Categories: Breakfast

Ingredients

• Dough:
• 1 cup plus 2 tbsp warm whole milk
• 2 tsp honey
• 1 package instant yeast
• 3 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp kosher salt
• 6 tbsp unsalted butter, melted and cooled
• 1 large egg, lightly beaten
• Filling:
• 6 tbsp unsalted butter, softened
• 1/3 cup light brown sugar
• 1 1/2 tbsp ground cinnamon
• 1/4 tsp ground nutmeg
• Glaze:
• 4 oz. cream cheese, softened
• 2 1/2 cups confectioners' sugar, sifted
• 2 tbsp heavy whipping cream
• 1/2 tsp vanilla extract

Directions

1. Spray a slow cooker with cooking spray. Line slow cooker with parchment paper, trimming edges of paper to just below rim; spray paper with cooking spray.

2. For dough: In the bowl of a stand mixer fitted with the whisk attachment, place warm milk and honey. Gently stir in yeast and let stand for 5 minutes.

3. In a medium bowl, whisk together flour, sugar and salt. With mixer on low speed, gradually add flour mixture to yeast mixture, beating just until combined. Add melted butter and egg; beat just until a dough forms. Switch to the dough hook attachment; beat a medium speed until dough is smooth and elastic, 5 to 7 minutes.

4. Turn out dough onto a lightly floured surface, and roll into a 15×9-inch rectangle.

5. For filling: Spread softened butter onto dough. In a small bowl, stir together brown sugar, cinnamon and nutmeg; sprinkle mixture onto butter. Starting at one long side, roll up dough into a log; pinch seam to seal. Cut log into 12 rolls. Place rolls, cut side up, in cooker. Cover cooker with lid.

6. Cook on HIGH for 2 hours. Using parchment as handles, carefully lift cinnamon rolls from cooker.

7. For glaze: In a large bowl, beat cream cheese with a mixer at medium-high speed until creamy. With mixer on low speed, gradually add confectioners’ sugar, beating until smooth. Beat in cream and vanilla until smooth. Drizzle onto rolls.

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