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}