Munchkin always gets fabulous homework for half term. Not the usual academic type tasks, but fun stuff; experiences and simple tasks. Often it’s about exploring the outdoors and making the most of the seasons and this time was no exception.
We had decided to bake a cake together, something we both love. But on Saturday, Mr Six made the grim discovery that the oven was broken. I decided we would have to get creative and discovered slow cooker baking. Bread type recipes work really well as the longer cooking time also doubles as proving time.
And let’s be honest, who doesn’t love a short cut…
We opted for cinnamon buns as the process was very similar to the share and tear bread we love so much, gathered the ingredients and lined the slow cooker with grease proof paper (I cut around the lid, leaving a little extra, pushed this into the base cut a collar just a couple of inches deep).
- 180 ml whole milk
- 1 sachet of yeast
- 1/4 cup of granulated sugar (plus 1 tsp)
- 3/4 tsp salt
- 1/4 cup melted and cooled butter
- 1 large free range egg
- 2 3/4 cups plain flour
- 5 tbsp very soft butter
- 1 tbsp ground cinnamon
- 1/3 cup granulated sugar
We warmed the milk slightly, stirred in the yeast and tsp of sugar and left it for a few minutes to get frothy. Then we added the rest of the sugar, salt, egg, butter and flour. We stirred with a wooden spoon until the dough started to form then turned it out on to the work surface and kneaded. We left it for around 10 minutes to rest and mixed the cinnamon with sugar.
I rolled the dough to around the size of an A4 sheet of paper, dotted the soft butter over it and sprinkled the sugar and cinnamon over. Then, with the dough landscape, I tightly rolled it away from me, leaving a long sausage shape. We cut it into half, then each one into half and each of those in to 3 and arranged the 12 little swirls (swirly side up) in the bottom of the slow cooker. Don’t worry about the gaps, the dough will swell and spread.
We put some kitchen roll across the top, to catch any condensation and put the lid on then switched it on to high for 2 hours. It turns out my slow cooker is a little aggressive and we could have done with slightly less time, but I guess it’s all a learning curve.
When they had cooled slightly, we made a simple icing and drizzled it over (and those with a keen eye will notice that there were slightly fewer buns left by the time we came to add the icing. Chefs’ Perks! And I can confirm that they were delicious)