Crock Pot Cinnamon Rolls

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• 1 cup + 2 Tablespoons milk
  Ingredient note

  Source: 1 cup milk; Source: 2 Tablespoons milk
• 4 tbsp unsalted butter
  Ingredient note

  Source: 4 tbsp unsalted butter
• 1 packet instant dry yeast (2 ¼ teaspoon)
  Ingredient note

  Source: 1 packet instant dry yeast (2 ¼ teaspoon)
• 2 Tablespoons honey
  Ingredient note

  Source: 2 Tablespoons honey
• 3 cups all-purpose flour
  Ingredient note

  Source: 2 ½ - 3 cups all-purpose flour; upper source range endpoint used for shopping.
• 1 each large egg
  Ingredient note

  Source: 1 large egg
• 1 teaspoon kosher salt
  Ingredient note

  Source: 1 teaspoon kosher salt
• 2 Tablespoons brown sugar
  Ingredient note

  Source: 2 Tablespoons brown sugar
• 2 Tablespoons white sugar
  Ingredient note

  Source: 2 Tablespoons white sugar
• 1 Tablespoon ground cinnamon
  Ingredient note

  Source: 1 Tablespoon ground cinnamon
• 2 Tablespoons softened unsalted butter
  Ingredient note

  Source: 2 Tablespoons softened unsalted butter
• 1 1/2 cups powdered sugar
  Ingredient note

  Source: 1 1/2 cups powdered sugar
• 4 ounce softened cream cheese (½ block)
  Ingredient note

  Source: 4 ounce softened cream cheese (½ block)
• 1 teaspoon maple flavoring (or vanilla extract)
  Ingredient note

  Source: 1 teaspoon maple flavoring (or vanilla extract)

1. In a microwave-safe bowl, heat up the milk and butter in the microwave (or can be done in a small pot on the stove), just till warm, about 95°F. You don’t want this too hot or it will kill the yeast.
2. Add the yeast and honey and let sit for a couple minutes until it begins to bubble. This process is called 'proofing' and is necessary to make sure your yeast is still good.
3. Pour the yeast mixture into the bowl of a stand mixer and add ½ cup of flour along with the egg and salt.
4. Mix, then continue to add ½ cup of flour at a time until a ball forms.
5. You might only need to add a little over 2 cups of flour. Don’t add too much or dough will be too dry.
6. As it starts to come together in a thicker dough, switch to a dough hook on your stand mixer.
7. Turn on medium speed for 5 to 7 minutes until dough is smooth and elastic. Remove dough hook and let the dough ball rest for 10 minutes.
8. In a separate bowl, mix together the brown sugar, regular sugar and cinnamon together.
9. Dust a surface with a little flour and place dough on the flour. Using a rolling pin, roll dough into a large rectangle-ish shape.
10. Spread the softened butter evenly over the dough.
11. Then sprinkle the cinnamon sugar mixture over the butter layer.
12. Starting on the long side of the dough, roll up the dough like a log and pinch closed. Cut log into 10 to 12 pieces.
13. Spray a 6-quart oval crockpot with nonstick spray and place a sheet of parchment paper into the pot. Spray the parchment paper with nonstick spray.
14. Place the cinnamon rolls in an even layer in the pot.
15. Place a paper towel (not a kitchen towel) under the lid to keep condensation from dropping onto the rolls creating a wet top.
16. Turn the slow cooker on low for 25 minutes to give the rolls a little time to start rising.
17. When the 20 minutes are finished turn the slow cooker temperature to high for 2 hours.
18. CHECK the rolls after they have cooked for an hour and a half. Rolls may finish early.
19. Rolls won’t get brown on top in the crock pot. If you want brown tops, place rolls in a 350°F oven for 5 to 10 minutes.
20. Mix the cream cheese and powdered sugar together then add the maple flavoring (or vanilla extract) and milk and continue to mix till smooth.
21. When cinnamon rolls are finished, remove from pot and spread the icing across the tops.
22. Serve immediately or store in an airtight container for 3 days.