Slow Cooker Cinnamon Roll Pancake Recipes

Steps:

• Dissolve yeast in warm water. Add next 6 ingredients plus 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Roll into an 18x12-in. rectangle. For filling, spread dough with butter, then combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise in half to form 2 rolls. Place rolls side by side; pinch top ends together to seal. Using a sharp knife, cut rolls lengthwise in half; loosely twist strips around each other. Pinch bottom ends together to seal. Shape into a coil; place on parchment. Transfer to a 6-qt. slow cooker. Let rise until doubled, about 1 hour., Cook, covered, on low until bread is lightly browned, 3-1/2 to 4 hours. Remove from slow cooker and cool slightly. Beat icing ingredients until smooth. Spread over warm roll.

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.

Steps:

• Stir milk and vinegar together in a bowl; set aside until milk "sours", about 5 minutes.
• Mix flour, white sugar, baking powder, baking soda, and salt together in a separate bowl. Whisk egg, 2 tablespoons melted butter, and 1 1/2 teaspoons vanilla extract into milk mixture. Slowly pour milk mixture into flour mixture while whisking constantly until batter is just moistened and evenly mixed. Lumps are fine.
• Combine brown sugar, 1/4 cup melted butter, and cinnamon in a small bowl. Place a 1-quart resealable bag into a glass or cup. Pour cinnamon mixture into the bag; refrigerate until filling is as thick as toothpaste, about 10 minutes.
• Mix 1/4 cup softened butter and cream cheese together in a microwave-safe bowl; heat in microwave for 40 seconds. Stir mixture with a whisk or fork until smooth. Continue heating in microwave and stirring until mixture is completely melted. Stir confectioners' sugar and 1/2 teaspoon vanilla extract into cream cheese mixture until icing is smooth.
• Heat a griddle or skillet over medium heat and spray with cooking spray. Pour about 2/3 cup batter into the center of griddle. Cook pancake until bubbles start to appear, 2 to 3 minutes. Cut 1 corner off the center of the bag with filling. Swirl filling over pancake, leaving enough space around edges that filling doesn't touch the griddle.
• Flip pancake and cook until other side is lightly browned, 2 to 3 minutes. Drizzle icing over pancake. Repeat with remaining ingredients, spraying the griddle with cooking spray between each pancake.

Steps:

• Heat oven to 400°F. Spray 24 regular-size muffin cups with cooking spray.
• In large bowl, beat cake mix, 1 cup milk, the softened butter and eggs with electric mixer on medium speed until smooth. In small bowl, mix brown sugar, cinnamon and melted butter. Gently stir half of mixture into batter in large bowl. Fill muffin cups two-thirds full. Top with remaining cinnamon mixture.
• Bake 12 to 15 minutes or until edges are golden and toothpick inserted in center comes out with a few moist crumbs. Cool in pan 5 minutes, then remove to cooling rack.
• In small bowl, beat Icing ingredients with whisk. Drizzle over warm or cooled muffins.