There isn't anything better than awakening to the fragrance of new heated cinnamon rolls! These cinnamon rolls are ideal for early lunch with a new cup of hot espresso or even a few mimosas. Or then again even better, make them for dessert. There are no standards here!
In a microwave-safe bowl, heat up the milk and butter in the microwave (or can be done in a small pot on the stove), just till warm, about 95°F. You don’t want this too hot or it will kill the yeast
Add the yeast and honey and let sit for a couple minutes until it begins to bubble. This process is called 'proofing' and is necessary to make sure your yeast is still good.
Pour the yeast mixture into the bowl of a stand mixer and add ½ cup of flour along with the egg and salt.
Mix, then continue to add ½ cup of flour at a time until a ball forms.
You might only need to add a little over 2 cups of flour. Don’t add too much or dough will be too dry.
As it starts to come together in a thicker dough, switch to a dough hook on your stand mixer
Turn on medium speed for 5 to 7 minutes until dough is smooth and elastic. Remove dough hook and let the dough ball rest for 10 minutes
In a separate bowl, mix together the brown sugar, regular sugar and cinnamon together.
Dust a surface with a little flour and place dough on the flour. Using a rolling pin, roll dough into a large rectangle-ish shape.
Spread the softened butter evenly over the dough
Then sprinkle the cinnamon sugar mixture over the butter layer.
Starting on the long side of the dough, roll up the dough like a log and pinch closed. Cut log into 10 to 12 pieces
Spray a 6-quart oval crockpot with nonstick spray and place a sheet of parchment paper into the pot. Spray the parchment paper with nonstick spray
Place the cinnamon rolls in an even layer in the pot
Place a paper towel (not a kitchen towel) under the lid to keep condensation from dropping onto the rolls creating a wet top
Turn the slow cooker on low for 25 minutes to give the rolls a little time to start rising
When the 20 minutes are finished turn the slow cooker temperature to high for 2 hours
CHECK the rolls after they have cooked for an hour and a half. Rolls may finish early
Rolls won’t get brown on top in the crock pot. If you want brown tops, place rolls in a 350°F oven for 5 to 10 minutes
Mix the cream cheese and powdered sugar together then add the maple flavoring (or vanilla extract) and milk and continue to mix till smooth.
When cinnamon rolls are finished, remove from pot and spread the icing across the tops
Serve immediately or store in an airtight container for 3 days
Add flour in ½ cup increases so you don't add a lot flour. When a batter ball has shaped, don't add any longer flour.
Try to utilize a paper towel under the cover to gather the buildup. This will help forestall a saturated top. Try not to utilize a fabric towel.
A significant advance is to turn the simmering pot on low for 20 minutes to help the moves rise better prior to cooking.
The rolls will not brown in the simmering pot, yet you can put them on a preparing sheet and cook for an extra 5 to 10 minutes in a preheated 375°F broiler.
I'm utilizing maple enhancing in the icing for this recipe. In the event that you would prefer not to utilize the maple seasoning, simply substitute for vanilla concentrate.
Store in an impenetrable compartment for 3 to 5 days, or freeze for as long as 3 months
I started cooking as a child. My parents both worked full time and we always had a houskeeper who cleaned and looked after me and my brother. When I was 12 years old, I asked my mother if I could cook supper every night instead of the housekeeper. She agreed. She even let me make the grocery list and do the shopping - she just signed the check! Never a chore, that was the start of a hobby I am passionate about. Now, I am very confident in the kitchen and love to entertain
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