(Crock Pot recipe) - Makes 10
Dough:
1 cup + 2 Tblsp. warm whole milk (120 F)
2 tsp. honey
1 (0.25 oz.) pkg. instant dry yeast
3-1/4 cups all-purpose flour
1/4 cup sugar
1/2 tsp. kosher salt
6 Tblsp. unsalted butter, melted and cooled
1 large egg, lightly beaten
Filling:
6 Tblsp. unsalted butter, softened
1/3 cup firmly packed light brown sugar
1-1/2 Tblsp. ground cinnamon
1/4 tsp. ground nutmeg
Glaze:
1/2 (8-oz.) pkg. cream cheese, softened
2-1/2 cups confectioners' sugar, sifted
2 Tblsp. heavy whipping cream
1/2 tsp. vanilla extract
Spray a 5- to 6-quart slow cooker with cooking spray. Line slow cooker with parchment paper, trimming edges of paper just below the rim. Spray parchment with cooking spray.
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.
In a medium bowl, whisk together flour, sugar, and salt. With mixer on low speed, gradually add flour mixture to milk mixture, beating just until combined. Add melted butter and egg; beat just until a dough forms. Switch to the dough hook attachment; beat at medium speed until dough is smooth and elastic, 5 to 7 minutes.
For filling: On a lightly floured surface, roll dough into a 15" x 9" rectangle. Spread butter onto dough. In a small bowl, stir together brown sugar, cinnamon, and nutmeg. Spring sugar mixture over butter. Starting with one long side, roll dough into a log; pinch seam to seal. Slice into 12 rolls. Place rolls in slow cooker.
Cover and cook on high for 2 hours. Using the parchment as handles, carefully lift cooked cinnamon rolls from slow cooker insert.
For glaze: In a large bowl, beat cream cheese with a mixer at medium-high speed until creamy. Gradually add confectioners' sugar, beating until smooth. Add cream and vanilla, beating just until combined. Drizzle glaze over rolls.
Source: Taste of the South Magazine
Photo Credit: Taste of the South Magazine
