Slow Cooker Cinnamon Rolls

1. In a small saucepan heat the milk and butter to 110 degrees (warm to touch).
2. Into your stand mixer add the yeast and milk and whisk and let sit for one minute.
3. Add the flour, sugar, salt and egg to the stand mixer.
4. Attach the dough hook and turn the mixer on speed 3-4 (low to medium).
5. Let it go for 5-7 minutes, you want the dough to become a ball that doesn’t stick to the walls of the bowl.
6. If you find sticking add flour 1/4 cup at a time until it pulls away (no more than another cup).
7. Take the dough out, grease the stand mixer bowl and put it back in.
8. Cover the dough with your dish towel you used to keep the flour in the stand mixer.
9. In a medium sized bowl mix the sugar and cinnamon.
10. Using a large even surface, add more flour and roll it out onto the surface to coat the rolling pin and the surface.
11. Roll out the dough into a large rectangle about a 1/2 inch thick (if your space is limited do this in two halves).
12. Spread the butter over the dough (I use my hands) and sprinkle the cinnamon sugar over the butter.
13. Roll the dough tightly to form a long log and using a piece of thread slice off even pieces.
14. Line your slow cooker with parchment paper or spray with baking spray, then place the cinnamon rolls inside.
15. Place a paper towel right under the lid of the slow cooker.
16. Turn your slow cooker on high speed and cook for 2 hours, or until the rolls are fully cooked through.
17. Once done, remove the rolls from the cooker right away by lifting out the parchment paper.

Cinnamon Roll Icing

1. Whisk the confectioners’ sugar, vanilla extract, and milk together until smooth.
2. Add a little more milk if too thick.
3. Drizzle over the warm rolls.