Slow Cooker Cinnamon Rolls

(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