Slow cooker cinnamon rolls 4 ways

INGREDIENTS:

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon salt
• ½  teaspoon baking soda
• 6 tablespoons butter, cut up
• ⅔ cup half-and-half
• ⅓ cup butter, softened
• ⅓ cup granulated sugar
• ⅓ cup packed brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon ground cinnamon
• 1 recipe Cream Cheese Icing (below)

DIRECTIONS:

1. Line the bottom of a 13x9-inch (3½-quart) casserole slow cooker or a 6-quart oval slow cooker with a slow cooker liner or parchment paper, allowing enough excess to go halfway up the sides of the slow cooker. In a large bowl combine the first four ingredients (through baking soda). Using a pastry blender, cut the 6 tablespoons butter into flour mixture until pieces are pea size. Stir in half-and-half.
2. Transfer dough to a lightly floured surface. Knead gently for 10 to 15 strokes until dough is smooth. On a lightly floured surface, roll dough out to a 15x10-inch rectangle. Spread ⅓ cup butter over the dough. In a small bowl combine the next four ingredients (through cinnamon). Sprinkle over butter. Roll up in a spiral from a short side. Pinch dough to seal seams. Slice into 10 rolls.
3. Arrange rolls, cut sides down, in prepared cooker. Sprinkle any excess sugar mixture over the rolls. Cover and cook on high for 2 hours, giving crockery liner a half-turn halfway through cooking. (Rolls will look a little underdone or wet on top.)
4. Remove liner from cooker. Let stand, uncovered, for 30 minutes. Drizzle or spread Cream Cheese Icing over rolls. Makes 10 servings.
   

Cream cheese icing

In a medium bowl beat together 2 ounces softened cream cheese, 1 tablespoon softened butter, and ½ teaspoon vanilla with a mixer on medium until well combined. Add 1 cup powdered sugar; beat until combined. Stir in milk as needed, if desired, to reach spreading consistency.

Nutrition Facts (per serving) for cinnamon rolls with icing: 364 cal., 18 g Fat, total (11 g sat. fat), 50 mg chol., 47 g carb., 512 mg sodium, 1 g fiber, 27 g sugar, 4 g pro.

Pumpkin rolls

Prepare as directed, except add ⅓ cup canned pumpkin to the flour mixture, reduce half-and-half to ⅓ cup, and use pumpkin pie spice for the cinnamon.

Nutrition Facts (per serving): 356 calories, 3 g protein, 48 g carbohydrate, 17 g total fat (11 g sat. fat), 47 mg cholesterol, 1 g fiber, 509 mg sodium, 27 g total sugar.

Salted-caramel nut rolls

Prepare as directed, except add ¼ cup chopped roasted cashews to the filling. Cover and cook as directed; cool, uncovered, 30 minutes. Omit icing. Drizzle with ⅓ cup caramel-flavor ice cream topping and sprinkle with ¼ cup coarsely chopped roasted cashews and ½ teaspoon sea salt flakes.

Nutrition Facts (per serving): 358 calories, 4 g protein, 45 g carbohydrate, 18 g total fat (10 g sat. fat), 41 mg cholesterol, 1 g fiber, 21 g total sugar, 671 mg sodium.

Cranberry-orange rolls

Prepare as directed, except add ½ cup dried cranberries and 1 teaspoon orange zest to the filling. Stir ½ teaspoon orange zest into icing and, if necessary, thin with orange juice.

Nutrition Facts (per serving): Same as original, except: 383 calories, 53 g carbohydrate, 31 g total sugar.

Spiced latte rolls

Prepare as directed, except reduce cinnamon to 1 teaspoon in the filling and add 1 teaspoon ground ginger and ¼ teaspoon EACH ground cardamom and allspice. Omit icing. In a small bowl dissolve ¾ teaspoon instant espresso coffee powder in 2 tablespoons milk. Stir in 1½ cups powdered sugar and ½ teaspoon vanilla. Stir in additional milk (2 to 4 tablespoons) to reach drizzling consistency. Drizzle over rolls.

Nutrition Facts (per serving): 361 calories, 3 g protein, 53 g carbohydrate, 15 g total fat (10 g sat. fat), 41 mg cholesterol, 1 g fiber, 33 g total sugar, 485 mg sodium.