Easy Slow Cooker Cinnamon Rolls

Easy Slow Cooker Cinnamon Rolls

Ingredients:

  • 3/4 cup (180ml) milk (I recommend whole or 2%)
  • 1 packet Red Star Platinum Yeast or any instant yeast (1 packet = 2 and 1/4 teaspoons)
  • 1/4 cup + 1 teaspoon (55g) granulated sugar, divided
  • 1 teaspoon salt
  • 3 Tablespoons (43g) unsalted butter, melted and slightly cooled
  • 1 large egg
  • 2 and 3/4 cups (345g) all-purpose flour (spoon & leveled)

Filling

  • 5 Tablespoons (72g) unsalted butter, very soft and at room temperature
  • 1 Tablespoon ground cinnamon
  • 1/3 cup (67g) granulated sugar

Maple Icing

  • 1 and 1/4 cups (150g) confectioners’ sugar
  • 2 Tablespoons (30ml) pure maple syrup (or use 1 teaspoon vanilla extract)
  • 2 Tablespoons (30ml) milk
Directions:
  1. Make the dough: In a small saucepan, warm the milk over low heat until lukewarm– no need to use a thermometer, but to be precise: about 95°F (35°C). Pour the warm milk into the bowl of a stand mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a spoon, manually stir in the yeast and 1 teaspoon sugar. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. This is called proofing the yeast. If the yeast does not dissolve and foam, start over with fresh active yeast. On low speed, beat in the remaining 1/4 cup sugar, salt, butter, egg, and 2 cups of flour until combined. The dough will be wet. While continuing to beat on low speed, add the remaining flour 1/4 cup at a time until a soft dough forms. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency. I always need 2 and 3/4 cups flour total, no more no less. **If you do not have a mixer, you can stir the dough by hand with a wooden spoon in this step.
  2. Turn the dough out onto a lightly floured surface. Knead the dough for 2 minutes. Let the dough rest for about 10 minutes. During this 10 minutes, line a 4 or 5 quart slow cooker with greased parchment paper. (I heavily spray it with non-stick spray, but brushing oil all over it works too.) If you have a larger slow cooker, that’s ok- just space the rolls out more.
  3. Make the filling: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly, then cut into 10-12 even pieces and place them inside the lined slow cooker. Place a paper towel right under the lid of the slow cooker– this will help keep condensation off of the cooking rolls. Do not leave that step out and do not use a cloth towel– a paper towel.
  4. Turn your slow cooker on high speed and cook for 2 hours, or until the rolls are fully cooked through. It’s always 2 hours for me, sometimes 2 hours and 15 minutes. Once they’re done, remove the rolls from the cooker right away by lifting out the parchment paper.
 

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