Cinnamon Roll Coffee Cake in a Slow Cooker

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.