Moist Cinnamon Rolls in a Slow Cooker

Ingredients:

• 0.5 cup whole milk, heated to 43°C
• 1 packet (7 g) active dry yeast (about 2 and 1/4 tsp)
• 2 tbsp. granulated sugar
• 1 teaspoon finely grated orange zest
• 2 large eggs, room temperature
• 1.5 tsp coarse salt
• 1.5 cups bread flour + extra for work
• 1/4 cup whole wheat flour
• 2 tbsp. l. skim milk powder
• 220 g unsalted butter, cut into pieces, at room temperature
• 1 cup dark brown sugar
• 2 tablespoons ground cinnamon
• 1 cup powdered sugar
• 3-4 tablespoons heavy cream
• 1 tsp vanilla extract
• Special equipment: multicooker with a capacity of 6-8 liters.

Preparation:

1. In the bowl of a stand mixer, combine the milk and yeast (or use a large bowl if kneading the dough by hand). Let it sit for 10 minutes until a few bubbles appear on the surface of the milk, but the yeast won't foam. In a small bowl, combine the granulated sugar, zest, eggs, and 1 teaspoon of salt.
2. Add the bread flour, whole-wheat flour, dry milk powder, and egg mixture to the milk and yeast mixture and mix with a wooden spoon to form a rough, loose dough. Attach the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until the dough comes together but is still slightly stiff, about 3 minutes. Increase the speed to high and add 7 tablespoons of butter, a spoonful at a time (the dough will look flaky after each addition, but will eventually come together).
3. Knead until the dough is smooth, elastic, and very sticky, but pulls away from the sides of the bowl, about 12 minutes. This may seem like a long time, but it will improve the texture of the bread. If you're not using a mixer, knead the dough on a lightly floured work surface, adding 1 tablespoon of butter at a time until smooth and elastic, about 15 minutes.
4. Cover the dough with plastic wrap and let it rise in a warm, draft-free place until doubled in size, about 35-50 minutes. Check the dough after 35 minutes: it should smell of butter and yeast and have doubled in size. If not, check again after another 10 minutes.
5. Meanwhile, in a medium bowl, whisk together the dark brown sugar, cinnamon, and 1/4 teaspoon salt until the sugar is free of lumps. Add the remaining 8 tablespoons butter and mix well. Set aside until ready to assemble. Line a baking sheet with parchment paper.
6. Gently punch down the dough, lift it at the edges, and let it fall back into the bowl, rotating the bowl and repeating the process as needed. Transfer the dough to a clean work surface lightly dusted with flour. Roll it out into a 30 cm square, pushing the edges toward the center to create straight sides.
7. Spread the butter mixture evenly over the dough, leaving a 0.5 cm border around the edges. Roll it tightly, pressing the edges occasionally to keep them flush. Transfer the roll to the prepared baking sheet and freeze for 20 minutes to firm up.
8. Grease a 20cm (8-inch) round cake pan with the remaining 1 tablespoon of butter. Cut the roll crosswise into 8 equal pieces and arrange the rolls cut-side up in the pan, gently pressing them to fit. Let rise, uncovered, in a warm place away from drafts, until the rolls rise to the edge of the pan, 1 to 1 1/2 hours. Cover tightly with foil.
9. Fold a 45 cm long piece of foil in half lengthwise, then fold it in half lengthwise again, and then in half lengthwise again to create a foil sling 11 cm wide. Place a wire rack in a 6-8 liter multicooker and add 2 cups of water. Place the pan with the dough in the center of the sling and lower it into the pan.
10. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 40 minutes (see Note). Once the pressure cooker cycle is complete, follow the manufacturer's instructions to allow the pressure to release naturally. After 15 minutes, being careful not to burn yourself with residual steam, open and remove the lid.
11. Meanwhile, in a small bowl, whisk together the sugar, cream, vanilla extract, and remaining 1/4 teaspoon salt until smooth, adding more cream if needed if the frosting is too thick.
12. Transfer the buns to a wire rack set on a baking sheet, remove the foil, and let cool for 20 minutes. Invert the buns and place them on a serving plate or platter. Drizzle with glaze and serve warm.
    
    Note
    
    Multicooker settings may vary depending on the model. Always follow the manufacturer's instructions.