Slow-Cooker Cinnamon Buns –

Slow-Cooker Cinnamon Buns

  By lentilsorg    

October 31, 2016

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Who doesn’t love a sweet and buttery cinnamon bun? Try this “set it and forget it” version right in your slow cooker! The red lentils boost the fibre as well as moisture in this dish creating a new spin on a classic. The hard part will be waiting for it to be finished.

  • Prep: 10 Minutes
  • Cook: 2 Hours 25 Minutes
  • 10 Minutes

    2 Hours 25 Minutes

    2 Hours 35 Minutes

  • Yields: 8


  1. Line a 6-quart slow cooker with parchment paper.
  2. In a small bowl, combine brown sugar, corn starch, and cinnamon. Reserve.
  3. In a large bowl, combine flour, baking powder, baking soda, and salt. Grate in frozen butter and combine until butter appears to be pea sized and well distributed.
  4. Combine dry lentils and milk in a blender. Process until the lentils are broken down and the mixture is fairly smooth. Stir into the flour until well combined.
  5. Transfer to a lightly floured surface and knead for 10-15 seconds until the dough is smooth. Using a rolling pin, roll dough into a 14x10-inch (35x25 cm) rectangle. Spread softened butter evenly over the rectangle with a brush or the back of a spatula. Sprinkle 3/4 of the cinnamon sugar evenly over the rectangle. Roll the dough up from the short side. Cut into eight even rolls.
  6. Place the cut rolls in the prepared cooker, cut side up. Sprinkle remaining sugar over top of the rolls. Secure the slow cooker lid and cook for 2 hours on high. At the 1 hour mark, rotate the slow cooker insert, keeping the lid on. This will allow for even heat distribution.
  7. While the rolls are baking, optionally prepare the cream cheese icing. In a bowl, mix together cream cheese, butter, icing sugar, and vanilla until smooth. Cover and reserve.
  8. Once rolls are ready, remove the insert from the base, remove the lid, and allow to cool for 15 minutes. Spread icing evenly over the rolls and serve immediately.


2/3 cup (150 mL) brown sugar

1 Tbsp (15 mL) cornstarch

2 tsp (10 mL) ground cinnamon

2 1/2 cups (625 mL) all-purpose flour

2 tsp (10 mL) baking powder

1/2 tsp (2 mL) baking soda

1/2 tsp (2 mL) salt

6 Tbsp (90 mL) unsalted butter, frozen

1/3 cup (75 mL) split red lentils

1 cup (250 mL) milk

1/4 cup (60 mL) unsalted butter, room temperature

Cream Cheese Icing (optional):

1/4 cup (60 mL) cream cheese, softened

1 Tbsp (15 mL) unsalted butter, softened

1/3 cup (75 mL) icing sugar

1/2 tsp (2 mL) vanilla extract


Nutrition Facts

Serving Size1 bun
Sodium250 mg
Potassium78 mg
Protein4 g
Cholesterol20 mg
Sugar16 g
Total Fat7 g
Saturated Fat4 g
Total Carbohydrates45 g
Dietary Fiber1 g