When I first heard about baking homemade cinnamon rolls in a slow cooker, I was not a believer...especially homemade cinnamon rolls from scratch! But then the logic started to make some sense - you want the delicate dough to rise in a warm location - and what a controlled location this might be!
So I was up before dawn today warming milk and proofing my yeast....and within a couple of hours, we had the scent of wonderful cinnamon and maple rolls wafting throughout the house. Everyone came running, and couldn't believe their luck so early in the morning - or this new cooking method!
Last fall I had picked up a brand new casserole style slow cooker, and that was just the perfect size for a batch of a dozen of these beauties! You can make these in an oval or round slow cooker as well - use whatever size you have!
It only took half an hour to put these together, from scratch - quick rising yeast and sugar giving a quick rise to these cinnamon swirled beauties!
The secret to keeping condensation from settling on top of these rolls is to place a paper towel right under the lid of the slow cooker - not a cloth towel, but a paper towel. Once the paper towel and cover are in place, resist the urge to peek at the progress - keep the cover tightly in place for two hours on high.
After two hours, carefully and swiftly flip the cover over (to catch the condensation that has accumulated on the inside cover and prevent it from dripping on the rolls.
I have never had homemade cinnamon rolls that were so perfectly the same size and height - they are soft and BEAUTIFUL! The baked dough is moist but cooked, and the top is not golden brown - but you can simply pop these into a 300 degree oven for 5 to 10 minutes to give them a golden hue and you are good to go! You can certainly skip this step if you would like - once your glaze in place it doesn't really matter too much!
I topped these wonderful homemade cinnamon rolls with a delicate maple glaze - always remember to use real maple syrup rather than maple pancake syrup when you are baking or cooking for best results. If you would rather, you can substitute vanilla or almond flavoring for the maple - just cut down on the amount you add.
The maple glaze soaked down thru the cinnamon sugar layers and was silky perfection! Time to grab a fork and start the unraveling - is there any other way to eat a fresh, warm and delicious homemade Cinnamon Maple Roll?
Hope that you enjoy these as much as we did - the entire batch was GONE thirty minutes after they hit the platter!