Ingredients

The following ingredients have 4 Servings
  • 1 cups  whole milk
  • 1/4 cup unsalted butter (, room temperature)
  • 3 cups flour (, divided)
  • 1/4 cup sugar
  • 1/2 teaspoon  salt
  • 1/2 packet instant rapid rise yeast
  • 1 large egg yolk
  • 1/2 cup  sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup unsalted butter (, room temperature)
  • 1 1/4 cups powdered sugar
  • 1 teaspoon  vanilla extract
  • 2 Tablespoons milk

Instruction

  • In a small saucepan heat the milk and butter to 110 degrees (warm to touch).
  • Into your stand mixer add the yeast and milk and whisk and let sit for one minute.
  • Add the flour, sugar, salt and egg to the stand mixer.
  • Attach the dough hook and turn the mixer on speed 3-4 (low to medium).
  • Let it go for 5-7 minutes, you want the dough to become a ball that doesn’t stick to the walls of the bowl.
  • If you find sticking add flour 1/4 cup at a time until it pulls away (no more than another cup).
  • Take the dough out, grease the stand mixer bowl and put it back in.
  • Cover the dough with your dish towel you used to keep the flour in the stand mixer.
  • In a medium sized bowl mix the sugar and cinnamon.
  • Using a large even surface, add more flour and roll it out onto the surface to coat the rolling pin and the surface.
  • Roll out the dough into a large rectangle about a 1/2 inch thick (if your space is limited do this in two halves).
  • Spread the butter over the dough (I use my hands) and sprinkle the cinnamon sugar over the butter.
  • Roll the dough tightly to form a long log and using a piece of thread slice off even pieces.
  • Line your slow cooker with parchment paper or spray with baking spray, then place the cinnamon rolls inside.
  • Place a paper towel right under the lid of the slow cooker.
  • Turn your slow cooker on high speed and cook for 2 hours, or until the rolls are fully cooked through.
  • Once done, remove the rolls from the cooker right away by lifting out the parchment paper.