SLOW-COOKER CINNAMON ROLL RECIPE: HOW TO MAKE IT
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
Total Time 04 hours 00 minutes
Prep Time 30 minutes
Cook Time 03 hours 30 minutes
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 logs. Place logs side by side; pinch top ends together to seal. Using a sharp knife, cut logs 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 parchment lined 6-qt. slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Let rise until doubled, about 1 hour., Cook, covered, on low until bread is lightly browned, 3-1/2 to 4 hours. To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts. Remove from slow cooker and cool slightly. Beat icing ingredients until smooth. Spread over warm roll.
Nutrition Facts : Calories 240 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 254mg sodium, CarbohydrateContent 41g carbohydrate (20g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
MAKE-AHEAD APPLE PIE CINNAMON ROLL BREAKFAST BAK…
Assemble this quick and easy bake the night before so it’s ready to pop in the oven for a delicious breakfast come morning! Apple pie filling gets tucked inside cinnamon roll dough with extra cinnamon and sugar for a breakfast bake that’s sure to find its way into your regular breakfast rotation (and your heart!).
Provided by Pillsbury Kitchens
Total Time 9 hours 50 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 5
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large resealable food-storage plastic bag, mix sugar and cinnamon. Remove rolls from cans; cover and refrigerate icing containers. Separate dough into 10 rolls; cut each into 6 pieces. Add roll pieces to large bowl; drizzle with melted butter, tossing to coat.
- Add half of the roll pieces to bag with sugar and cinnamon mixture; seal and shake to coat pieces, breaking up any large clumps. Remove from bag, and arrange pieces in baking dish. Repeat for remaining dough; discard any remaining sugar mixture. Cover and refrigerate overnight (9 to 12 hours).
- Heat oven to 350°F. Remove baking dish from refrigerator. In small bowl, add apple pie filling; cut apples into 1-inch pieces with kitchen scissors. Drop 12 tablespoonfuls apple pie filling on top of dough, creating pockets of filling, and spacing about 2 inches apart.
- Bake 27 to 32 minutes or until dough is baked through in center and deep golden brown around edges. If starting to brown too much, cover with foil last 5 minutes of baking.
- Cool 10 minutes. In small microwavable bowl, add icing from both containers. Microwave uncovered on High 15 to 20 seconds or until stirred smooth and thin enough to drizzle. Drizzle icing on top before serving.
Nutrition Facts : Calories 390 , CarbohydrateContent 56 g, CholesterolContent 10 mg, FatContent 3 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 470 mg, SugarContent 31 g, TransFatContent 0 g
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