Lightly brush the bottom and sides of the Premiere Slow Cooker insert with 1 tbsp. of the butter. Brush one side of a sheet of parchment paper with 1 more tbsp. of butter, then press the sheet into the insert (butter side up) so that the unbrushed side sticks to the butter in the pan.
In the bowl of a stand mixer fitted with a dough hook, gently whisk together the water, yeast and honey. Let it sit for about 5 minutes until the yeast has had a chance to fully activate, creating small bubbles on the surface of the water.
Add the flour and salt, mixing at low speed until a shaggy dough forms. If the dough isn’t coming together, add another tbsp. or two of water until it does. Turn the mixer up to a medium-high speed and knead the dough for another 5 minutes until smooth and slightly elastic. Shut off the mixer and allow the dough to rest while preparing the filling.
In a large mixing bowl, stir together the remaining butter, sugar, brown sugar, cinnamon, nutmeg and cardamom with a wooden spoon until evenly combined.
Select the High-Temperature Slow Cook Mode on the Premiere Slow Cooker and set the timer to 2 hours, allowing it to come to temperature while forming the rolls.
Turn the rested dough out onto a lightly floured work surface. Shape the dough into a rough rectangle with your hands and dust the top with a bit more flour. Using a rolling pin, roll the dough out into a uniform rectangle, roughly 25 cm by 35 cm, with one of the longer sides parallel to you. Cover the entire surface of the rectangle with the butter and sugar mixture, leaving a 1.5 cm line at the edge of the dough furthest from you uncovered (this will allow you to seal the roll shut more easily).
Starting with the long edge of the rectangle nearest you, begin rolling the dough up towards the long edge furthest away from you. Do your best to keep a tight spiral so the rolls will bake evenly. Once the roll is fully formed, use the dough that was left uncovered by the butter and sugar mixture to pinch the roll together at the seam so that it be easier to cut.
Using a serrated knife, divide the roll into two equal parts by making a cut in the middle. Then cut each of those sections into 5 equal rolls, about 4 cm wide.
Place the rolls into the Premiere Slow Cooker, cut side up so you can see the spiral. Cover, and cook until the rolls are fully cooked through. This could take between 1 hour 45 minutes and 2 hours depending on how thick you cut your rolls and the temperature of the dough when they went into the pan. Once cooked, remove them from the Premiere Slow Cooker by lifting the corners of the parchment paper, placing them on a wire rack to cool to room temperature.
While the rolls are cooling, make the glaze by whisking together the confectioners sugar, orange juice, zest, vanilla and milk. Start with the lower quantity of milk, adding more if the glaze is too thick. It should be just thin enough to spread easily over the top of the cooled.
Quick Notes:
Pumpkin Spice—if you don’t keep a lot of baking spices on hand, feel free to swap the cinnamon, nutmeg, and cardamom for a pumpkin pie spice blend.
Not a Citrus Fan? Skip the zest and trade orange juice for equal parts milk to create a tasty, traditional glaze.
Ingredients
Directions
Lightly brush the bottom and sides of the Premiere Slow Cooker insert with 1 tbsp. of the butter. Brush one side of a sheet of parchment paper with 1 more tbsp. of butter, then press the sheet into the insert (butter side up) so that the unbrushed side sticks to the butter in the pan.
In the bowl of a stand mixer fitted with a dough hook, gently whisk together the water, yeast and honey. Let it sit for about 5 minutes until the yeast has had a chance to fully activate, creating small bubbles on the surface of the water.
Add the flour and salt, mixing at low speed until a shaggy dough forms. If the dough isn’t coming together, add another tbsp. or two of water until it does. Turn the mixer up to a medium-high speed and knead the dough for another 5 minutes until smooth and slightly elastic. Shut off the mixer and allow the dough to rest while preparing the filling.
In a large mixing bowl, stir together the remaining butter, sugar, brown sugar, cinnamon, nutmeg and cardamom with a wooden spoon until evenly combined.
Select the High-Temperature Slow Cook Mode on the Premiere Slow Cooker and set the timer to 2 hours, allowing it to come to temperature while forming the rolls.
Turn the rested dough out onto a lightly floured work surface. Shape the dough into a rough rectangle with your hands and dust the top with a bit more flour. Using a rolling pin, roll the dough out into a uniform rectangle, roughly 25 cm by 35 cm, with one of the longer sides parallel to you. Cover the entire surface of the rectangle with the butter and sugar mixture, leaving a 1.5 cm line at the edge of the dough furthest from you uncovered (this will allow you to seal the roll shut more easily).
Starting with the long edge of the rectangle nearest you, begin rolling the dough up towards the long edge furthest away from you. Do your best to keep a tight spiral so the rolls will bake evenly. Once the roll is fully formed, use the dough that was left uncovered by the butter and sugar mixture to pinch the roll together at the seam so that it be easier to cut.
Using a serrated knife, divide the roll into two equal parts by making a cut in the middle. Then cut each of those sections into 5 equal rolls, about 4 cm wide.
Place the rolls into the Premiere Slow Cooker, cut side up so you can see the spiral. Cover, and cook until the rolls are fully cooked through. This could take between 1 hour 45 minutes and 2 hours depending on how thick you cut your rolls and the temperature of the dough when they went into the pan. Once cooked, remove them from the Premiere Slow Cooker by lifting the corners of the parchment paper, placing them on a wire rack to cool to room temperature.
While the rolls are cooling, make the glaze by whisking together the confectioners sugar, orange juice, zest, vanilla and milk. Start with the lower quantity of milk, adding more if the glaze is too thick. It should be just thin enough to spread easily over the top of the cooled.