Ingredients
1 package (1/4 ounce) quick-rise yeast1/4 cup warm water (110° to 115°)1/4 cup sugar, divided1/2 cup warm 2% milk (110° to 115°)3 tablespoons butter, softened1 large egg, room temperature, lightly beaten1 teaspoon salt2-1/2 to 3 cups all-purpose flourFILLING:1/4 cup packed brown sugar1 tablespoon ground cinnamon3 tablespoons butter, softenedOptional: Cream cheese frosting and chopped pecans
Preparation
Place a piece of parchment in a 3-1/2-qt. rectangular slow cooker, letting ends extend up side; spritz paper with cooking spray. In a small bowl, dissolve yeast in warm water and 1 teaspoon sugar. In a large bowl, combine milk, remaining sugar, butter, egg, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Let stand 10 minutes.
For filling, combine brown sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; roll into a 16x10-in. rectangle. Spread butter within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls side by side, cut side down, into slow cooker.
Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on high, until rolls are set and edges begin to brown, about 2 hours. To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts. Using parchment, lift rolls from slow cooker; cool slightly. If desired, top with cream cheese frosting and pecans.
