Prep time: 20 minutes
Cook time: 1½ hours
Serves 10 to 12
6 tablespoons unsalted butter, room temperature, plus more for brushing
1¹⁄₃ cups warm water (about 110ºF / 43ºC)
1 tablespoon active dry yeast
2 tablespoons honey
3½ cups all-purpose flour, plus more for work surface
2 teaspoon coarse salt
¾ cup granulated sugar
¼ cup plus
2 tablespoons packed brown sugar
1 tablespoon ground cinnamon
3 cups confectioners’ sugar
Juice of ½ lemon
2 teaspoon vanilla extract
¼ cup plus 2 tablespoons milk
To Make the Buns:
Grease the insert of a 5- to 6-quart crock pot with butter. Line the bottom with parchment paper and brush the paper with butter.
In a bowl, combine warm water, yeast, and honey; let it stand until foamy for about 5 minutes. Add flour and salt. Use an electric mixer on low speed to mix until just combined. Increase speed to medium and mix for 5 minutes; let it stand for 10 minutes. In a separate bowl, combine butter, both sugars, and cinnamon; mix until smooth.
Preheat the crock pot. Turn the dough out onto a lightly floured work surface and roll it into a rectangle, approximately 9 by 15 inches. Sprinkle the dough evenly with the cinnamon-sugar mixture. Starting from one long side, roll the dough into a log, pinching the seams to seal in the filling. Slice the log into 10 to 12 rounds, each about 1½ inches thick.
Arrange the rolls, cut side down, in the crock pot. Wrap the lid tightly with a clean kitchen towel, gathering the ends at the top to absorb condensation. Cover and cook on high until the rolls are cooked through, approximately 1½ hours (cooking on high is preferred). After 1 hour, rotate the cooker insert to prevent scorching. Turn the rolls out onto a wire rack to cool before serving.
To Make the Glaze:
Using an electric mixer, whisk together confectioners’ sugar, lemon juice, and vanilla until smooth. Slowly add ¼ cup of milk and beat on medium speed. Add more milk, a drop at a time up to 2 tablespoons, to reach the desired consistency. Drizzle the glaze over the rolls just before serving.