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
Units
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