250 grams of All Purpose Flour ( 2 cups + 1 tablespoon)
40 Grams of Granulated Sugar (3 Tablespoons)
½ Teaspoon of Kosher Salt
1 Teaspoon of instant yeast (I used SAF)
120 ml Whole Milk – Warmed to about 120° F
1 Large Whole Egg
1 Large Egg Yolk
42 Grams of Softened Unsalted Butter (3 tablespoons)
Place the flour, sugar, yeast and salt in the bowl of an electric stand mixer. Separate the salt and yeast so they are not touching.
Add the warm milk, whole eggs and egg yolk and beat on medium speed with the paddle attachment until the dough comes together, about 2-3 minutes.
With the mixer on medium speed, add the butter one piece at a time in 20 second intervals. After all the butter has been added continue to beat until the butter is incorporated.
Switch to the dough hook and beat on medium speed for 10-12 minutes until the dough is smooth.
Place the dough in a lightly greased bowl, cover with plastic wrap and a towel. Allow the dough to rise until doubled in volume, about 1 1/2 – 2 hours.
If you are not ready to use the dough, place it in a zip-lock bag and store in the refrigerator overnight. after first rising.
Grams of Softened Unsalted Butter (5 Tablespoons)
66 grams of Granulated Sugar (1/3 cup)
1 ¼ Teaspoons of Ground Cinnamon
¼ Teaspoon of Kosher Salt
After the dough has doubled, roll it out to a 12” square.
Mix together all the ingredients for the filling and spread it over the dough.
Cut the dough into 12 inch strips and roll each individually.
Line the crockpot with parchment and brush the bottom and up the sides about 2 inches with melted butter.
Place the rolls cut side down into the pot evenly spaced.
Place a piece of paper towel over the opening of the crock pot/slow cooker and then cover with the lid. Turn the pot onto the high setting and let bake for 1 ½ hours. At this point, using an instant read thermometer, check the internal temperature. It should be about 190° F. You don’t want to overcook them and the top will not brown like in a conventional oven. Lift the rolls out of the pot using the sides of the parchment and place on a cooling rack. Allow to cool for 5 minutes.
Whisk together 125 grams of powdered sugar(about 1 cup), 2-3 tablespoons of milk and 1 teaspoon of vanilla extract and drizzle over the rolls.