Step 1

Add water, yeast, and honey to the bowl of a stand mixer fitting with a dough hook and stir to combine. Allow to rest for 5 minutes (mixture will rise and foam).

Step 2

Add flour and salt to bowl. Turn the mixer on low and allow to mix until ingredients come together, then increase mixing speed to medium-low for 5 minutes. Remove dough from bowl and allow to rise for 10 minutes on a lightly floured surface.

Step 3

While dough is rising, prepare the filling by whisking together sugars in a bowl.

Step 4

Use a floured rolling pin to roll dough into a 9x15 inch rectangle. Use a pizza cutter to trim off the sides if it isn't perfectly rectangular. Spread softened butter over the surface of the dough. Sprinkle cinnamon-sugar mixture over the butter.

Step 5

Tightly roll one 15-inch side (the long side) of the dough toward the other 15-inch side to create a long log. Pinch the seam so it closes off the log. Use a very sharp knife or a pizza cutter to cut the ends off and then to cut the log into 10-12 equal parts.

Step 6

Line your slow cooker with foil (lightly greased) or parchment paper. Place cinnamon rolls swirly-side up/down side by side in the slow cooker. Place a paper towel in the lid of your slow cooker (this will keep condensation from dripping onto your cinnamon rolls). Turn your slow cooker to high and cook for 1 1/2 - 2 hours. (Check them at 1 1/2 and let them cook a little longer if they're still a little doughy.)

Step 7

For the frosting, cream together butter and cream cheese for 2-3 minutes until very fluffy. Add vanilla and mix until smooth. Add powdered sugar one cup at a time, mixing after each, and add milk 1 tablespoon at at time until frosting is smooth and spreadable/pourable. Spread or drizzle over warm cinnamon rolls.