Wake up to the heavenly aroma of fresh-baked cinnamon rolls! This better-for-you version tastes just as decadent as a regular cinnamon roll, but it smartly sneaks in some whole grains.
—NICK IVERSON MILWAUKEE, WI
PREP: 15 MIN. + RISING • COOK: 4 HOURS • MAKES: 12 SERVINGS
1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1/2 cup quick-cooking oats
1/2 cup whole wheat flour
1/4 cup packed brown sugar
2 tablespoons butter, melted
1 large egg
1 teaspoon salt
1 3/4 to 2 1/4 cups all-purpose flour
FILLING
3 tablespoons butter, softened
1/3 cup granulated sugar
2 teaspoons ground cinnamon
ICING
1 cup confectioners’ sugar
2 tablespoons half-and-half cream
4 teaspoons butter, softened
1. Dissolve yeast in warm water. Add next six ingredients plus 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Roll into an 18x12-in. rectangle. For filling, spread dough with butter, then combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
3. Roll up dough jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise in half to form two rolls. Lay rolls side by side; pinch the top ends together to seal. Using a sharp knife, cut each roll lengthwise in half, forming four strips; loosely twist the strips around each other. Pinch the bottom ends together to seal. Shape into a coil; place coil on parchment paper. Transfer to a 6-qt. slow cooker. Let rise until doubled, about 1 hour.
4. Cook, covered, on low until the bread is lightly browned, 4-5 hours. Remove from slow cooker and cool slightly. Beat icing ingredients until smooth. Spread over warm roll.
TEST KITCHEN TIP
To easily test if rising yeast dough has doubled in size, quickly press two fingers into the dough. If the indentation remains, the dough is ready.