Crock Pot Cinnamon Rolls Recipe 435

Steps:

• 1. Coat crockpot with Pam liberally. In a small bowl mix melted butter and vanilla. In another bowl combine brown sugar and cinnamon.
• 2. Separate the biscuits;roll each biscuit in the butter mixture and then in the brown sugar mixture. Place the prepared biscuits in the crockpot and sprinkle with nuts, if desired.
• 3. Cover the top of the crockpot with a large sheet of paper towel and then place lid on the towel. (this helps prevent condensation from dripping on the rolls).
• 4. Cook for 2 to 3 hours, on medium. --- Mix glaze ingredients and pour over the warm rolls on serving plate.

Steps:

• 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.