Wednesday, 4 March 2020

RECIPE: Slow Cooker Cinnamon Buns with Cream Cheese Frosting

Cinnamon buns are such a comforting treat, aren't they? The swirls of warming cinnamon contrast perfectly with the creamy frosting, but they can be lengthy to make from scratch. This is where the slow cooker comes in because there isn't any need for hours of proving time or kneading. The gentle cooking of a slow cooker is ideal for allowing the cinnamon bun dough to rise and bake without the need to stand and wait. Most of the time slow cookers are used for savoury main meals, so why not change things up and bake a batch of cinnamon buns instead? There's nothing more welcoming than filling your house with the sweet scent of cinnamon on a cold winters day. 

What you'll need:
Dough
1 Packet (7g) of Dried Active Yeast 
55g Caster Sugar
180ml Warm Whole Milk
3/4 tsp Salt
1 Egg
360g Bread Flour 
60g Melted Unsalted Butter
Filling
70g Softened Unsalted Butter
1 tbsp. Sweet Cinnamon 
65g Caster Sugar
Frosting
1 tub (180g) Light Philadelphia Cream Cheese 
50g Softened Unsalted Butter
1 tsp Vanilla Extract
200g Icing Sugar 


What to do:
1) To make the dough pour the warm milk into a bowl, add the yeast and 1 tsp caster sugar. Whisk together, cover with a tea towel and leave for about 10 minutes or until the yeast is foamy. 
2) Once foamy mix in the rest of the caster sugar, salt, melted butter, egg and 300g of the bread flour. At this point the dough will be very wet and sticky. 
3) Mix in the remaining 60g bread flour until the dough comes together into a ball. You may need to add a little more or less flour depending on how wet the initial mixture was. 
4) Turn the dough out onto a lightly floured surface and knead for 2 minutes. Then let it rest for 10 minutes. 
5) While you let the dough rest line your slow cooker - I used a slow cooker liner, but you could also grease and line with non-stick baking parchment too. 
6) Flour your surface and roll the dough out until it is 60cm x 35cm. Spread the softened butter to completely cover the rolled out dough. 
7) Combine the cinnamon and caster sugar, sprinkle over the butter evenly.
8) Roll the dough out from the shortest side and then divide into 10.
9) Place into your slow cooker swirl side up, place a sheet of kitchen roll under the glass lid (this catches any condensation, so that your cinnamon buns aren't soggy) and turn on to high. Cook for around 1 hour 45 minutes to 2 hours. Nearing the end of the cooking time you'll need to keep an eye on the base of your cinnamon buns because they can burn. The advantage of using a slow cooker liner is that you can carefully lift the bag up to see the bottom of your buns. 
10) While the cinnamon buns are cooking in the slow cooker make the cream cheese frosting. Mix together the cream cheese, vanilla extract and softened butter until completely combined. Stir in the icing sugar and keep in the fridge until needed. 
11) Once the cinnamon buns are cooked in the slow cooker the base will be crispy, but the top won't be. You can enjoy them like this or bake in the oven for 5-10 minutes to brown the top. 
I have browned the top off here, as I find that they hold the frosting better, but it's completely personal preference. 
12) Leave the cinnamon buns to completely cool, then cover in the cream cheese frosting and enjoy with a cup of tea.

Do you like to bake using a slow cooker?


Feel free to leave a comment - I love reading every single one :)


Helen x
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8 comments

  1. I would never have thought to make something like this in a slow cooker x

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  2. Oh wow I can't believe you made this in the slow cooker. They look amazing! x

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  3. You know, I have never had cinnamon anything before. This looks delicious though.

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  4. These look amazing! My kids would love these and great to cook in the slow cooker

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  5. Cinnamon buns in a slow cooker! Oh my i have to try and cook them!

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  6. Oh my word these look soo good. I'll have to try these over easter.

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  7. These look delicious! What a great idea. We have a slow cooker so I'll have to dust it off. Have pinned this for later. Thank you. Xx

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