Honey, let me tell you about one of my favorite recipes — Slow Cooker Sticky Bun Bread is something I’ve been making for years and it never disappoints! This is the kind of dish that fills the whole kitchen with the most wonderful aroma and has everyone asking when dinner will be ready.
Made with simple, wholesome ingredients like yeast, sugar, salt, this recipe comes together without any fuss. That’s the way Gran likes it — good food that doesn’t keep you in the kitchen all day.
Whether you’re making this for a weeknight dinner or bringing it to a gathering, I promise it will disappear fast. Don’t forget to scroll down and let me know how it turned out in the comments!
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Slow Cooker Sticky Bun Bread
Ingredients
- 1 tablespoon Yeast
- 3 tablespoon Sugar
- 1.5 teaspoon Salt
- 3 tablespoon Wheat Flours
- 0.33333333333333 cup Olive Oil
- 0.66666666666667 cup Water
- 3 cup All-Purpose Flour
- 2 tablespoon Butter
- 3 tablespoon Butter
- 1.5 cup Raisins
- 1 cup Pecans
- 0.66666666666667 cup Brown Sugar
- 1 tablespoon Cinnamon
- 1 cup Powdered Sugar
- 2 tablespoon Butter
- 3 tablespoon Water
- 1 tablespoon Vanilla Extract
Instructions
- Slow cooker size: 3 to 4 quart
- To make the dough, place the yeast, sugar, salt, optional dough relaxer, oil, 2/3 cup water, and 3 cups flour in a large mixing bowl.
- Stir the ingredients together with a wooden spoon, and then turn the dough out onto a lightly floured work surface.
- Knead the dough gently, adding additional water or flour to form a soft, supple ball of dough.
- Use the butter to generously coat the inside of the slow cooker insert.
- Cover the insert and turn the slow cooker on HIGH for 5 minutes, or just until the insert feels warm to the touch, and then turn it off.
- Place the dough in the insert and cover.
- Allow it to rise until doubled in bulk.
- While the dough is rising, toss the filling ingredients together with a fork in a medium mixing bowl.
- Set aside.
- When the dough has doubled in bulk, transfer it to a lightly floured work surface.
- Cover the empty slow cooker and heat on HIGH for 5 minutes to rewarm the insert, and then turn it off.
- There should still be a coating of butter on the sides of the insert.
- If not, coat it with more butter.
- Use a rolling pin to roll the dough into a rectangle about 24 inches long and 8 inches wide.
- Scatter the filling mixture over the surface.
- Start with a long edge and roll the dough, jelly-roll style, to form a 24-inch-long roll.
- Try not to stretch the dough as you roll.
- Curl the roll into a tight spiral and place it in the warmed slow cooker insert.
- Cover the slow cooker and allow the dough to rise until almost doubled in bulk.
- Preheat the oven to 350F with a rack in the lower third, but not lowest position.
- (To accommodate the insert, you may have to remove the other shelves.)
- Place the insert, uncovered, in the oven and bake for 40 to 45 minutes, until the crust is well browned and an instant-read thermometer inserted in the center of the rolls registers 200F.
- While the loaf is baking, make the topping.
- Put the confectioners sugar, butter, 3 tablespoons of water, and vanilla extract in a small bowl and stir with a fork until smooth.
- Add just enough water, if necessary, so that the topping flows slowly off the fork.
- When the loaf is done, remove the insert from the oven and immediately invert the contents onto a wire rack.
- Immediately, invert the loaf again onto a serving plate and spoon the topping over it.
- Cut the loaf into wedges and serve warm or at room temperature.
