Reviews

Add Rating & Review

Back to Slow-Cooker Cinnamon Buns

All Reviews for Slow-Cooker Cinnamon Buns

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Slow-Cooker Cinnamon Buns

                              Credit: 
                              Stephen Kent Johnson

Recipe Summary

Yield: Serves 10 to 12

Ingredients

Buns

6 tablespoons unsalted butter, room temperature, plus more for brushing

1 1/3 cups warm water (about 110 degrees F)

1 tablespoon active dry yeast

2 tablespoons honey

3 1/2 cups unbleached all-purpose flour, plus more for dusting

1 teaspoon kosher salt

3/4 cup granulated sugar

1/4 cup plus 2 tablespoons packed brown sugar

1 tablespoon ground cinnamon

Glaze

3 cups confectioners’ sugar

Juice of 1/2 lemon

1 teaspoon pure vanilla extract

1/4 cup plus 2 tablespoons milk

Gallery

Slow-Cooker Cinnamon Buns

                              Credit: 
                              Stephen Kent Johnson

Recipe Summary

Yield: Serves 10 to 12

Slow-Cooker Cinnamon Buns

                              Credit: 
                              Stephen Kent Johnson

Slow-Cooker Cinnamon Buns

                              Credit: 
                              Stephen Kent Johnson

Slow-Cooker Cinnamon Buns

Recipe Summary

Yield: Serves 10 to 12

Recipe Summary

Yield: Serves 10 to 12

Yield: Serves 10 to 12

Serves 10 to 12

Ingredients

Ingredients

  • 6 tablespoons unsalted butter, room temperature, plus more for brushing

  • 1 1/3 cups warm water (about 110 degrees F)

  • 1 tablespoon active dry yeast

  • 2 tablespoons honey

  • 3 1/2 cups unbleached all-purpose flour, plus more for dusting

  • 1 teaspoon kosher salt

  • 3/4 cup granulated sugar

  • 1/4 cup plus 2 tablespoons packed brown sugar

  • 1 tablespoon ground cinnamon

  • 3 cups confectioners’ sugar

  • Juice of 1/2 lemon

  • 1 teaspoon pure vanilla extract

  • 1/4 cup plus 2 tablespoons milk

Directions

Buns: Brush the insert of a 5-to-6-quart slow cooker with butter. Line bottom with parchment; brush parchment with butter. Combine warm water, yeast, and honey in a bowl; let stand until foamy, about 5 minutes. Add flour and salt.

Beat on low speed until just combined. Increase speed to medium and beat 5 minutes. Let stand 10 minutes. Meanwhile, combine butter, both sugars, and cinnamon in a bowl; mix until smooth.

Preheat slow cooker. Turn dough out onto a lightly floured work surface and roll into a rectangle, about 9 by 15 inches. Sprinkle dough evenly with cinnamon-sugar mixture. Starting from one long side, roll into a log, pinching seams to seal in filling. Slice log into 10 to 12 rounds, each about 1 1/2 inches thick.

Arrange rolls, cut-sides down, in cooker. Wrap lid tightly with a clean kitchen towel, gathering ends at top (to absorb condensation). Cover and cook on high until cooked through, 1 1/2 hours. After 1 hour, rotate cooker insert 180 degrees to prevent scorching. Turn out onto a wire rack; let cool completely.

Glaze:Beat confectioners’ sugar, lemon juice, and vanilla on medium speed until smooth. Slowly add 1/4 cup milk; beat on medium speed just until combined. Add up to 2 tablespoons more milk, a drop at a time, to reach desired consistency. Drizzle rolls with glaze just before serving.

Cook’s Notes

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Slow-Cooker Cinnamon Buns

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Slow-Cooker Cinnamon Buns

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest