- Course Breakfast, Dessert
- Prep Time 20 minutes
- Cook Time 2 hours
- Total Time 2 hours 20 minutes
- Yields 14 servings
- Calories 399 kcal
- Author Jen Sobjack
For the bread
- 2 and 1/2 teaspoons instant yeast (1 packet)*
- 1/4 cup granulated sugar divided
1 teaspoon salt
1/4 cup warm water 105-115ºF
5 cups all-purpose flour measured correctly**
1 and 1/4 cups warm milk 105 -115ºF
1/4 cup unsalted butter melted
- 3/4 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs lightly beaten
- For the coating
- 3/4 cup light brown sugar packed
- 2 teaspoons ground cinnamon
- Make the bread
- Line a slow cooker with parchment paper and spray the paper lightly with nonstick cooking spray.
- Combine the warm water and sugar in a small bowl. Stir in the yeast. Set aside for 5 minutes, until yeast has dissolved and the mixture begins to foam.
- In the bowl of a stand mixer fitted with the dough hook attachment, stir together 2 cups of the flour, remaining sugar, and salt. Add the yeast mixture, warm milk, butter, and eggs. Mix on low speed until combined. Add the remaining flour and beat on low speed until a soft dough forms, about 10 to 15 minutes. The dough will be ready when it no longer sticks to the sides of the mixing bowl. It should feel soft but not sticky. Turn the dough out onto a lightly floured surface and let rest for 10 minutes.
- Make the coating
- Meanwhile, melt the butter for the coating in a small bowl. In a separate bowl, combine the sugars and cinnamon. Set aside.
- Pinch off 2 tablespoon-sized portions of dough and shape them into balls. Roll each dough ball in the melted butter then in the sugar mixture to evenly coat. Arrange the dough balls in the bottom of the prepared slow cooker.
- Place a double layer of paper towel under the lid to prevent condensation and cook on high for 2 hours. Remove the bread by lifting it out with the parchment paper or invert it out onto a large serving plate.
- The bread is best enjoyed the same day but will keep for up to 5 days stored in an airtight container in the refrigerator.
*Instant yeast must be used in this recipe in order for the slow cooker method to work.