Step 1

In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, sugar, salt and yeast.

Step 2

Warm the milk in the microwave until lukewarm, about 20 seconds.

Step 3

In a small bowl, melt the butter in the microwave. Then, add it to the warm milk. Whisk to combine.

Step 4

Turn the mixer to the lowest speed and add in the warmed milk, melted butter and the egg.

Step 5

The dough will appear quite wet. Keep mixing on low for 2-3 minutes. As it mixes, it will hydrate and appear less sticky. If the flour has all been incorporated and the dough is still sticking to the sides of the bowl, add 1 Tbsp of flour and let mix for 1 minute. Add more flour only if needed. The dough will stick to the bottom of the bowl but not the sides. You want the dough to still be slightly tacky but not so wet that it sticks to your fingers and hands.

Step 6

Remove the dough from the bowl and knead lightly for about 30 seconds to 1 minute by hand on the counter. Cover and let rest for about 10 minutes.

Step 7

While the dough is resting, make the filling. In a medium bowl, mix together the brown sugar, granulated sugar and cinnamon. Set aside.

Step 8

Line the slow cooker with parchment paper and slightly spray the parchment with cooking spay or brush with oil. *If baking in the morning, skip this step until you're ready to bake.

Step 9

After the dough has rested for at least 10 minutes, roll it out into a 14x8 inch rectangle.

Step 10

Using an offset spatula, spread the softened butter onto the dough, leaving a border all around the edges.

Step 11

Sprinkle the cinnamon sugar mixture on top of the butter.

Step 12

Starting from one of the longest sides, tightly roll the dough into a log.

Step 13

Using a serrated knife or dental floss, cut the dough into 10-12 even pieces. *Instructions below on how to prepare the night before and bake in the morning.

Step 14

Place the rolls into the lined slow cooker.

Step 15

Warm the heavy cream in the microwave until lukewarm, about 15-20 seconds. Add the vanilla and stir to combine. Gently pour the cream over the rolls in the slow cooker.

Step 16

Place a piece of paper towel under the lid to absorb excess moisture. Do not skip this!

Step 17

Turn the slow cooker on to high and allow to cook for 1 hour. After 1 hour, turn to low and cook for 1 hour. Each slow cooker seems to have different temperatures, so check on the rolls after about an hour and a half to gauge their doneness

Step 18

Once they’re done, remove the rolls from the slow cooker immediately by lifting them out with the parchment paper.

Step 19

Set aside to cool slightly.

Step 20

In the bowl of a stand mixer, beat the cream cheese and butter until fluffy and smooth, about 1-2 minutes. Add the vanilla and powdered sugar and beat for 1 minute.

Step 21

Add the cream and continue to beat until light and fluffy, about 3-4 minutes.

Step 22

Spread over warm rolls and serve immediately. These cinnamon rolls are best if served on the same day as they are made.