SLOW COOKER CINNAMON ROLLS
Slow cooker recipes aren't just stews and roasts! This homemade cinnamon roll recipe "bakes" to perfection in the hands-off appliance. Allow the Slow Cooker Cinnamon Rolls to cool for 30 minutes, then spread with cream cheese icing.
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 17
Steps:
- Line the bottom of a 13x9-inch (3 1/2-quart) casserole slow cooker or a 6-quart oval slow cooker with parchment paper, allowing enough excess to go halfway up the sides of the slow cooker. In a large bowl combine the first four ingredients (through baking soda). Using a pastry blender, cut the 6 tablespoons butter into flour mixture until pieces are pea size. Stir in half-and-half.
- 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. Roll up in a spiral from a short side. Pinch dough to seal seams. Slice into 10 rolls.
- Arrange rolls, cut sides down, in prepared cooker. Sprinkle any excess sugar mixture over the rolls. Cover and cook on high for 2 hours, giving crockery liner a half-turn halfway through cooking. (Rolls will look a little underdone or wet on top.)
- Remove liner from cooker. Let stand, uncovered, for 30 minutes. Drizzle or spread Cream Cheese Icing over rolls. Cream Cheese Icing
- In a medium bowl beat together cream cheese, butter, and vanilla with a mixer on medium until well combined. Add powdered sugar; beat until combined. Stir in milk, if desired, to reach spreading consistency.
Nutrition Facts : Calories 364 kcal, Carbohydrate 47 g, Cholesterol 50 mg, Protein 4 g, SaturatedFat 11 g, Sodium 512 mg, Sugar 27 g, Fat 18 g, TransFat 1 g, UnsaturatedFat 6 g
SLOW-COOKER CINNAMON ROLL
Come home to the heavenly aroma of fresh-baked cinnamon rolls! This healthier version tastes just as decadent as a regular cinnamon roll, but smartly sneaks in some whole grains. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Time 3h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Dissolve yeast in warm water. Add next 6 ingredients plus 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Roll into an 18x12-in. rectangle. 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 rolls. Place rolls side by side; pinch top ends together to seal. Using a sharp knife, cut rolls lengthwise in half; loosely twist strips around each other. Pinch bottom ends together to seal. Shape into a coil; place on parchment. Transfer to a 6-qt. slow cooker. Let rise until doubled, about 1 hour., Cook, covered, on low until bread is lightly browned, 3-1/2 to 4 hours. Remove from slow cooker and cool slightly. Beat icing ingredients until smooth. Spread over warm roll.
Nutrition Facts : Calories 240 calories, Fat 7g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 254mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
SLOW-COOKER CINNAMON ROLL PANCAKE
For breakfast, brunch or brinner, our slow-cooked cinnamon-spiked pancakes are a delicious choice.
Provided by Corey Valley
Categories Breakfast
Time 1h35m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, mix together Bisquick, milk, eggs and vanilla until smooth. Prepare your 3-4 quart slow cooker with non-stick cooking spray. Pour your Bisquick mixture into slow cooker.
- In a separate bowl mix together the sugar and cinnamon until well combined.
- Next, sprinkle the cinnamon and sugar mixture evenly over the top of the batter.
- With the end of a spoon or a butter knife swirl the cinnamon and sugar into the batter to create swirls.
- Cook on high for 1 hour to 1 & 1/2 hours, until center of pancake is set.
Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 13 g, TransFat 0 g
SLOW-COOKER CINNAMON ROLL PUDDING
A slow cooker turns day-old cinnamon rolls into a comforting, old-fashioned dessert. It tastes wonderful topped with lemon or vanilla sauce or whipped cream. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place cubed cinnamon rolls in a 3-qt. slow cooker. In a small bowl, whisk the eggs, milk, sugar, butter, vanilla and nutmeg. Stir in raisins. Pour over cinnamon rolls; stir gently. Cover and cook on low until a knife inserted in the center comes out clean, about 3 hours. If desired, serve with ice cream.
Nutrition Facts : Calories 570 calories, Fat 27g fat (10g saturated fat), Cholesterol 226mg cholesterol, Sodium 468mg sodium, Carbohydrate 72g carbohydrate (53g sugars, Fiber 3g fiber), Protein 13g protein.
SLOW-COOKER CINNAMON BUNS
Yes, you can "bake" cinnamon buns in a slow cooker! The machine seals in moisture, making these breakfast treats even more gooey and delicious. The drizzly vanilla glaze doesn't hurt, either. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Serves 10 to 12
Number Of Ingredients 13
Steps:
- Buns: Brush the insert of a 5-to-6-quart slow cooker with butter. Line bottom with parchment; brush parchment with butter. Combine warm water, yeast, and honey in a bowl; let stand until foamy, about 5 minutes. Add flour and salt.
- Beat on low speed until just combined. Increase speed to medium and beat 5 minutes. Let stand 10 minutes. Meanwhile, combine butter, both sugars, and cinnamon in a bowl; mix until smooth.
- Preheat slow cooker. Turn dough out onto a lightly floured work surface and roll into a rectangle, about 9 by 15 inches. Sprinkle dough evenly with cinnamon-sugar mixture. Starting from one long side, roll into a log, pinching seams to seal in filling. Slice log into 10 to 12 rounds, each about 1 1/2 inches thick.
- Arrange rolls, cut-sides down, in cooker. Wrap lid tightly with a clean kitchen towel, gathering ends at top (to absorb condensation). Cover and cook on high until cooked through, 1 1/2 hours. After 1 hour, rotate cooker insert 180 degrees to prevent scorching. Turn out onto a wire rack; let cool completely.
- Glaze:Beat confectioners' sugar, lemon juice, and vanilla on medium speed until smooth. Slowly add 1/4 cup milk; beat on medium speed just until combined. Add up to 2 tablespoons more milk, a drop at a time, to reach desired consistency. Drizzle rolls with glaze just before serving.
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