Last week I attended my first BlogHer Food in Miami, it’s my second blogging conference but my first food blogging conference. While there I met a few new brands, but also some I’m already working with like #HamiltonBeach. Later this week, we’ll be giving away some Hamilton Beach mixers…..but I digress. I didn’t really stop to talk to Hamilton Beach as I wanted to let others have the opportunity. But I did drop a business card in the crock pot, thinking I’d never win one of the 20 they were giving away but I did! I won a hugely awesome 6 quart crock pot that I then had to figure out how to get home on the plane. Try as I might there was no way it was going in either of my checked bags, so that meant I had to carry it on. It was the topic of conversation from TSA to both of my flights. I mean who travels with a huge crock pot?!?!
Kidding aside, I’m glad I won because all of my crock pots are ancient and lets face it not really good for much. I mainly use them for pulled pork like dishes. But this new huge crock pot is opening up a whole new world of prep and forget it cooking. Searching for recipe ideas I saw that someone had made sweet rolls in the crock pot. Let me tell you..this is a game changer for me. Baking in the crock pot? Could life get easier? Could it mean I can convince more people that baking is really a cinch?
Generally, I’m not entirely interested in slow cooker meals. I don’t always want a stew or stoup for dinner. I’d rather have a lighter meal than one bogged down with the same flavors throughout. Let me amend this to say, if everything turns out as fabulous as my schnecken then I will forever rethink using an oven. To think that it was better than eating a samoa straight from the package! Gooey and warm with melty chocolate chips and caramel glaze. If you think cinnamon rolls are delectable then you will be amazed at how wrong you are. Samoa schnecken is enough to make you rethink your summer swimsuit plans. Who needs to lose those extra rolls when you can have schnecken for breakfast?!
I decided to give my schnecken recipe a try to see how it translates to crock pot cooking. My goodness does it ever! I think we’ll be lucky if we don’t gain instead of losing weight this summer! In all honesty though, this was a recipe I had to share with the neighbors or I would have eaten it all in one day. It was that good. The thought that I could want even more after a second helping meant having to find some hungry stomachs that needed filling. Let me tell you, my neighbors are definitely hoping there will be more schnecken in the future!
Ingredients
- 3/4 cup coconut milk
- 6 tablespoons unsalted butter
- 3 large eggs
- 1 teaspoon salt
- 4 cups flour
- 1/4 cup sugar
- 2 1/4 teaspoons yeast
- 7 tablespoons unsalted butter
- 1 1/4 cups dark brown sugar, packed
- 1/4 cup honey
- 2 tablespoons light corn syrup
- 1 tablespoon good quality vanilla
- 3 tablespoons unsalted butter, melted and cooled
- 1/2 cup dark brown sugar, packed
- 2 cups shredded coconut, toasted
- 1/2 cup semi-sweet chocolate chips
Instructions
- I'm of the philosophy to make dough as easy to make as possible. In a small saucepan, combine butter and coconut milk, heat to 110-120 degrees.
- Meanwhile in the bowl of a stand mixer, combine all dry ingredients, whisking to combine.
- Add three eggs to dry ingredients and then pour in warm melted butter and coconut mixture. Use a spatula or whisk to moisten ingredients.
- Using the dough hook attachment, begin to slowly mix ingredients, about a minute. Then increase speed to medium and let mixer go to town for about 8 minutes. Dough will be slightly sticky, but there's no need to knead it.
- Place dough in a well greased bowl and cover with plastic wrap, set in a warm place to rise and let double in size about an hour.
- In a medium saucepan over medium heat combine all ingredients except vanilla. Bring to a low boil, stirring occasionally until sugar has dissolved. Remove from heat and stir in vanilla (be careful, mixture will bubble up). Pour into the bottom of a greased 6 quart crock pot and set aside.
- Take your freshly risen dough and on a floured surface, roll, stretch or pat dough into a 12 x 16-inch rectangle.
- With the 16-inch side being horizontal to you, brush the entire surface with melted butter. Spread brown sugar all over surface of dough making sure to leave a 3/4-inch border along the top. You'll need this to be able to seal your roll.
- Spread toasted coconut and chocolate chips evenly over brown sugar.
- Tightly roll dough up. When finished pinch all along the seam to seal roll. Gently stretch roll to 18 inches in length. (Mine just ends up that long, I rarely have to stretch it much).
- Place seam side down and slice with a serrated knife into 2-inch thick slices to end up with 9 rolls.
- Place these in the greased crock pot on top of the cooled caramel topping. I sprinkle any escaped toppings back on top of the rolls.
- Cover crock pot insert and place in refrigerator overnight.
- In the morning, remove crock pot from refrigerator and cook on the low setting for 30 minutes. This allows the rolls to slowly rise a bit.
- Then turn the temperature up to high and cook an additional 1 hour.
- When rolls are done, place a large plate or baking sheet over crock pot and then invert rolls onto the sheet and serve.
[…] far I’ve made this amazing dark chocolate swirl coffee cake and my Crock Pot Samoa Schnecken with my Hamilton Beach 6 Speed Stand Mixer, but let me tell you what I like about it. First, I […]
[…] this recipe, I’ve used my trusty sweet roll dough and tweaked my schnecken recipe so not only are you getting a sweet roll filled with […]