Slow-cooker Cinnamon Rolls
MAKES 10 SERVINGS
2 cups all-purpose flour 1½ tsp. baking powder 1 tsp. salt ½ tsp. baking soda 6 Tbs. butter, cubed ⅔ cup half-and-half ⅓ cup butter, softened ⅓ cup granulated sugar ⅓ cup packed brown sugar 1 Tbs. cornstarch 1 Tbs. ground cinnamon 1 recipe Cream Cheese Icing (right)
1. Line bottom of a 13x9-in. (3½-qt.) casserole slow cooker or a 6-qt. oval slow cooker with parchment paper, extending paper halfway up sides. (Or use a slow-cooker liner.) In a food processor, add flour, baking powder, salt, and baking soda. Pulse to combine. Pulse in the cubed butter and half-and-half.
2. Turn dough out onto a lightly floured surface. Knead gently for ten to 15 strokes or until smooth. Roll dough into a 15x10-in. rectangle; spread with the ⅓ cup softened butter. In a small bowl, combine the sugars, cornstarch, and cinnamon. Sprinkle over dough. Roll up rectangle, starting from a short side; seal seam. Slice into ten 1-in. pieces.
3. Arrange rolls, cut sides down, in prepared cooker. Sprinkle with any excess sugar mixture. Cover and cook on high for 1¾ to 2 hours or until a thermometer registers about 185°F, giving crockery liner a half turn halfway through, if possible. (Tops of rolls will be slightly wet.)
4. If possible, remove the slow-cooker insert. Cool rolls, uncovered, 30 minutes. Spread or drizzle with Cream Cheese Icing. PER SERVING 364 CALORIES; 4g PROTEIN; 18g FAT (11g SAT. FAT); 47g CARBS; 1g FIBER; 27g SUGAR; 512mg SODIUM