Simple cinnamon rolls baked like a coffee cake in a slow cooker ... is your curiosity piqued?
Ingredients:3/4 cup milk, warmed to 105-110°F
2 1/4 tsps instant yeast
1/4 cup sugar
1/2 tsp salt
1/4 cup semi salted butter, melted and slightly cooled
1 egg
2 3/4 cups flour
Filling:
5 tbsps semi salted butter
1 tbsp cinnamon
1/3 cup sugar
Frosting:
1 1/4 cups icing sugar
2 tbsps maple syrup
2 tbsps milk
In a large mixer bowl sprinkle yeast over warmed milk with 1 tsp sugar and cover the bowl with a dish towel. Leave for 5-10 minutes or until yeast is bubbly. Using the dough hook attachment, add the balance of the sugar, salt, 1/4 cup butter, egg and 2 cups flour. Then, while mixing on low, add 1/4 cup of flour at a time until the dough comes away from the side of the bowl. Then knead (by mixer or by hand) for 2 minutes. Again cover with a dish towel and let rest 5-10 minutes.Roll dough out to form a 14 X 8" rectangle. Spread the filling butter. Combine the cinnamon and sugar and sprinkle evenly over the butter.
Line a 4-5 qt. slow cooker crock with parchment.Roll the dough up firmly from the 14" side and cut into 12. Place the rolls into the pot.
Cover top with a paper towel to absorb excess moisture and place the lid on top.
Set the slow cooker on high and bake for 1 hr and 50 minutes to 2 hours. They will be very brown on the bottom at 2 hours.
Immediately use the parchment to lift the rolls out of the cooker. Wow!
Place it on a cooling rack. Combine the frosting ingredients and once the rolls are semi cooled start drizzling. If you find the drizzle is melting away just wait until it cools a little more.
Cinnamon roll coffee cake in just about 2 1/2 hours!
Of course if you want to try traditionally oven baked cinnamon rolls you'll want to try this recipe 🠟
But for days when you don't want to use the oven, this is the way to go!
Original recipe from sallysbakingaddition.com
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