INGREDIENTS
1 T. Cinnamon
1/2 Stick Butter, softened
1 c. Brown Sugar
1 Loaf, Frozen Bread Dough
1/4 c. Heavy Cream
1/2 c. Powdered Sugar
3 T. Heavy Cream or Milk
1/2 Stick Butter, softened
1 c. Brown Sugar
1 Loaf, Frozen Bread Dough
1/4 c. Heavy Cream
1/2 c. Powdered Sugar
3 T. Heavy Cream or Milk
Directions
1 Take bread out of the freezer and thaw on greased cookie sheet on counter top.
2 Note: use bread as soon as it is thawed – you don’t want it to rise just yet!
3 In a small bowl, combine butter, cinnamon and brown sugar.
4 Roll thawed dough out to a large rectangle. (about 12×6)
5 Spread sugar mixture over the entire rectangle of dough.
6 Roll dough in a log shape, keeping dough taught.
7 Moisten edge slightly and seal shut.
8 Slice into 10 pieces and arrange in greased 6-Quart slow cooker crock.
9 Cover with a dish towel and let sit for 30-60 minutes or until rolls have doubled in size.
10 Pour Heavy Cream over top cinnamon rolls.
11 Place crock insert into slow cooker and cover.
12 Cook on LOW for 3-4 hours or just until cooked through.
13 Mix 3 T. milk/cream and powdered sugar to make a glaze. Drizzle glaze over cinnamon rolls before serving
2 Note: use bread as soon as it is thawed – you don’t want it to rise just yet!
3 In a small bowl, combine butter, cinnamon and brown sugar.
4 Roll thawed dough out to a large rectangle. (about 12×6)
5 Spread sugar mixture over the entire rectangle of dough.
6 Roll dough in a log shape, keeping dough taught.
7 Moisten edge slightly and seal shut.
8 Slice into 10 pieces and arrange in greased 6-Quart slow cooker crock.
9 Cover with a dish towel and let sit for 30-60 minutes or until rolls have doubled in size.
10 Pour Heavy Cream over top cinnamon rolls.
11 Place crock insert into slow cooker and cover.
12 Cook on LOW for 3-4 hours or just until cooked through.
13 Mix 3 T. milk/cream and powdered sugar to make a glaze. Drizzle glaze over cinnamon rolls before serving
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