Slow-cooker Cin­na­mon Rolls


FamilyFun - - DIG IN -


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

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