Slow-Cooker Cinnamon Roll

Name: Slow-Cooker Cinnamon Roll
Ingredients: 1 package (1/4 ounce) active dry yeast; 3/4 cup warm water (110° to 115°); 1/2 cup quick-cooking oats; 1/2 cup whole wheat flour; 1/4 cup packed brown sugar; 2 tablespoons butter, melted; 1 large egg, room temperature; 1 teaspoon salt; 1-3/4 to 2-1/4 cups all-purpose flour; 3 tablespoons butter, softened; 1/3 cup sugar; 2 teaspoons ground cinnamon; 1 cup confectioners' sugar; 2 tablespoons half-and-half cream; 4 teaspoons butter, softened

15 ingredients

4 steps

Ingredients

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1/2 cup quick-cooking oats
1/2 cup whole wheat flour
1/4 cup packed brown sugar
2 tablespoons butter, melted
1 large egg, room temperature
1 teaspoon salt
1-3/4 to 2-1/4 cups all-purpose flour
3 tablespoons butter, softened
1/3 cup sugar
2 teaspoons ground cinnamon
1 cup confectioners' sugar
2 tablespoons half-and-half cream
4 teaspoons butter, softened

Directions

1

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).
2

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.
3

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.
4

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.