Sunday, September 18, 2016

I felt like it.

The title says it. Been wanting to attempt these for a while so finally did. Will try again because they were a bit on the messy side. I think I needed to add more flour next time. Enjoy! Original recipe came from:

Healthy Slow cooker cinnamon rolls: 
  • Ingredients: 
  • for the dough
  • ¾ cup  warm skim milk 
  • ½ tbsp unsalted butter, melted
  • 2 tbsp coconut or dark brown sugar 
  • A pinch of  salt
  • A nice pour of vanilla 
  • 2 ¼ tsp dry yeast ( I used quick rising) 
  • 2 – 2 ½ cups white wheat flour

  • for the filling: 
  • 6 tbsp coconut sugar
  • 2 tsp ground cinnamon
  • ½ tbsp unsalted butter, melted
*because my dough was so sticky and not large enough I did not end up isong all the filling but can't hurt to make it all! Works well with cookies and as an ice cream topper :) 

  • Line your slow cooker with foil, and lightly coat the foil with nonstick cooking spray.
  • In a your mixing bowl, mix together the milk, vanilla, butter, sugar, and salt. 
  • Sprinkle the yeast on top, and wait 10-15 minutes or until the mixture turns frothy. 
  • Mix in 1 ½ cups of flour. If the dough is still wet, continue stirring in flour 2 tablespoons at a time until the dough begins to come off the sides of the bowl.
  • knead the dough for 3-5 minutes (I did this with the bread hook attachment) until the dough springs back most of the way when you gently press your  finger into it. 
  • Set dough aside and prepare the filling.
  • Wisk together the coconut sugar and cinnamon in a  bowl.
  • On a WELL -floured surface, roll the dough out into a rectangle. 
  • Brush with the melted butter
  • Sprinkle with the cinnamon sugar. 
  • Carefully roll up the dough into a log.
  • Pinch the ends to seal. If the dough won’t stick together, gently brush the second longer edge with milk/water before pinching to seal.
  • Slice the log into  pieces using dental floss or a sharp knife.
  •  Place the rolls into the prepared slow cooker, and place the lid on top.
  • Turn the slow cooker to its “ Warm” setting, and let the rolls rise for 30-45 minutes or until doubled in size.
  • turn the slow cooker to its “Low” setting. 

  • Bake the cinnamon rolls for 1 hour 15 minutes to 1 hour 30 minutes or until the filling is bubbling and the sides of the cinnamon rolls feel firm.

  • Cool in the pan for at least 10 minutes before carefully lifting the foil insert out of the slow cooker and serving. Enjoy :)