Chloe's Slow Cooker Cinnamon Rolls
Thanks to @chloemilb for this delicious recipe.
Serves 8 rolls | Time: 20 mins prep, plus 2 hours slow cooking
400g ready to use pizza dough
130g dark brown sugar
2 tsp cinnamon
125g unsalted butter, softened (75g for filling and 50g for icing)
50g pecans crushed
For the icing:
130g cream cheese
80g icing sugar
1/2 tsp vanilla extract
1 tsp maple syrup
Line the slow cooker with baking paper and spray all over with oil.
Combine the dark brown sugar, cinnamon, 75g butter and pecans in a bowl to create a paste.
Unroll the pizza dough and spread with the cinnamon paste ensuring to coat right up to the edges. Starting from the shortest side, tightly roll to meet the other shortest side and then slice into 8 rolls.
Place the rolls into the slow cooker, with a sheet of kitchen roll under the lid, secure and cook on high for two hours.
Whilst cooking, use an electric mix to combine and beat the cream cheese, icing sugar, vanilla extract, a couple of tbsp of water, butter and maple syrup, ready to drizzle on top.
Lift the rolls out of the cooker using the parchment and leave to cool for 10 minutes before frosting.