Slow Cooker Cinnamon Rolls Recipe (Crockpot) Dinner, then Dessert
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Let stand 10 minutes. For filling, combine brown sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; roll into a 16x10-in. rectangle. Spread butter within 1/2 in. of edges; sprinkle with brown sugar mixture.
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For filling, spread dough with butter, then combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise in half to form 2 logs. Place logs side by side; pinch top ends together to seal. Using a sharp knife, cut logs lengthwise in half; loosely.
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In a large bowl, stir together the milk, butter, sugar, and salt. Sprinkle the yeast on top, and wait 10-15 minutes or until the mixture turns frothy. Mix in 1 ½ cups of flour. If the dough is still wet, continue stirring in flour 2 tablespoons at a time until the dough begins to pull away from the sides of the bowl.
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Mix the brown sugar, butter, and cinnamon together in a small bowl until combined, then pour on top of the cinnamon rolls. Cover and cook: Add the lid to the top of the crock pot and cook on LOW for 2 hours. Remove the lid and continue to cook for an additional 30 minutes to remove moisture from the tops of the rolls.
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Cut each of your cinnamon rolls into quarters; In a medium microwave-safe bowl, melt the butter and add the brown sugar. Stir until combined. Fill the bottom of your slow cooker with the cinnamon rolls. Top with the brown sugar and butter mixture. Cook on high for 2 hours; Serve while hot. Top with the icing that comes with the cinnamon rolls.
Slow Cooker Cinnamon Rolls Recipe (Crockpot) Dinner, then Dessert
Whisk together eggs, salt, 2/3 cup of the half-and-half, and 1 teaspoon of the vanilla in a bowl until well combined; pour over biscuits in a slow cooker. Sprinkle with pecans. Beat cream cheese and 2 tablespoons softened butter with an electric mixer on medium speed until thoroughly combined, about 30 seconds.
Healthy Slow Cooker Cinnamon Rolls Amy's Healthy Baking
Pour 2 cups water into the bottom of Instant Pot. Place trivet cooker. Place cinnamon rolls in pan, cover with a paper towel and foil. Set pan on trivet, ensure that paper towel and foil fully cover pan. Seal and cook manual high pressure for 15 minutes.
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Combine water, melted butter, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Mix on low speed. When all ingredients are mixed well, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar and cinnamon.
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In the slow cooker line the base with 2 sheets of grease proof paper. Mix up the Light Brown Sugar and the Cinnamon. Once the dough has formed turn out onto a lightly dusted surface and roll out to around 1/2 cm thick. Spread with butter and cover with the cinnamon sugar mix. Roll up the dough into a long sausage.
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Add the flour and mix for 5 minutes. This will knead the dough. Once the 5 minutes is up turn off the mixer and let the dough rest for 10 minutes. Make the filling: Combine the melted butter, brown sugar and cinnamon together in a small bowl. Whisk until smooth. Roll out the rolls: Place the dough onto your countertop.
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Add water, yeast, and honey to the bowl of a stand mixer fitting with a dough hook and stir to combine. Allow to rest for 5 minutes (mixture will rise and foam). Add flour and salt to bowl. Turn the mixer on low and allow to mix until ingredients come together, then increase mixing speed to medium-low for 5 minutes.
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Brush dough all over with melted butter, then sprinkle with brown sugar mixture. Step 3 Starting with one end, roll dough up tightly into a log. Slice into 8 rolls, about 1 1/2". Place rolls into.
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Make the filling: After 10 minutes, roll the dough out in a 14×8-inch rectangle. Spread the softened butter on top. Mix the cinnamon and sugar together, then sprinkle on top of the butter. Roll the dough up tightly, then cut into 10-12 even pieces and place them inside the lined slow cooker.
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Once you cover the slow cooker with a lid, turn it on low and cook for 2 ½ hours. When the time is up, remove the cinnamon rolls from the slow cooker using the parchment paper. Then, prepare the icing by whisking the powdered sugar, maple syrup, almond extract, vanilla extract, and milk. Once it is smooth, drizzle it over the cinnamon rolls.
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Transfer dough to a lightly floured surface. Knead gently for 10 to 15 strokes until dough is smooth. On a lightly floured surface, roll dough out to a 15x10-inch rectangle. Spread 1/3 cup butter over the dough. In a small bowl combine the next four ingredients (through cinnamon). Sprinkle over butter.
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Instructions. Line a 6-quart slow cooker with a parchment sling. Remove the dough from the can, separate into individual rolls, and place in the slow cooker in a single layer. Place a clean dish towel or large sheet of paper towels over the slow cooker, making sure it completely covers the top of the slow cooker, but does not sag down onto the.
