Transform store bought cinnamon rolls into gourmet cinnamon rolls, all in the slow cooker!
This holiday season we are always looking for easy recipes to make entertaining so much easier. These cinnamon rolls are filled with apples, and topped with custard, and sweetened condensed milk. They are fluffy, and so ooey-gooey!
How to Make Slow Cooker Cinnamon Rolls
- Store bought cinnamon rolls. Cut the cinnamon rolls into quarters.
- Make the custard. Whisk together the eggs, heavy cream, cinnamon, and vanilla extract.
- Prepare the apples. Peel and cut the apples into small bite size pieces. If you prefer slices, cut them into thin slices, both options work well! Feel free to use a combination of apples, such as granny smith apples and honey crisp or chose one or the other.
- Assemble. Add parchment paper or aluminum foil at the bottom of the slow cooker. Arrange half of the cinnamon rolls. Top with apples, and remaining cinnamon rolls. Pour the custard, and condensed milk.
- Cook. Cook on high for 3-4 hours or until cinnamon rolls are cooked. Drizzle with icing. Serve warm. If you’re feeling a little extra, serve with ice cream and caramel sauce!
Our whole thought process behind this recipe is to make a simple dessert for the holidays.
Here is why we love this recipe.
- Easy. It’s one of the easiest things to put together.
- Quick. We like to say, set it, then forget it!
- Delicious. Warm, ooey-gooey cinnamon rolls, how bad can it be?
Tips and Substitutions
Cinnamon Rolls: For this recipe we use the grand cinnamon rolls, if you can’t find any, feel free to use regular cinnamon rolls. You will need to purchase an additional
Apples: One of our favorite apples to bake with are Granny Smith Apples. Lately, we have been experimenting with mixing a combination of apples. Honey crisp, Granny Smith, and Sweet Tangos are great options since they all have a crispy texture. Granny Smith is tart, while honey crisp and sweet tango are sweet. Thankfully, we have so many different apple varieties in Minnesota!
Another way to layer these. Add half of the cinnamon rolls at the bottom of the baking dish, top with apples. Add half of the condensed milk at this point. Top with remaining cinnamon rolls. Pour the custard and remaining condensed milk.
Condensed Milk. A great substitute for condensed milk is canned dulce de leche. If you try it with dulce, be sure to microwave it so you can easily pour it over the buns.
How to serve. You can dig in right when it is warm. Or you can top with with ice cream, caramel, and sea salt flakes!
This makes a 7-qt slow cooker, which makes a large enough batch for a gathering. Serves about 8-10 people.
This recipe can easily be halved if you have a smaller slow cooker. Please note that the time may need to be adjusted. We recommend checking after 3 hours and if the center is still raw, cook a little longer.
How to make this dairy-free
Heavy Cream. Substitute the heavy cream with a full-fat coconut milk.
Condensed milk. A good option for condensed milk, is sweetened condensed coconut milk. Usually we can only find it in specialty stores or you can find it here.
Slow Cooker Apple Cinnamon Rolls
- 3 cans grand cinnamon rolls
- 2 cups peeled apples chopped small (honey crisp or granny smith)
- 4 eggs
- 1/2 cup heavy cream
- 1 can sweetened condensed milk
- 2 tsp cinnamon
- 1 tsp vanilla extract
- reserved icing
- Cut the cinnamon rolls into quarters.
- Butter the bottom and sides of the slow cooker or use non-stick cooking spray (*See note below). Arrange half the cinnamon rolls at the bottom.
- Add the apples, and top with remaining cinnamon rolls.
- In a large measuring cup, whisk the eggs, heavy cream, cinnamon and vanilla extract. Pour the custard over the cinnamon rolls.
- Add condensed milk. Cover and cook on high for 3-4 hours.
- Once the cinnamon rolls have cooked. Drizzle with the icing. Serve warm with a scoop of ice cream!
Store in an airtight container for up to 3 days.