Slow Cooker Cinnamon Roll Cake recipe

Indulge in the warm, gooey goodness of this Slow Cooker Cinnamon Roll Cake. Swirled with cinnamon sugar and topped with a sweet vanilla glaze, this effortless dessert brings all the comforting flavors of fresh cinnamon rolls in a soft, tender cake form.

Perfect for busy days, it fills your home with irresistible aroma while it cooks itself.

Why You’ll Love This Recipe

This Slow Cooker Cinnamon Roll Cake is pure comfort in every bite. It delivers that classic cinnamon roll taste you crave without the fuss of kneading dough or waiting for dough to rise.

The slow cooker does all the hard work, creating a moist, fluffy cake with beautiful cinnamon swirls and a melt-in-your-mouth texture.

It’s ideal for family gatherings, potlucks, or cozy weekends when you want something special with minimal effort. The aroma alone will have everyone rushing to the kitchen!

Yield: 10 servings

Slow Cooker Cinnamon Roll Cake recipe

Print

Easy slow cooker cinnamon roll cake with gooey swirls and sweet glaze – pure comfort dessert bliss!

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Additional Time 20 minutes

Total Time 3 hours 5 minutes

Ingredients

For the Cake:

Toggle ingredient group

• 2 cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup unsalted butter, melted
• 2 teaspoons vanilla extract

For the Cinnamon Swirl:

Toggle ingredient group

• ⅓ cup brown sugar
• 2 tablespoons ground cinnamon
• ¼ cup unsalted butter, melted

For the Glaze:

Toggle ingredient group

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Prepare Your Slow Cooker: Lightly grease a 6-quart slow cooker and line the bottom with parchment paper, letting it overhang the sides for easy lifting later. This little trick makes serving a breeze!
2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt until everything is beautifully combined and fragrant.
3. Combine Wet Ingredients: In another bowl, beat the eggs, buttermilk, melted butter, and vanilla extract until smooth and creamy.
4. Create the Batter: Gently pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix – a few small lumps are perfect for tenderness.
5. Make the Cinnamon Swirl: In a small bowl, mix the brown sugar, cinnamon, and melted butter until it forms a delicious, sandy paste.
6. Assemble in the Slow Cooker: Pour half the batter into the prepared slow cooker. Dollop half the cinnamon swirl mixture over it and gently swirl with a knife. Repeat with remaining batter and swirl.
7. Set It and Forget It: Cover and cook on LOW for 2 to 2½ hours, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
8. Cool Slightly: Once done, turn off the slow cooker and carefully lift out the cake using the parchment paper. Let it cool on a wire rack for about 15 minutes.
9. Prepare the Glaze: While the cake cools, whisk together powdered sugar, milk, and vanilla until smooth and pourable. Adjust thickness by adding more milk if needed.
10. Finish with Love: Drizzle the glaze generously over the warm cake. Watch it soak in slightly for that irresistible cinnamon roll effect. Slice, serve, and enjoy every comforting bite!

Notes

Slow cookers can vary in temperature, so start checking at 2 hours. The cake is best served warm. For a thicker glaze, use less milk.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 633Total Fat 17gSaturated Fat 10gUnsaturated Fat 7gCholesterol 79mgSodium 409mgCarbohydrates 113gFiber 3gSugar 71gProtein 8g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Use room temperature ingredients for better mixing.
• Don’t overmix the batter to keep the cake tender.
• Line your slow cooker with parchment paper for easy removal.
• Check for doneness at the minimum time as slow cookers vary.
• Let the cake cool slightly before glazing for best results.
• For extra gooeyness, drizzle glaze while the cake is still warm.

Ingredients Notes

All-purpose flour forms the sturdy base, while baking powder and baking soda provide the perfect lift. Brown sugar and granulated sugar create depth and sweetness, with cinnamon delivering that signature warm spice.

Buttermilk keeps the cake incredibly moist and tender. Eggs bind everything together, and vanilla extract enhances the overall flavor. For the glaze, powdered sugar, milk, and more vanilla create a smooth, sweet topping that soaks slightly into the warm cake.

Variations and Substitutions

Make it a chocolate cinnamon roll cake by adding cocoa powder or chocolate chips. For a nutty twist, fold in chopped pecans or walnuts into the cinnamon swirl. Dairy-free? Use almond milk with a splash of vinegar instead of buttermilk and plant-based butter.

Want it fruitier? Add fresh or dried apples to the batter. For a cream cheese version, mix softened cream cheese into the glaze. You can also turn it into individual portions using small ramekins in the slow cooker.

Storage Options

Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual slices in the microwave for 15-20 seconds.

For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and warm before serving.

Please share this Slow Cooker Cinnamon Roll Cake recipe with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Slow Cooker Chocolate Pudding recipe