Cinnamon Rolls
Listed ingredient measurements may need to be halved
to fit smaller rice cookers.
Star RatingMember Rating

(2 Customer Reviews)

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Cinnamon Rolls

Ooey, gooey, and delicious

Ingredients

1 can refrigerated cinnamon rolls

Line Steam Tray with foil. Open rolls and place each one in the Steam Tray (it’s fine if rolls are touching).

 

Add 2 cups of water to the inner pot of your rice cooker and place the tray on top.

 

Steam for the time indicated on the cinnamon roll package. When your rice cooker beeps, frost and enjoy!

Reviews

Most Helpful Reviews

Most Recent Reviews

Matthew
Star Rating

A quick easy way to make cinnamon rolls straight from the rice cooker. They are a bit softer and more smooth then when cooked in the oven. However, this somehow makes them even better.

MATTHEW

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Meagan
Star Rating

These are fairly good for when you have no access or desire to use your oven. One thing I didn't consider was that they will not get brown. Even when done they will look as if they might be raw. My cinnamon roll package said to bake for 12-16 minutes. I initially went with 14 minutes and felt they looked so doughy at the end of the cooking cycle that I thought they surely couldn't be done. I opted to give them 6 more minutes. They looked better after that, but I decided to go ahead and turn each roll over and steam for another 5 minutes to be safe. So rather than the suggested cooking time, I ended up cooking for about double the low end of the cook time (25 minutes, double would have been 24.) They were not overdone. I would alter this recipe to suggest going about double the lowest suggested oven cook time with all the rolls being turned over half way through to ensure they're all done.

MEAGAN

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Meagan
Star Rating

These are fairly good for when you have no access or desire to use your oven. One thing I didn't consider was that they will not get brown. Even when done they will look as if they might be raw. My cinnamon roll package said to bake for 12-16 minutes. I initially went with 14 minutes and felt they looked so doughy at the end of the cooking cycle that I thought they surely couldn't be done. I opted to give them 6 more minutes. They looked better after that, but I decided to go ahead and turn each roll over and steam for another 5 minutes to be safe. So rather than the suggested cooking time, I ended up cooking for about double the low end of the cook time (25 minutes, double would have been 24.) They were not overdone. I would alter this recipe to suggest going about double the lowest suggested oven cook time with all the rolls being turned over half way through to ensure they're all done.

MEAGAN

READ MORE

Matthew
Star Rating

A quick easy way to make cinnamon rolls straight from the rice cooker. They are a bit softer and more smooth then when cooked in the oven. However, this somehow makes them even better.

MATTHEW

READ MORE

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