Cooking Time:3 hours for both batches
IngredientsDry active yeast (1 pkg.)
1/2 c. warm water
3 T. sugar
1 T. cinnamon
1/2 c. apple butter
1 1/2 tsp. salt
4 c. bread flour
4 T. melted butter
2 T. brown sugar
You will definitely be getting a few pats on the back when you serve up Slow Cooker Apple and Cinnamon Yeast Rolls made with cinnamon and apple butter.
- Dissolve the sugar into the warm water (105-115 degrees) in the bowl of a stand mixer. Pour yeast over sugar water and completely dissolve. Let rest for 5-10 minutes or until bubbling.
- Add the apple butter, egg and salt while mixing on LOW speed.
- Slowly stir in cinnamon and flour. Next, add 1/4 c. of the melted butter. Continue kneading with dough hook just until well combined. (Do not over mix or rolls will be hard!)
- Move the large dough ball to a floured surface and use a pizza cutter to cut in half.
- Cut each half into 12 equal pieces of dough and roll by hand. (Can wrap and refrigerate or freeze the second half of dough, if desired.)
- Place a large piece of parchment paper in a round slow cooker. Arrange 12 dough balls in the crock. Sprinkle the rolls with brown sugar and drizzle with remaining melted butter.
- Cover. Crock on High for 1 hour.
- The rolls are done when they feel slightly firm and no longer tacky. Repeat with second batch, if desired.
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I am a little confused about the amount of melted butter. In the ingredients it only calls for 4 T (tablespoons, which is equivalent to 1/4 cup) and you add that to the dough. But then when you put the dough balls in the crock it says to drizzle with remaining melted butter. How much do we use then?