Slow-Cooker Cider Cinnamon Rolls with Cream Cheese-Caramel Icing

These apple cider cinnamon rolls are the perfect recipe for a weekend breakfast or brunch. Made with a Bisquick mix base, they’re yeast-free and incredibly easy to put together! Plus, the caramel cream cheese icing that goes on top? You’re going to love it. 

To start, combine Bisquick with some apple cider and milk. I suggest using a high-quality spiced version of apple cider for the best flavor, but whatever you have on hand or can find at the grocery store will work just fine.

Once the dough is formed and rolled out, brush it with melted butter, then sprinkle some brown sugar and apple pie spice on top. Can’t find any apple pie spice? Use pumpkin pie spice or ground cinnamon instead – it’ll be just as yummy.

Roll up the dough and slice it into 9 equal rounds. Place each round in your slow cooker liner that’s been lined with lightly greased parchment paper.

Cover the slow cooker and cook the rolls on high for about two hours to two-and-a-half hours, until the rolls are baked through and golden brown on the edges. Resist the urge to lift the lid while the rolls “bake.”

Mix the cream cheese frosting with some caramel topping (or your own homemade caramel sauce!), then spread it generously over the top of the rolls, while they’re warm or at room temperature.

These rolls are best served the day they are made! I promise this is one sweet, slow-cooked breakfast you’ll want to make again and again.