This Rice Cooker Cinnamon Rolls recipe offers a simple way to enjoy soft, gooey buns perfect for breakfast or dessert. Combining warm cinnamon and brown sugar, these melt-in-your-mouth rolls are made without an oven, making them ideal for busy cooks. Enjoy them warm or drizzled with icing!
Table of Contents
Rice Cooker Cinnamon Rolls
It’s that time of year again!! It’s cozy baking season 😌.
Even though I bake all year around, something about baking during the autumn and winter feels extra special. Probably because I’m not profusely sweating with the oven on during the summer (lol). And all the warming spices and flavours that I love. Pumpkin, apple, cinnamon, brown butter, toasty nuts… caramel!!
While I’m doing a few more test batches of ~ultimate~ cinnamon rolls, I wanted to share this no bake cinnamon roll recipe I used to make when I was still in school.
Back in university, I used to make these rice cooker cinnamon rolls on the weekends when we didn’t have an oven. Yes. A rice cooker. Just like my rice cooker bread! The rice cooker gives them a unique steamed bun-like texture, but they’re still perfectly fluffy on the inside. One of my favorite things is skipping the parchment paper to line the cooker—this way, you get a beautifully caramelized bottom without worrying about hard, burnt edges. Plus, the best part? You can just set it and forget it while the rice cooker does all the work.
Ingredients for Rice Cooker Cinnamon Rolls
Here is everything you need to make eggless cinnamon rolls in the rice cooker:
- Bread flour: A high-protein flour that provides the structure and chewiness in the rolls.
- Instant yeast: A type of yeast that helps the dough rise quickly and easily.
- Sugar: Adds sweetness and helps with browning during baking.
- Butter: Adds richness and moisture to the dough.
- Milk: Hydrates the dough and contributes to its softness.
- Butter: Softened butter spread on the dough to help the filling stick and add flavor.
- Brown sugar: Adds sweetness and a deep caramel flavor to the filling.
- Cinnamon: Provides a warm, aromatic spice that complements the sweetness of the sugar.
- Heavy cream: Adds moisture and richness when drizzled over the rolls before cooking, resulting in a more decadent texture.
- Feel free to let me know if you need any additional information!
How to Make Cinnamon Rolls in the Rice Cooker
Okay, so yes. These cinnamon rolls do require you to still do the usual procedure for cinnamon rolls but I promise the process is very easy. Here’s a quick rundown:
- Dough Preparation: Make the dough either with a stand mixer, bread machine or knead by hand. Let dough rise in a greased bowl for 1-1.5 hours until doubled.
- Filling: Mix butter, brown sugar, and cinnamon.
- Assemble Rolls: Roll dough into a 12×8″ rectangle. Spread filling, roll into a log, and slice into 6-8 pieces.
- Rice Cooker: Grease the rice cooker (no parchment for caramelized bottom). Arrange rolls, add heavy cream if desired.
- Cook: Set to “cook” for 45 mins to 1 hour. Restart the cycle if needed until rolls are fully cooked.
Recipe Tips
- Use a kitchen scale: As always, I recommend using a kitchen scale when making breads and desserts. It will help yield the most accurate and consistent results.
- Check Your Rice Cooker Settings: Different rice cookers have varying power levels and cooking times. Keep an eye on your rolls while cooking towards the end, and use the “Keep Warm” setting if needed to prevent overcooking.
- Don’t Overfill the Pot: When arranging the rolls in the rice cooker, leave enough space between them to allow for expansion. Overfilling can lead to uneven cooking and may cause the rolls to stick together.
Serving Suggestions
These cinnamon rolls are more ‘moist’ than baked cinnamon rolls. They’re almost self saucing because of the gooey bottom, but they’re even more incredible with a cream cheese frosting. I find them a tad too sweet with a sugar based glaze but cream cheese adds some tang that cuts down the richness. If you don’t like cinnamon, I think adding some chopped nuts would be a great option too!
