Ingredients:

  • 24.8 oz refrigerated cinnamon rolls (2 cans, 12.4 oz each)
  • 0.5 cup heavy cream
  • 4 tbsp unsalted butter, melted
  • 0.5 cup light brown sugar, packed
  • 1 tbsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 0.25 tsp sea salt
  • 2 oz cream cheese, softened
  • 1 tbsp whole milk
  • Included icing packets from cinnamon roll cans

Instructions:

  1. Generously grease the interior of a 6-quart slow cooker with butter or cooking spray.
  2. Place the 24.8 oz of cinnamon rolls in a single layer, spacing them slightly to allow for expansion.
  3. In a small bowl, whisk together the 0.5 cup heavy cream, 1 tsp vanilla, and 0.25 tsp sea salt.
  4. Pour the cream mixture directly over and around the rolls until they are nestled in a shallow pool.
  5. In a small bowl, combine the 4 tbsp melted butter, 0.5 cup brown sugar, and 1 tbsp cinnamon.
  6. Spoon the cinnamon butter mixture over the top of each roll until they are fully coated in sugar.
  7. Place a double layer of paper towels over the top of the slow cooker before placing the lid on. This prevents condensation from dripping onto the rolls.
  8. Cook on low for approximately 2 hours, or until the dough is puffed and a toothpick comes out clean.
  9. In a small bowl, whisk the provided icing packets with the softened cream cheese and 1 tbsp milk until the texture is completely velvety.
  10. Pour the icing over the warm rolls immediately after turning off the heat.