away from the sides of the bowl.
  3. Turn the dough out onto a well-floured surface, and knead for 3-5 minutes or until the dough springs back most of the way when you gently press your index finger into it. Let the dough rest while preparing the filling.
  4. To prepare the filling, stir together the coconut sugar and cinnamon in a small bowl.
  5. On a clean, well-floured surface, roll the dough out into a 16x10” rectangle. Brush with the melted butter, leaving a 1” border on the two longer sides. Sprinkle with the cinnamon sugar, leaving a 1” border on the two longer sides again. Carefully roll up the dough into a log, starting at one long edge and rolling towards the other one. Pinch the ends to seal. If the dough won’t stick together, gently brush the second longer edge with water before pinching to seal.
  6. Slice the log into 12 pieces using dental floss or a sharp serrated knife. Place the rolls into the prepared slow cooker, and place the lid on top. Turn the slow cooker to its “Keep Warm” setting, and let the rolls rise for 30-45 minutes or until doubled in size.
  7. Without removing the lid, turn the slow cooker to its “Low” setting. Bake the cinnamon rolls for 1 hour 15 minutes to 1 hour 30 minutes (1:15 to 1:30) or until the filling is bubbling and the sides of the cinnamon rolls feel firm. Cool in the pan for at least 10 minutes before carefully lifting the foil insert out of the slow cooker and serving.
Notes: This is the 5-quart slow cooker that I used. If using a 6-quart slow cooker, your cinnamon rolls may finish baking slightly sooner, so start checking on them after 1 hour.

Brown sugar may be substituted for the coconut sugar, but the cinnamon rolls will no longer be clean-eating friendly.

Red Star Yeast is my favorite brand of yeast (both their quick rise yeast and regular active dry yeast work equally well!), and Gold Medal whole wheat flour is my favorite brand of whole wheat flour. When I use these two brands, my cinnamon rolls always rise to double their original size. Other brands of yeast and flour don't always rise as well, so if using different brands (especially of flour!), I recommend replacing ½ cup of flour with all-purpose flour or bread flour to ensure your cinnamon rolls rise properly.

White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the regular whole wheat flour. If using the first two, I recommend replacing ½ cup of flour with all-purpose flour or bread flour to ensure your cinnamon rolls rise properly.

Any milk may be substituted for the nonfat milk.

I haven't had good luck with gluten-free flours in this recipe. The cinnamon rolls don't rise properly or have the correct texture.

For more tips on kneading the dough and slicing the cinnamon rolls, watch my video here located underneath the recipe.

If you like your cinnamon rolls with a little cream cheese drizzle, use my recipe here or my cinnamon roll glaze recipe here!

DAIRY-FREE + VEGAN VERSION: Substitute your favorite non-dairy milk and stick-style vegan butter (this is my favorite!) for the best flavor or coconut oil in place of the butter.

REGULAR OVEN METHOD: To bake the cinnamon rolls in an oven instead of the slow cooker, follow my instructions here.

{egg-free, dairy-free option, vegan option, clean eating, low fat}
Recipe by Amy's Healthy Baking at