How to Store Leftover Cinnamon Rolls
Store leftover rice cooker cinnamon rolls in an airtight container at room temperature for up to a day. I don’t recommend storing them in the fridge as they tend to get hard and dry. To reheat, warm them in the microwave or oven to restore their soft texture. For longer storage, freeze individually wrapped rolls in plastic wrap, then place them in a freezer-safe bag. Thaw in the fridge overnight and reheat before serving.
Recipe FAQ
It could be due to insufficient cooking time or overcrowding the rice cooker, which prevents even cooking. Make sure to allow enough space between the rolls and check your rice cooker’s settings, as some may require additional cooking cycles.
Enjoy!! If you make this Rice Cooker Cinnamon Rolls recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!
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Rice Cooker Cinnamon Rolls
- Total Time: 2 hours
- Yield: 6 servings
Description
This Rice Cooker Cinnamon Rolls recipe offers a simple way to enjoy soft, gooey buns perfect for breakfast or dessert. Combining warm cinnamon and brown sugar, these melt-in-your-mouth rolls are made without an oven, making them ideal for busy cooks. Enjoy them warm or drizzled with icing!
Ingredients
Dough (for 10 cup rice cooker)
- 2 1/2 cups (300 g) bread flour
- 1 tsp (4 g) instant dry yeast
- 3/4 tsp (4 g) salt
- 2 tbsp (25 g) sugar
- 1/4 cup (56 g) butter, melted
- 3/4 cup – 1 cup (200-220 ml) milk
Filling
- 1/4 cup (56 g) butter, softened
- 1/2 cup (110 g) brown sugar, packed
- 1 tbsp (7.5 g) cinnamon
Optional Topping
- 3 tbsp (45 ml) heavy cream
Instructions
- Prepare the Dough
- Stand Mixer Method: In the bowl of your stand mixer, add bread flour, instant dry yeast, salt, and sugar. Add the melted butter and 3/4 cup of the warm milk. Attach the dough hook and knead on low speed for about 5-7 minutes. If the dough is too dry, add more milk, 1 tablespoon at a time, until the dough is smooth and elastic.
- Bread Machine Method: Add the ingredients to the bread machine in the following order: warm milk, melted butter, sugar, salt, bread flour, and instant yeast. Set the machine to the “dough” setting and let it knead the dough for you.
- By Hand Method: In a large bowl, mix together the bread flour, instant yeast, salt, and sugar. Create a well in the center and add the melted butter and 3/4 cup of warm milk. Stir until a shaggy dough forms, then transfer the dough onto a lightly floured surface. Knead by hand for about 8-10 minutes, until the dough becomes smooth and elastic. Add more milk if necessary to achieve a soft dough. Once kneaded, shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a kitchen towel and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
- Prepare the Filling: In a small bowl, mix together the softened butter, brown sugar, and cinnamon until well combined.
- Assemble the Cinnamon Rolls: Once the dough has risen, punch it down to release the air. Roll the dough out on a lightly floured surface into a rectangle, approximately 12×8 inches (30×20 cm). Spread the cinnamon sugar filling evenly over the dough, leaving a small border around the edges. Roll the dough up tightly from the long edge to form a log. Cut the log into 6-8 equal pieces, depending on how thick you like your rolls.
- Prepare the Rice Cooker: Lightly grease the bottom and sides of your rice cooker insert with butter or oil. If you prefer a caramelized bottom, do not use parchment paper*. Arrange the cinnamon rolls in the rice cooker, leaving some space between them to allow for rising. Optional Topping: Pour 3 tbsp of heavy cream over the rolls for extra moisture and richness.
- Cook the Cinnamon Rolls: Close the rice cooker and set it to the “cook” setting. The cooking time may vary depending on your rice cooker, but it typically takes 45 minutes to 1 hour. If your rice cooker switches to “keep warm,” restart the cooking cycle as needed until the rolls are cooked through. The rolls are done when they are puffed up and lightly golden on the bottom.
- Serve: Once cooked, carefully remove the cinnamon rolls from the rice cooker. Let them cool slightly before enjoying. You can also drizzle with a glaze or cream cheese frosting if desired!
Notes
- *If you have a older rice cooker or one that is not as ‘slick’, line with parchment paper to help with excessive sticking.
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Rice cooker
- Cuisine: American
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