Slow-cooker Cinnamon Roll Cake Recipe

March 22, 2015



I have a confession - I dislike sweet stuff. There, I said it. It might come as a shock to some people, as it's only natural to assume that a dessert baker likes sweet treats. However, I think my body is programmed to reject things that are too sweet. Even as a kid, I had headaches and experienced nauseousness when I ate candy (especially the hard kind). Germaine tells me I'm so lame for being allergic to sweets hahaha. This is one of the reasons why I like Japanese desserts, as they are lighter and there is a fine balance of sweetness.  


Despite this, I still make exceptions to sweet treats, and one of them is eating cinnamon rolls! I remember falling in love with them on a winter's night in Korea (I think... I was young and my geography has never been good). It was cold and the roads were covered in mist. After a day of traveling and sight-seeing, my mum brought my sister and I to a cinnamon roll cafe. Having finally gained relief from the harshness of winter, we shared piping hot cinnamon rolls that were fresh from the oven. That first bite of fluffy bread and the sweet crunchiness of the cinnamon filling was the defining moment of my love for cinnamon rolls. 

This is my first time making cinnamon rolls. I always put it off because the recipes I came across were always very tedious (and I'm lazy haha). I happened to chance upon the recipe to make cinnamon rolls on lecremedelacrumb, and it was a simple recipe that only requires a slow-cooker! It is fuss-free and not time consuming, probably making it the easiest recipe out there for cinnamon rolls. 

And since there's a trend of combining two kinds of food into one, like the Cronut (croissant and donut) and now the Cruffin (croissant and muffin), I thought  of combining cinnamon rolls and cake - Cinnamake, if you'd like to call it.

I baked this Cinnamon Roll Cake for my dear grandmother's birthday party, and my family and relatives loved it. Here's the recipe!




Rolling pin

[For Dough]
314 ml cups warm water
1 tablespoon active dry yeast
2 tablespoons honey
420 g flour
1 teaspoon salt

[For Cinnamon Filling]
56 g tablespoons butter, completely softened
113 g cup sugar
57 g cup brown sugar
1 tablespoon cinnamon

[For Frosting]
28 g butter, softened
57 g cream cheese, softened
1 teaspoon vanilla
375g icing sugar
2 to 3 tablespoons of milk

[For Dough]
1. Add warm water, yeast, and honey to the bowl of a stand mixer (with a dough hook) and stir to combine. Allow to rest for 5 minutes (mixture will rise and foam).
2. Add flour and salt into the mixture. Turn the mixer on low and allow to mix until ingredients come together, then increase mixing speed to medium-low for 5 minutes. Remove the dough from bowl and allow to rise for 10 minutes on a lightly floured surface.
3. After the dough has rose, use a floured rolling pin to roll dough into a 9x15 inch rectangle. Use a knife or pizza cutter to trim off the sides if it isn't perfectly rectangular.

[For Cinnamon Filling]
1. While the dough is rising, prepare the filling by whisking together the sugar, brown sugar, and cinnamon powder in a bowl.
2. Spread the softened butter over the surface of the dough. Sprinkle cinnamon-sugar mixture over the butter.

[For Cinnamon Roll Cake]
1. Tightly roll one 15-inch side (the long side) of the dough toward the other 15-inch side to create a long log (Like rolling maki!) Pinch the seam so it closes off the log.
2. Trim off the ends using a sharp knife or pizza cutter, and cut the dough into into 8 to10 equal parts.
3. Line your slow cooker with foil (lightly greased) or parchment paper. Place the cinnamon rolls swirly-side up in the slow cooker, stacking them into two layers (I used 5 at the bottom and 4 on top)
4. Place a paper towel above the cinnamon rolls to keep condensation from dripping onto your cake. Turn your slow cooker to high and cook for 1.5 to 2 hours. (Check them after 1.5 hours and cook till it is less doughy)

[For Frosting]
1. Cream together butter and cream cheese for 2 to 3 minutes until they are very fluffy.
2. Add vanilla and mix until smooth.
3. Add the icing sugar one cup at a time, mixing after each time.
4. Add 1 tablespoon of milk at at time, until the frosting is smooth and spreadable/pourable. Spread or drizzle over the warm cinnamon rolls.


A lovely treat filled with cinnamon!

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