Cinnamon Rolls
- 1/4 c . warm low-fat milk 105F-115F
- 1/4 c . granulated sugar
- 1 T . dry active yeast
- 3/4 c . warm water 105F – 115F
- 1/4 c . butter softened
- 2 c ½ –3 . all-purpose flour
- 1/2 tsp . salt
Filling
- 2 T . softened butter
- 2/3 c . granulated sugar
- 1/3 c . brown sugar
- 1-2 tsp . ground cinnamon
Icing
- 3 oz . cream cheese softened
- 2 T . butter softened
- 1 c . powdered sugar
- 2-3 T . milk
Instructions
- I've found that my slow cooker has hot spots. Chances are yours does, too. If it does, make yourself a foil collar in your slow cooker to ensure even "baking".
- Line slow cooker with a piece of parchment large enough to go up the sides.
- Turn slow cooker to warm, and set aside.
- To make the rolls, add milk, sugar, yeast, and water to the bowl of a stand mixer fitted with a paddle attachment.
- Give it a stir, and then let it sit for 5-10 minutes, or until foamy.
- Add in butter, and stir to combine.
- Add 2 cups flour and salt.
- Switch to dough hook, and knead in.
- Continue adding flour in 1/4 cup increments until dough clings to paddle and clears the sides of the bowl. Dough should feel a little sticky but shouldn't stick to your finger if you poke it.
- Place dough on a floured surface, and roll out to an 9x13-inch rectangle.
- Spread softened butter over dough.
- Combine sugars and cinnamon, and sprinkle over butter.
- Roll up lengthwise, and gently attach seam.
- Cut dough into 12-14 pieces, depending on desired size of cinnamon roll.
- Place slightly apart in 5-quart oval slow cooker.
- Cover opening with a thin cotton towel, and let sit for 10 minutes.
- Turn slow cooker to high, and cover with slow cooker lid.
- Cook for approximately 1 1/2 hours.
- Remove from slow cooker, and prepare icing.
- To make the icing, beat together cream cheese and butter until well-combined.
- Add powdered sugar and 2 tablespoons milk.
- Continue beating, adding additional milk as necessary to get desired consistency.
- Drizzle or spread over warm cinnamon rolls.