Slow Cooker “Homemade” Cinnamon Rolls

Method

Step by step

1. 01

   Take bread out of the freezer and thaw on greased cookie sheet on counter top.

2. 02

   Note: use bread as soon as it is thawed – you don’t want it to rise just yet!

3. 03

   In a small bowl, combine butter, cinnamon and brown sugar.

4. 04

   Roll thawed dough out to a large rectangle. (about 12×6)

5. 05

   Spread sugar mixture over the entire rectangle of dough.

6. 06

   Roll dough in a log shape, keeping dough taught.

7. 07

   Moisten edge slightly and seal shut.

8. 08

   Slice into 10 pieces and arrange in greased 6-Quart slow cooker crock.

9. 09

   Cover with a dish towel and let sit for 30-60 minutes or until rolls have doubled in size.

10. 10

    Pour Heavy Cream over top cinnamon rolls.

11. 11

    Place crock insert into slow cooker and cover.

12. 12

    Cook on LOW for 3-4 hours or just until cooked through.

13. 13

    Mix 3 T. milk/cream and powdered sugar to make a glaze. Drizzle glaze over cinnamon rolls before serving.NOTE: I’ve found that the amount of time varies greatly between my slow cookers so I would suggest testing this recipe in your slow cooker before making for company. If you’re like me, you’ll have plenty of taste testers! 🙂

Originally published on getcrocked.com.