Slow Cooker Cinnamon Rolls with Sultanas UK Recipe

This is my version of an easy slow cooker cinnamon rolls recipe.
As I continue my bread-making adventures with a slow cooker!
This time with this spiced, enriched sweet yeast bread.
The recipe includes UK measurements. And a detailed step-by-step method.
So that you can make your own cinnamon rolls at home from scratch.
I’ve added sultanas, so they’re also a bit like teacakes or Chelsea/Bath buns.

This recipe works well in a slow cooker with a metal inner pot. As this allows you to brown the top and bottoms as it slow cooks. Whilst the steam that helps the bread dough to rise well, see recipe notes below for more details.

As this recipe uses 1 egg, it was easier to make a batch of cinnamon roll dough for 8 rolls. Even though my current slow cooker only has enough space for 4. However this dough is freezable. So this is a handy way to make a spare batch, for the freezer.

The method and ingredients list may seem long. But the ingredients are every day items. And because I’ve put alot of detail into the method. It may seem very long, but actually this recipe is very simple and easy.

Slow Cooker Cinnamon Rolls – UK Recipe

Ingredients (Makes 8 rolls)

• For the dough:
• 60 ml water (¼ cup).
• 250 ml milk (1 cup).
• 55 g butter or margarine.
• 1 egg, beaten.
• 1 tb white sugar.
• ½ tsp fine sea salt.
• 600 g strong white bread flour.
• 3 tsp fast-action yeast (1½ sachets).
• For the filling:
• 55 g butter or margarine.
• 4 tb soft brown sugar.
• 1 tb ground cinnamon.
• 100 g sultanas (optional).
• For the glaze: 1 tb apricot jam.
• For the icing: Icing sugar mixed with enough water (or lemon/orange juice). To make a thick icing.

Method – Making the Cinnamon Roll Dough including Freezing a Batch

1. To make the dough, gently warm the water and milk in a small saucepan. Until just warm.
2. Take off the heat. Add the butter or margarine to the pan.
3. In a large bowl, add the egg, sugar, salt, flour, and yeast.
4. Slowly pour the milk mixture over the flour, stirring to bring it together to a dough.
5. Turn out onto a floured surface. Knead for about 10 minutes until the dough is soft and elastic.
6. Roll out with a rolling-pin into a rectangle 18 inches by 9 inches.
7. Now add the filling: spread the butter or marg evenly over the dough.
8. Mix the sugar with the cinnamon in a bowl. Sprinkle this evenly over the buttered dough.
9. Then sprinkle over the sultanas, if using.
10. From the longer side, roll up the dough. Rolling it into a quite tight roll, like a Swiss roll.
11. Use a bread knife to slice the roll into 8 pieces. Using a ruler will make sure they are equally sized.
12. Place 4 of theses pieces, open-side up in a Tupperware box with a lid. Leaving space in between each to allow for the rolls to expand as they prove. Freeze this box, for use at a later time. See recipe notes below, for details of how to cook these frozen cinnamon rolls in the slow cooker.
13. Put the remaining 4 pieces open-side up into a lined slow cooker pot. (Lined with baking paper.) Cover and leave to prove for 45 minutes. I made these Slow Cooker Cinnamon Rolls UK recipe in a Morphy Richards 3.5L Slow Cooker.
14. After this time, the rolls should have puffed up nicely. See my before and after photos below. (Sorry the pics aren’t very well-lit!)

Method – Cooking the Slow Cooker Cinnamon Rolls

1. Put the lined pot with the rolls into the slow cooker unit. Place a large piece of kitchen paper, held just under the lid, this will absorb any excess steam, to allow the rolls to brown a bit as it cooks.
2. Cook on High for 1 hour.
3. After an hour, remove the lid. Carefully wipe off any excess steam that has collected on the lid. Remove the kitchen paper. Take out the pot, and using a large flat spatula, turn over the cinnamon rolls. The base should now be golden and cooked.
4. Put the pot and the rolls back on to cook. Using a new dry piece of kitchen towel under the lid.
5. Cook on High for another 30 minutes.
6. After this time, the rolls should be cooke through, with the tops and base golden.
7. Using the parchment paper to lift the rolls out of the pot. And onto a cooling rack.
8. Brush with the apricot jam, the heat of the rolls will allow this to melt a little and make it easy to brush over the jam to glaze it.
9. Serve warm, drizzled with icing.
10. You can also store in an airtight box, once completely cool. Then serve sliced in half, toasted and spread with butter.

Additional Notes

1. Using a slow cooker means that you can recreate the right steamy atmosphere! Which will help the bread dough to rise as it bakes.
2. However as a lot of steam is created, you’ll need to absorb this excess water with kitchen paper. To make sure that the tops and base brown.
3. To cook the frozen batch of cinnamon rolls: Take the box of 4 rolls out of the freezer, and put into the fridge to defrost overnight. In the morning you will see that the rolls have already puffed up and risen. Follow the Cooking the Slow Cooker Cinnamon Rolls method above.

More Slow Cooker UK Bread Recipes

For more slow cooker UK bread recipes. You might like:
* Slow Cooker Cornbread UK Recipe – No Yeast, No Knead Bread.
* Slow Cooker Soda Bread UK Recipe – No Yeast Bread.
* Simple Bread Rolls for the Slow Cooker.

See my latest Morphy Richards Slow Cooker Recipes. With more slow cooker recipe ideas. And US recipes I have adapted or tweaked to UK measurements.

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